Shihoya
史ほや
คะแนน
รีวิว
เมนู
A precious local shishamo that only inhabits the Pacific side of Hokkaido. Comes in a set of one male and one female.
This is a lightly pickled dish made with Noto's famous Koji Mackerel from Ishikawa Prefecture. It is very popular for its perfect saltiness and the savory aroma of koji!! It is rich and flavorful!
Dried whole squid with liver from Hokkaido. Delicious when lightly seared!
A rare delicacy from Ishikawa Prefecture. It is fugu roe pickled in rice bran.
Heshiko is a nukazuke (rice bran pickled) dish made with mackerel, a specialty of Ishikawa Prefecture. Enjoy it little by little with Japanese sake...
The king of the sea!
The meat comes off easily as it is cooked in a special sauce before being grilled.
Generous portion.
Simple yet delicious!
A slightly aged pickled vegetable that goes well with alcohol.
Simple and refreshing with salt and sesame oil.
Surprising combination that actually works!!
Perfect for snacking. Wrapped in seaweed.
Can also be made non-spicy.
Our homemade wontons are very popular.
Egg and cheese are meltingly delicious. A popular menu item!!
With homemade white sauce.
Refreshing hot udon with plum and shiso in Kyoto-style broth. Popular for a post-drinking meal.
Udon noodles served warm with a creamy spicy cod roe sauce, without broth.
Plum/Whitebait/Mentaiko/Pickled Fish Roe/Puffer Fish Eggs
A sweet and cool-tasting shochu made from 100% sweet potatoes from Kagoshima Prefecture, produced by Kokubu Shuzo.
Kagoshima Prefecture, Kokubun Shuzo, made with yellow koji. This limited sweet potato shochu allows you to taste the richness of the raw sake as it is not diluted with water.
Kagoshima Prefecture Kokubu Shuzo 3-year-old sake. The unique sharp taste is combined with the flavor and mellowness of aged sake.
Kagoshima Prefecture, Kokubun Shuzo's rich and delicious sweet potato shochu.
Kusabi is a shochu from Oumi Sake Brewery in Kagoshima Prefecture. It has a refreshing taste and a subtle sweetness from high-quality sweet potatoes.
Kodama Brewery, Miyazaki Prefecture
Produced by Oumi Shuzo in Kagoshima Prefecture, Umii is a refreshing sake with a clean and refreshing taste.
Produced by Hamada Shuzo in Kagoshima Prefecture, this shochu has a good mouthfeel and is easy to drink. It has a sweet aroma and a mellow taste.
Hamada Sake Brewery, Kagoshima Prefecture
Kagoshima Prefecture, Satsuma Musou, only 1000 bottles shipped once a year. Aged in barrels. It is a delicacy of exquisite taste.
Miyazaki Prefecture, Miyata Honten
Dream of the Earth, White Koji Miyazaki Prefecture Watanabe Sake Brewery
Watanabe Sake Brewery, Miyazaki Prefecture
Watanabe Sake Brewery, Miyazaki Prefecture
A shochu blend from Kagoshima Prefecture's Sakurai Shuzo, made with a blend of white and black koji in an 8:2 ratio. It has a rich flavor without any off-tastes.
A sweet potato shochu made with black koji blended at Sakurai Shuzo Kinpo Sakurai in Kagoshima Prefecture. A rare and elusive sweet potato shochu with a very limited production quantity.
Sakurai Sake Brewery in Kagoshima Prefecture specializes in making shochu using white koji. The filtration process is kept minimal to preserve the original flavor of shochu.
A strong and dry sake from Sagara Sake Brewery in Kagoshima Prefecture, with a robust and bold flavor.
Kagoshima Prefecture, Kai Shoten is easy to drink and yet fully expresses the characteristics of sweet potato shochu.
This is a very precious hanatare made from only 10 liters of distilled Aya Murasaki from Kirishima-cho, Kagoshima Prefecture.
Made with black koji at Manzen Sake Brewery in Kagoshima Prefecture. It has a gentle and elegant taste, as if the sweetness of the sweet potatoes has melted away.
Kagoshima Prefecture Manzen Sake Brewery Yellow Koji Making. The elegant aroma and sweet, soft taste are outstanding!
Kagoshima Prefecture Sato Brewery's unique richness and flavor. Goes well with rich dishes.
Kawagoe sake brewery in Miyazaki Prefecture. It has a fragrant aroma and a soft sweetness of sweet potatoes. Made with pesticide-free, organically fertilized golden thousand kan harvested in the morning.
Mitake Sake Brewery in Kagoshima Prefecture uses traditional methods to brew sake in kame (tortoise shell) vessels. It has a smooth taste and a good mouthfeel.
A popular shochu that is easy to drink and refreshing, yet fully expresses the characteristics of sweet potato shochu, from Kagoshima prefecture, Kai Shoten.
Made from organic farming ingredients by Nakamura Shuzo in Kagoshima Prefecture. A smooth shochu with a gentle mouthfeel and lingering sweetness.
Barley shochu from Oita Prefecture, made by Komatsu Shuzo with black koji. It brings out the unfiltered burnt flavor and aroma.
A fragrant barley shochu made by roasting and lightly roasting at Oita Prefecture's Roshu Brewery, brewed in a toasted oak barrel.
Kagoshima Prefecture Nishi Shuzo is easy to drink and recommended as a sake to accompany meals. It has a unique deep flavor of barley.
Miyazaki Prefecture Kuroki Main Store 630 yen --- Jakuunbaku (Jakuunbaku) Fukuoka Prefecture Nishiyoshida Shuzo Mugi Honrai no Koku no aru fuumi. Soft and fragrant barley aroma is a feature.
A mellow and deep flavor unique to the aged sake of Fuji Sake Brewery in Oita Prefecture.
From Oita Prefecture, Yotsuya Sake Brewery. A lingering taste like malt chocolate. Made from naked barley, it is rich and full-bodied.
A very rare Kanehachi junmai from Yotsuya Sake Brewery in Oita Prefecture.
Kagoshima Prefecture Yamada Shuzo exquisite aroma and the flavor of black sugar maximized.
Okinawa Prefecture Miyazato Shuzo's 'Curry' represents auspicious and lucky things. It has a strong and mellow aroma.
Produced by Nakama Sake Brewery in Okinawa, known for its fruity taste and refreshing sensation. Distilled at atmospheric pressure.
The shochu and water blend together to create a wonderfully mellow flavor. Warm it up with hot water or enjoy it chilled with ice. Feel free to enjoy it in your preferred way.
Kagoshima Prefecture, Hamada Shuzo Imo Shochu. 14% ABV
Made with sweet potato shochu from Hamada Shuzo in Kagoshima Prefecture. 14% alcohol content.
Yuzu sake with thick fruit from Nishiyama Sake Brewery in Hyogo Prefecture. 8% alcohol content.
A plum liqueur with thick fruit from Nishiyama Sake Brewery in Hyogo Prefecture. 10% alcohol content.
Produced by Morohashi Sake Brewery in Niigata Prefecture. Made with Japanese sake. Alcohol content: 12%
Produced by Heiwa Shuzo in Wakayama Prefecture, this sake has a refreshing taste with reduced sweetness. Made with Japanese sake brewing method. Alcohol content: 11%.
Made using the highest grade plums from Nakano BC in Wakayama Prefecture. 20% alcohol.
Brandy-infused plum wine from Sasai Shuzo in Yamanashi Prefecture. 27% alcohol by volume.
We offer half size (90ml) for cold or room temperature sake only.
Hakkaisan Junmai is very popular for its refreshing taste. Enjoy it cold, warm, or at room temperature.
Yamagata Prefecture Takagi Sake Brewery has a wonderful standing aroma. A well-balanced sake with a good harmony of sweetness and spiciness. Enjoy chilled.
Yamagata Prefecture, Takahashi Shuzo, with a refreshing aftertaste. Smooth throat sensation and sharp finish. Enjoy cold, warm, or at room temperature.
Kireirei Brewery's Kirei Junmai offers a strong umami flavor with a hint of spiciness. Best served chilled or slightly warmed.
Yamaguchi Prefecture, Asahi Shuzo. Rich flavor, slightly dry. When you drink the second or third cup, you can taste a refreshing deliciousness. Enjoy chilled or warm.
Ouroku Shuzo from Shimane Prefecture. This sake has a sharp taste and complements dishes well.
Yamagata Prefecture, Takagi Shuzo. Rich and refreshing. A rare sake.
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