ひもの野郎 梅田第1ビル店
Himono Yaro Umeda Dai 1 Building
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绝品干物与日本酒的乐趣无限的居酒屋
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A course to enjoy String Bastards to the fullest
A course to enjoy String Bastards to the fullest
A course to enjoy String Bastards to the fullest
A course to enjoy String Bastards to the fullest
A course to enjoy String Bastards to the fullest
A course to enjoy String Bastards to the fullest
A course to enjoy String Bastards to the fullest
Fresh anago caught in a day trip from Oda Fishing Port, Shimane Prefecture. The aroma rises as soon as it is grilled. The tender, plump flesh is packed with umami, complemented by the subtle saltiness developed from drying overnight. Adding a bit of wasabi brings out a different flavor profile. Enjoy pairing it with summer sake.
Rice, Miso Soup, Grated Daikon, Pickled Plum, Small Side Dish. *The set meal is available from 11 AM to 5 PM.
The silver cod, rich in fat, is carefully prepared using a secret saltwater treatment, and each piece is hand-cut by artisans. A completely original miso sauce made with authentic Kyoto-style Saikyo miso is used. Without using chemical seasonings, it enhances the natural umami of the ingredients, resulting in a gentle and elegant flavor. The silver cod accumulates high-quality fat in its large body in the deep sea. It has a refined white flesh with no strong taste, well-marbled with fat, offering sweetness and umami.
◎Rice◎Miso Soup◎Grated Daikon Radish◎Pickled Plum◎Includes Small Side Dish. *The set meal is available from 11 AM to 5 PM.
Replenish the fluids that tend to be lacking due to the heat and cool down your overheated body from the inside.
We grilled bonito caught by single hook fishing in Shizuoka with a strong flame from straw. Enjoy the harmony of 'smoky aroma' and 'piercing fragrance' with plenty of condiments and ponzu sauce. Experience the contrast of 'rich' and 'crisp' textures.
One of the 'Kyoto traditional vegetables' said to have originated in Maizuru City, Kyoto Prefecture. Its thick flesh has a unique bittersweet and savory flavor, and the sweetness that is enhanced by grilling is irresistible.
Shredded perilla leaves, myoga ginger, and ginger. Enjoy the refreshing coolness of perilla leaves, the unique bittersweetness and sharp aroma of myoga, and the spicy kick and uplifting sensation of ginger, all combining to create a crunchy texture along with the umami of soybeans in the summer.
With the Izumi Mountains in the background, the high-quality underground water flowing from there and the warm Setouchi climate nurture the blessings of Osaka Senshu. The skin is soft and the juicy water eggplant serves as the 'best palate cleanser' between salty dried fish.
● Fresh Senshu Water Eggplant ● Fragrant Grilled Manganji Pepper ● Cold Tofu with Plenty of Condiments 40 yen + tax is a great deal
Includes one drink (Draft Beer Sapporo Black Label / Chuhai / Dewar's Highball / Oolong High / Shochu (Sweet Potato or Barley)), daily grilled fish, and a small side dish.
Three types of Junmai sake (70ml each), daily dried fish, small bowl
Three types of sake (70ml each): Junmai, Junmai Ginjo, Daiginjo; daily dried fish; small bowl
Three types of Daiginjo sake (70ml each), carefully selected dried fish, small bowl
● Approximately 1.45 times the weight of the popular specialty of Himono Yaro, the fatty mackerel (the standard size is based on 150g, while the fatty mackerel is based on 220g) ● The flesh is large, resulting in the best fat content! It's juicy. ● The unique blend of plum vinegar and fish sauce is used to soak the dried fish, and it is finished using the Kishu Binchotan charcoal drying method, resulting in a complex flavor that pairs infinitely with both rice and alcohol. Enjoy it to the fullest.
◎Rice (free refills) ◎Miso soup ◎Grated daikon radish ◎Small side dish. The fat content is excellent, so the grated daikon radish is double the usual amount!
Caught at Oda Fishing Port in Shimane Prefecture, satisfying to eat! Suitable for 2 to 3 people.
We absorb only the excess moisture from Kishu Binchotan charcoal to suppress oxidation and concentrate the natural umami of the fish. Please enjoy the dried fish made with a method that focuses on Kishu's 'Binchotan' and 'Ume Vinegar' for excellent freshness.
Start with the light part from the back, and then try the fatty belly part. (Small): 715 yen
(Half) 935 yen
The traditional ash-drying method reduces the time the fatty fish is exposed to air, suppressing oxidation and enhancing its flavor.
The scent of the shore. Delicious to eat and SDGs
Delicate flavor of white fish
High-quality fish with a refined flavor of fat
Directly shipped from Odawara, Sōshū
This is Kinzanji miso, naturally fermented with vegetables, featuring the umami and sweetness of the vegetables and a deep aroma.
The premium boiled shirasu we use is white in color, fresh, and uniform in shape, seasoned with Akaho salt. Its moist and tender texture, which bounces in the mouth, is the best.
The aroma of perilla leaves is effective. The dressing can also be changed to ponzu.
Fluffy nagaimo.
This is a salted fish product made from rare parts of skipjack tuna and aged in salt for a long time.
Originating from Kesennuma City, which has the highest shark catch in Japan. Contains cartilage from the throat.
In Kishu Kushimoto, this fish has long been considered essential for festivals and celebrations.
We grilled a single-catch bonito from Shizuoka over a strong straw flame and finished it with ponzu and salt. It pairs perfectly with sake.
Firefly squid caught in the Sea of Japan are smoked with cherry wood chips.
We grind fish such as Itoyori, Horse Mackerel, and Swordfish with the bones.
Using carefully selected thick skate wings
A traditional local dish from Fukui Prefecture, made by pickling mackerel in rice bran, perfect as a snack with sake.
Tsuyama, a city where unique meat dishes have developed. Please enjoy the flavor of 'Toriboshi', made with locally sourced parent chickens, originating from Ishimoto Shoten.
We have brought the taste that has been loved for many years in Hokuriku from the food capital Kanazawa.
This is a sausage with garlic and two types of herbs.
Regular serving 242 yen, Large serving 330 yen
Enjoy pairing with dried conger eel and summer vegetables. Please note that depending on the supply situation, new brands will be introduced from time to time. Look forward to a once-in-a-lifetime encounter.
Refreshing taste with a clean finish. Enjoy the pairing with our proud dried fish and summer vegetables along with the cool bottle design.
You can upgrade to a premium tasting for an additional 1,000 yen (including tax 1,100 yen) with the summer sake three types tasting.
70ml x 3 varieties
70ml x 3 types
70ml × 3 types
Junmai Daiginjo Sparkling 45 with a vibrant aroma and a moderate sweetness derived from rice. Characterized by a refreshing quality due to secondary fermentation in the bottle. Perfect for toasting during special moments. Alcohol content 14% 720ml
Luxurious active cloudy sake that has undergone secondary fermentation in the bottle. Perfect for toasting during special moments! Alcohol content 14% 735ml
A rich and dry sake brewed with the famous water of Asahikawa, created by the great nature of Hokkaido.
A refreshing type with a rich and sweet aroma that spreads. It is a brewery aiming for 'clean and beautiful sake.'
A well-balanced, sweet and rich type. Chilled sake served cold is recommended.
Carefully selected Daiginjo aged at low temperatures. A floral and rich type.
If you find regular dryness unsatisfactory, please give this a try if you like it dry.
Light and dry type. It pairs exceptionally well with fish and dried seafood from Sanriku.
Gentle, dry, and crisp, it is a sake that you won't tire of while drinking with food.
You can feel the concentrated flavor of rice, with a good balance of taste and sharpness, and you can also enjoy the aftertaste.
A rich and sweet type, but not too sweet, allowing you to fully appreciate the flavor of the rice.
You can enjoy sweetness and fruity flavors. This sake is made for those who are trying Japanese sake for the first time.
The pinnacle of Kubota, polished to 33%. It has a floral aroma and a deep flavor.
A high-quality and elegant sake that spreads the umami of rice. It is a small sake brewery that prioritizes the quality of the sake.
It retains the umami and richness of pure rice while possessing the refined aroma of ginjo.
This is the classic style of Yamahai brewing. It is highly recommended for those who want to enjoy a rich sake.
The gently aged ginjo aroma and mellow sweetness provide a sense of maturity.
This is a rich sake with a strong umami flavor from the rice, following the Noto style.
A thoroughly quality-focused sake that incorporates wine aging techniques, offering a fruity and clear flavor.
This sake values acidity and harmonizes diverse aromas and flavors.
A fragrant and elegant aroma, with a delicate and transparent umami, and a clean aftertaste.
The richness and sweetness of the sake spreads. It is a brewery that continues to carefully craft delicious sake.
This sake has a fresh and crisp flavor, with a delicate and deep umami taste.
One of the most popular sake in Osaka, where rice cultivation is also done in-house. Refined acidity and a rich mouthfeel.
Please enjoy the natural sparkling type's fizz. This is a brewery that thoroughly pursues technical excellence.
It has a gorgeous and fruity ginjo aroma, and its taste is popular for its sweetness and umami.
A dry type full of flavor. It has a roasted aroma and crispness, and can be enjoyed at various temperatures.
It has a soft rice flavor and sweetness, while also possessing a good sharpness.
The ginjo aroma is pleasant, and it is well-balanced at a high level. It is very popular and appeals to a wide range of drinkers.
Rich and dry. Satisfies yamahai lovers at any temperature.
This sake has a transparency characteristic of Kochi, with a clean and smooth dry taste. It is recommended to serve it chilled.
The balance of acidity and sweetness is excellent, and it pairs perfectly with fatty dried fish.
A sake loved by sake enthusiasts, with a moderate fruity flavor that you won't get tired of drinking.
Tenpu brewed by Nishishuzo of Tomino Hozan. It is a well-balanced and soft-tasting sake suitable for pairing with food.
Includes selections such as 'Tachinokawa 45%', 'Akabu Supreme Cut', 'Reisen Ranshadai', 'Isojiman Daiginjo', 'Bijofu Yumekyo', 'Toyo Bijin Sakemirai', 'Nabeshima Daiginjo', and more. We may have carefully selected Daiginjo, seasonal limited editions, and aged sake that are rare finds.
1. [Temperature Control] Enjoy the refreshing tightness at 5°C, gradually increasing in smoothness and richness. 2. [Recommended Warm Sake] Enjoy the gentle flavor warmed to your preferred temperature using a careful water bath. 3. [Soothing Water] Please request 'water' or 'soothing water' like a chaser for Western liquor. It feels delicate for the next drink and is gentle water for the next day.
Based on rich, flavorful, and crisp sake, it brews sake that is emotionally moving to drink. Utilizing over 400 years of traditional techniques and modern methods, it aims to create authentic local sake that is accepted by everyone. As you all know, it is one of the most difficult sake to obtain.
After two years of sake brewing under the guidance of the Tajima master brewer, the sixth generation named the sake brewed by himself 'Ikko'. The term 'Ikko' means 'to live fully in the present without being bound by the past or the future'. It is said to be one of the difficult-to-obtain bottles among sake fans.
Founded in 1860. A new and promising brewery that carries the next generation of sake, run by a couple and their brother-in-law, who are dedicated to handmade production, brewing carefully one bottle at a time with small batches. It features a fruity and refreshing taste.
Respecting regional characteristics, only rice cultivated in Akita Prefecture is used, and the traditional brewing method 'Kimoto' that utilizes natural lactic acid bacteria is adopted for the sake starter. When using cultivated yeast, only the No. 6 yeast collected at Aramasa Sake Brewery in 1930 is used. Additionally, from the perspective of sake quality management, most sake is served in No. 4 bottles. No additives that are not required to be labeled are used. Sake is unified under the pure rice sake designation without categorizing by polishing ratio, reflecting a high philosophy in sake production. Our store may occasionally receive the No. 6 series and Colors series. Please feel free to ask the staff.
Junmai sake + lime + soda
Doburoku + Soda
This is a soda mixed with aged liquor.
A punchy sensation with a sharp lemon tang and richness!
Contains Setouchi lemon peel extract
Plain Sour, Lime Sour, Grapefruit Sour, Kyoho Grape Sour, Shikuwasa Sour, Calpis Sour, Otoko Ume Sour, Shikuwasa, Otoko Ume
100% of the famous ume 'Shirokaga'. A well-balanced sweetness and acidity.
[Tate no Kawa Sake Brewery/Yamagata Prefecture]
Umenoyado Brewery / Nara Prefecture
Please choose from orange juice, cola, or ginger ale.
• Oolong tea • Kumamoto Prefecture produced gyokuro tea • Kaga roasted green tea • Calpis • Ginger ale • Cola • Orange juice
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