TOMO BANYA

You can add a 2-hour all-you-can-drink option to the chef's choice course. We have a wide selection of carefully chosen sake, shochu, beer, and sour drinks available. Please enjoy at your leisure along with the food.

Premium beer aged for a long time

Surprisingly smooth and easy to drink compared to regular dark beers. A beer for adults that allows you to enjoy the flavor of roasted malt rather than just the throat feel.

A hazy wheat beer brewed with spices and fruits such as coriander, orange peel, and nutmeg. It features a fruity and refreshing aroma, with a tartness from the wheat and a soft flavor characteristic of domestic craft beer.

Enjoy the aroma of matcha, green foam, and bitterness derived from hops, with a refreshing aftertaste. It features a smooth foam and a deep matcha flavor.

A blended whiskey created to commemorate the 90th anniversary of the founding. It features heavy peated malt from the Yoichi distillery, the origin of Nikka. The fruity and smoky aroma, along with a smooth mouthfeel and expanding sweetness, enhances the dining experience.

Since starting whiskey production in 1952, Saburo Maru Distillery has aimed to create whiskeys that pair well with Japanese cuisine. The smoky aroma and refreshing sweetness create a pleasant mouthfeel.

A harmonious cup born from 180 years of fermentation technology. 'HIOKI' is the crystallization of tradition and innovation passed down by Nishishuzou. Centered around Mitake malt, it combines the grain from the main office in HIOKI, achieving a rich harmony in this exquisite blended whiskey.

Only high-quality malt is used as the raw material. Yoichi and Miyagikyo are the key malts, achieving a floral and fruity aroma with a smooth mouthfeel.

A carefully crafted gin made using 14 types of ingredients, including 9 types of fresh citrus fruits nurtured in Hiroshima and 4 types of traditional botanicals, along with cherry blossoms unique to Japan. It is produced using a hybrid method that simultaneously employs both steeping and vapor infusion techniques.

The base is Imo Shochu Kamashizuku, along with another premium sweet potato brand 'Sky, Wind, and Earth' used as one of the base spirits. The botanicals include nine types: juniper berry, yuzu, sansho, ginger, cucumber, hebes, Hyuga summer orange, coriander, and clove. The refreshing aroma and flavor are best enjoyed with soda.

The ingredients include high-quality rice spirits made from rice, yuzu, lemon, sansho, ginger, and gyokuro, harvested at their optimal state. The development of 'Ki no Bi' took considerable time to create a harmonious blend of botanicals and a flavor that speaks of the land of Kyoto. 'Ki no Bi' offers a dry taste, but also a clean and unique aroma that harmonizes well, providing a lingering finish filled with the essence of Japanese 'ra-shi-sa'.

Yellow flowers, the aroma of wild fruits. A barley shochu full of the mixology feel of wine yeast and lemongrass. Even when mixed with soda, it does not interfere with the refreshing sensation of the soda, offering a quiet sense of quality.

The fragrant aroma of barley spreads in an instant with 'Sato Barley.' Made with barley and barley koji, it has a toasty scent reminiscent of roasted barley, combined with sweet notes of chocolate and vanilla. It is unfiltered, resulting in a soft texture with a rich, deep sweetness that expands.

A barley shochu made only through atmospheric distillation. The robust flavor that follows the roasted aroma creates a sensation that permeates the stomach, making it addictive once tasted. It is recommended to drink this type during or after meals. It is a shochu that should be savored slowly, either on the rocks or with water. When mixed with soda, its distinctive aroma becomes refreshingly prominent.

Mr. Yasumitsu Kurose, known as the master among masters. In 2013, he was awarded the title of Modern Master as an outstanding skilled worker by the government. This sweet potato shochu was born from the idea that sweet potatoes taste better when baked, breaking the conventional concept of sweet potato shochu. It has a rich aroma and a well-balanced flavor of umami and sweetness, offering a high-quality taste.

This shochu uses yeast extracted from the white grape variety Sauvignon Blanc. It has a floral aroma and a moderate acidity, reminiscent of white wine. This is a new shochu with a flavor you have never encountered before. It is recommended to drink it chilled straight, on the rocks, or mixed with soda. Enjoy this rare shochu with its unique personality.

With the vibrant aromas of yellow peach, apricot, osmanthus, and Darjeeling tea, along with a refreshing herbal scent reminiscent of lemon verbena, sweet spice notes like clove, and nuances of sweet root vegetables like carrot, it offers a complex and deep fragrance. The soft and smooth texture supports a lively mouthfeel with its spicy flavor.

Expresses a unique strength and solid body from black koji fermentation, with a fragrant aroma and impactful sweetness of Kogane Sengan. It offers a strong aroma and flavor, along with a delicate and smooth texture from careful aging, providing a rich drinking experience.

The shochu 'GLOW' is created under the concept of 'Playful Line.' It is meant to be enjoyed from the heart without being constrained by specifications or brands, and its production method is kept confidential. It has a fruity profile. Moreover, it is super fruity! We want you to drink it and truly experience its deliciousness.

The exquisite flavor that overturns the common sense of sweet potato shochu is one of a kind. It has undergone more than 10 years of aging, and the name comes from 'Angel's share.' This refers to the evaporation of alcohol during the aging process of distilled spirits like whiskey, resulting in a reduction in quantity. Like whiskey, it is recommended to enjoy it on the rocks, straight, or with soda. Please enjoy 'Angel's Temptation,' where you can savor the aromas of white peach, nuts, and vanilla, and experience the profound world of sweet potato shochu.

This junmai sake is great both chilled and warmed, allowing you to feel close to Kurodai in everyday settings. It has a light and smooth mouthfeel, with a gentle rice flavor that finishes clean and smooth. The delicate umami spreads, creating a perfect balance with acidity, making it an ideal sake for savoring.

A Junmai Ginjo with 50% polished rice using Yamada Nishiki for the koji rice and Seito no Shizuku for the sake rice. It has a refined aroma reminiscent of green apples, with a lingering nuance of ripe fruit sweetness like bananas in the aftertaste. A well-balanced bottle with a solid umami and a gentle body feel.

Soft sweetness. A refreshing aroma reminiscent of pear and white grape. And in the end, it disappears surprisingly lightly. 'Chiebijin Junmai Sake' is a bottle that pleasantly overturns the image of 'junmai sake = heavy.'

Yamamoto Tomofumi has gone through trial and error, and now this represents the epitome of 'Yamamoto' rice production, which has become synonymous with Shirataki. This is a culmination of consistent work from rice cultivation to milling. It prominently features a modern F.F.J (Fresh, Fruity, Juicy) style, and according to Mr. Yamamoto, it evokes the image of 'a sharp cutting edge like a Japanese sword.' The subtle sweet fruit aroma wafting from the glass is refreshing, with a solid and healthy flavor that is not extravagant, truly reflecting the style of a young producer.

This sake is made using 'Nikomaru', a recommended variety of edible rice from Nagasaki. In the absence of a unique sake rice in the prefecture, this rice was chosen to express the distinctiveness of the brewery located in Nagasaki. Its gentle and flavorful taste beautifully embodies the concept of 'becoming happy after tasting', which is the essence of Nikomaru.

Midorikawa Junmai Ginjo is one of the regular series from Midorikawa. It is an easy-to-drink Junmai Ginjo sake that has been carefully aged at low temperatures, allowing you to fully enjoy the rich flavor of new rice and the aroma of ginjo in perfect harmony. It pairs well with various dishes, making it an irresistible choice for sake lovers.

A rich, sweet, and floral aroma reminiscent of European pears, a smooth sweetness and umami with a solid flavor, a crisp finish that disappears lightly along with the expansion of acidity, all these elements create a perfectly balanced rice ginjo sake. This can be considered one of the completed forms of junmai ginjo.

A lingering finish known as 'transparency.' This is a beautifully clear and refined sake crafted by Kokuryu Sake Brewery. The aroma hints at citrus, reminiscent of white wine. Fresh herbs like green apple and citrus, along with a mineral quality, create a pure, clear, and refreshing fragrance. The slightly viscous and mild mouthfeel gently complements the refreshing aroma, providing a strong yet soft impression that tightens the palate. The flavor expands broadly and gently, finishing with a contrast of umami bitterness and refreshing notes, leading to a transparent finish.

A standard sake from the Junmai sake brand 'Den Shu'. It has a gentle taste with the umami of rice, making it a great match not only for seafood but also for the umami of meat. The sake gently envelops the flavors of fish, meat, and dashi, enhancing their taste.

The label with shoulder design, EAU DU DESIR means 'water of hope' in French. It is listed in three-star restaurants in France and has received high praise. The acidity is unique, and it has a flavor that feels detached from traditional sake, creating an illusion as if you are drinking a fine white wine. Therefore, we serve it in a wine glass to fully enjoy its rich aroma and taste.

A gentle aroma reminiscent of small flowers. The mouthfeel is smooth, characterized by a strong attack typical of Nōguchi Naohiko's sake. From there, a smooth umami derived from aging and a light, gentle sweetness beautifully spread. The rich and deep flavor, when swallowed, disappears with a wonderful crisp finish. Despite its thickness and depth, it maintains a light impression, showcasing its remarkable level of perfection.

A genuine sake that stands apart from the 'light and dry' category with little umami, as it firmly expresses the flavor of the rice. It offers a pleasant balance with a calm ginjo aroma, followed by a sense of spiciness and umami, and a crisp, refreshing finish.

This is a Junmai Daiginjo sake blended with sake made from Yamada Nishiki rice, grown in a special A district of Hyogo Prefecture, polished to 38%, and aged at ice temperature for 1 to 2 years. It has a wonderful aroma reminiscent of grapefruit and a smooth, deep flavor described as 'rich and delicious.'

Using Yamada Nishiki from the Special A region, polished to 50% with high precision, carefully brewed, it has a refreshing ginjo aroma without heaviness, a gentle sweetness, and a pleasant acidity on the finish. It possesses all the qualities necessary for a food pairing sake.

A smooth mouthfeel overflowing with transparency, expanding into a luscious umami and fruity sweetness. In a drop polished to perfection with no cloudiness, a refined soft spiciness outlines the flavor, creating a delicate and beautiful aroma like a work of art.

Founded in 1872, Hoken is known for its spring water from the Noro Mountain, which is recognized as a rare famous water in the prefecture, named 'Hoken Famous Water.' The fifth generation toji, Tetsuya Doi, achieved national victory in the national sake tasting championship at a young age in his 20s. This 'super dry' sake stands apart from typical super dry varieties, showcasing the umami of the rice with a crisp and refreshing taste. Warm sake is recommended during the cold season.

A popular product mainly distributed within Shizuoka Prefecture. Loved and consumed locally, it has not been widely available elsewhere until now, the usual Isojiman, Standard Isojiman. Carefully polished sake rice to 65%, using famous water sourced from Mount Kaikoma in the Southern Alps. Utilizing soft water from the Oi River's underground water, fermentation is carried out slowly at low temperatures. Enjoy this excellent honjozo brewed with handmade koji and high-quality yeast, featuring a ginjo aroma.

Yamahai Junmai brewed using locally sourced Yamada Nishiki from Nanto. A sake designed with the essence of what Sanshoraku represents in mind. It has a soft mouthfeel and a robust flavor profile that showcases the true taste of sake.

A perfect drink for summer, chilled fugu fin sake is considered auspicious as fugu is associated with 'luck'.

A perfect drink for winter, made with the fins of tiger pufferfish. Fugu is associated with 'fuku', meaning good fortune, making it an auspicious beverage.

As the name suggests, this creamy plum wine is made using Yamagata Masamune's junmai sake. It is filled with plenty of plum flesh, and it has a thickness that could even be described as smoothie-like, rather than just being cloudy. This is a new sensation that changes the previous concept of plum wine. The base alcohol is junmai sake made in the brewery. The plums used are high-quality Nanko plums. Many people have said, 'Once you drink this, you can't go back to regular plum wine...' It's a sinful bottle.

A luxurious yuzu liqueur made using carefully selected domestic yuzu juice from across the country, blended with Umenoyado sake, offering a refreshing flavor and acidity unique to yuzu. The flavor of the juice varies each year depending on the variety and region of the yuzu, and the blend is adjusted to achieve balance. The juice used is equivalent to about 20 yuzu, totaling 1800mL. By blending with Umenoyado sake, the alcohol sensation and the acidity and bitterness of the yuzu are softened, resulting in a fruitier and smoother liqueur. It is recommended to enjoy it on the rocks or with soda.

A liqueur that allows you to enjoy the refreshing taste of mikan and the popping texture of the pulp. This bottle is packed with plenty of juicy Wenzhou mikan, making it a dessert-like experience. The mikan used is equivalent to about 33 pieces in 1800ml. The outer skin, inner skin, seeds, and fibers are carefully removed, and the mikan pulp is blended gently to avoid crushing each piece. You can enjoy not only the refreshing aroma and taste of mikan but also the light and mysterious texture of the pulp dancing in your mouth. Best served on the rocks.

A legendary ginger liqueur. This is a kabosu version made with ginger syrup that can only produce five small bottles from one pot. It combines ginger syrup with kabosu from Oita Prefecture. Due to the labor-intensive process, this liqueur was only served at the long-established restaurant 'Yokarou' within the brewery for many years. It truly is a legendary liqueur. The refreshing taste combines the crisp acidity and rich aroma of kabosu with the sharp scent of ginger, creating a delightful flavor.

A dry wine made using the sur lie method, allowing the indigenous Japanese grape Koshu to slowly interact with the wine and its lees. It pairs well with foods that are often considered difficult to match with wine, such as miso, soy sauce, and wasabi, making it particularly compatible with Japanese cuisine. Its refreshing acidity also pairs well with grilled dishes.

A prestigious winery from Southern Italy that expresses the Mediterranean sunshine. A chilled red wine born from the harsh traditions of Southern Italy. It has a vibrant ruby red color. The glass releases rich aromas of red fruits like strawberries and raspberries, followed by delicate scents of roses and thyme. The mouthfeel is fresh, with a pleasant balance of refreshing fruitiness and acidity, along with soft and smooth tannins, creating a light and enjoyable taste. The fruity flavor with a hint of salt continues into the aftertaste.

A stylish sparkling wine created by the original Italian sparkling wine producer, featuring freshness and elegance. Characterized by delicate aromas and fine bubbles. A full bottle is also available.

Uses Asahi's premium oolong tea

Uses 'Kabuse Tea' which has the umami of Gyokuro and the refreshing taste of Sencha. Perfect for those who prefer a richer flavored tea high.

The tea leaves used are carefully roasted to the core from our specially selected 'first tea' among domestic first teas. This hojicha highball maximizes the unique sweet and fragrant 'scent of happiness.'

A nostalgic lemon sour with a hint of bitterness and refreshing acidity

A non-alcoholic beer that offers a refreshing sensation as if you are drinking beer.

The very popular 'Ume no Yado Fresh Peach' is now available as a non-alcoholic drink. It uses the equivalent of 3.6 peaches per 1800mL bottle, resulting in a fresh and rich flavor reminiscent of freshly squeezed white peaches. With a perfect balance of sweetness and bitterness, it provides a sense of exhilaration and luxury as if you are drinking 'Ume no Yado Fresh Peach'. Whether you want to refrain from alcohol or are unable to drink, this authentic non-alcoholic beverage allows you to enjoy a special moment.

This is 100% straight juice made by Katsunuma Winery located in Yamanashi Prefecture. It uses the indigenous Japanese grape variety 'Koshu', which has been cultivated since ancient times. The juice preserves the original flavor of this historic grape, balancing the delicate sweetness and acidity characteristic of 'Koshu', served in a wine glass.

This is a sweet sake made with koji, without added sugars. It is polished up to 50% using the king of sake rice, Yamada Nishiki, and has a refreshing and beautiful sweetness.

A gentle and beautiful aroma of Dassai floats in the air, with a smooth mouthfeel from the mild carbonation. This sparkling water is distinctively Dassai, different from typical strong sparkling waters.

Oolong Tea / Iced Green Tea / Iced Hojicha / Cola / Spicy Ginger Ale