SOL DE MEDIA NOCHE

Sun Shrimp was very popular in Yurakucho. You must try it when you come to Sol. Full 3980 Half 1980 *The photo is of the full size.

The oysters from Miyajima, Hiroshima have a different flavor. Combined with the richness of shirako, it is the best paella.

A paella finished with plenty of seafood broth. The umami overflows.

100g of Ham for 1500 yen, 100g of Belly for 1800 yen, 100g of Neck for 1600 yen. Choose as much as you like from Ham, Belly, and Neck.

Super rich, sinful gateau chocolat.

Fresh Hida beef liver prepared in an original liver and garlic chives style. It is also delicious wrapped in a tortilla.

A perfect combination of garlic mayonnaise and pecorino cheese.

Thinly sliced water octopus in a salsa style. A dish that pairs well with both beer and wine.

Domestic salmon raised in Nakatsugawa City, Gifu Prefecture, served as a sol original appetizer.

A delicacy made from the young fish of Aigo (Suku), which is popular in Okinawa, salted and fermented, transformed into a French-style appetizer.

Grilling the turnip enhances its sweetness and further elevates the pairing with prosciutto and whole grain mustard.

Perfect as a side dish for meals or as a light snack, these red cabbage pickles are delightful.

This dish features crispy and fragrant fried yam with a fluffy texture, paired with the spicy kick of jalapeño. It is lightly fried in a base of Japanese dashi, allowing the richness of the oil and the refreshing umami to harmonize perfectly. The natural sweetness of the yam combined with the accent of jalapeño creates a captivating flavor, making it an excellent choice as an appetizer or snack, and it pairs wonderfully with drinks.

A dish that combines creamy, melting burrata cheese with flavorful bonito flakes. The milky richness and umami flavor overlap, creating a simple yet profound taste. It pairs well with wine and is recommended as a light appetizer.

The texture of rice octopus and the texture of small taro are a perfect match. With original everything sauce.

Easy-to-eat offal with no odor in salsa.

The core part harvested from young trees such as coconut and acai. It has a white color and a pleasant texture, with a mild flavor similar to white asparagus and bamboo shoots.

An original pinchos from SOL that wraps soft-boiled quail eggs in Mimolette! An appetizer that won't get boring with two different flavors of soft-boiled quail eggs.

A salad made with nutritious nuts and other ingredients that animals living in the mountains and forests eat.

A salad made with red tuna ceviche.

Ethnic potato salad. A little bit of spices like green curry.

As the name suggests, three types of chorizo that are passionate like the sun.

A spring roll with a delightful texture. Pairs perfectly with any alcoholic beverage.

A mille-feuille made with soft and melting rice eggplant layered with rich meat sauce and thick cheese. The juicy sweetness of the eggplant, the umami of the meat, and the creaminess of the cheese come together to create a flavor that melts in your mouth.

An original product that has been restructured and arranged in the Sol style from the local Chiba Prefecture dish San-Ga-Yaki (umbrella grilling).

Tsukune Moon Viewing Ball is coated with mimolette and has a flavor that everyone loves.

The flavorful Ichibo is prepared in a refreshing escabeche style. The moderate acidity and the aroma of vegetables enhance the richness of the meat, leaving a light aftertaste. It pairs well with wine and can be enjoyed as an appetizer.

Gyoza with Iberico pork in an original recipe.

A universally appealing onion ring. Perfectly pairs with beer.

Originally called 'Tougorou' or 'Tongorou'. In the dialect of the Genkai region, the act of sleeping without taking off one's kimono is referred to as 'Tonkorou', which is a type of fish. It is served as a crispy fritter.

Surprising blue cheese for both ham cutlet sauce lovers and soy sauce fans. Pair it with wine.

Fish & chips topped with large anago. Fluffy and crispy, it pairs perfectly with beer.

Maguro steak is a deliciousness that appeals to everyone.

The exceptional flavor and sweetness of Hida beef is explosive.

Market price item. A dish made with fresh fish caught that day.