Shigeharu

Obanzai dishes that are displayed daily at the counter. These dishes are made with carefully selected ingredients by Japanese artisans and crafted using skilled cooking techniques.

Dashi-maki tamago made with 'artisan eggs' produced in Chita, Mihama Town. It has a texture so firm that it can be picked up by hand, and its deliciousness is of the highest quality.

Recommended with confidence by Chef Shigeharu Nakamura, these are the side dishes.

It goes well with sake.

Even those who dislike celery should try a bite first.

A superb dish that pairs perfectly with ponzu jelly.

Freshly fried

Fluffy and soft

Origin: Niigata Prefecture Manufacturer: Kirinzan Sake Brewery Type: Super Dry Kirinzan - Glass 495 yen - One cup 792 yen <Dry> An exceptionally dry sake with outstanding sharpness. At Kirinzan Sake Brewery, we adhere to the belief that 'sake should be dry,' maintaining a dry sake quality and introducing refrigeration facilities to keep all storage tanks below 14 degrees, preserving a clean sake quality like spring water. Kirinzan sake is reputed for being 'spicy, sharp, and flavorful.' [Kirinzan Sake Brewery] Kirinzan Sake Brewery is a sake producer that brews 'local sake' among Japanese sake. 'Local sake' is made from rice produced in the area where the brewery is located, using water that is heavily influenced by the land, brewed by local brewers in that climate, and most importantly, sake that the local people can enjoy as part of their daily lives. This brewery aims to embody the essence of local sake.

Origin: Nara Prefecture Manufacturer: Imanishi Seibei Shoten Type: Junmai Ginjo Sake - Glass 550 yen - One cup 880 yen <Fruity> This sake won the Grand Gold Award at the Delicious Sake Awards in Wine Glass. The spring deer yeast No. 7, nurtured slowly at low temperatures, is enveloped in a sweet strawberry-like aroma in the mash state, and as the sake approaches completion, the aroma gradually transforms into fruity scents reminiscent of pineapple, muscat, and melon. This rich fruit aroma derived from the yeast is the secret to its popularity. [Imanishi Seibei Shoten] As a brewing company of 'Nara Sake,' which Tokugawa Ieyasu said, 'is the best with Nara's sake,' it takes pride in its tradition of the brewing method 'Nanto Morohaku.' Mr. Furukawa, who has been a toji (master brewer) for over twenty years, speaks of the spirit of harmonious brewing, saying, 'Good sake cannot be made unless everyone aligns their feelings and enjoys their work together.'

Origin: Niigata Prefecture Manufacturer: Hakkaisan Brewing Type: Ginjo Sake - Glass 770 yen - One cup 1,232 yen <Crisp> A sake that evokes the snowy Uonuma, carefully crafted in the rice-producing region of Minami Uonuma. Experience the harmony created by the 50% polished sake rice, along with the hidden strict yet delicate flavors. [Hakkaisan Brewing] Hakkaisan Brewing was founded in the 11th year of the Taisho era. The area of Minami Uonuma, where the sake brewery is located, is known for its delicious Koshihikari rice and is a heavy snowfall region, where deep snow covers the town during the brewing season. The snow that gently falls from the sky not only removes dust from the atmosphere and brings clean air but also suppresses the growth of bacteria. The snow that accumulates around the brewery acts as a natural refrigerator, providing an exceptionally favorable environment for sake production.

Origin: Shizuoka Prefecture Manufacturer: Hanano Mai Brewery Type: Junmai Ginjo Sake - On the Rocks 660 yen <Sharp> This is an export-only, super dry limited sake made to create Samurai Rock Junmai sake, which is finished more elegantly by taking a longer brewing period than usual and slowly extracting the alcohol. It is dry, but not an obvious dryness; it has been crafted into a beautiful sake. [Hanano Mai Brewery] Hanano Mai believes that sake brewing is akin to raising children. We think that only by pouring love and nurturing can we create satisfying sake. The necessary conditions for this are the careful selection and procurement of the highest quality rice, the enhancement of the brewery's facilities, and the training and teamwork of the toji (master brewer) and brewery staff.

Origin: Aichi Prefecture Manufacturer: Sawada Sake Brewery Type: Special Junmai Sake - Glass 616 yen - One cup 990 yen <rich> A sake brewery attracting attention in local Aichi. This is a special junmai sake made using 'Wakamizu', a sake rice suitable for brewing grown within a 2-kilometer radius of Chita's sake breweries. It has a slightly dry taste that pairs well with Nagoya cuisine. A type with a strong rice flavor. [Sawada Sake Brewery] The passion of Ms. Kaoru, the daughter who will become the next head of the brewery, and her husband, Mr. Hidetoshi, is conveyed in the sake, and they are rapidly improving their skills, making them a brewery gaining significant attention in local Aichi recently. They are a brewery that inherits the good traditions of sake brewing with ancient tools and methods to the next generation. They create sake that can be enjoyed with food.

Origin: Fukushima Prefecture Manufacturer: Dai-Shichi Sake Brewery Type: Junmai Nama Moto; Glass 715 yen; One cup 1,144 yen <Firmly Dry> This sake is one that you must compare the differences in taste between chilled and warmed. When chilled, it has a sharp dryness with a rich and complex flavor, while when warmed, it transforms into a wonderfully mellow and deeply flavorful drink, almost like magic. [Dai-Shichi Sake Brewery] A brewery that adheres to the authentic and traditional method of sake brewing known as 'Nama Moto Zukuri,' aiming for sake production that combines human wisdom and skill.

Origin: Gunma Prefecture Manufacturer: Nagai Sake Brewery Type: Junmai sake; Glass 583 yen; One cup 935 yen <Soft Dry> A rare sake that clearly allows you to feel the quality of the brewing water, with a pleasant drinking experience from the clear natural water of Oze. [Nagai Sake Brewery] When taken into the mouth, it expands softly, and after passing through the throat, a faint sweetness spreads, reminiscent of the 'water' of this region. The founder fell in love with the deliciousness of this 'water' and began brewing sake in this area.

Origin: Miyagi Prefecture Manufacturer: Ichinokura Type: Junmai sake - Glass 550 yen - One cup 880 yen <Extreme fruity, refreshing sweet> 'What, is this sake?' Everyone is surprised by this sake that resembles white wine! It has a fruity aroma reminiscent of sudachi and kabosu, perfectly harmonizing light acidity and refreshing sweetness in a gentle low-alcohol (8%) drink. [Ichinokura] Ichinokura uses over 10 different types of rice from Miyagi, one of Japan's leading rice-producing regions, tailored to the characteristics of the product. Even with increased production, their commitment to 'handcrafted sake' remains unchanged.

Origin: Aichi Prefecture Manufacturer: Maruichi Sake Brewery Type: Dry Junmai Sake Sake Meter Value: +8 720ml <Acidity> 1.6 Last year, due to its popularity, it sold out quickly. A popular local sake with a refreshing dry taste and a hint of umami.

Origin: Aichi Prefecture Manufacturer: Sekiya Brewing Type: Special Junmai Sake Sake Meter Value: +4 720ml <Acidity> 1.4 A consistently popular Junmai sake from the local Aichi, with a crisp and dry taste featuring nuances of grapefruit and European pear.

Origin: Gifu Prefecture Manufacturer: Miyakawa Co., Ltd. Type: Junmai (Daiginjo standard) Sake meter value: +10 720ml <Acidity> 1.7 A dry junmai sake that is as smooth and unresisting as 'water', stripped of all excess.

Origin: Mie Prefecture Manufacturer: Shimizu Seizaburo Shoten Type: Junmai Ginjo Sake Sake Meter Value: -1 720ml <Acidity> 1.7 NEXT Highly praised as 'Dassai' A sake full of fruity aroma with the freshness of freshly picked cherries

Origin: Niigata Prefecture Manufacturer: Hakkaisan Brewing Type: Junmai Daiginjo Sake Sake Meter Value: ±0 720ml <Acidity> 1.5 A super limited sake from Hakkaisan, crafted with the aim of reaching even higher excellence, boasting a subtle 'umami' within its refreshing taste, a sake that Japan proudly presents to the world.

Origin: Nagasaki Prefecture Manufacturer: Oshima Shuzo Type: Sweet Potato Shochu - Glass 605 yen - Bottle 720ml 4,180 yen <Exceptional drinkability> A hot topic in word of mouth. This shochu, made from the highest quality edible sweet potato 'Beni Azuma', features a very soft sweetness and aroma. Created over three years in collaboration with Oshima Shuzo by the owner of a shochu specialty store with experience handling over 300 types of shochu, this shochu is crafted to pursue exceptional drinkability. It is now rapidly gaining popularity among celebrities through word of mouth.

Origin: Kagoshima Prefecture Manufacturer: Hamada Shuzo Type: Sweet Potato Shochu <Exquisite Aroma and Aging> Limited Quantity Rare Shochu Among the popular Red Hare, this is an ultra-rare item that is shipped only once a year. It has a sweet and fruity aroma of sweet potatoes, and while it is refreshing, the rich flavor of sweet potatoes spreads pleasantly after swallowing. At the Denbee Brewery, where Red Hare is produced, they adhere to the handmade methods of the Meiji and Taisho eras, using traditional wooden barrel distillers, clay pot fermentation, and clay pot storage.

Origin: Kagoshima Prefecture Manufacturer: Komaki Brewery Type: Sweet Potato Shochu <Fragrant Sweet Potato Aroma> Expertly crafted with plenty of sweet potato essence, it is like an espresso of sweet potato shochu, brewed slowly using traditional clay pot methods that utilize geothermal heat. You can enjoy the unique depth and mellow flavor characteristic of clay pot brewing, along with the rich aroma from black koji. [Komaki Brewery] Located in the northwestern part of Kagoshima Prefecture, in the northern part of the Satsuma Peninsula, in 'Satsuma Town (formerly Tominokyo Town)', right next to the brewery flows the first-class river Sendai River, where sweetfish, eel, and mountain crab can be caught. To the north of the brewery rises the sacred peak Mount Shiboyama.

Origin: Kagoshima Prefecture Manufacturer: Komaki Brewing Type: Sweet Potato Shochu; Glass 638 yen; Bottle 720ml 4,400 yen <100% Red Sweet Potato> A shochu that has a fragrant aroma like brandy, made 100% from sweet potatoes and sweet potato koji. The sweet potatoes used are 100% red sweet potatoes from southern Kyushu (Miyazaki, Kagoshima), including sweet potato koji. Characterized by a rich aroma of sweetness derived from red sweet potatoes and a smooth, refreshing taste, thanks to the high-quality sweet potato koji made with meticulous care. [Komaki Brewing] Located in the northwestern part of Kagoshima Prefecture, in the northern part of the Satsuma Peninsula, in 'Satsuma Town (formerly Tominokoshi Town)', right next to the brewery flows the first-class river Sendai River, where ayu, eel, and Yamataro crabs are caught. To the north of the brewery rises the sacred peak Mount Shiboyama, and the groundwater from the Shiboyama mountain range is used as brewing water for Komaki Brewing.

Origin: Kagoshima Prefecture Manufacturer: Nakamura Sake Brewery Type: Sweet Potato Shochu <Traditional Sweet Potato> A precious sweet potato shochu that makes you think, 'It's really delicious!' In Kagoshima, which is a volcanic region, a special 'Calgen farming method' is used to supplement the soil with calcium and magnesium that is lacking. Using Kagoshima's rice 'Hinohikari' produced by this farming method, the rice malt is prepared using a handmade process to create the finished shochu. [Nakamura Sake Brewery] Located in the rural area called Kokubu Plain in Kirishima City, Kagoshima Prefecture, this brewery has been in operation for 130 years. The production of koji, which is said to be the 'life' of shochu making, is done in a stone koji room, which is one of only three in Kyushu, and is prepared using a purely handmade method.

Origin: Nagasaki Prefecture Manufacturer: Oshima Shuzo Type: Barley Shochu Glass 605 yen Bottle 720ml 4,180 yen <Exceptional drinkability> A hot topic in word of mouth. By aging in old cognac barrels, it has been finished into a shochu with an indescribably good aroma of barley. [Oshima Shuzo] A shochu crafted over three years by the owner of a shochu specialty store with experience handling over 300 types of shochu, pursuing exceptional drinkability. It is now rapidly gaining popularity among celebrities through word of mouth.

Origin: Kagoshima Prefecture Manufacturer: Satsuma Tsukasa Shuzo Type: Barley Shochu; Glass 550 yen; Bottle 720ml 3,300 yen <Richness and Depth> The rare 'Akemu Murasaki' shochu, a golden ratio of 'Kogane Senkan' and 'Akatsuki Murasaki', is the first product made with sweet potato shochu. A rich and deep sweet potato shochu crafted with meticulous care. [Satsuma Tsukasa Shuzo] Located almost in the center of Kagoshima Prefecture, a sake brewery with over 70 years of history. A shochu maker in the nature-rich Kajiki Town, where artisans have passed down traditional techniques through generations.

Origin: Fukuoka Prefecture Manufacturer: Satsuma Tsukasa Shuzo Type: Barley Shochu <Rich Aroma and Depth> A masterpiece born from the tradition and new technology of the Shochu Kingdom Kyushu. Barley shochu made from carefully selected barley. The original high aroma and umami blend beautifully together. [Satsuma Tsukasa Shuzo] Located almost in the center of Kagoshima Prefecture, a sake brewery with over 70 years of history. A shochu maker in the nature-rich Kajiki Town, where artisans have passed down traditional techniques through generations.

Origin: Kumamoto Prefecture Manufacturer: Torikai Shuzo Type: Rice Shochu <Super Fruit> Awarded the Grand Gold Medal at the Monde Selection, this shochu is rare among rice shochus for using sake rice varieties 'Yamada Nishiki' and 'Gohyakumangoku', which are typically used for sake. The fruity and elegant aroma that rises when the bottle is opened surpasses even the highest grade of Daiginjo sake. [Torikai Shuzo] has a prestigious history of 400 years since its establishment. This Hitoyoshi-Kuma region is known as one of Japan's leading rice shochu production areas, recognized as the first region in Japan to have the designation 'Kuma Shochu'. Today, Torikai is also gaining popularity in bars in New York.

Country of origin: France Type: Red Production area: Languedoc Producer: Baron Philippe de Rothschild Variety: 100% Cabernet Sauvignon Spicy aroma of red fruits such as cherries. A refined flavor characteristic of the Cabernet variety. - Hida beef hamburger A rich red wine with abundant fruitiness and a spicy aroma pairs well with the rich Hida beef hamburger.

Country of origin: France Type: Red Region: Bordeaux Producer: Michel Lynch Varieties: Merlot, Cabernet Sauvignon Delicate woody aroma with hints of toast. Aromas of black cherry and smooth tannins. Grilled eel with a sweet and savory seasoning, baked to perfection with a rich and smooth red.

Country of origin: USA Type: Red Production area: California Manufacturer: Buena Vista Variety: Pinot Noir Smooth tannins and rich black cherry fruit flavors are in harmony. Deep and long finish is elegant. Perfect with beef fat and umami-rich beef, and a concentrated red. Smooth tannins refresh the palate.

Country of Origin: United States Type: Red Region: California Producer: Kendall-Jackson Varietals: 90% Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot. It has a rich aroma of fruits with a hint of spiciness that spreads pleasantly. Recommended is a light red with a modest flavor that highlights the freshness of the ingredients.

Country of origin: Chile Type: White Production area: Limari Valley Producer: Maicas del Limari Variety: Chardonnay, Pinot Noir Concentrated fruitiness and a dry mouthfeel. A delicate balance of fine bubbles and crispness. - Sashimi Fresh seafood pairs perfectly with a soft southern wine that has less acidity than flamboyance.

Country of origin: France Type: White Production area: Languedoc Producer: Baron Philippe de Rothschild Variety: 100% Sauvignon Blanc. A refreshing herbal aroma. The flavor of ripe fruit and lively acidity create a mild taste. Pairs well with tempura that highlights the seasonality and characteristics of the ingredients, complemented by the gentle taste and herbal flavor of Sauvignon Blanc.

Country of origin: USA Type: White Production area: California Manufacturer: Buena Vista Variety: Chardonnay Characterized by the sweetness of tropical fruits and the aroma of vanilla, with a pleasant aftertaste. The Sonoma Chardonnay has a fruity and elegant flavor that complements the umami and rounded taste of obanzai.

Country of origin: France Type: White Production area: Bordeaux Producer: Michel Lynch Varieties: Sauvignon Blanc, Sémillon Aromas of white flowers, citrus fruits, and coconut. Rich and powerful volume. The finish has a hint of roasted aroma. Teriyaki: Light and elegant white wine is the classic pairing for teriyaki of light white fish. Be sure to serve chilled.

Glass

Medium bottle

Small bottle

Small bottle

Small bottle

Each one go

150ml

Soda, Orange, Grapefruit, Oolong

Soda, Orange, Grapefruit, Oolong

Tonic, Back, Rickey, Orange

Ricky, Screwdriver, Moscow Mule, Bulldog

Cassis, Kahlua, Peach