梅月

It is cherished as a representative taste of summer. It is high in nutritional value and contains a wealth of vitamins, minerals, and dietary fiber.

Plum Crystal, made only with shark cartilage, pairs well with shochu, but it perfectly matches with sake, captivating sake lovers. Let's enjoy various combinations such as honjozo and junmai sake.

Chanja, made from the pickled entrails of cod, has a strong umami and salty flavor that pairs well with beer, sake, and shochu. Just a little bit can make you drink a lot, so it is extremely dangerous.

The lightly pickled vegetables, which have a short pickling period, can be enjoyed with a refreshing taste, similar to a salad.

Avocado and salmon are rich in nutrients that are beneficial for women concerned about dieting and anti-aging, making it highly recommended for women who want to maintain their beauty!

An essential summer condiment, featuring myoga and green shiso, along with representative summer vegetables like cucumber, and the spicy kick of radish sprouts and green onions. This salad allows you to fully enjoy the aroma and spiciness of vegetables that often play a supporting role. When hot oil is poured over it, it makes a sizzling sound that adds to the presentation. Remembering this dish for a home party will surely make it a standout item.

This is a salad topped with creamy Caesar dressing and a runny onsen egg, served with fresh vegetables such as lettuce. When you take a bite, the rich flavor of the egg blends with the dressing and vegetables, creating a wonderful harmony.

A fluffy and juicy traditional Japanese egg dish made by mixing eggs and dashi and then grilling them. The flavor of the dashi and the gentle sweetness of the eggs match perfectly, making it delicious even when cold, and it is ideal for bento boxes and as a companion to sake.

This is a Japanese beef dish grilled on a lava plate from Mount Fuji. The far-infrared effect gently warms the meat from the inside, locking in the flavor and grilling it to juiciness. It produces little smoke, maximizing the natural taste of the meat. In particular, the marbled Japanese beef offers a melt-in-your-mouth tenderness and rich flavor.

This is an ingredient with the charm of a melting texture, concentrated with the deliciousness of tuna. It is made by carefully scraping off the meat that remains after filleting the tuna, including the scraps and the flesh from the skin's underside, using a spoon or similar tool.

A dish made by mixing ingredients such as chives and seafood into a batter based on wheat flour or rice flour and then frying it. It is characterized by a crispy exterior and a chewy interior, and is eaten dipped in a soy sauce-based sauce. In Korea, it is also called 'jeong' or 'puchinge', and there is a custom that eating it on rainy days brings good luck.

A crunchy snack made from thinly sliced and dried burdock, rich in flavor. It is high in dietary fiber and can be easily enjoyed in various situations such as snacks, appetizers, or as a salad topping. Various flavors are also available, including soy sauce, black pepper, and Setouchi lemon.

The strongly flavored ankimo pairs best with a crisp, dry type or a Japanese sake with a strong umami and richness! While there is certainly a wide range of sake that goes well with it, not just any sake will do; it is important to consider what to focus on when choosing. In other words, should you match it with the refreshing taste of ponzu or the richness of ankimo? Since this dish has a mix of two extreme flavors, the variety of sake that can be paired with it also increases.

Thinly sliced konjac, a specialty of Yuki Town, is carefully pickled in a flavorful miso base. The appearance is reminiscent of fugu sashimi, and the unique chewy texture of konjac makes 'Yamafugu Miso Pickle' exquisite. It is a perfect dish for pairing with sake or as a side with rice.

Scallop Butter Grilled is an exquisite dish that allows you to savor the luxurious bounty of the sea. The delicate umami of the scallops perfectly matches the rich flavor of the butter, creating a blissful taste that captivates anyone who eats it.

Light and sweet sake pairs well with salmon sashimi. Since salmon is a fatty fish, a sake that enhances the sweetness of the fat would be suitable.

Tuna pairs well with rich Japanese sake. This is because tuna is rich and has a strong umami flavor. Additionally, due to its high fat content, a crisp Japanese sake that cuts through the fat of the sashimi would also be a good match. Furthermore, simply adding a sprinkle of salt and a little lemon to the sashimi can significantly enhance the deliciousness of both the sashimi and the sake.

This is a popular seafood dish known for its beautiful colors and elegant flavor. The fresh meat of the Tai has a translucent pale pink color and is characterized by its firm texture.

A fish that migrates through the vast ocean and is caught in various locations throughout the year. Those caught particularly in winter are called 'Cold Yellowtail' and are characterized by their rich flavor and abundant fat. Natural Yellowtail, carefully caught by single-line fishing, has firm flesh and allows you to enjoy its elegant fat and umami.

It is a fish of the jack family, called 'the three noble families of yellowtail' along with buri and hiramasu. Especially, wild ones are valued as a high-class fish.

A bivalve that inhabits the North Pacific coast, including Japan, characterized by its particularly large adductor muscle. It is enjoyed in various dishes such as sashimi and grilled items for its sweetness and unique texture.

A red fish that inhabits the deep sea, named for its large eyes that shine golden. It is characterized by a refined sweetness of fat and a plump texture, enjoyed in various dishes such as simmered dishes and sashimi. Particularly in winter, the fatty kinmedai is exceptional.

This is a Korean-style dish made by finely slicing fresh tuna's red meat and mixing it with soy sauce, sesame oil, gochujang, and other ingredients. It can be enjoyed with egg yolk and garnishes as a side dish for rice or alcohol. The umami of the tuna and the spicy sauce match perfectly, making it an appetizing dish.

Salmon carpaccio is a dish that, while simple, can pursue deliciousness.

This is a presentation that highlights the unique flavors of each ingredient. Please enjoy the harmony created by the colorful seafood and the rich taste when it enters your mouth.

This dish features silver cod with rich fat, grilled to a fragrant finish, offering a flavorful experience. You can enjoy the rich umami of the silver cod, along with varying degrees of smokiness and a fluffy texture depending on the grilling method. In particular, grilled silver cod that has been marinated in Saikyo miso pairs exquisitely with the flavor of miso and the fish's fat, resulting in a deep taste. Salt-grilled silver cod and teriyaki are also recommended to highlight the original flavor of the silver cod.

This refers to mackerel that has been salted and grilled, characterized by its fragrant aroma and juicy flesh. Especially when grilled over charcoal, the skin becomes crispy while the flesh is fluffy, and the umami is concentrated. It is perfect as a side dish for rice or as a snack with alcohol, and is loved by people of all ages as a Japanese soul food.

Eihire is a delicacy made from dried stingray fins that are roasted to a fragrant finish. It is characterized by its unique crunchy texture and a subtly sweet and spicy flavor, making it popular as a snack with alcohol. The crunchy texture pairs well with sake and shochu. Additionally, it is rich in collagen, which is said to be good for beauty. When freshly grilled, it is aromatic and flavorful, and it tastes even better when eaten with mayonnaise.

The grilled Hokke Hiraki is incredibly delicious with its plump flesh and rich fat. The moderate saltiness pairs particularly well with sake and shochu. Since it is a salt-grilled fish, the flavor is ultimately mild. The moment it touches your mouth, the sake dominates, but the richness of the fat catches up later, harmonizing in a delayed manner.

A specialty from the Tochio area of Nagaoka City, Niigata Prefecture, characterized by its size and thickness. Locally known as 'aburage', it features a unique texture from being fried twice and a flavor that highlights the taste of soybeans.

This dish is made by lightly grilling the surface of mentaiko, which concentrates its savory flavor and aroma. While retaining the poppy texture of the raw mentaiko inside, the added grilled aroma creates a taste that is unforgettable once you try it. It is perfect as a snack with alcohol or as a side dish with rice, and can be adapted to various recipes.

A dish that is eaten like sashimi using fresh horse meat, particularly popular in Kumamoto Prefecture and the Aizu region of Fukushima Prefecture. It is low in calories and high in protein, rich in iron and minerals, and is also popular as a healthy ingredient.

It is a type of yukke made with horse meat, named for its beautiful cherry blossom color. Fresh red horse meat is finely sliced and typically eaten mixed with a special sweet and spicy sauce and egg yolk. Compared to beef yukke, it is characterized by a refreshing taste and is also appealing for being low in calories and healthy.

This is a part of the belly meat of horse meat, featuring a perfect balance of lean meat and marbling. It has a melt-in-your-mouth texture the moment it enters your mouth, with deep umami flavors of the meat and the sweetness of the fat spreading out. It is a highly popular cut among horse sashimi, recommended for those who want to enjoy both the umami of the lean meat and the sweetness of the fat.

This is a popular menu item that allows you to taste different parts of horse meat at once. Generally, it consists of three types: lean meat, marbled meat, and mane. The charm lies in being able to enjoy different textures and flavors depending on each part.

Generally, grilled skewers have two types of seasoning: 'salt' and 'sauce'. A light and refreshing sake is recommended for the salt. Salt-flavored grilled chicken is characterized by its refreshing taste and the inherent mild flavor of the chicken. Therefore, a light and delicate sake is recommended to avoid overpowering the taste of the grilled chicken.

Wagyu harami looks like red meat, but it is actually a part of the diaphragm, which is an organ meat. The balance of moderate fat and red meat is exquisite. When grilled, the fat melts, enhancing the umami flavor even further. The meat's flavor and richness are abundant, and the umami that spreads with each bite is truly a blissful taste.

A classic yakitori dish consisting of alternating pieces of chicken and green onions skewered together. The juiciness of the chicken and the flavor of the green onions match perfectly, making it a popular skewered dish for people of all ages. It can be enjoyed deliciously with either salt or sauce.

This is a particularly popular part of yakitori, made with chicken thigh meat. It is juicy with a moderate chewiness, allowing you to enjoy the richness of the fat and the depth of the meat. It is delicious with both salt and sauce, making it a classic skewer favored by people of all ages.

A popular skewer dish that is easy to eat. The sweet and sour taste of the tomato and the visual enjoyment created by being skewered are its charms.

The 'Shiitake Skewers' feature thick and juicy shiitake mushrooms skewered and grilled to a fragrant finish. This dish, while simple, allows you to enjoy the inherent umami of the ingredients. With just one bite, the rich flavor and just-right texture of the shiitake mushrooms spread throughout your mouth, stimulating your appetite. Feel free to enjoy it with soy sauce-based dipping sauce, salt, or shichimi (seven spice). It is also perfect as a snack with alcohol.

1. Enjoy the classics 2. A little luxurious 3. Perfect with drinks 4. Hearty portion 5. Enjoy unique varieties

This dish consists of warm rice topped with pickled plum and your choice of ingredients, drizzled with tea. It is simple yet has a profound flavor. The sourness and saltiness of the pickled plum stimulate the appetite, and combined with the flavor of the tea, it can be enjoyed refreshingly and deliciously even when you are tired or lack appetite.

This is a traditional Japanese dish where grilled salmon, seaweed, and rice crackers are placed on warm rice and then topped with tea. The saltiness and aroma of the salmon, combined with the flavor of the tea, stimulate the appetite, offering a simple yet profound taste experience. It is especially appealing when you are tired or lack appetite, as it can be enjoyed easily.

This dish combines the famous Sendai specialty beef tongue with sushi rice, formed into a hand-pressed sushi. The combination of tender, juicy beef tongue and vinegared rice is exquisite, creating a flavor that is unforgettable once tasted.

The sensation when you put two pieces in your mouth is exceptional. The exquisite balance of the flavor of the fresh toppings and the rice that melts in your mouth creates a moment of bliss. Please enjoy its flavor and texture.

This is a luxurious meat sushi made with carefully selected Wagyu, grilled to perfection as a whole piece, offering a visually stunning and flavorful experience. The moment it enters your mouth, the juicy umami of the Wagyu spreads, and the aroma from the grilling stimulates your appetite. It's the perfect dish for a special dinner or when you want to indulge a little.

There are aperitifs, drinks during meals, and post-meal drinks, but imo shochu is a drink during meals. Snacks enhance the deliciousness of imo shochu even further. Imo shochu pairs well with any dish, but there is one snack that cannot be compromised! The classic pairing with imo shochu is satsuma-age. Take a bite and then take a sip. Why not indulge in the harmony of food and imo shochu that blends together in your mouth?

A snack made by frying potatoes in oil, popular as a cheap treat. It features a light texture and various flavors such as fried chicken, salted butter potato, and grilled kalbi.

Satsuma Age is a local dish from Kagoshima Prefecture made by deep-frying fish paste. It is also called 'Tsuke Age' locally. Fish paste is shaped by adding ingredients like tofu and eggs, and frying it in oil creates a unique flavor and texture. It is characterized by a slightly sweet taste due to the addition of sugar, and it can be enjoyed as is, or grilled, or as an ingredient in stews and oden.

Crispy on the outside and juicy on the inside, this dish is a classic favorite among people of all ages. The chicken, marinated in a secret sauce, releases its juices with every bite, stimulating your appetite. It is perfect as a side dish for bento or as a snack with drinks. Please give it a try!

This is a fried dish characterized by its crunchy texture and sharp spiciness. Boiled lotus root is filled with spicy miso, coated, and then deep-fried in oil. It is said to have originated in the Edo period, created with the hope of promoting the health of the feudal lord, and is now enjoyed as a snack with alcohol or as a souvenir.

A popular snack made by frying squid legs until crispy. The key points are the fresh preparation of the squid and the frying method that prevents splattering. It's the perfect dish to accompany beer.

This dish features fresh sweet shrimp that are deep-fried whole, offering a perfect balance of aroma and sweetness. Since you can eat the shells, it is rich in nutrients such as calcium and chitin, making it ideal as a snack or appetizer. The mildly spicy seasoning pairs excellently with alcohol.

A chicken dish that originated in Nobeoka City, Miyazaki Prefecture, characterized by marinating fried chicken in a sweet vinegar sauce and serving it with tartar sauce. It is now widely known as a representative local dish of Miyazaki.

We lightly battered and fried onions with little spiciness. The sweetness of the onion is GOOD.

This dish features the unique umami of small fish and the enticing aroma of freshly fried food. The preparation is simple, and its convenience of being able to eat it whole is also appealing. It is recommended to sprinkle with salt, squeeze lemon, or arrange it as nanban-zuke according to your preference.

This is a popular Japanese dish that brings out the flavor of seasonal vegetables, best enjoyed freshly fried. You can savor the crispy texture of the batter that locks in the umami of the ingredients, harmonizing with the juiciness of the vegetables inside. Various vegetables are used according to the season, making it colorful and visually appealing.

Since both sake and hot pot dishes are rich in amino acids, enjoying them together creates a synergistic effect, making them taste even better. Spicy or salty broths pair well with refreshing sake. On the other hand, flavorful hot pots are best enjoyed with sake that has umami, such as junmai.

Orders start from two servings. This is an exquisite hot pot made by simmering fresh domestic beef offal and carefully selected vegetables in a special broth. The bouncy texture of the offal and the deep, rich flavor of the broth spread in your mouth, creating an unforgettable deliciousness once you try it. The meal is finished with champon noodles, allowing you to enjoy the broth until the very end.

Orders start from two servings. This hot pot dish features a milky white soup made by slowly simmering chicken bones. The soup, rich in chicken flavor, has a thick and creamy taste, and is said to be abundant in collagen, which is also good for beauty.

This dish is available for orders starting from two servings. It is a seafood hot pot dish that luxuriously uses ingredients high in purines. Main ingredients include oysters, fish roe, and monkfish liver, which are known to cause gout, and it is characterized by its rich broth and umami flavor. As the name suggests, caution is needed to avoid overeating, but once you taste it, the unforgettable deliciousness makes it especially perfect for cold winters.

This is a flavorful Japanese confectionery that luxuriously uses matcha produced in Uji City, Kyoto Prefecture. It features a rich matcha filling combined with a soft mochi dough that wraps it, and it can be enjoyed deliciously even when chilled.

This is a fusion dessert wrapped in a chewy white daifuku skin, filled with rich vanilla-flavored cream and lightly sweet caramel sauce. The combination of the fluffy and soft daifuku skin, the melting cream, and the accent of caramel sauce is exquisite, making it an unforgettable taste once you try it.