Sake Masu

Our top recommended signature dish! We use fresh domestic beef offal sourced from our sister restaurant that specializes in grilled meat. We are confident in our ingredients, so we season it with natural salt. The grated kelp on top adds an accent!

Popular horse sashimi

Popular horse sashimi made into yukke with a special sauce!

The white liver, also known as chicken foie gras, is prepared to a fluffy texture using low-temperature cooking. With garlic, ginger, sesame oil, and salt. It is a popular menu item.

Fresh seasonal fish prepared for you. Sashimi, nameko, yukke. Grilled, simmered, fried, and more. Depending on the season, you can also enjoy delicacies like shirako and ankimo, which are not usually available.

Fresh horse mackerel is prepared on the spot, ensuring no unpleasant smell, making it a popular classic sashimi.

Popular namerou. A side dish for sake.

Fresh horse mackerel for sashimi is opened after ordering, making it fluffy! The size varies by day, but it can be extra large enough for 2 to 3 people! This is a limited specialty of 5 to 10 servings!

A seasoning made from fermented soybeans, barley, koji, and more, prepared by the store manager. It can be paired with sashimi or vegetables instead of soy sauce or miso. Alternatively, enjoy it as a snack on its own. It is a fermented food that boosts immunity. Takeout is also popular!

Classic chilled tofu topped with homemade hishio miso

The most popular menu item with homemade hishio koji!

Addictive with homemade hishio koji and sesame oil!

This is a slightly sweet and sour tomato, like a pickle.

Simple potato salad with a whole mentaiko!

The sake stew of tuna (salted fish) and mascarpone cheese match perfectly!

This is a rich salted fermented dish that takes about a week to make slowly.

When it comes to taverns, this is it! A classic snack.

With potato salad!

Soft grilled eihire with a faint aroma of junmai sake.

Shijimi Dashi 100% Dashi Maki Tamago x Kombu Dashi Soup

Long yam turned into potato fries! The aonori seaweed is addictive!

Marinated in an original sauce with a hint of yuzu pepper.

This is a classic Natto Kinchaku Yaki, but it is a special product that contains homemade Hishio Koji inside.

A staple menu item at taverns

By frying silken tofu, it becomes crispy on the outside and creamy on the inside! This is a dish that is quite difficult to make at home!

Very popular among regulars! This is a pasta made with squid salted, garlic, and olive oil. Perfect for a finish or as a snack with sake!

A rice ball grilled with a generous amount of sea urchin soy sauce made from fresh sea urchin, topped with additional salted sea urchin!

Stir-fried yakisoba with fresh beef offal blended in a stew!

Chazuke topped with stewed beef offal that has melted into the broth!

Classic flavors: plum, mentaiko, salmon

The contents may vary depending on the day.