Ebisu Bar Sapporo Apia

1. One glass of your choice of Yebisu (choose one from the following) Yebisu Beer, Yebisu Premium Black, Amber Yebisu Premium Amber, Premium Ale, Amber Sunset, Twilight Ale, Black & Gold, Gold & Amber, Gold & Ale 2. Choose three cold dishes from the following (choose three) [1] Smoked Daikon Potato Salad [2] Sea Bream Carpaccio - Kombu Sauce - [3] Cream Cheese with Wasabi Miso [4] Mini Tomato and Mozzarella Japanese-style Caprese [5] 'Duck Wasabi' - Roasted Duck with Wasabi Pickles - [6] Marinated Octopus [7] Clams in Tamari Soy Sauce [8] Spicy Mozuku Seaweed and Cucumber

Rediscovering Local Ingredients: This time we visited Okinawa Prefecture. Okinawa boasts its brand pork 'Agu Pork', along with island vegetables nourished by the sun and rich seafood nurtured by the beautiful sea, showcasing a unique history and traditional food culture.

We crossbreed the purebred Agu, a native breed from Okinawa with excellent meat quality, and white pigs. They are raised on a unique feed that includes natural herb (oregano) extracts in a specific ratio. They were raised healthily in the rich nature of Okinawa. You can enjoy the delicious fat and high-quality meat unique to Agu.

Aged with salt and herbs, concentrating the original flavor of Chura Island Agu Pork. The melt-in-your-mouth sweetness and richness of the fat further enhance the deliciousness of the meat.

The representative dish of Okinawan cuisine, 'Goya Champuru', is luxuriously finished with Chura Island Agu Pork. The moderate bitterness of the goya and the sweet, rich flavor of the Chura Island Agu Pork match perfectly in this dish.

Okinawa accounts for a large portion of the national production of mozuku, making it the number one production area in Japan. Particularly famous is the thick and rich-textured 'Okinawa Mozuku (Thick Mozuku)', which is enjoyed locally as tempura or in vinegar dishes.

A classic local dish from Okinawa. Enjoy the crispy and fragrant exterior, while the inside has a unique chewy texture.

Gurukun (also known as Takasago) is a specialty of Okinawa, designated as the prefectural fish. It is a representative white fish of the tropics, characterized by its mild and refreshing taste, and is beloved as a popular fish in the region.

The local soul food of Okinawa, featuring the prefectural fish 'Gurukun' fried whole until crispy. The outside is crunchy, while the inside is fluffy and juicy, spreading the delicious flavor of the white meat. Its refined and mild taste pairs perfectly with any Ebisu beer.

A type of seaweed also known as green caviar. It has a unique texture that bursts in your mouth and a refreshing ocean aroma that is addictive. It is rich in minerals and dietary fiber while being low in calories, which is also appealing.

We paired the popping sea grapes with refreshing shiso jelly. This dish features the aroma of the sea and a refreshing acidity.

Luncheon meat, known as a soul food of Okinawa, is a canned meat made from pork that is placed in a mold with salt and spices, then heat-sterilized and processed. Eli sauce is a versatile sauce that originated from a kebab shop in Okinawa. It is a refreshing sauce with a fragrant herb aroma, selected as a premium product of Okinawa.

A salad filled with the flavors of Okinawa, featuring luncheon meat and taco meat beloved in Okinawa, served with tortillas and enjoyed with Eli sauce.

Traditional Okinawan pork belly 'Rafutei'. A dish harmonizing rich flavors with grated yam and jade eggplant, YEBISU BAR style. Enjoy it with Yebisu beer.

This is a seasoning made by soaking 'shima togarashi', a specialty of Okinawa, in Okinawa's distilled liquor 'awamori'. When drizzled over Okinawa soba or champuru, it adds a sharp spiciness and rich flavor, enhancing the taste.

A cold dish combining the unique crunchy texture of mimiga and aromatic vegetables. The refreshing and spicy Kōreegūsu dressing enhances the umami, making it a sophisticated plate for adults.

Vanilla ice cream made with salt from Chatan, combined with crumbly salt chinsuko. This dessert offers a perfect balance of sweetness and saltiness, allowing you to feel the breeze of Okinawa.

Simply made with only black wagyu beef and tofu. Enjoy the 'Japanese' taste of soy sauce and mirin, paired with Amber Ebisu.

Meatballs served as a snack for YEBISU, brought to you by the head chef of YEBISU BAR. Since its birth in 1890, 'YEBISU' has continued to deliver the same deliciousness. Enjoy the marriage of meatballs with a classical mustard sauce.

The ultimate fried chicken, meticulously prepared for texture and juiciness. Enjoy the world of pairing with Ebisu.

A platter of original sausages with rich and diverse flavors, crispy and juicy. Includes coarse-ground sausage, white sausage, chorizo sausage, and garlic sausage.

Means white sausage in German, characterized by a smooth texture and refined flavor.

A coarse type that allows you to enjoy a firm meat texture.

Sausage rich in garlic aroma.

Spicy chili pairs perfectly with beer.

The classic snack fish and chips uses domestically sourced sea bream! It pairs perfectly with Ebisu beer!

The Ajillo at YEBISU BAR features Red Sea Bream and Shrimp! Enjoy it with bread or garlic toast!

This dish features prosciutto from Hokkaido and four types of cheese: Camembert, smoked cheese, Nookel, and Caprese.

■ Smoked Daikon Potato Salad ■ Sea Bream Carpaccio with Kombu Sauce ■ Cream Cheese with Wasabi Miso ■ Mini Tomatoes and Mozzarella in Japanese-style Caprese ■ 'Duck Wasabi' - Roasted Duck with Wasabi Pickles ■ Marinated Octopus ■ Clams in Tamari Soy Sauce ■ Spicy Mozuku Seaweed and Cucumber

Loved for 14 years, a long-selling menu item

Some ingredients use beer.

Grilled edamame with the aroma of yuzu pepper.

Deep-fried root vegetables of Nagaimo and Burdock.

You can choose between beet and onion dressing, or burdock and sesame dressing.

Caesar Salad Dressing

Tender and non-gamey lamb from Ebisu Bar. A dish that pairs well with beer.

This is our proud beef stew, characterized by large pieces of meat that are slowly simmered until tender and melt-in-your-mouth.

Our new signature dish 'Turkey Rice' <Dry Curry, Napolitan, Hamburger>

A Japanese-style parfait topped with warabi mochi, figs, shiratama zenzai, and wasanbon ice cream.

This is a milk ice cream made using 'Wasanbon', a unique Japanese sugar made with traditional methods.