ひもの野郎 梅田第4ビル本店
Himono Yaro Umeda Dai 4 Building Main Store
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可享受干物与丰富日本酒的居酒屋
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A course to enjoy String Bastards to the fullest
The content is designed to fully enjoy the string bastard.
The content is designed to fully enjoy the string bastard.
The content is designed to fully enjoy the string bastard.
The content is designed to fully enjoy the string bastard.
The content is designed to fully enjoy the string bastard.
The content is designed to fully enjoy the string bastard.
Fresh anago caught in a day trip from Oda Fishing Port, Shimane Prefecture. The aroma rises as soon as it is grilled. The tender and 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.
Includes rice, miso soup, grated daikon radish, pickled plum, and a small side dish. Note: 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 flavors of the ingredients, resulting in a gentle and elegant taste. The silver cod accumulates high-quality fat in its large body in the deep sea. It has a refined white flesh with no strong odor, 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 hand in Shizuoka using a strong flame from straw. Enjoy the harmony of the 'smoky aroma' and 'piercing fragrance' with plenty of condiments and ponzu sauce. Experience the contrast between the '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 slight bitterness and aroma, 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, nourished by high-quality underground water flowing from there and the warm Setouchi climate, the water eggplant from Osaka Izumi is a blessing. 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
・One drink (Sapporo Black Label Draft Beer, Chuhai, Dewar's Highball, Oolong High, Shochu (barley or sweet potato)) ・Daily changing dried fish ・Small bowl
・Three types of Junmai Sake (70ml each) ・Daily grilled fish ・Small bowl
Includes three types of sake (70ml each): Junmai, Junmai Ginjo, Daiginjo, daily dried fish, and a 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 dried mackerel from Himono Yaro (the standard size is based on 150g, while the fatty mackerel is based on 220g) ● The large size means the fat content is at its best! It's juicy. ● A 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 well with both rice and alcohol. Enjoy to your heart's content.
◎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.
● Specialty Torosaba 1309 yen Start with the light part from the back, and then move on to the fatty belly part. (Small): 715 yen ● Horse Mackerel 1023 yen ● Silver Salmon 979 yen ● Silver Salmon & Butter 1089 yen ● Hokkai (Whole) 1375 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
Limited quantity, mild and delicious white fish flavor
High-quality fish with a refined flavor of fat, directly sourced from Hamada market in the San'in region
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 aroma of perilla leaves is effective. The dressing can also be changed to ponzu.
Fluffy Nagaimo
The sweetness of the leeks is irresistible.
This is a hot and juicy grilled eggplant.
This is a salted delicacy made from rare parts of skipjack tuna and other fish, aged in salt for a long time.
In Kishu Kushimoto, this fish has long been considered essential for festivals and celebrations.
We grilled bonito caught by single hook from Shizuoka Prefecture over a strong flame of straw and finished it with ponzu and salt. It is irresistible as a pairing 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 with salted mackerel pickled in rice bran, perfect as a snack with sake.
Please enjoy the sweetness of smoked duck and grilled leeks.
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.
Large serving: 330 yen
Finished with a sauce flavor that everyone loves. The aroma is irresistible!
This is ice cream made with plenty of milk raised on Awaji Island.
We absorb only excess moisture with 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.
Estimated cooking time: 8 minutes
Estimated cooking time: 6 minutes
Estimated cooking time: 7 minutes
Estimated cooking time: 8 minutes (one piece) 1390 yen (half) 990 yen
[Directly shipped from Odawara, Sōshū] Estimated cooking time: 8 minutes
The traditional drying method reduces the time the fatty fish is exposed to air, minimizing oxidation and enhancing its flavor.
Estimated cooking time: 5 minutes
Estimated cooking time: 8 minutes
Lightly flavored white fish, cooking time: 9 minutes
[Sankin Oki Product, Directly Delivered from Hamada City] A high-quality fish with a refined fatty flavor, cooking time: 6 minutes
Estimated cooking time: 5 minutes
Estimated cooking time: 5 minutes
Estimated cooking time: 5 minutes
The premium boiled shirasu used in our restaurant is sourced from the Kii Strait in Wakayama Prefecture. It is white in color, fresh, and uniform in shape, seasoned with Akō salt. Its moist and tender texture, which bounces in the mouth, is the best.
◎Dried Fatty Mackerel ◎Dried Salmon Belly ◎Rice (free refills) ◎Miso Soup ◎Small Side Dish ◎Grated Daikon
At our restaurant, we use rice from the Kyoto Rice Old Shop 'Yashirodai Gibei'. The special brand rice has distinct grains and elasticity. We focus on the texture and smoothness of the rice, which is achieved through inefficient low-temperature slow milling, delivering delicious rice that pairs well with dried fish.
Enjoy pairing with dried conger eel and summer vegetables. Please note that due to supply conditions, 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.
Junmai sake + lime + soda
Doburoku + Soda
It is a soda mixed with aged liquor.
A punchy sensation with a sharp lemon acidity and richness!
Contains Setouchi lemon beer extract
100% of the famous plum 'Shirokaga'. A well-balanced sweetness and acidity.
Please choose from orange juice, cola, or ginger ale mix.
●Oolong Tea●Kumamoto Prefecture Gyuokuro Tea●Kaga Hojicha●Calpis●Ginger Ale●Cola●Orange Juice
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 strain 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 listed on the label are used. Sake is produced with high ideals, unifying the labeling as Junmai sake without categorizing by rice polishing ratio. Our shop may occasionally receive the No. 6 series and Colors series. Please feel free to ask the staff.
70ml x 3 varieties
70ml x 3 types
70ml x 3 varieties
720ml Alcohol 14 degrees
735ml Alcohol 14 degrees
A sake brewery established in 2016. It has a refined sweetness and acidity that spreads gently like wasanbon.
Despite being dry, it has a rich flavor and a refreshing taste that you won't tire of. A fine local sake.
A refreshing type with a rich aroma and a sweet aftertaste. It is a brewery aiming for 'clean and beautiful sake.'
A popular brewery that makes sake with a high philosophy. *Please check with the staff for today's stock status and prices.
Carefully selected Daiginjo aged at low temperatures. A floral and rich type. Good as chilled sake or warm sake.
Light and dry type. It pairs perfectly with fish and dried fish from the Sanriku region.
The ginjo aroma is slightly subdued with a sense of transparency, and the balance of the rice's umami is good, resulting in a crisp finish.
Currently, one of the sake breweries you can't take your eyes off. Please contact the staff as it is frequently sold out.
The juicy sensation and bursting gas feeling are irresistible. A sake brewery from Higashimurayama City, the hometown of Ken Shimura.
This is a Junmai Ginjo brewed with the theme of 'Challenging the limits of dry flavor.'
Rich and sweet type. Not too sweet, with a strong taste of rice.
Pleasant texture and refreshing sensation. Can be enjoyed in a wide range of scenes before and during meals.
Enjoy the sweetness and fruity notes. This sake is made for those who are trying Japanese sake for the first time.
It features a pleasantly lingering sweetness. Please enjoy the juicy flavor.
Even now, it is produced in small quantities using traditional methods. It has a fruity aroma and a high level of premium quality.
One of the sake with a moderate sweetness that stands out. A sake brewery with a proven track record of winning awards for six consecutive years.
The classic of Yamahai brewing. For those who want to drink rich sake. Recommended warm as well.
A classic of refined dry sake, not too spicy and pairs perfectly with dried fish and vegetables.
Brewed with water from Mount Fuji and the finest sake rice. Aiming to create a delicious junmai sake that pairs well with food, embodying the meaning of 'sunrise' and 'beginning.'
Sticking to traditional handmade methods, it has a rich flavor. The crisp acidity encourages you to keep sipping.
A balanced blend of Daruma Masamune aged for over three years. It has a smoothness and a roasted aroma, making it a pleasant drinking sake.
The king of light and dry. There is nothing better when paired with fish dishes. Best served chilled.
This sake values acidity and harmonizes diverse aromas and flavors.
This is a sake created with the ultimate sharpness and transparency in mind.
This sake has a refreshing and transparent quality that truly evokes the image of a blue sky, with a gentle flavor.
A very popular sake in Osaka. A rich, dry type. Perfectly pairs with fried foods.
A pleasant aroma spreads in the mouth. We aim for a clean sake that reflects the climate, soil, and special characteristics.
Please enjoy the natural sparkling type's fizz. It is chilled.
Rich and fruity type. A versatile sake that you won't get tired of drinking. Good as cold sake or hot sake.
The classic of aged sake. The umami is concentrated, and it pairs perfectly with dried mackerel marinated in sweet sake. Recommended hot sake No. 1.
This is a punchy, dry sake with depth and a satisfying drinking experience.
The deliciousness, sweetness, and smooth acidity derived from Yamada Nishiki rice are captivating.
A sake for those who love Yamahai. It is a rich and dry sake that excels at any temperature. It pairs well with grilled bacon.
Currently, when it comes to dry sake, this is the one. A definite choice for those who love dry flavors.
Characterized by a crisp and dry taste, it pursues smoothness. A brewery that received the name of a sake presented to the feudal lords during the Edo period.
A gentle aroma and acidity are harmoniously balanced. Recommended as a food pairing sake.
A dry and refreshing sake typical of Kochi. The finish is sharp.
Ugo no Tsuki has won awards at numerous competitions. It has a fruity overall profile and a clean finish.
This is a Junmai Daiginjo that offers a vibrant and rich flavor, along with a high level of transparency and a refreshing finish.
It has a refreshing taste with plenty of natural lactic acid and a sweet and sour flavor.
A sake loved by sake enthusiasts. It has a fine gas sensation and a sweet, fruity aroma, with a rich umami that spreads.
A light and refreshing flavor. This sake is brewed on Hirado Island.
A sake brewed with rice pursued from well water that springs in Wamizu Town, embodying a unique personality. *Please check with the staff for today's stock status and price.
This is a well-balanced sake with a gentle sweetness and a light acidity.
When served cold, it has a crisp finish, and after a while, as the temperature changes, the umami increases.
Tenbu brewed by Nishishuzo of Tomino Hozan. It features a pure and sweet fruit flavor.
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