Podunk

Marinated scallops and eringi mushrooms, marinated octopus and myoga, shrimp and Welsh onion with a sesame dressing, blanched bell pepper, kinpira with burdock and celery, anchovy cabbage, okra kimchi, and other small dishes made with seasonal ingredients.

Marinated scallops and eringi mushrooms, marinated octopus and myoga, shrimp and Welsh onion in a sesame dressing, blanched bell pepper, kinpira of burdock and celery, anchovy cabbage, okra kimchi, and more. A selection of small dishes using seasonal ingredients.

A small dish using seasonal ingredients, including boiled scallops and Tokyo small turnips, available as a single item.

Thick mackerel is grilled over charcoal and made into a sushi roll. It pairs well with drinks and is perfect for a finishing touch.

This is a simmered tofu topped with plenty of beef tendon and hormone. The flavor has soaked all the way through the tofu.

We steam the potatoes after receiving the order and combine them with smoked oil sardines. This is a potato salad that does not use any mayonnaise. Please try it with our natural wine.

Enjoy 150g of beef skirt steak with wasabi soy sauce.

Crisp the skin and enjoy it with yuzu pepper. The aroma of charcoal enhances the highball.

Carpaccio made with fresh fish sourced according to the season. This is our signature menu item, offering an overwhelming volume at a great value, disregarding cost.

(The fish and its origin may change according to the season.)

(The type of fish and its origin may change according to the season.)

Fried chicken thigh marinated with seasoning. It is served with Tosa vinegar, so please enjoy the flavor change while eating.

It will be steamed after ordering. The Shandong greens soaked in the flavor of the pork are the best.

The shrimp wonton is topped with a special sauce. We recommend enjoying it with our recommended craft gin mixed with soda.

Shumai made with lamb meat. The flavor of lamb spreads in your mouth without any unpleasant odor.

The stewed conger eel is steamed inside the spring roll skin, making it fluffy and tender, overturning the concept of spring rolls.

The chef from Niigata has perfectly recreated Niigata's tare katsu. Generously topped with Parmigiano cheese that stands up to the sweet and spicy sauce.

Stir-fried with a special liver butter made from squid liver. Please enjoy it with craft beer.

The blackboard menu features recommended dishes that change daily. In line with summer, we have created a Hawaiian specialty dish, garlic shrimp, using soft shell shrimp that can be eaten whole. It's an addictive flavor.

The blackboard menu features recommended dishes that change daily. We have made a fritter with fluffy simmered eel. It's very filling.

We have prepared large scallops fried in seaweed. Unlike regular seaweed fries, these are done as fritters, making them crispy and fluffy.

We also have light menu options for those who are just having a quick drink or visiting for a second round. Please enjoy your drinks while snacking lightly.