Japanese Cuisine Kitanoyama, Shin-Yokohama

Medium bottle

We offer four types: 330ml Yokohama Lager, Pilsner, Weizen, and Pale Ale.

Beer + Ginger Ale

Beer + Tomato Juice

White wine + cassis liqueur

White wine + sparkling water

※Bottles will be kept for 3 months. Basic set (water, ice)…550 yen, sparkling water…330 yen, tea for mixing…330 yen, cut lemon…110 yen, pickled plum…110 yen

The Daiginjo from Fukui has a slightly viscous and mild mouthfeel, with a light aroma that gently overlays a strong impression that tightens the palate. The flavor expands broadly and gently, leaving a contrast of umami bitterness and refreshing sensation in the finish. Ingredients: Domestic sake brewing rice, Sake meter value: +4.5, Small serving... 880 yen, One cup... 1,650 yen

The special honjozo sake representing Shizuoka, 'Isojiman', offers an exquisite lightness and smoothness, slowly fermented with the famous water from the Southern Alps. Enjoy the moderately fragrant ginjo aroma and fresh taste. Ingredient rice: Yamada Nishiki, Sake meter value: +5.0. Small glass... 850 yen, One cup... 1,540 yen.

Junmai Daiginjo Aichi 'EAU DU DESIR' translates to 'Water of Desire'. It features a citrus aroma reminiscent of grapefruit, vibrant acidity, and a lingering, deep flavor. Rice used: Yamada Nishiki. Sake degree: Not disclosed. Small glass... 990 yen, One cup... 1,870 yen.

Yamahai Junmai, a super dry junmai sake brewed using the traditional yamahai method from Akita Kariho Brewery, is fermented to the limit. It offers not just spiciness, but also a finely concentrated quality umami that spreads. The balance of the sharpness of the super dry and the umami from the yamahai method makes this sake wonderful. Ingredients: Saké Komachi and others. Sake meter value: +12. Small glass... 660 yen, One cup... 1,210 yen.

Junmai super dry, made with 100% Kitanishiki rice from Hyogo Prefecture, carefully fermented with long-term low-temperature fermentation to create a dry taste. Enjoy a crisp acidity with a smooth aftertaste. Ingredient rice: Kitanishiki from Hyogo Prefecture, Sake meter value: +10. Small serving... 660 yen, one cup... 1100 yen.

The pure rice ginjo has a flavor that gently spreads within the Kanagawa entrance, seeping down the throat like eating snow. A masterpiece that combines richness and sharpness. Ingredient rice: Yamada Nishiki, Sake degree: +3, Small serving... 850 yen, One cup... 1540 yen

Special Junmai sake used for the dinner party of the G7 Summit in Fukushima and Hiroshima. It has a refreshing taste while rich in aroma, with a deep flavor that spreads, and a gentle sweetness of rice lingers in the aftertaste. It is a well-balanced sake that you won't get tired of drinking with meals. Rice used: Yume no Kaori Sake degree: +2, Small serving... 770 yen, One cup... 1,320 yen

A light and vibrant aroma reminiscent of the Kanagawa Festival night with a rich flavor. A youthful and energetic sake. Pairs well with fresh tuna and horse sashimi. Rice used: Yamada Nishiki. Sake meter value: +2. Small glass... 900 yen, One cup... 1,760 yen, 720ml... 6,600 yen.

A pure rice ginjo with a rich and floral aroma reminiscent of Mie pears. A smooth sweetness with a robust flavor. A crisp finish that fades away with a burst of acidity. Rice used: undisclosed. Sake degree: undisclosed. Small glass... 880 yen. One cup... 1,650 yen.

This sake, with its elegant aroma and soft, enveloping flavor, achieves a perfect balance, truly deserving the name 'Ichirai,' which embodies such wishes. Due to its rarity, it is currently only available at select stores in the Kanto region. Ingredients: Yamada Nishiki rice, Gin no Yume. Sake meter value: +5.0. Small glass... 700 yen, One cup... 1,300 yen, 720ml... 5,000 yen.

This handcrafted Junmai Oita eel sake has been ranked number one for 11 consecutive years and has been inducted into the hall of fame. Please try the deliciousness that integrates with the flavor of eel. Ingredient rice: Hinohikari Sake degree: -2.0; Small glass... 550 yen; One cup... 1,050 yen; 720ml... 3,850 yen

Junmai Nama Chozoshu Kitayama original drinking bottle. Fresh deliciousness bottled as is. Rice used: Yamada Nishiki Sake degree: +5. 300ml

Specially brewed hot sake made with original Yamada Nishiki. Ingredient rice: Yamada Nishiki Sake degree: +5.0 one cup

A blend centered around the Honjozo genshu from Toyama Prefecture, using Gohyaku Mangoku rice. Kitayama original Honjozo genshu. Rice used: Toyama Prefecture. Sake degree: +5.0. Small serving... 660 yen. One cup... 1100 yen. 500ml... 3300 yen.

Yamada Nishiki Junmai, the aroma of green bamboo spreads refreshingly. Two go

Sasaroman Junmai Ginjo with a refreshing aroma of green bamboo. Two go.

Winter Limited

Winter Limited

Kagoshima black koji brewed. It expresses a unique strength and a solid body, with a fragrant aroma of golden senkan and an impactful sweetness. 720ml…8,500 yen

Kagoshima 'This is Imo Shochu' impresses connoisseurs with its rich flavor and aroma of sweet potato shochu. A timeless classic, a genuine product, this shochu makes you feel like you've truly enjoyed it. ・900ml…6,000 yen

The flavor of Kagoshima baked sweet potato is manifested in its rich aroma and comforting sweetness. 720ml... 6,600 yen

Luxuriously distilled using only the center of the sweet potato, with a smooth and rich mouthfeel. It is sold on ANA international flights as a world-class distilled spirit. ・500ml…12,100 yen

Elegant and strong from Miyazaki, with hints of oak and a subtle cigar aroma. It is characterized by concentration and smoothness, with layers of coconut and toasty barley flavors. 720ml…11,000 yen

Uses water from the Kirishima mountain range in Kagoshima. The soft sweetness from the white koji and the rich aroma and flavor from the unfiltered process allow you to fully appreciate the taste of barley. ・720ml…6,300 yen

Authentic shochu aged in white oak barrels, made from Nagasaki barley shochu Iki. The rich and floral aroma and amber color are due to the oak barrel aging. 720ml…4,400 yen

This is a shochu made using Niigata sake yeast and yellow koji, aged for more than 2 years with a 'three-step brewing' process. It has a calm and dignified aroma. ・720ml…6,600 yen

Uses Kumamoto yellow koji. A fragrant aroma and soft flavor from ginjo yeast. 720ml…7,700 yen

Made from sugarcane produced in Kikai Island, Amami Islands, Kagoshima. Organic black sugar, which is produced in small quantities even in Japan. 720ml... 5,000 yen

D.O. Cava Macabeo, Parellada, Chardonnay dry producer: Segura Viudas, supplier to the Spanish royal family. A CAVA that combines history and strength. It has very fine bubbles and a smooth texture that spreads in the mouth. The aroma of ripe grapefruit and a hint of yeast is pleasant.

D.O. Cava Macabeo, Parellada, Xarel-lo variety, extremely dry dosage zero. A crisp, extremely dry Cava.

We have a variety of white and red wines available. Please ask the staff for details. ・720ml…5,500 yen

AOC Chablis Chardonnay dry producer: Samuel Billaud. Selected fruits from vines aged 30 to 60 years, cultivated using sustainable farming methods. Fermented and aged in temperature-controlled small stainless steel tanks. Fresh and refined aroma, with a long finish of delicate minerals. You can feel the skill of Samuel, who comes from a prestigious domain. Bottle 750ml

Mosel region Riesling dry producer: Gebrüder Steffen. Characterized by refreshing acidity and layers of fruit aromas reminiscent of fresh green apple and peach. It has a mineral feel and a rich, deep flavor, making it a true dry Riesling. Bottle 750ml

Narae region Spätburgunder dry producer: Weingut Tesch dry white wine made from black Spätburgunder (Pinot Noir) grapes. It features a mild and fresh acidity. Bottle 750ml

Dry Sauvignon Blanc from the Marlborough region of New Zealand. Producer: Tinpot Hut Wines. Environmentally friendly wine produced using sustainable farming methods. It has concentrated aromas of blackcurrant and tropical fruits, with strong mineral notes and refreshing freshly cut herb scents. The wine has a tight acidity, is crispy yet has a solid body. Bottle 750ml

Yamanashi Prefecture Koshu variety dry producer: One of the representative wines of Grace Wine by Chuo Budoshu. It has attracted attention overseas for its compatibility with Japanese cuisine and terroir, and was introduced as a representative Japanese wine by Jancis Robinson MW. It emphasizes fruitiness, characterized by a fresh taste and crisp acidity. Bottle 750ml

Médoc region Cabernet Sauvignon, Merlot variety, full-bodied producer: Chateau Tour Saint Bonnet, a popular Cru Bourgeois. It has a deep color, firm structure, high tannins, and an astonishing concentration of flavor. Bottle 750ml

Castillon region Merlot varietal full-bodied producer: Chateau Poupille, the Cinderella wine of Castillon, Poupille's second wine. Certified organic in 2008. Compared to Poupille, it has a fresher and fruitier flavor, making it enjoyable earlier. Bottle 750ml

Languedoc region Pinot Noir varietal full-bodied producer: Domaine Paul Mas. A red wine made from carefully selected Pinot Noir aged in oak barrels. Enjoy elegant aromas of ripe cherries and strawberry jam, along with the rich fruitiness unique to southern France. Bottle 750ml

A dry red wine representative of the Veneto region, made from dried grapes. It has complex aromas of plum, cassis jam, chocolate, and coffee. Enjoy a long finish with a refined taste.

This is a Tuscany I.G.T wine with the concept of using grapes selected from the best vineyards owned by Antinori, embodying elegance and nobility.

Tochigi Prefecture Merlot, Muscat Bailey A, CS variety and other medium-bodied. Producer: Coco Farm Winery. Aromas of red fruits and mint, along with cocoa. The mouthfeel is soft, with a refined sweetness, refreshing acidity, and gentle tannins that create a complex flavor in the mouth. The finish is pleasantly moderate. Bottle 750ml

A lemon liqueur made with serious effort by a sake brewery (Hiroshima: Kankou Shuzou). *For soda mixing only.

Based on sake. Made with plums from Yoshino, Nara Prefecture. Contains sweet and sour fruit flesh.

Shochu base. Fragrant and dry aftertaste.

This is a plum wine made from the plums of the plum grove, created to commemorate the 60th anniversary of the opening of Okurayama Park (Plum Grove) in 1991.

This is a liqueur packed with domestic apple juice and pulp, resembling a fruit juice. It luxuriously uses both grated apples and diced apples. Recommended to be served on the rocks.

300ml

Sweet/Spicy options available

This dish is a must-try to experience the 'moist texture' and 'concentrated umami' of duck meat.

The umami of bonito and the kick of yuzu pepper are a perfect match. This healthy carpaccio can be enjoyed like a salad with vegetables. Perfect with wine and more.

We deep-fried large-cut seasonal vegetables and long yam in high-temperature oil to create a fragrant dish. The outside is crispy, while the inside bursts with the natural sweetness of the ingredients. Finished with a generous amount of our special aged 'kaeshi' sauce and freshly shaved bonito flakes that dance on top. This dish is a proud combination of aroma, texture, and the umami of the broth.

From the crispy skin, the firm texture of shrimp and the creamy avocado that melts in your mouth are a perfect match!

Crispy tempura made with early summer vegetables that arrived that day.

Fresh tomatoes from Kanagawa Prefecture and refreshing perilla are wrapped in a light batter and fried. The rich flavor of the tomatoes, enhanced by the heat, is nicely balanced by the perilla. Enjoy with Maldon salt.

Wrapped in a flavorful seaweed batter, sweet snow crab and crunchy green asparagus are lightly fried. The umami of the crab, the texture of the asparagus, and the aroma of the sea fill your mouth. The fragrant matcha salt enhances the flavors of the ingredients.