Aburiya En

Our original salad made with plenty of tofu. Healthy and refreshing taste.

Homemade potato salad. A classic snack with a good balance of fluffy potatoes and creamy mayonnaise.

A dish of beautifully grilled Mio Chicken thigh meat. Crispy skin and juicy inside, bursting with chicken flavor.

Grilled homemade chicken meatballs. Characterized by a fluffy texture and a sweet and savory sauce.

Grilled Rose Pork shoulder loin, a specialty brand from Ibaraki Prefecture. Enjoy its fine, tender texture and the sweet flavor of its refined fat.

Onuma beef sirloin steak from Hokkaido. A good balance of lean meat and fat, allowing you to enjoy the rich flavor of the beef.

Thick long green onions, slowly grilled. Grilling brings out their sweetness and creates a tender texture.

A simple dish of thick shiitake mushrooms grilled. The mushroom's unique aroma and umami fill your mouth.

Grilled eggplant. By grilling and peeling the skin, the flesh becomes meltingly tender and develops a fragrant flavor.

Freshly grilled asparagus. Enjoy its crisp texture and unique sweetness.

Grilled corn. Glazed with soy sauce and grilled to a fragrant finish, with an exquisite balance of sweetness and saltiness.

Grilled Manganji Togarashi (a type of Kyoto vegetable). It has almost no spiciness, is thick, and has a characteristic sweetness.

Assorted mushrooms sautéed in butter. The rich flavor of butter and the aroma of mushrooms stimulate the appetite.

Grilled dried kibinago (striped pygmy sardine) and other items. Can be eaten with bones, and its unique bitterness and umami pair well with sake.

Dried sardine. Salty and flavorful, a traditional snack with a taste that deepens with chewing.

Grilled pregnant smelt. Enjoy the popping texture of the roe and the fragrant taste of the flesh.

Grilled dried horse mackerel. Oily and with a plump flesh, popular as a breakfast or snack.

Hokke (Atka Mackerel) shioyaki (salt-grilled), a Hokkaido specialty. Thick, oily, and juicy, it's very satisfying.

Grilled dried Atka mackerel. A white fish that is light yet flavorful, grilled to a fluffy texture.

Salt-grilled yellowtail amberjack collar, the fattiest part, with a melt-in-your-mouth texture.

Salt-grilled barracuda. An elegant white fish, not watery and with concentrated umami.

Salt-grilled mackerel. Well-oiled, with crispy skin and juicy flesh. Served with grated daikon radish.

A Hakata specialty, grilled sardine stuffed with spicy mentaiko (pollock roe). The exquisite balance of sardine fat and mentaiko spiciness.

Scallops fragrantly grilled in butter and soy sauce. The butter flavor enhances the sweetness of the scallops.

Salt-grilled shrimp. Fragrantly grilled with the shell on, enjoy the sweetness of the plump meat.

Whole grilled spot prawn. Characterized by its elastic texture and umami that intensifies with chewing. Also recommended with mayonnaise or shichimi.

Dried stingray fin, grilled. Its sweet and salty seasoning and chewy texture pair well with sake and shochu.

Grilled dried Kinki (prickly rockfish), a prized fish. Characterized by its vibrant red skin and elegant, oily white flesh.

Assortment of grilled fish and dried fish recommended for the day. Perfect for those who want to try various flavors in small portions.

Assortment of two types of homemade side dishes. Enjoy daily changing home-style flavors.

A delicacy of raw firefly squid marinated in soy sauce. Its rich umami and melt-in-your-mouth texture pair well with sake.

Hiyayakko (cold tofu) using carefully selected tofu. You can directly taste the sweetness and flavor of soybeans.

An appetizer combining "Iburigakko" (smoked pickled radish), a specialty of Akita, with cream cheese. The smoky aroma and the richness of the cheese are a perfect match.

Kakuni (braised pork belly) slowly simmered in a sweet and savory sauce. So tender it falls apart with chopsticks and is thoroughly infused with flavor.

A simple and large onigiri (rice ball). Fillings and seasonings may vary daily, but it has a nostalgic taste.

A rice bowl topped with egg yolks marinated in soy sauce. The rich egg yolk coats the rice, offering a simple yet luxurious taste.

Rice dish eaten with dashi broth poured over it. Toppings vary daily, and it's a light dish to finish a meal.

Steamed egg dish with seafood ingredients. Enjoy the gentle flavor of dashi and its smooth texture.

Steamed white rice.

Miso soup made with dashi broth from fish bones. The fish's umami is fully dissolved, making it perfect to finish a meal.

Daily changing ice cream. Please ask our staff for flavors.

Local sake from Miyagi Prefecture. Characterized by a clean acidity that complements meals and a crisp finish.

Local sake from Fukushima Prefecture. Enjoy its fresh umami and sweetness, with well-balanced acidity.

A popular brand from Fukushima Prefecture. Spreads with a fruity ginjo aroma and juicy umami.

Local sake from Fukushima Prefecture. Solid rice umami and a deep flavor.

Local sake from Tochigi Prefecture. Gentle aroma and a mild mouthfeel, making it a food-pairing sake that you won't tire of.

Local sake from Shizuoka Prefecture. Light and refreshing taste, with a soft ginjo aroma characteristic of Shizuoka yeast.

Local sake from Fushimi, Kyoto. Characterized by a transparent, beautiful taste and elegant umami.

Local sake from Hiroshima Prefecture. A soft mouthfeel from soft water brewing harmonizes with a solid acidity.

Nigori (cloudy) sake from Shimane Prefecture. Enjoy its creamy texture and rich rice flavor.

Local sake from Shimane Prefecture. Made with traditional handmade methods, it has a gentle and rustic flavor.

A liqueur with plenty of mandarin orange pulp. Juicy and fresh taste.

A liqueur made with abundant yuzu juice and peel. Characterized by its refreshing aroma and acidity.

Umeshu blended with plum pulp. Enjoy its thick, syrupy texture and sweet and sour taste.

Umeshu from Tottori Prefecture. A well-balanced blend of acidity and sweetness, with a crisp finish.

Umeshu made with Yamecha green tea from Fukuoka. The aroma and astringency of the tea balance the sweetness of the plum wine.

White wine made from "Koshu", a native Japanese grape variety. Citrus aroma and a clean acidity that pairs well with Japanese cuisine.

Koshu wine, red (or Japanese red like Muscat Bailey A). Light and fruity taste.

Sparkling wine. Refreshing carbonation and acidity are perfect for a toast.