Taguru

You can order a refill of appetizers for a fee.

Cerveza fresca con un aroma cítrico y brillante El estilo de cerveza es Golden Ale. Con un cuerpo de color dorado y una transparencia clara, presenta un ligero aroma a cítricos y un sabor seco y nítido. El amargor es suave, lo que permite disfrutarla a sorbos. Es parte de la serie de etiquetas artísticas.

Tsunagi is Japan's first upcycled craft beer made by utilizing soba bran (a byproduct normally discarded) generated during the milling process of buckwheat flour.

A limited time only sour made with Setouchi lemons and sake lees shochu (shochu with sake lees).

Crush dried plums and put them in the bowl.

Blood is clear and hangovers are prevented. Photo is for illustrative purposes only.

Wilkinson's dry adult flavor

Yokohama Traditional Tea {tabel} Sour of the Sun Natural Cola Sweet and spicy taste is addictive.

白ワインのソーダ割り　 写真はイメージです　　

白ワインのジンジャーエール割り 写真はイメージです

Gin and tonic made with craft gin from Shonan

Luxurious lemon sour made with Shonan craft gin and Setouchi lemons

A rich highball made with Kirin's premium whiskey, Fuji.

Yokohama's first absinthe, 'Honky Tonk.' The botanicals include 16 types such as anise, fennel, wormwood, the endangered plant hamagou, iso chrysanthemum, and the rare citrus fruit buddha's hand. It features a strong aroma of anise and fennel, along with the high herbal fragrance from over 10 blended herbs. A highball made with lemon juice and soda.

Yokohama's first absinthe 'Honky Tonk' mixed with tonic water

Based on root botanicals such as angelica and chicory, we built the aroma and flavor by adding fresh bergamot. This year we also newly adopted the roots of ashitaba, specially provided by farmers on Hachijo Island. The life force of this southern island root gives the amaro a gentle bitterness and depth. For the finish, we use the legendary botanical black cumin.

Based on root botanicals such as angelica and chicory, we built the aroma and flavor by adding fresh bergamot. This year we additionally adopted the roots of ashitaba, specially provided by farmers from Hachijo Island. The root, which conveys the vitality of the southern island, brings a gentle bitterness and depth to the amaro. For the finish we use the legendary botanical black cumin.

It is a highball made with buckwheat shochu. It became famous through a commercial featuring actress Yoh Yoshida. We make it with the finest Kinsago.

This is a sour made with Kawasaki Beverage's Shonan Gold Cider and Izumibashi Sake Brewery's sake lees shochu without any waste.

This is a vice sour made with non-alcoholic plum syrup using plums from the Soga Plum Orchard in Odawara and the sake lees shochu from Izumibashi Brewery in Ebina.

Three types of sake from Kanagawa sake breweries are served with the proprietress' recommendations.

Not suitable for warming Ingredients rice: Nagano-grown Miyama Nishiki 100% Polishing ratio: 60% This is an unheated, unpasteurized hon-nama nigori sake, so yeast fermentation continues in the bottle. It has a refreshing mouthfeel with natural sweetness derived from the rice and a slight effervescence from carbon dioxide.

This is a namazake (unpasteurized sake) made with Yamada Nishiki using the "kimoto" method. The kimoto brewing further accentuates the rich, full-bodied flavor distinctive of Yamada Nishiki, allowing you to enjoy a generous, voluminous taste. Limited small-batch release.

¡Acidez refrescante perfecta para esta época en que empieza a hacer calor! Se siente más efervescente que antes. No deja de evolucionar respecto al año pasado 🤭🫧 Impresión de una ligera dulzura y acidez crujiente como la de la manzana verde, que parece que aliviará el cuerpo. También hay que prestar atención a la complejidad seca y amarga que envuelve lentamente la boca en el retrogusto.

濾過も火入れも行わず、素材の力をそのままに閉じ込めた仕上がりは、 蔵の中でゆっくりと熟成が進むことで、奥深い旨味とコクが重なり合います。 冷やして飲むことで、爽やかなキレとともに、米の旨味がダイレクトに感じられます。

A refreshing dry sake suitable for summer. It is also recommended to drink with soda water or on the rocks. The motif is based on dragonfly larvae that grow in the rice paddies in summer.

神奈川県松田町の酒蔵　 鑑評会にて燗酒優等賞穏やかな香りで、お米の旨味が感じる純米酒です。

円やかで上品な旨味と穏やかな酸味が 料理に寄り添う。雑誌などにも取り上げられる ことの多い、蔵を代表する秀逸な一本

Ciudad de Chigasaki, Prefectura de Kanagawa Sabor equilibrado de arroz con un toque de acidez, muy bien balanceado, con un final suave y agradable. ¡Se puede disfrutar a temperatura ambiente o caliente!

«Arroz para sake cultivado por nosotros mismos», «elaboración kimoto sin escatimar trabajo» y «un periodo de maduración de dos años»: así se elabora el sake junmai kimoto de Izumibashi Shuzo, que es la serie Kuro Tonbo. Momoiro Kuro Tonbo es un junmai kimoto elaborado con el arroz Shinriki cultivado localmente.

いづみ橋酒造が造る　酒粕を使用した焼酎　最新の真空単式蒸留で癖のない上品な焼酎に仕上がっています。

Kanasagogo soba is highly regarded among soba craftsmen and soba lovers throughout Japan. Because its production is very small and difficult to obtain, a buckwheat shochu made exclusively from Kanasago's "Hitachi-Aki Soba" has been considered a dream. Goryoku Shuzo has been producing a buckwheat shochu named after "Kinzunago-go" for some time, and now, with the cooperation of related parties, we have completed "Kiwami no Kinzunago-go" using 100% of the best quality brown buckwheat.

茨城で最も期待される日本酒蔵、来福酒造の芋焼酎。原料の芋は地元産「玉豊」。もちろん花酵母で発酵させ、旨みを引き出す「常圧蒸留」で造られています。香りは穏やか、口当たりは膨らみのある柔らかな舌触り

This authentic buckwheat shochu is made from 100% Matsue-grown buckwheat, distilled under reduced pressure, and aged for more than 18 years. Please enjoy the clear taste, elegant aroma, and mildness of the long-aged syochu liqueur.

Yamaneko is made using Joy White (sweet potato) as the main ingredient, crafted with great care in wooden barrels and aged for more than two years. It has a sweetness reminiscent of chestnuts, along with fruity flavors. It has a moderate richness from aging, but the aftertaste is dry and crisp. There are no noticeable flaws; it is a smooth and clear sweet potato shochu.

ボトルキープは3か月です

This is a genuine soba shochu made from 100% Matsue-produced buckwheat, distilled under reduced pressure, and aged for over 18 years. Please enjoy the clear taste, elegant aroma, and the smoothness that comes from long-term aging.

A sustainable shochu. Izumibashi Brewery operates comprehensively from the cultivation of brewing rice to brewing itself under the belief that "sake brewing starts with rice cultivation." However, there is the problem of surplus sake lees that remain after pressing the moromi (fermentation mash). These sake lees are a valuable byproduct still packed with the sake's umami and alcohol. We have always thought that if this precious byproduct is not enjoyed to the very end, it would be disrespectful to the great sun and water—and to nature—that nurtured the rice and the sake. This product is a "kasu-tori shochu" (sake-leeches-distilled shochu) made by single-pot distillation using sake lees produced after pressing junmai sake (including junmai daiginjo and junmai ginjo) as the raw material.

The ingredient of Mountain Cat is Joy White (sweet potato), which is made with wooden barrels and aged for more than two years, requiring a lot of time and effort. It has a sweetness similar to chestnuts, with hints of fruity flavors. It has a moderate richness from aging, but the aftertaste is dry and crisp. There are no apparent flaws; it is a smooth and clear sweet potato shochu.

This is for customers who ordered a bottle of shochu. Soft drink orders are 700 yen.

湘南の酒蔵　熊沢酒造が手掛けるクラフトジン　ジェニパーベリーと酒粕で造るジンはシンプルで美味しいです。

It is said that the flavor also changes accordingly. Aka Tengu is a rare whiskey full of originality that is matured in selected casks by pouring the brewery's own beer or kijo sake into the casks to transfer the aroma and extract, then removing it and adding new pot (the whisky's original liquid). We hope you will enjoy the taste of this fully matured whiskey.

Yokohama's first absinthe "Honky Tonk". Sixteen botanicals are used, including anise, fennel, and wormwood, as well as endangered species such as hamagou, isochrysanthemum, and the rare citrus fruit butsumikan. In addition to the strong anise and fennel sensation, it is characterized by a high herbal aroma from a blend of more than 10 varieties. Recommended drinking methods are on the rocks, with water, or with soda, and enjoy it along with the beautiful essential oil cloudiness derived from the plants. All base spirits are distilled and produced from original spirits made in our own brewery.

Since its release in 1969, Special Reserve has been enjoyed by a wide range of customers as a refined, high-quality whiskey. Hakushu malt is used as the key malt that determines the flavor.

A dry white wine with a gentle impression, featuring mild acidity and fruitiness. It has a light taste with a mineral feel and umami, making it easy to pair with various dishes. Some wines may also have a subtle sweetness reminiscent of apples or Asian pears, leading to a dry aftertaste.

Aroma of raspberry, red currant, and herbs. The attack is light; a fresh, dry rosé.

Aroma of raspberry, red currant, and herbs. The attack is light; a fresh, dry rosé.

A dry white wine with a gentle impression, featuring mild acidity and fruitiness. It has a light taste with a mineral feel and umami, making it easy to pair with various dishes. Some wines may also have a subtle sweetness reminiscent of apples or Asian pears, leading to a dry aftertaste.

ウィルキンソンの辛口

太陽のナチュラルコーラシロップを使ったスパイシーなコーラ

Tea made by boiling roasted buckwheat seeds. Iced or hot tea is available.

Made by Kawasaki Beverage, this cider is made from 3% juice of "Shonan Gold," which is called the fantastic fruit of the Kanagawa brand.

Non-alcoholic A plum syrup made from plums produced in Soga Plum Orchard, Odawara, mixed with strong carbonated water. It is a ume squash.

Tea made by boiling roasted buckwheat seeds. Iced or hot tea is available.

Obanzai and vegetable tempura made with seasonal vegetables served in a small buckwheat noodle cup and a small plate. Please choose 3 vegetable dishes of your choice. Scroll down the screen to see the dishes you can choose.

Obanzai and vegetable tempura made with seasonal vegetables served in a small buckwheat noodle cup and a small plate. Please choose 5 vegetable dishes of your choice. Scroll down the screen to see the dishes you can choose.

You can order one type from the selectable sake appetizers as a single item.

Omelet with buckwheat sauce, baked to order, fluffed to perfection

Mochi made from buckwheat flour, a favorite of Toyotomi Hideyoshi. It is served with various condiments and buckwheat sauce.

Deep-fried rice cake made from buckwheat flour

Abbreviation of Tempura Soba without Soba Noodles Deep-fried Shrimp.

Spread the pickled tofu morsels on fried buckwheat chips and eat!

Odawara kamaboko and freshly grated white wasabi from Hokkaido

I cooked oysters and Kujo green onions in soba dipping sauce and made a thick sauce with grated daikon radish.

揚げた稚鮎と玉ねぎをそばつゆベースに南蛮酢に漬けました

Crispy deep-fried peeled shrimp, one at a time.　The smallest number is 4 prawns.

We made kakiage (mixed tempura fritters) of flavorful peanuts and Beniharuka sweet potatoes.

北海道蘭越町直送のアスパラです。

神奈川育ちの小さいアユを天ぷらにしました。

Seasonal corn is made into shaved tempura.

Moistened by low-temperature cooking.

100% duck meat, TAGURU's original tsukune (grilled with sauce)

Deep-fried duck thigh topped with marinated celery and onions

Abbreviation of Soba Noodles in Kamojiru Soba Noodles Hot broth with lots of duck meat and green onions