可不可KAFUKA TOKYO

We offer a selection of rare sake and seasonal sake from various regions.

Seasonal limited domestic wine will be in stock. Please enjoy it.

Seasonal limited edition sake is now in stock. Please enjoy it.

Fukuchou Umikaze (Seafood) Light Cloudy is crafted by the Imada Sake Brewery in Hiroshima. This sake is created with the aim of complementing seafood, produced by a brewery nurtured by the Seto Inland Sea. It features a smooth texture unique to light cloudy sake, with a refreshing acidity reminiscent of lemon that spreads gently. With a high acidity and a modest alcohol content of 13 degrees, it retains the fullness characteristic of unfiltered sake while offering a crisp and refreshing drinking experience. Each bottle is stored individually to capture the freshly pressed flavor.

A particularly hard-to-obtain bottle among Japanese wines. A 100% Merlot red wine produced in a limited vineyard in Hokuto City, Yamanashi. The 2021 vintage is bottled in only about 3,000 bottles, highlighting its rarity. This wine is characterized by its rich fruitiness, delicate acidity, and long finish. It is a special glass filled with the blessings of nature and the philosophy of the maker.

A refined wine that evokes a sense of Japanese nuance. The moment it touches your palate, a sweet and sour flavor reminiscent of strawberries and raspberries gently spreads, followed by the lingering notes of vanilla and spice from American oak barrels. It reflects the terroir of Nirasaki and Kamiyama, with depth brought about by careful barrel aging. The balance of the fruit's freshness and the toastiness of the barrels creates a unique charm of this wine. It harmonizes with the richness of soy sauce and miso, gently blending into the delicate flavors of Japanese cuisine.

We offer juices made from the same grapes used for wine, as well as oolong tea made from domestic tea leaves.

Served with white cucumber and plum sauce.

Tender Japanese beef encased in a fragrant crust. The expertly cooked beef cutlet melts in your mouth, releasing a gradual burst of flavor. Paired with a homemade miso sauce, it offers a lingering taste in every bite.

The sweetfish is soaked in oil, seasoned with salt and granulated sugar, and baked in an oven at 100 degrees for 4 hours. The outside is crispy, while the inside is fluffy. You can enjoy the whole fish, from head to bone.

The sweetness of the white plum shellfish gently spreads, combined with the rich flavor and aroma of celery and crab miso. The root mitsuba and mushrooms infused with dashi, the boiled surf clam, and the red sea cucumber vinegar with a hint of yuzu fragrance. The beauty of the presentation, the aroma, and the contrast in textures bring a change with each bite.

The sea bream prepared with hot water is served with slightly bitter nanohana. The gentle acidity of the vinegar miso envelops the umami of the sea bream, while the aroma of purple sprouts gently spreads.

The sakura trout, cooked to a moist perfection, is rich in fat and has a smooth texture. With each bite, the sweetness and umami of the flesh gently spread. Accompanying it is a puree of new burdock, which retains a hint of earthy aroma while achieving a gentle sweetness. The soft pink of the trout and the pale beige of the puree create a quiet and rich dish that feels like spring light.

Takikomi rice cooked gently in a clay pot. The moment you open the lid, a fragrant aroma rises. The grilled pieces of saury are used carefully from the tail to the tip, and their rich flavor seeps into the rice and matsutake mushrooms. The fluffy flesh and the savory taste spread in your mouth.

We offer a selection of rare sake and seasonal sake from various regions.

Seasonal limited domestic wine will be in stock. Please enjoy it.

Seasonal limited edition sake is now in stock. Please enjoy it.

A sparkling sake with 'dosage zero' that undergoes secondary fermentation in the bottle without the addition of sugar. It features delicate bubbles and a refined sparkle of acidity. The aroma is soft, and the finish is crisp and refreshing.

Instantly frozen at -30°C. Preserving the flavor of the brewery as it is. A glass that changes temperature with a single sip. By instantly freezing freshly squeezed raw sake, we have captured the aromas and flavors that can only be experienced at the brewery. When poured into a glass, the coldness is accompanied by a gentle spread of aromas reminiscent of apples and tropical fruits. The balance of sweetness and acidity is beautiful, making it an excellent match for cold dishes and seafood. This special summer sake was born from the concept of 'freezing' without heating.

Fukuchou Umikaze (Seafood) Light Cloudy is crafted by the Imada Sake Brewery in Hiroshima. This sake is created with the aim of complementing seafood, produced by a brewery nurtured by the Seto Inland Sea. It features a smooth texture unique to light cloudy sake, with a refreshing acidity reminiscent of lemon that spreads gently. With a high acidity and a modest alcohol content of 13 degrees, it retains the fullness characteristic of unfiltered sake while offering a crisp and refreshing drinking experience. Each bottle is stored individually to capture the freshly pressed flavor.

A particularly hard-to-obtain bottle among Japanese wines. A 100% Merlot red wine produced in a limited vineyard in Hokuto City, Yamanashi. The 2021 vintage is bottled in only about 3,000 bottles, highlighting its rarity. This wine is characterized by its rich fruitiness, delicate acidity, and long finish. It is a special glass filled with the blessings of nature and the philosophy of the maker.

A refined wine that evokes a sense of Japanese nuance. The moment it touches your palate, a sweet and sour flavor reminiscent of strawberries and raspberries gently spreads, followed by the lingering notes of vanilla and spice from American oak barrels. It reflects the terroir of Nirasaki and Kamiyama, with depth brought about by careful barrel aging. The balance of the fruit's freshness and the toastiness of the barrels creates a unique charm of this wine. It harmonizes with the richness of soy sauce and miso, gently blending into the delicate flavors of Japanese cuisine.

We offer juice made from the same grapes used for wine, as well as oolong tea made from domestic tea leaves.