Izakaya High Spirits
居酒屋 ハイスピリッツ
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An izakaya to enjoy innovative creative seafood dishes
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Yosenabe, which is carefully prepared with a dashi broth simmered at low temperature for 4 hours to bring out a deep flavor, is unique to Lake Kawaguchi. Made with sea bream and Koshu Ken Midori base, it has a rich taste that can be enjoyed by anyone who cooks it. *Limited to 2 to 12 people.
Huh! Spicy edamame! A taste that seems common but is actually unique. Can't stop drinking beer~
Grilled miso topped with butter
Lotus root chips topped with fresh tuna sashimi, perilla leaves, and homemade lemon miso sauce, creating a new way to enjoy sashimi by hand. This dish offers a variety of flavors to enjoy one after another.
Marinated squid with Jamaican jerk spices, deep-fried until crispy, and served with Thai chili mayonnaise.
Carrots glazed with steak sauce, made with white soy sauce and burnt garlic, enhancing the sweetness of the scallops
Assorted pickled seasonal vegetables
Salmon belly with rich fat is marinated in yuzu miso sauce for five days, then slowly baked in the oven, resulting in a truly melt-in-your-mouth dish.
Giant prawns grilled slowly with tartar sauce, served with garlic toast
An exquisite dish that pairs black truffle sauce with a daily selection of sashimi such as bluefin tuna, greater amberjack, and Kai salmon.
Enjoy the sensation of eating raw oysters with 'drinking sashimi.' No sticky hands, no sand interfering with the texture. Cheers by pouring it into a shot glass! Choice of scallop/salmon/mango with a shochu shot included for 400 yen.
Starting from 980 yen
Made with homemade plum miso sauce. Sweet and sour taste goes well together!
Seared tuna tataki with seaweed salad
A fusion dish combining yellowtail, which is also a fish in Hawaii, with Hawaiian fruit, blending Japanese and Hawaiian flavors.
Comes with pickles
Made with the finest seaweed from the rice ball shop
A tea rice bowl with authentic dashi and salted salmon
The yosenabe, which takes four hours to carefully extract the broth at a low temperature, is the only one in Lake Kawaguchi, finished with a deep flavor. It is based on sea bream and Koshu Kenmidori, ensuring a rich taste that anyone can cook deliciously. *Limited to 2 to 12 people.
What! Spicy edamame! A flavor that seems like it should exist but doesn't. You can't stop drinking beer~
Served with butter on top of burnt miso
This is a new sensation of sashimi that you eat with your hands, featuring deep-fried lotus root topped with fresh tuna sashimi, shiso, and homemade lemon miso sauce. It's a dish that allows you to enjoy a variety of flavors one after another.
Marinated squid with Jamaican jerk spices, deep-fried until crispy, and served with Thai chili mayonnaise.
The glazed carrots served with the steak are used as a sauce, enhancing the sweetness of the scallops with white soy sauce and burnt garlic.
Lightly pickled seasonal vegetables
The fatty salmon belly is marinated in yuzu sauce for five days and slowly baked in the oven, resulting in a truly melt-in-your-mouth experience.
Large shrimp are slowly grilled with tartar sauce and served with garlic toast.
An irresistible dish where black truffle sauce pairs perfectly with daily changing sashimi such as binchō-tuna, kampachi, and Kai salmon.
Enjoy it with the sensation of eating raw oysters, titled 'Drinking Sashimi.' Your hands won't get sticky, and the sand won't interfere with the texture. Cheers with it in a shot glass! Includes a choice of shochu shot with scallop/salmon/mango for 400 yen.
From 980 yen
Made with homemade ume miso sauce. The sweet and sour flavor pairs perfectly!
Seared Bintoro with Seaweed Salad
A dish that combines Hamachi, a fish from Hawaii, with Hawaiian fruit, merging Japanese and Hawaiian flavors.
With pickles
Uses the highest quality seaweed from the rice ball shop
Authentic dashi with salted salmon chazuke
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