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Small 680 yen, Large 980 yen

Serves 1

Prepared for one person in the kitchen

From Kuradashi Mentaiko Honpo (Tosu, Saga Prefecture)

From Kuzushi Shimazu (Yahatahama, Ehime Prefecture)

From Kasuke Shoten (Sado, Niigata Prefecture)

A delicacy made by mixing shark cartilage and yagen cartilage with plum paste. It pairs exceptionally well with wasabi. It also goes perfectly with Japanese sake that has a strong acidity.

A product made with only salt and no additives. It features two types: the bitter innards (uruka) and the roe (mako uruka). It is recommended to pair with warm sake.

A rich umami lump dried with the guts still attached. Wow~ Sake‼️ Sake‼️

A specialty product from Nemuro, Hokkaido. It's also excellent when eaten with mayonnaise.

The flavor of the conger eel is concentrated by drying. Serve with wasabi to taste. From 880 yen.

The Abe chicken from Iwate Prefecture is also a pride of the restaurant. Enjoying it with warmed Suwa Izumi sake brings a moment of bliss...

A proud liver pâté made with plenty of delicious vegetables and high-quality liver, crafted with care and effort.

A classic potato salad with plenty of onions.

Marinated in a rich, mildly sweet nanban vinegar made with Kunoegumi mirin.

Please enjoy it with Yuge-ta Shikané soy sauce or Vietnamese Camphor roasted salt.

A classic izakaya dish! It is finished fluffy and juicy. *It may take some time to prepare.

This is carefully selected mentaiko with a good balance of umami, spiciness, and texture. While it may seem too spicy to pair with sake, there are actually many types of sake that go well with it.