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An izakaya with the charm of self-serve sake
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Menu
Here are some of our courses that are more economical than ordering individually. We also accept same-day orders, so please try it out. If you are not hungry enough for the course, we can also accept additional individual orders.
Here are some of our courses that are more economical than ordering individually. We also accept same-day orders, so please try it out. If you are not hungry enough for the course, we can also accept additional individual orders.
Here are some of our courses that are more economical than ordering individually. We also accept same-day orders, so please try it out. If you are not hungry enough for the course, we can also accept additional individual orders.
You can choose your favorite sake from approximately 50 varieties in the refrigerator.
Sakaiminato City in Tottori Prefecture is a good fishing ground where the warm and cold currents of the Sea of Japan intersect. Fresh horse mackerel harvested around the Oki Islands is made into fried horse mackerel on the same day. It is also served with a tartar sauce made from iburi-gakko.
It takes about 20 minutes to cook until done, and we are carefully grilling a whole fish. The type of fish changes daily, so please ask the staff. The salt for the grilled fish is Tsushima seaweed salt from Nagasaki Prefecture (salt made by cooking with seaweed). One whole fish.
Fluffy hanpen is carefully baked in the oven and topped with mayonnaise and cheese. You can enjoy it as is, or with a little soy sauce drizzled on top.
Seasonal fresh vegetables are steamed in a bamboo steamer. They are simply seasoned with salt and pepper. A homemade dressing is provided on the side, so please enjoy it as you like.
Carefully stir-fried Hiroshima-grown fresh oysters in butter, steamed with a special miso sauce and corn. Enjoy it with a robust junmai sake or hot sake.
The chicken thighs marinated in salt koji are slowly baked in the oven. You can enjoy them as they are or simply with some sea salt from Tsushima, Nagasaki.
Using beef tendon from the short-horned cattle of Higashinaruse Village in Akita Prefecture, we made meat and potatoes. We intentionally left the skin on the potatoes so that you can enjoy the deliciousness of it as well.
This is a hot pot filled with chicken thighs marinated in salt koji and seasonal vegetables, based on a soy sauce and bonito broth. For the finishing touch, enjoy a porridge or udon with eggs from Kouei Farm. Serves one.
This is a hot pot filled with plenty of seafood such as yellowtail and scallops, along with seasonal vegetables, all in a rich kombu dashi base made with plenty of kombu. For the finishing touch, enjoy a rice porridge or udon with eggs from Kōei Farm. Serves one.
This is a special kimchi hot pot with a kimchi soup base enriched with clam broth and mixed with miso from the Haba Koji store in Yokote City, Akita Prefecture. The pork used is from the Warako pig in Yokote City, Akita Prefecture. Serves one.
・Ojiya (rice and raw egg) ・Sanuki Udon (1 ball) ・Rangiri Soba (1 ball) each
Sarufutsu Village, Hokkaido | Using special dressing Sarufutsu Village in Hokkaido is one of the leading areas for scallop fishing in Japan. It uses larger scallop adductor muscles. Additionally, a small gift will be prepared for those who can guess the ingredients of the homemade dressing.
This is the rich-flavored scooping tofu from Miyata Village in Nagano Prefecture. Please enjoy it with sea salt from Tsushima in Nagasaki Prefecture or soy sauce. It pairs even better with a fragrant junmai sake.
The exquisite shio-kara from Kozushima is steamed until fluffy with new potatoes, generously topped with high-quality unsalted butter and shio-kara made from red squid from Kozushima, Tokyo. The potatoes envelop the melting butter and the umami of the shio-kara. Irresistible!
Enjoy the flavors of autumn with this dish that tightly encapsulates the deliciousness of salmon and mushrooms. Please enjoy it with your preferred seasoning such as Tsushima's sea salt from Nagasaki, ponzu, or lemon. It takes about 15 minutes to cook until done.
Beef tendon from the phantom short-horned cattle of Higashinaruse Village in Akita Prefecture is simmered in a pressure cooker until tender, and the flavor of onions slowly sautéed in butter can be enjoyed in this curry, which is baked together with fluffy potatoes and cheese.
The umami of the short-horned beef is concentrated. The flavorful red meat is seasoned with salt and pepper and slowly roasted. Please take this opportunity to enjoy the flavor of the short-horned beef combined with wasabi soy sauce.
The flavor of salted koji is irresistible. This is fried chicken marinated in salted koji made from the rare chicken thigh. It is a dish that allows you to enjoy the elegant and rich flavor of the thigh along with the deep taste of salted koji. Please squeeze some lemon on it to your liking.
These rich scallops from Sarufutsu Village in Hokkaido are steamed and grilled to perfection. Enjoy the harmony of butter, garlic, and soy sauce. Be sure to savor the umami of the scallops and the flavor of garlic butter. 3 pieces
The flavor of Koji Nanban Miso is irresistible. This dish features shrimp from Shimamaki Village in Hokkaido and Koji Nanban Miso from Higashinaruse Village in Akita Prefecture, combined with melting cheese and the aroma of perilla leaves. The cheese used is mascarpone, which pairs perfectly with the Koji Nanban Miso. One piece.
The key is the special spice: These are fried potatoes made from high-quality Hokkaido potatoes, which are a staff favorite, tossed with a special Cajun spice blend. The flavors of about 10 different spices bring out the deliciousness of the potatoes to the fullest.
The special lemon sauce stimulates the appetite, marinating the pork with sesame oil, soy sauce, garlic, and high-quality lemons. The rich flavor of the pork belly intertwines with the vegetables, creating a taste that pairs well with both alcohol and rice.
It takes about 40 to 50 minutes to cook. The flavor of scallops from Sarufutsu Village in Hokkaido and Rishiri kelp is concentrated. The rice is Senin rice from Higashinaruse Village in Akita Prefecture. Enjoy the synergistic effect of the flavor of the broth and the umami of the rice. 1 go
Miyata Village, Nagano Prefecture | Please enjoy the rich taste.
Sarufutsu Village, Hokkaido | Richly flavored scallops
Smoked Daikon and Cream Cheese
Higashinaruse Village, Akita Prefecture | Using the tendon of the legendary Short-Horned Cattle
Simple umami of shiitake and salt
1 fresh oyster from Sakoshi Bay, Hyogo Prefecture
Shimamaki Village, Hokkaido
Three scallops from Sarufutsu Village, Hokkaido
Using 2 fresh eggs from Koei Farm
Using 3 scallops from Sarufutsu Village, Hokkaido
Special sauce made with plenty of lemon juice
A simple flavor of just salt koji
Using salt koji from Higashinaruse Village, Akita Prefecture
Short-horned cattle from Higashinaruse Village, Akita Prefecture
Using a cut of kalbi called tomobara
Using Akita Prefecture's Akabego (Short-Horned Beef)
The flavor of Koji Nanban Miso is outstanding in this roll.
Staff favorite Tsujihara: Spicy Potatoes
The flavor of the secret ingredient, miso, is irresistible.
Plenty of green onions for excellent flavor
One Aji Fry from Sakai Port, Tottori Prefecture
The umami of salt koji seeps in
Please enjoy with homemade tartar sauce, 3 pieces
The umami of shio koji and the juiciness of fried chicken
Enjoy the flavor of short-horned beef to the fullest
Handmade gakkō from Higashinaruse Village, Akita Prefecture
Kozushima Village, Tokyo
Handmade pickles from Higashinaruse Village, Akita Prefecture
Uses a whole potato
Eggs directly delivered from Kōei Farm in Kimitsu City
Akita Prefecture Higashinaruse Village's Aka Bego (Short-Horned Cattle)
1 cup of scallops from Sarufutsu Village, Hokkaido
Vanilla, Pistachio, Chocolate, Yuzu Sorbet each
Please place your order using the QR code on the table. If you do not understand how to operate it or find it troublesome, please feel free to call the staff.
Each item is 850 yen per glass: served in a 90ml glass. Our system allows customers to choose their own sake and pour it themselves. Please see below for the ordering method. 01: First, select either 'Sake Single Item: 850 yen' or 'Sake All-You-Can-Drink (2 hours): 2,950 yen' from your mobile device for self-ordering. If you do not wish to self-order, please ask a staff member. They will register your order. 02: Choose your favorite sake from the refrigerator in the store. If you are not very familiar with sake, please feel free to ask a staff member. We will help you choose a bottle that you will enjoy. The manager is particularly eager to recommend their favorite sake, and regular customers are also happy to help you choose. 03: Pour the sake into your glass and take it back to your seat. If there is a line on the glass, pour until just above the line. If there is no line, it’s fine to pour about 90cc, roughly this much? A little over is okay too. Bonus: Please use a new glass each time. Feel free to change to a new glass every time you drink without worrying about the store. Drinking sake in the best possible condition is what makes the producers happiest. Now, please open the door to new sake tonight.
For now, this will do. Bottle - 500ML
Kawaba Village, Gunma Prefecture | A rich and full-bodied Weizen with deep flavor
Recent non-alcoholic beers are delicious, small bottle, 334ML
This is a refreshing drink that goes down smoothly.
Single malt whiskey
Recommended is the legendary citrus fruit Jabara Rock, which is rumored to be effective for hay fever.
Nara Prefecture | Umenoyado Brewery | Enchanted by the fragrance of Yoshino plums
Nara Prefecture | Ume no Yado Sake Brewery | Blended with sake
Fukuoka Prefecture | Kobayashi Sake Brewery | Blended with Passion Fruit
It is a sweet liquor mixed with milk or soda. Each
Kagoshima Prefecture | Sato Sake Brewery | Natural sweetness and softness of barley
Kagoshima Prefecture | Kuroki Honten | All ingredients are from Miyazaki
Hachijojima, Tokyo | Hachijo Kōhatsu | The sweetness of barley is very popular among women
Barley Shochu | Oita | A transparent sweetness and freshness
Oita Prefecture | Bungo Meijo | Using the spring water of the Banjo River
Kagoshima Prefecture | Kuroki Honten | Sweetness like chocolate
Miyazaki Prefecture | Kuroki Honten | Garcia-Marquez's endorsement
Aogashima, Tokyo | Aogashima Sake Brewery | Characterized by a faint acidity
Miyazaki Prefecture | Osuzuyama Distillery | Fruity flavor
Miyazaki Prefecture | Ouzan Mountain Distillery | Rice Shochu
Kagoshima Prefecture | Komaki Brewing | Citrus aroma and sweetness of sweet potato
Miyazaki Prefecture | Kuroki Main Store | Smooth and fresh aroma
Tokyo Aogashima | Aogashima Sake Brewery | Unique sweet potato aroma
Sweet potato shochu | Kagoshima | Refreshing citrus aroma
Imo Shochu | Kagoshima | Unique strength brewed with black koji
Aogashima, Tokyo | Aogashima Sake Brewery | Intense aroma of sweet potatoes
Each
A dry white wine made from 100% Koshu grapes from Kōshu City, Katsunuma, Yamanashi Prefecture, Japan. It pairs well with Japanese cuisine and is also excellent with wasabi and soy sauce.
White wine Gewürztraminer 100%〈France・Alsace〉This wine, rich in aroma with a combination of elegance and spiciness, pairs well with various Asian dishes. It is especially excellent with spicy dishes such as Thai and Indian curries.
White wine 100% Chardonnay from California, USA. Founded by the world-renowned heart surgeon Dr. Fogarty, who focused on 'wine and health.' Carefully crafted from ripe grapes grown in the cool winds from the sea. This white wine has a scent of citrus fruits with a hint of minerality.
Champagne Chardonnay, Pinot Noir, Pinot Meunier (France, Champagne) A top Champagne house loved around the world. Since its birth in 1869, it has been cherished by enthusiasts worldwide, offering a fresh and elegant style.
Red wine 100% Merlot from Nagano Prefecture, Japan. It is not a heavy wine, but features a graceful acidity and charming flavors, with a rich taste that feels sweet. It was aged in French oak barrels.
Red wine 100% Pinot Noir from California, USA. This red wine features elegant aromas of the Pinot Noir grape and a silky mouthfeel, with a hint of spice. It has a smooth texture, moderate fruitiness, and tannins, along with an elegant fragrance bursting with fruity aromas. Recommended for meat dishes.
Red wine 100% Pinot Noir from France, Burgundy. Experience the fruity flavors of Pinot Noir, complemented by a smooth acidity and sweetness.
Red wine 70% Merlot, 30% Cabernet Franc <France, Bordeaux> Soft and juicy texture with flavors of dark cherry, roasted espresso, thyme, and plum. This is a perfectly drinkable red wine.
Red wine Cabernet Sauvignon 100% <America, California> Layers of ripe flavors, deep richness, and smooth texture, all provided by the unique soil of Oakville. Freshly cut cherries, dried herbs, and toasted oak aromas create a beautiful harmony.
Refreshing for meals, available iced or hot
Dark Roasted Coffee, Ice and Hot
Yakushima Black Tea Ice and Hot, each
Higashinaruse Village, Akita Prefecture | For those who are not fond of tomato juice
Aomori Prefecture Inakadate Village Straight
Regular customer request: full of polyphenols
※For customers bringing in their own bottles, please be aware that the following corkage fees will apply: Wine: 3,000 yen, Sake (1.8L bottle): 3,000 yen, Sake (720ml bottle): 1,500 yen, Shochu: 1,500 yen. ※Please place your orders using the QR code on the table. If you have trouble understanding the operation or find it cumbersome, feel free to call a staff member.
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