Nihonshu to Washoku to Chuka Izanami

Not overcooked. That is the answer to this dish. The chives and eggs, quietly submerged in the broth, spread a delicate umami in the mouth. Because of the simple ingredients, it enhances the flavor of carefully selected sake without interfering.

The moment you open the foil, the aroma of the sea and broth rises. Three types of seafood are steamed and baked while locking in their individual umami. This is a dish to be enjoyed slowly while sipping on a bit of sake.

The 'Chilled Tomato' from Izanami is a dish that competes on the quality of its ingredients. Carefully chilled sweet tomatoes are simply prepared. It refreshes the heart smoothly between sips of sake.

Not meat or fish, but cabbage marinated in Saikyo. The cabbage, infused with white miso and sweetness, becomes fragrant when grilled, surprisingly complementing sake. A dish that showcases the potential of vegetables.

The sweetness and aroma of the shrimp are brought out by grilling. Served whole, this dish brings a small sense of excitement to the dining table. It is typically paired with wasabi and a refreshing sake.

Ainu's traditional pounding dish 'Chitatapu', prepared in the Izanami style. The ingredients of the day are pounded according to the mood of the day, served with seaweed and condiments. What will be served is a surprise of the day. It is guaranteed to pair well with sake.

The amount of dashi, the heat level, and the timing of rolling. Only when everything is in harmony does this texture emerge. The fluffy dashi-maki tamago that melts in your mouth may embody the sincerity of Izanami.

Not skewered, but prepared with care. Grilled chicken that brings out the umami, served with homemade-style yuzu pepper. The refreshing aroma and spiciness enhance the enjoyment of sake.

There is a flavor that only time can create. The moment you put your chopsticks in, it falls apart, the fat is not overwhelming, and only the umami remains. Izanami's pork belly is cooked slowly and carefully. Please enjoy it with warm sake.

A homemade dish featuring crunchy soft cartilage combined with the tartness of plum. It refreshes the palate while inviting the next drink. More than just a side dish for sake lovers.

We combined the savory aroma and texture of Akita's specialty smoked daikon 'Iburigakko' with rich cream cheese. The unique smoky fragrance and depth enhance the flavors of carefully selected sake, such as pure rice sake with a delicious taste and brands with a strong acidity. This is our proud standard appetizer.

Since it is steamed with good sake, it becomes a great sake-steamed dish. A classic dish from Izanami that aims to finish the delicate umami of the white fish without breaking it, resulting in a fluffy texture. A quietly delicious dish that carries the same atmosphere as the sake you are drinking.

Sichuan-style Mapo Tofu made with homemade spices, without using any commercial sauces. The numbing sensation of Sichuan pepper and the deep richness of doubanjiang layer together, enhancing the flavors of robust Japanese sake and tangy local sake.

While preserving the sweetness of cabbage and bell peppers, the richness of pork belly fat intertwines with the aroma of sweet bean sauce. It is nostalgic yet has a certain elegance. This authentic Chinese dish pairs excellently with rich junmai sake and other types of Japanese sake.

Stir-fried Hokkaido beef with a strong umami flavor and crunchy bell peppers. This dish is perfect to enjoy with a crisp, dry sake.

A meat stuffing that emphasizes texture, intentionally utilizing the crispiness of the peppers. The moment the meat juices blend with the fresh aroma of the peppers in your mouth, you'll crave some sake.