ichijiku

Our original creation with vodka infused with black pepper, sansho pepper, and bird's eye chili! The refreshing spiciness of this dry cocktail will keep you coming back for more!

An adult-flavored slightly sweet lemon sour made with homemade lemoncello. The hint of cinnamon infused as a hidden flavor creates a sophisticated atmosphere.

A lemon sour made by adding Bols mint liqueur to vodka infused with dry peppermint. It goes well with Japanese cuisine.

A collaboration sour drink featuring three specialty products from Okinawa! Miyako Island's awamori 'Kikunotsuyu' combined with Okinawa-grown shikwasa and Taiwan-grown kumquats for a sour deliciousness, with a pinch of Miyako Island's 'Yukishio' sea salt. Almost zero sweetness.

A premium sour made with yuzu juice squeezed with the peel and acacia honey from the long-established beekeeping farm 'Yamagishi' in Kanazawa. It is additive-free and fragrance-free. You can also enjoy it with oolong tea.

It may not be popular now, but it may never be popular (lol). I added sansho and triple sec to Wilkinson Gin. The faintly fragrant orange in the aftertaste makes it an elegant drink.

Gari is pickled ginger, a side dish often served with sushi. This shochu contains gari, providing a refreshing and delicious taste.

Limited edition arrival

Limited stock item

Sweet potato shochu

Sweet potato shochu

Sweet potato shochu

Sweet potato shochu

Sweet Potato Shochu

Sweet potato shochu

Sweet potato shochu

Barley Shochu

Barley shochu

Barley Shochu

Rice shochu

Rice shochu

Black sugar shochu

Awamori

Shiso Shochu

Red / White

White Spain

White Italy

White Chile

Red Australia

Red wine from Italy

Red Australia

Asahi Draft Beer Marueff with 100 years of tradition

Black Nikka

Japanese Whisky Single Malt Miyagikyo

Seabass Regal

Tennessee Whiskey Jack Daniel's

Bourbon Jim Beam

Cassis, Peach Masala Oolong High, Shandy Gaff, Green Tea High, etc.

Kyoto's 'Kurojishi' in Fushimi

Japan has four seasons. While there is a grand menu, please enjoy the chef's handmade dishes made with seasonal ingredients. From ohitashi, tempura, sashimi, grilled dishes, stir-fried dishes, etc., you won't get bored even if you come every day!! Dishes start from 400 yen, with 40 to 50 varieties available at all times.

This is sashimi made from fresh fish directly shipped from the Goto Islands in Nagasaki. The types of fish may vary depending on availability, so please enjoy the daily selection!

A carefully crafted motsunabe that surpasses the authentic Hakata style by a Japanese cuisine artisan. The motsu is made from domestically sourced beef small intestines. The ingredients are fresh, resulting in no unpleasant odor, a rich amount of fat, and a tender texture. The broth is deliberately made light with a basic dashi of kelp and bonito, complementing the rich flavor that comes from the fresh motsu.

Japan has four seasons. While there is a grand menu, please enjoy the chef's handmade dishes made with seasonal ingredients. From ohitashi, tempura, sashimi, grilled dishes, stir-fried dishes, etc., you won't get bored even if you come every day!! Dishes start from 400 yen, with 40 to 50 varieties available at all times.

This is sashimi made from fresh fish directly shipped from the Goto Islands in Nagasaki. The types of fish may vary depending on availability, so please enjoy the daily selection!

A carefully crafted motsunabe that surpasses the authentic Hakata style by a Japanese cuisine artisan. The offal is specifically chosen from domestic beef small intestines. The ingredients are fresh, resulting in no unpleasant odor, a rich amount of fat, and a tender texture. The broth is also carefully made to match the rich flavor that comes from the fresh offal, using a refreshing kombu and bonito base, which is fundamental to Japanese cuisine.

Our original vodka-based creation infused with black pepper, sansho, and chili peppers! The sharp and spicy flavor keeps it exciting!

A slightly sweet lemon sour made with homemade limoncello, featuring a hint of cinnamon that adds a sophisticated touch.

A lemon sour with vodka infused with dry peppermint and a hint of Bols mint liqueur. It pairs well with Japanese cuisine.

A collaboration sour featuring three special products from Okinawa! The sour combines Miyako Island's awamori 'Kikunotsuyu' with Okinawan shikuwasa and Taiwanese shikikan for a sour deliciousness, finished with a pinch of Miyako Island sea salt 'Yukishio'. Almost zero sweetness.

This is a premium sour made with additive-free and fragrance-free yuzu honey, made from whole squeezed yuzu and acacia honey from the long-established beekeeping farm 'Yamagishi' in Kanazawa. It can also be mixed with oolong tea.

It is not popular yet, but it may never become popular (laughs). I tried adding sansho pepper and triple sec to Wilkinson gin. The subtle hint of orange in the aftertaste makes it a refined drink.

"Gari" refers to the pickled ginger that is a side dish for sushi. As the name suggests, this is a chūhai with gari in it, making it refreshing and truly delicious♪

Eiko Fuji, Naramon, Takachiyo, Suigei, Isojiman, Hanamura, Tsurunoe, and so on...

*Limited stock item

※Limited stock item

*Limited stock item

Sweet potato shochu

Sweet potato shochu

Sweet potato shochu

Sweet Potato Shochu

Sweet potato shochu

Sweet potato shochu

Barley Shochu

Barley shochu

Barley shochu

Barley shochu

rice shochu

Rice Shochu

Brown Sugar Shochu

Awamori

Shiso Shochu

Red / Cabernet & Shiraz, White / Chardonnay

White Italy

White Spain

White Georgia

Red Australia

Red Italy

Red Spain

Asahi Draft Beer Maru-Efu, a draft beer with a 100-year tradition

Black Nikka

Ichiro's Malt White Label

Chivas Regal

Nikka Frontier

Tennessee Whiskey Jack Daniel's

Bourbon Jim Beam

Low alcohol highball with an alcohol content of 3 degrees

Cassis orange, apricot liqueur soda, oolong highball, shandy gaff, green tea highball, etc.

Kuroshishi from Fushimi, Kyoto

Cola, Ginger Ale, Honcho Soda, Green Tea, Oolong Tea

Non-Alcoholic Lemon Sour, Non-Alcoholic Fuzzy Navel, Non-Alcoholic Peach Oolong