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Sumibi Yakiniku Irori
炭火焼肉 いろり
A renowned restaurant for enjoying Yonezawa beef grilled over charcoal
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The photo is an image. It may change depending on availability.
The photo is an image. It is subject to change depending on availability.
The photo is an image. It may change depending on availability.
This is a rare and high-quality cut from the middle of the rib, from which only about 2 to 3 kilograms can be obtained from one cow. It has a good balance of lean meat and marbling, making it a popular product. The shape of Kainomi resembles that of a shell, which is how it got its name. Although it is a part of the belly meat, it is located next to the tenderloin, allowing you to enjoy a rich flavor while still being light.
This is a part that resembles a necktie. It is often served together with the popular lamp cut, but its unique strong iron flavor is irresistible. I would like it to be grilled with salt and pepper, and enjoyed with wasabi and soy sauce!!
It has beautiful marbling, is mellow, sweet, and tender, allowing you to enjoy the deliciousness of both lean meat and marbled fat. With a moist texture, only about 2 kilograms can be obtained from one cow. As a rare cut, it is very popular among food enthusiasts.
The number indicates the degree of dryness, and the higher the number, the drier it is.
2010 IWC SAKE category Gold Award for Junmai Daiginjo
2008 IWC SAKE Division Champion Sake
2010 IWC SAKE Division Junmai Daiginjo Category Gold Award Winner
This sake is made using 100% of the unique sake rice 'Dewasansan' cultivated in Yamagata Prefecture, with koji, yeast, and brewing water also sourced from Yamagata Prefecture, making it an all-Yamagata produced sake.
The finest sake among the famous sakes of Niigata Prefecture. Manju is the pinnacle of the 'Kubota' brand. It has a refreshing and clear taste characteristic of Niigata sake, with a plump mouthfeel and richness.
This is a wonderful sake that is said to be the epitome of Junmai Daiginjo. It has a sweet and fruity flavor made exclusively from self-cultivated 'Dewa Sansan' rice.
A limited edition from the brewery of the champion sake 'Dewazakura Ichiro'. It was featured in the manga 'Oishinbo'. A 2-year-old Daiginjo. You can thoroughly enjoy its soft, elegant aroma and the smoothness of its taste.
2009/2010 IWC SAKE Division Honjozo Category Gold Medal Winning Sake
Both primary and secondary fermentation in clay pots. It has a solid body, sweet aroma, and deep flavor. 720ml 3,800 yen / Glass 600 yen
A pleasant aroma reminiscent of fruit wine. A revolutionary bottle that overturns the underlying image. 720ml 3,800 yen / Glass 600 yen
Authentic shochu made from Kagoshima's golden senkan (sweet potato) and traditional black koji brewing, 720ml 3,800 yen / glass 600 yen
A delicate yet dynamic taste that highlights the characteristics of black koji, 720ml 6,000 yen / glass 800 yen
A soft drinking experience that allows you to fully enjoy the mellow flavor of sweet potatoes, 720ml for 6,000 yen / glass for 800 yen
You can experience the rich flavor of barley's original texture and softness. 720ml 3,800 yen / Glass 600 yen
A prestigious product from the island of 'Iki', the birthplace of barley shochu, made by 'Iki no Hana'. A rich and robust barley shochu overflowing with the flavor of barley. 720ml 3,800 yen / Glass 600 yen
The light aroma and rounded mouthfeel, along with the dry finish, are well received. 720ml 3,800 yen / Glass 600 yen
Refreshing drinking experience made with natural water from one of Korea's famous springs, the Seoraksan system.
This sweet potato shochu is made easy to drink by adding a small amount of Akatonbo's poem, enhancing its flavor. Additionally, Kawagoe, crafted by a couple, is known for its small-batch production. Kawagoe is famous for its small-batch production.
This is a sister product of Murao. Due to the influence of Murao, it is always in a chronic state of shortage. It is a popular item.
The original premium shochu. Long ago, one bottle cost thirty thousand yen!? It has been quite some time since it was called a legendary shochu, but its popularity has not waned.
Currently a popular premium shochu!! Made with black koji. I believe you can understand this deliciousness. It is a fine product from a small brewery in a mountain hut.
Like Banshan, this premium shochu is currently very popular!! It is made with yellow koji and is very fruity. It is recommended to drink it on the rocks.
It is characterized by a wonderful aroma and a gentle taste. It is effective for high blood pressure and diabetes, and it uses the hot spring water 'Juzuru', which is registered as a Kagoshima brand, showcasing the commitment to water conservation by Oumi Shuzou.
A limited edition released twice a year. Due to the use of white koji, the sweetness is enhanced even when diluted with hot water.
This is a premium shochu brewed with the famous water from Yakushima, a UNESCO World Heritage site. It is made with white koji, and the best way to enjoy its flavor is with hot water.
Water, hot water, ice 100 yen, ume (plum) 220 yen, lemon 220 yen, oolong tea 550 yen
Glass 630 yen, Bottle 500ml 3,600 yen
The Premium Malt's (Small) 450 yen The Premium Malt's (Medium) 600 yen The Premium Malt's (Mega Jug) 1,080 yen The Premium Malt's (Pitcher) 2,200 yen
The Premium Malt's (Medium) 650 yen, All-Free (Small) [Non-Alcoholic] 450 yen
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