Oideyasu

Type: Rice Shochu. Produced by a brewery famous for the Niigata sake 'Yukishan', this rice shochu offers a refreshing aroma and a clean taste similar to Japanese sake.

Type: Sweet potato shochu. Brewed by Tanegashima Kame, only 200 bottles are produced per month.

Type: Roasted Chestnut Shochu. Brewed using plenty of chestnuts produced in the Shikoku Shimanto River region of Kochi Prefecture, this shochu is smooth and easy to drink.

Type: Sweet potato barley shochu. Brewery: A shochu born when a criminal from Satsuma was exiled to Hachijo Island and taught the method of making sweet potato shochu. You can enjoy its unique aroma and sweetness abundantly.

Despite being released over 10 years ago, this beer has low name recognition but the taste is excellent. Made with 100% malt and 100% aroma hops, with no additional ingredients used.

Sake brewing is done using the spring water of Mount Akagi as the brewing water. It is characterized by a clean and sharp taste with a refreshing finish.

A smooth and flavorful sake that is made with a focus on using traditional methods to preserve the original deliciousness of sake.

Grilled oysters on top of the popular winter appetizer kombu...served with ponzu soy sauce.

Enjoy a warm day-changing stew in the cold winter

We have sourced rare dried seafood. Please feel free to inquire as our stock varies depending on the season.

It is very juicy with a lot of fat. Please try comparing it with other izakayas.

A refreshing taste. The bones and fins grilled to a crisp over charcoal are exquisite, not to mention the flesh.

A dish seasoned with Wajima's Imori soy sauce without removing the squid's innards.

Shimadako from Hokkaido. Seasoned with American seasoning salt.

Authentic shishamo from Hokkaido. The taste is different.

Dried fish of icefish. It is delicious even when dipped in mayonnaise.

A rare way of eating by lightly grilling and eating with garlic soy sauce.

A dish where crab miso is mixed with sansho pepper, green chili pepper, etc., and grilled on a magnolia leaf before eating.

A fisherman's dish made with horse mackerel, saury, sardine, etc.

Made by adding over 10 different spices to beef. Eat it like sukiyaki by coating it with egg.

Grilled with a special sauce.

Inside fried tofu, there are shiso leaves, pickled plums, natto, etc. Lightly grill.

Thick shiitake mushrooms from Gunma prefecture.

Sourced from Kyoto. Please try the taste of Japan's best fried tofu.

Also from Kyoto. This is a tofu with a mild and delicious taste.

Edamame, shiso, yuzu, tsukune potato

Tofu before firming. Enjoy it as a dessert.

The part of the back of a horse's mane. Lightly roast it.

A special handmade menchi with interesting fillings. It is eaten with ponzu soy sauce instead of sauce.

Simmered beef tendons. It is a secret sauce that has been passed down since the opening.

A taste that is popular among B-class gourmet, different from Kanto's kushikatsu.

Fresh squid innards stir-fried together.

Horse sashimi smoked with aromatic flavors

Fresh tuna is made into negitoro, wrapped in Korean seaweed or wasabi seaweed, and eaten.

Akashi's sea bream roe is salted like sake lees.

A specialty of Murakami, Niigata. The taste is similar to karasumi.

A specialty of Wajima, Ishikawa. It is pickled in rice bran. Makko refers to the ovaries, and Houra refers to the cheeks.

A dish from Tosa cuisine. Enjoy eating bonito in a hearty manner.

Boiled pork with garlic soy sauce

Shabu-shabu with Gunma mochi pork. Recommended for those who like a little saltiness.

Satay is a Southeast Asian version of skewered and grilled meat.

The neck part of the chicken.