Giapponese SAKE STAND 85

Thick fried tofu marinated in a unique blend of sake lees, miso, and mirin creates a rich and savory flavor that pairs perfectly with alcohol.

Cod marinated in a unique sake lees bed, lightly seared and served.

Enjoy sasami lightly scented with sake lees, topped with green onions and umeboshi.

Vegetables pickled in our original miso paste infused with dashi, full of umami flavor. Goes well with sake and retains the nutrients of the vegetables, making it a healthy dish.

We have prepared a selection of 5 types of cheeses sourced from Tomita Farm, along with our popular and rare sweet sake lees and cream cheese. It is definitely more cost-effective than the 3-type assortment. 1. Japan Blue (blue mold type) → A rare color combination of yellow and blue, with a surprisingly light and easy-to-eat blue cheese. It pairs well with a wide range of Japanese sake. 2. Mountain Cheese (washed rind, washed type) → The outer skin is crispy, while the inside is soft and sticky, with a very rich aroma and flavor. It goes well with rich Japanese sake or full-bodied wines. 3. Jin (hard type) → A Mimollette type from France. It has a vivid appearance and a condensed rich milky flavor. 4. Kotan (hard type) → The only Gruyère type cheese made in Japan. It has a mild saltiness and allows you to enjoy the sweetness of milk. 5. Tomu 4-month aged (hard type) → A cheese similar to Dutch Gouda. It is the easiest to eat due to its young aging, and it offers a simple and delicious taste. (Please note that the cheese selection on the menu may change depending on the season.)

You can choose 3 types from the above cheeses.

We pickle classic cucumbers, turnips, and carrots, as well as seasonal vegetables such as okra and myoga in a carefully maintained rice bran bed (varies depending on the season).

This stew is made by carefully simmering pre-boiled motsu with a unique blend of sake lees, miso, homemade sweet sake, salt koji, and other selected ingredients from various sake breweries and miso producers. It is rich and hearty, packed with nutrients from fermentation. Enjoy dipping sweet sake bread or brown rice toast in the broth until the very end.

Our most popular menu, Ootsubo Family's Nimono, is a homey and nostalgic dish that is sure to warm your heart. It is made with seven different ingredients including bamboo shoots, daikon radish, shiitake mushrooms, burdock root, carrots, konjac, and chicken, all simmered in a carefully prepared broth for a full day to infuse the flavors into the ingredients. We do not use sugar, instead, we enhance the sweetness and richness with our homemade sweet sake.

Daikon radish, rich in flavor, is sautéed to perfection.

Tempeh, known as the Indonesian equivalent of natto, is a highly nutritious fermented food that Indonesian people commonly consume, similar to how Japanese people frequently eat natto for its health benefits. Unlike natto, tempeh does not have the slimy texture or unique aroma; instead, it boasts the full flavor of soybeans. This dish features lightly sautéed tempeh with a crispy texture, combined with crunchy carrots, walnuts, and raisins in a popular marinated dish enjoyed by many women.