二升五合

It is loved as a representative taste of summer. It is high in nutritional value and contains plenty 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 salted cod intestines, has a strong umami and salty flavor that pairs well with beer, sake, and shochu. Just a little 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 those who want to maintain their beauty!

A salad that features myoga and green shiso, essential summer seasonings, along with cucumber, a representative summer vegetable, 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, adding to the presentation effect. Remembering this dish for home parties will make it a standout item.

This is a salad topped with creamy Caesar dressing and a soft onsen egg, served with fresh lettuce and other vegetables. 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 Wagyu 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 inherent taste of the meat. In particular, the marbled Wagyu offers a melt-in-your-mouth tenderness and rich flavor.

This is an ingredient with the concentrated flavor of tuna and a melt-in-your-mouth texture. It is made by carefully scraping off the meat that remains after filleting the tuna, including the scraps and the flesh from the skin.

This is a dish made from a batter based on wheat flour or rice flour, mixed with ingredients such as chives and seafood, and then grilled. 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 burdock that is dried for a rich flavor. It is high in dietary fiber and can be easily enjoyed in various situations such as snacks, appetizers, or salad toppings. There are also various flavors available, including soy sauce, black pepper, and Setouchi lemon.

The strongly flavored ankimo pairs best with a crisp, dry type or a Japanese sake that has 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 extreme flavors, the variety of sake that can be paired with it also increases.

Thinly sliced konjac, a specialty of Yuki Town, is carefully marinated in a flavorful miso base. With an appearance reminiscent of fugu sashimi and the unique chewy texture of konjac, 'Yamafugu Miso Pickle' is a perfect dish for pairing with drinks 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 Japanese 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 strong umami 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 Thai fish 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 in winter are called 'Cold Yellowtail' and are characterized by their rich flavor and abundant fat. Natural yellowtail caught carefully by single-line fishing has firm flesh and offers a refined fat and umami.

A type of fish from the jack family, known as one of the 'Three Noble Fishes' along with yellowtail and amberjack. Wild-caught specimens are particularly valued as a high-end 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 preparations due to its sweetness and unique texture.

This is a deep-sea fish with a red color, 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. It is especially in season during winter, and the fatty red snapper 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 condiments 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. Enjoy the harmony created by the colorful seafood and the rich taste when it enters your mouth.

This dish features grilled gindara, which is rich in fat and has a fragrant flavor. You can enjoy the rich umami of gindara, along with varying degrees of crispiness and a fluffy texture depending on the grilling method. In particular, gindara that has been marinated in saikyo miso and then grilled offers a perfect match of the miso flavor and the fish's fat, resulting in a deep taste. Salt-grilled gindara and teriyaki are also recommended to highlight the original flavor of gindara.

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 tender, concentrating the umami flavor. It is perfect as a side dish for rice or as a snack with alcohol, loved by people of all ages in Japan as a soul food.

Eihire is a delicacy made from dried stingray fins that are grilled 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 believed to be good for beauty. When freshly grilled, it is aromatic and flavorful, and it tastes even better when eaten with mayonnaise.

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 grilled fish, the flavor is fundamentally mild. The moment it enters your mouth, the sake is dominant, but the richness of the fat catches up later, harmonizing with a time lag.

A specialty from the Tochio area of Nagaoka City, Niigata Prefecture, characterized by its size and thickness. Locally known as 'aburaage', it features a unique texture from double frying 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 poppiness of the raw mentaiko inside, the added grilled aroma creates an unforgettable taste. 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, high in protein, and rich in iron and minerals, making it a popular 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, with a perfect balance of lean meat and marbling. It has a melt-in-your-mouth texture and a deep umami flavor, along with a sweetness from the fat that spreads in your mouth. 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 includes three types: lean meat, marbled meat, and mane. The charm lies in enjoying the different textures and flavors of 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 appears to be 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 with either salt or sauce.

Among grilled chicken, this is a particularly popular part, using 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 fun 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 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. It is also perfect as a snack with alcohol.

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

This dish is a simple yet profound flavor experience, where pickled plum and your choice of ingredients are placed on warm rice and topped with tea. 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 beef tongue, known for its two pieces, with sushi rice. The combination of tender and juicy beef tongue with vinegared rice is exquisite, and it's a flavor you won't forget once you've tasted it.

The sensation when you take 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 sushi made with carefully selected Wagyu beef, grilled whole to create a visually stunning and flavorful meat sushi. The moment it enters your mouth, the juicy umami of the Wagyu spreads, and the aroma from the grilling stimulates your appetite. It is the perfect dish for a special dinner or when you want to indulge a little.

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

A snack made by frying potatoes in oil, popular as a cheap treat.

Satsuma Age is a local dish from Kagoshima Prefecture made by deep-frying fish paste. It is also known locally as 'Tsuke Age'. The 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 seasoning with sugar, and it can be enjoyed as is, or grilled, or used as an ingredient in stews or oden.

Crispy on the outside and juicy on the inside, this classic dish is popular among people of all ages. The chicken marinated in a secret sauce bursts with juices with every bite, stimulating your appetite. It is perfect as a side dish for lunch boxes 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 stuffed with spicy miso, coated, and deep-fried. 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 is 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 them with the shell, they are rich in nutrients such as calcium and chitin, making them ideal for snacks or appetizers. 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 coated onions with a thin batter and fried them until crispy. The sweetness of the onions is good.

This dish features the unique flavor of small fish and the enticing aroma of freshly fried food. It is easy to prepare, and its convenience lies in being able to eat it whole. It is also recommended to sprinkle with salt, squeeze lemon, or arrange it as Nanban-zuke according to your preference.

This is a popular Japanese dish that highlights the flavors of seasonal vegetables, served hot and delicious. You can enjoy the crispy texture of the batter that locks in the umami of the ingredients, along 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 contain a rich amount of 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 with fresh domestic beef offal and carefully selected vegetables, simmered in a special broth. The bouncy texture of the offal and the 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 rich in purines. Main ingredients include oysters, fish roe, and monkfish liver, which are known to cause gout, and it is characterized by a 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 winter days.

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 can be enjoyed 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.