Nappa Juicy Kawasaki

A sangria full of seasonal fruits, just like nectar! Made with crushed fruit, this white wine-based sangria is a long cocktail using a sour sangria full of seasonal fruits.

By mixing sleeping oolong high oolong tea with shochu and letting it rest, the molecular structure changes, resulting in a rounder taste. We prepare it with rich green tea made from matcha. Tomato sour (not sweet) uses 100% tomato juice and carbonated water without syrup or concentrate, creating a refreshing and not sweet authentic lemon sour. Saitama Sayama tea umeshu sour features carbonated umeshu made from one of Japan's three major famous teas, 'Sayama tea.' Grapefruit sour uses carefully hand-made grapefruit juice with pulp.

Black Nikka Highball, a clear non-peat whiskey from Nikka Whiskey. The famous Kamiyabar was founded by Denbei Kamiya, whose company produces the whiskey 'Red' Highball. Torii Shinjiro had Masataka Taketsuru create the lightly peated 'Red Label', which was later renamed and re-released by his second son, Keizo Saji, as 'Sanpiece' Highball. The whiskey from Miyazaki's famous Kanemitsu is made in Mie since the post-war chaos. Mars Extra Highball, created based on the Taketsuru Note by the distilling industry heavyweight Kiichiro Iwai, who helped Masataka Taketsuru during his studies abroad. Charmant Brandy Highball, a domestic brandy produced by Eigashima Shuzo in Akashi City, Hyogo Prefecture, boasting a 100-year history. Takakura Highball, a rare amber-colored brown sugar shochu brewed in oak barrels from Amami Oshima. Soba Whiskey Highball, whiskey infused with buckwheat, enhanced by strong carbonation! Shochu Highball, so-called 'Chu-hai', tastes pure and adult. Ginger-infused Dry Ginger Highball, with grated ginger that packs a punch. Homemade Honey Lemon Highball, using a carefully crafted lemonade base with pure honey and lemon. 'Sansho and Rosemary' refreshing gin soda, gin infused with sansho berries and rosemary, enhances the aroma and spices beautifully. Brown Sugar Shochu and Cucumber Highball, a refreshing aroma that becomes addictive. Sweet Potato Shochu and Rock Salt Highball, a highball that doesn't need any snacks.

Mandarin juice... Preserved by compoting seasonal mandarins, served deliciously throughout the year. Cassis mandarin, lychee mandarin, peach mandarin, mandarin sour, grapefruit... Sometimes mixed with Ruby and Matthew varieties. Campari grapefruit, mango grapefruit, passion grapefruit, grapefruit sour.

Using a carefully crafted lemonade base made with pure honey and lemon, honey lemon highball, honey lemon sour, American honey lemonade (lemonade + red wine)

Enjoy a spicy ginger ale infused with grated ginger. Options include Moscow Mule (vodka-based), Gin Buck (gin-based), Tequila Ginger (tequila-based), Ginger Highball (whiskey-based), Ginger Lemon Sour (shochu-based), and Kitty (red wine-based).

● Base alcohol: Cassis, Passion Fruit, Peach, Mango, Campari, Lychee ● Mixers: Ginger Ale, Mandarin Juice, Oolong Tea, Strong Carbonated Water, Grapefruit, White Wine, Sparkling Wine

Using 'Wilkinson' simple gin soda with over 10 types of botanicals, this aromatic gin soda is enhanced with a slice of lemon that sharpens the flavor and pairs well with food. For those who want it more sour, add two slices of lemon. 'Sansho and Rosemary' refreshing gin soda is made by infusing sansho berries and rosemary, resulting in a fragrant and spicy deliciousness. Some say you can't eat with gin and tonic, but everyone has their preferences. A slice of lemon in a slightly sweet gin and tonic pairs well, and two slices of lemon add a bitter accent from the lemon peel. 'Black Pepper' salt and pepper gin and tonic has salt spread on the rim of the glass, and coarsely ground black pepper sprinkled on top of the cocktail.

Mutsu Ouyama CLASSIC Aomori Sake loved by the fishermen of Hachinohe. It has a rich flavor. *Subject to change based on availability.

Imo Shochu Obisugi from Nishinihama City, Miyazaki Prefecture, most of which is consumed locally. Mugi Shochu Sarukou from Iki Island, Nagasaki Prefecture, known as the birthplace of Mugi Shochu (various theories exist). Awamori Shimauta from Itoman City, Okinawa Prefecture, with the brewery's bank being Okinawa Bank Shuri Branch. Kokuto Shochu Takakura from Amami Oshima, Amami District, Kagoshima Prefecture, aged in oak barrels, amber in color with a sweet aroma. Botanical Mugi Shochu CHILL GREEN, infused with the spice

Dry daily changing wine (white wine) medium dry daily changing wine (red wine) dry sparkling (sparkling wine)

Kir (white wine + cassis), Kitty (red wine + ginger ale), Kir Royale (sparkling wine + cassis)

Sayama Tea Plum Wine made with Sayama tea, one of Japan's three great famous teas. Spicy Masala Plum Wine, a harmony of plum wine and garam masala. Grandma's Plum Wine, a simple plum wine that feels like it was made by grandma.

Sparkling water (Would you like lemon squeezed in?) Ginger ale with ginger, homemade honey lemonade, mandarin juice, grapefruit juice, tomato juice, oolong tea, non-alcoholic beer (small bottle), Naranja Pomarance (a non-alcoholic cocktail like cassis orange), Cinderella (a non-alcoholic cocktail with fruit and pomegranate syrup)

We always have three types of dry white bottle wines available, mainly from France, Italy, and Spain, that pair well with dry dishes.

A service bottle of dry wine sourced based on mood, focusing on refreshing and fruity options, with daily selections.

We always have three types of red bottled wine, focusing on medium body.

Sangria with plenty of seasonal fruits / 598 Seasonal Fruit Sour / 598

Daily changing dry sparkling wine bottle / 2970 Daily changing dry sparkling wine glass / 598 Daily changing beer / 598

Daily special beer / 598 Shandy Gaff / 598 Red Eye made with ginger ale / 598 Beer + tomato juice Dog Nose (beer + gin) / 698 Not only easy to get drunk, but also a dish that enhances the aroma of gin Cassis Ginger Beer / 698 Original beer cocktail

Sleeping Oolong High / 498 Mixing Oolong tea and shochu and letting it rest changes the molecular structure, resulting in a rounder taste. Green Tea High / 498 Made with rich green tea containing matcha. Tomato Sour (not sweet) / 498 100% tomato juice and soda without using syrup or concentrate. Lemon Sour / 498 A refreshing and not sweet classic lemon sour. Saitama Sayama Tea Plum Wine Sour / 598 Carbonated plum wine made from one of Japan's three great teas, Sayama tea. Grapefruit Sour with Pulp / 598 Made with carefully hand-crafted grapefruit juice.

Black Nikka Highball / 498 Clear non-peat whiskey 'Kokun' Highball / 598 Whiskey 'Red' from the founder of Kamiya Bar, known for Electric Brandy, Kamiya Denbei / 598 The thin peated 'Akafuda' was renamed and resold by the second son, Saji Keizo, created by Torii Shinjiro / 598 'Mars Extra' Highball, famous for the whiskey from Miyazaki Main Store, made in Mie since the post-war chaos / 598 'Charmant Brandy' Highball, brewed based on the notes of Taketsuru Masataka, by the distilling industry heavyweight 'Iwai Kiichiro' who helped Taketsuru study abroad / 598 'Takakura' Highball, domestic brandy made by Eigashima Shuzo in Akashi City, Hyogo Prefecture, boasting a 100-year history / 598 Rare amber-colored brown sugar shochu brewed in oak barrels from Amami Oshima 'Soba Whiskey' Highball / 598 Whiskey infused with buckwheat, the carbonation enhances the aroma, strong carbonation! Shochu Highball / 398 So-called [Chu-hai] taste pure and adult with ginger, dry Ginger Highball / 598 Grated ginger packs a punch, homemade honey lemon Highball / 598 Using a carefully made lemonade base with pure honey and lemon 'Sansho and Rosemary' refreshing aromatic gin soda / 598 Gin infused with sansho berries and rosemary, the aroma and spice stand out deliciously, brown sugar shochu and cucumber Highball / 598 The refreshing aroma is addictive, sweet potato shochu and rock salt Highball / 598 A highball that doesn't need snacks.

◆Mandarin Juice... Preserved by compote of seasonal mandarins, deliciously served year-round. Cassis Mandarin, Lychee Mandarin, Peach Mandarin, Mandarin, Mandarin Sour. ◆Grapefruit... Sometimes mixed with Ruby and Matthew varieties. Campari Grapefruit, Mango Grapefruit, Passion Grapefruit, Grapefruit Sour.

Using a carefully crafted lemonade base made with pure honey and lemon, honey lemon highball, honey lemon sour, American honey lemonade (lemonade + red wine)

Enjoy a spicy ginger ale infused with grated ginger. Options include Moscow Mule (vodka-based), Gin Buck (gin-based), Tequila Ginger (tequila-based), Ginger Highball (whiskey-based), Ginger Lemon Sour (shochu-based), and Kitty (red wine-based).

◆Base Alcohol: Cassis, Passion Fruit, Peach, Mango, Campari, Lychee◆Mixers: Ginger Ale, Mandarin Juice, Oolong Tea, Strong Carbonated Water, Grapefruit, White Wine, Sparkling Wine

Simple gin soda with 'Wilkinson' / A fragrant gin soda made with over 49810 types of botanicals, garnished with a slice of lemon / The lemon sharpens the flavor and pairs well with food. Gin soda with two slices of lemon / For those who want it more sour, add two slices of lemon. 'Sansho and Rosemary' refreshing gin soda / Gin infused with sansho berries and rosemary has a fragrant and spicy flavor. Gin and tonic / Some say you can't eat with gin and tonic, but everyone has their own preference. Gin and tonic with a slice of lemon / A slightly sweet gin and tonic pairs well with lemon. Gin and tonic with two slices of lemon / The bitterness of lemon peel adds an accent. 'Black Pepper' salt and pepper gin and tonic / The rim of the glass is coated with salt, and coarsely ground black pepper is sprinkled on top of the cocktail.

Mutsu Ouyama Classic / 598 Aomori Sake loved by the fishermen of Hachinohe, with a rich flavor

Sweet potato shochu Obisugi / 598 Miyazaki Prefecture, Nichinan City. Most of it is consumed locally. Barley shochu Sarukou / 498 Nagasaki Prefecture, Iki Island. Famous liquor from the birthplace of barley shochu (various theories exist). Awamori Shimauta / 498 Okinawa Prefecture, Itoman City. The brewery's banking partner is Okinawa Bank Shuri Branch. Brown sugar shochu Takakura / 598 Kagoshima Prefecture, Amami District, Amami Oshima. Aged in oak barrels, amber color with a sweet aroma. Botanical barley shochu / 598 CHILL GREEN. Extracted spice

Sauvignon Blanc (White Wine) / 598 Tempranillo (Red Wine) / 598 Dry Sparkling / 598

Kir (White Wine + Cassis) / 598 Kitty (Red Wine + Ginger Ale) / 598 Kir Royale (Sparkling Wine + Cassis) / 698

Sayama Tea Plum Wine / 498 One of Japan's three major teas, made with tea from Sayama, Saitama, spicy masala plum wine / 498 The harmony of plum wine and garam masala, grandma's plum wine / 498 A simple plum wine that feels like it was made by grandma

Sparkling water (Would you like lemon squeezed in?) / 498 Ginger ale with ginger / 598 Homemade honey lemonade / 598 Mandarin juice / 598 Grapefruit juice / 598 Tomato juice / 498 Oolong tea / 498 Non-alcoholic beer small bottle / 498 Naranja Pomarance / 598 Non-alcoholic cocktail Cinderella like cassis orange / 598 Non-alcoholic cocktail with fruits and pomegranate syrup

We always have three types of red bottle wine available, focusing on medium body. Prices range from 1780 yen to 3480 yen.

We always have three types of dry white bottled wine available. From 1780 yen to 3480 yen.

A dry service bottle sourced based on mood / Daily selection mainly featuring refreshing and fruity options for 2970, definitely a great deal