오니기리톤질 산타로

Smoky aroma and crunchy texture of the famous Akita dish Iburigakko finely chopped, combined with smooth cream cheese. Finished with a sprinkle of black pepper for a 'spicy' touch, this is an adult rice ball.

320 yen... Salted rice ball; Miso rice ball 350 yen... Ume (sour); Stir-fried takana; Nori tsukudani; Okaka; Shiso kombu 390 yen... Salmon; Shirasu; Tuna mayo; Mentaiko; Spicy garlic tuna; Fried chicken mayo; Raw tarako; Egg yolk marinated in soy sauce; Pork kimchi; Yangnyeom chicken 440 yen... Mentaiko mayo cream cheese; Drug egg; Nori butter; Spicy ahi poke; Chirimen sansho; Squid salted fish; Negitoro 500 yen... Meat soboro egg yolk; Sukiyaki; Garlic shrimp → Two types of fillings +150 yen → Double fillings +200 yen 700 yen... Unagi cream (without cream cheese is 650 yen) → Large serving of head 300 yen → Two types of fillings 400 yen → Double fillings 450 yen 850 yen... Sujiko → Large serving of head 350 yen → Two types of fillings 450 yen → Double fillings 500 yen

Refill 200 yen Tonjiru and rice ball set (eat-in only) Set discount 20 yen discount for each rice ball (up to 3 rice balls per bowl)

・Two types of ingredients +100 yen～・Double ingredients +150 yen～・Large portion of rice +100 yen・Larger onigiri +50 yen・Cream cheese +50 yen・Shredded cheese +50 yen

・Pack packaging (2-piece pack, 3-piece pack) free ・For eating on the go (wrapped in wax paper) free ・Individually wrapped 10 yen ・For gifts (with wrapping and paper bag) 100 yen

360 yen... Mentaiko (spicy cod roe), Tuna Mayo, Shiso Kombu, Sukiyaki, Fried Chicken Mayo, Egg Yolk Soy Sauce Pickle, Drug Egg, Seaweed Tsukudani. Stir-fried Takana, Shirasu (whitebait), Mentaiko Mayo Cream Cheese, Ume (plum), Okaka (bonito flakes), Meat Soboro Egg Yolk, Salmon, Raw Tarako (cod roe), Squid Salted, Spicy Ahi Poke, Yangnyeom Chicken, Seaweed Butter, Chirimen Sansho, Spicy Garlic Tuna, Garlic Shrimp 600 yen... Unagi (grilled eel) 700 yen... Sujiko (salmon roe)

・Only ingredients allowed ・Less rice ・More rice for free ・2 types serving ・3 types serving for free

You can add up to 2 types of ingredients. Salmon roe and eel are each an additional 200 yen.

Juicy yet creamy thick fried tofu. Enjoy it with our popular garlic sauce (drug sauce).

A Japanese-style potato salad with the aroma of seaweed tsukudani and roasted sesame.

A dish that brings out the sweetness of the ingredients sautéed in sesame oil.

This is a dish made by the owner according to the season. Please feel free to ask.

From 570 yen

The price differs from lunch.

Citrus aroma created from aromatic hops. 100% malt

A town of beer making, craft beer from Brooklyn, NY. A floral hop aroma and a refreshing taste.

A lemon sour with the bitterness of pickled lemon peel and the taste of frozen fruit, not sweet, for adults.

A tea high made by simmering the Kyoto bancha from the long-established tea shop 'Tsuboichi', which has been in business for 170 years.

On the rocks, soda mix, water mix

Awarded the gold prize at the National Plum Wine Competition. It has a thick cloudiness, the acidity of plums, and a moderate sweetness that never gets boring. Served on the rocks, with soda, or with water.

Domestic whiskey made at the foot of Mount Fuji. A faint orange aroma and a clear mouthfeel.

A rice shochu characterized by its rich aroma and refreshing aftertaste. Alcohol content is 39 degrees. It is recommended to mix with soda.

Akita Prefecture: Sake degree +7, acidity 1.9g, refreshing ginjo aroma. Crisp mouthfeel with a clean finish.

Mie Prefecture: Sake degree +5, acidity 1.3, fruity ginjo aroma with a smooth mouthfeel.

Shizuoka Prefecture: Characterized by a well-balanced acidity and umami.

Miyagi Prefecture: Sake degree +11, acidity 1.7, the sweetness and sharpness derived from the Hitomebore rice stand out.

Shiga Prefecture: Sake degree +12, acidity 1.7, a super dry sake with a gentle and sweet fruity aroma and a sharp, crisp taste that is well balanced.

Okayama Prefecture: Sake degree +5, acidity 1.2, a super dry sake boasting a pleasant mouthfeel and deep flavor.

Okayama Prefecture: This is a sparkling sake that captures the carbon dioxide produced during the fermentation process using only rice and rice koji in a 6.5 bottle.

You can taste three types of sake, including seasonal recommendations.