1518

A popular three-type oden served with a carefully prepared double soup, simmered in seafood broth and left to rest overnight, then topped with chicken bone soup that has been cooked over two days.

A platter of 5 types including the famous daikon

Slowly simmered in seafood broth and baked until browned. Specialty daikon prepared with cream sauce made from black maitake.

A specialty shumai filled with the deliciousness unique to handmade. Steamed fresh for each order.

Pairs perfectly with broth simmered for 12 hours

This is a fragrant French bread baked in a stone oven, served with oden. The broth seeps in, making the outside crispy and the inside fluffy. Enjoy this new deliciousness.

We offer three types of sauce so that you can enjoy the oden until the last bite.

A smooth cream cheese pâté that harmonizes the nuttiness of walnuts and the sweetness of figs.

A refreshing appetizer where vegetables are enveloped in the rich flavor of slowly simmered tomatoes.

Homemade pickles made with 5 types of vegetables

Salt... 616 yen, Spicy Garlic... 616 yen

Fresh winter yellowtail is marinated in a soy sauce-based dressing and served with homemade ponzu.

"Foie Gras of the Sea" - Ankimo is slowly cooked at low temperature, concentrating its creaminess and richness.

This is a soy sauce pickle with the refreshing spiciness of blue chili that is sure to be addictive.

Tender young chicken marinated overnight in 10 types of herbs and spices. Okaka soy sauce pairs perfectly.

Cream croquette made with crab miso, using milk and fresh cream from Hokkaido. Please enjoy it with a special tartar sauce combined with scrambled eggs.

Using finely textured lean meat. Roasted after being rested with herbs and vegetables. Enjoy with blue cheese sauce.

The bacon, smoked with Earl Grey for over a month, has a slightly salty and aromatic finish. Please enjoy it with a runny fried egg.

Uses domestically produced young chicken. A luxurious steak with the aroma of rosemary and thyme.

A steamed dish of clams enhanced by the umami flavor, steamed with black beer from 1518.

Pork belly slowly stewed with the infusion of apple and harp. The tender, melt-in-your-mouth meat and refreshing flavor are exquisite.

A luxurious seafood broth made with oysters and clams combined with chicken stock for a double base. On top of the curry rice, there is a lavish dish featuring tenderly braised chicken confit.

Uses a tare made by simmering chicken bones, garlic oil, and soy sauce to the limit. Combined with a rich chicken white soup, this is a 'Chicken x Chicken Ramen.'

Okaka, Ume, Mentaiko

Beef jerky made with domestic beef that is salted, marinated in a sauce based on special soy sauce from Kagoshima Prefecture, and dried, all done with great care.

Please enjoy with our homemade herb salt made from six types of dried herbs ground into powder using a mortar and pestle.