Ahoyoko Hinanoie

An easy-to-enjoy banquet course. It includes various dishes such as salad, sashimi, fried items, grilled items, and noodles. Typically shared among multiple people.

A satisfying banquet course featuring luxurious ingredients. It includes a rich selection of seafood dishes such as assorted sashimi and simmered red sea bream. Local sake may also be included.

A Japanese delicacy made from salted and fermented squid pieces and innards. It has a rich umami and strong saltiness with a unique flavor. Best eaten in small portions with sake.

A delicacy made from salted and fermented bonito viscera. Named because it's so delicious it makes you want to drink alcohol even if it means stealing it. It has a salty and rich flavor, perfect with drinks.

Chopped raw octopus mixed with wasabi and other seasonings. Characterized by the chewy texture of the octopus and the pungent spiciness of the wasabi. Refreshing and pairs well with drinks.

Salt-boiled immature soybeans. Simple yet perfectly balanced with the sweetness of the beans and saltiness, a standard izakaya snack. Push the beans out of the pods to eat.

A whole cucumber pickled in a light brine. Enjoy its crisp texture and refreshing taste. Sometimes served on a skewer.

A platter of assorted pickled vegetables. The contents vary by season and restaurant, but typically include napa cabbage and daikon radish. Perfect as a palate cleanser or with drinks.

Fermented napa cabbage pickled with chili peppers and other seasonings. It has a good balance of spiciness, sourness, and umami, with a crisp texture. Pairs well with beer and shochu.

Cucumber served with or mixed with plum paste. The refreshing juiciness of the cucumber and the sourness of the plum make it a light and refreshing dish.

Sliced duck breast with grated daikon radish and ponzu sauce. The richness of the duck fat is refreshingly balanced by the grated daikon and ponzu.

Squid marinated in a soy sauce-based sauce, then thinly sliced while frozen. Enjoy the texture as it melts in your mouth and the rich squid flavor. Served cold.

Chilled tofu topped with a salt-based sauce. Often flavored with sesame oil and garlic, it's a simple yet appetizing dish.

Cooked chicken neck meat (seseri) seasoned with ponzu sauce. Seseri is elastic and its flavor deepens with chewing. Finished with a refreshing ponzu dressing.

Fresh raw horse meat sashimi, from a well-marbled cut. Characterized by its melt-in-your-mouth texture and sweet fat. Eaten with soy sauce mixed with grated garlic and ginger.

A salad topped with Sakura shrimp and whitebait, specialties of Suruga Bay. The aroma of the sea, the crispy texture of the Sakura shrimp, and the plump flavor of the whitebait complement the vegetables well.

A seafood salad topped with chopped tuna (negitoro). Enjoy the fatty tuna and fresh vegetables with a refreshing wasabi-flavored dressing.

A healthy Japanese-style salad combining tofu and boiled whitebait. Characterized by the saltiness of the whitebait and the smooth texture of the tofu, served with a light dressing.

A dish of exquisite red sea bream simmered in a sweet and savory soy sauce-based sauce. The fluffy white fish is infused with the rich sauce, making it an excellent pairing with sake and rice.

Whole dried squid, including its innards. When grilled, the concentrated squid flavor and the richness of the innards fill your mouth. Popular as a snack with drinks.

Spicy pollack roe lightly seared on the surface. Enjoy the contrast between the fragrant exterior and the rare interior. The spiciness and umami of the mentaiko enhance the drink.

Grilled horse mackerel dried in mirin. It has a sweet mirin flavor and a nutty sesame aroma, with a slightly firm texture that deepens in flavor with chewing.

Grilled shishamo (smelt) with roe inside. Enjoy the popping texture of the roe and the fragrant flavor of the fish. You can eat it whole, from head to tail.

A platter of dried fish from Numazu, a renowned area for dried fish. Enjoy several types of dried fish, such as horse mackerel and mackerel, all at once. The fish's flavor is concentrated, making it perfect with drinks.

Grilled salmon harasu (belly). Extremely fatty, with a melt-in-your-mouth texture and rich flavor.

Grilled fish using the recommended fish of the day. The type of fish changes depending on the season and availability, allowing you to enjoy the taste of the season.

A regional Shizuoka dish of oden simmered in a dark broth. Ingredients are on skewers and are characterized by being sprinkled with 'dashi-ko' (dried sardine or mackerel flakes and aonori seaweed) just before eating.

Simply grilled chicken neck meat (seseri). Because it's a well-exercised part, the meat is firm, offering a springy texture and juicy flavor.

A classic Japanese meat dish of pork stir-fried in a special ginger sauce. The ginger aroma stimulates the appetite, and the sweet and savory seasoning pairs well with both rice and drinks.

Thick-cut bacon, grilled to a fragrant finish. The smoky aroma, rich meat flavor, and sweet fat spread through your mouth. Very satisfying.

Grilled Numazu black hanpen (fish cake). Made from ground sardines and horse mackerel including bones, giving it a black color and a strong fish flavor. Eaten with grated ginger and soy sauce.

Scallops grilled fragrantly with garlic and soy sauce. The sweetness of the scallops is enhanced by the punch of garlic and the aroma of charred soy sauce, whetting your appetite.

Stir-fried squid legs (geso) with ginger soy sauce. Features a chewy texture and a sweet and savory soy sauce flavor with a hint of ginger, perfect as a snack with drinks.

A Japanese home-style dish made by layering and grilling beaten eggs. Features a fluffy texture and a gentle sweetness. Often served with grated daikon radish.

A stir-fry of pork and kimchi. The savory flavor of the pork and the spiciness and sourness of the kimchi are perfectly balanced, making it a highly energetic dish.

French fries generously topped with a rich double cheese sauce. Enjoy the combination of hot fries and melting cheese.

Classic french fries. You can choose between salt or curry flavor. Crispy texture, a standard snack.

Horse mackerel coated in batter and deep-fried. Features a crispy batter and flaky fish. Eaten with sauce, tartar sauce, etc.

Deep-fried chicken cartilage. Enjoy its unique crunchy texture. It's seasoned with salt and is a perfect accompaniment to beer.

Bite-sized pieces of octopus, coated in batter and deep-fried. The chewy texture and flavor of the octopus are sealed in the batter. Recommended to eat with a squeeze of lemon for a refreshing taste.

A representative Japanese dish of chicken pieces seasoned with soy sauce, garlic, etc., and then fried. Crispy on the outside, with juicy meat juices overflowing on the inside.

Cheese wrapped in dough and deep-fried. Hot, melting cheese flows out from the crispy exterior. Be careful not to burn yourself.

A local croquette made with 100% Mishima potatoes (May Queen) from Mishima City, Shizuoka Prefecture. Characterized by the sweetness of the potatoes and their fluffy texture.

A local specialty yakisoba from Fujinomiya City, Shizuoka Prefecture. It features firm, unique noodles stir-fried with pork cracklings (abura-kasu) and finished with dried sardine flakes.

A rice bowl topped with assorted fresh seafood. Served with wasabi soy sauce. A luxurious dish where you can enjoy the flavors of various fish at once.

A rice bowl generously topped with negitoro (minced tuna and green onion). The sweetness of the tuna's fat and the flavor of the green onion pair well with the rice.

Boiled udon noodles, chilled in cold water and served on a bamboo sieve. Dip the noodles into a cold dipping sauce with condiments (like green onions and wasabi). They have a smooth texture.

A dish of Izu Amagi real wasabi placed on rice, with tea or dashi poured over it. Enjoy the refreshing aroma and spiciness of real wasabi, a light finish to your meal.

Large, triangular onigiri (rice balls). You can choose from plum, spicy pollack roe, or salmon fillings. Wrapped in nori seaweed, it's a Japanese soul food that's easy to eat.

Plain white rice. Eaten with side dishes or ordered as the main part of a meal.

A traditional Japanese soup made by dissolving miso paste in dashi broth. Common ingredients include tofu and wakame seaweed, providing warmth and comfort to your meal.

A soup or miso soup containing Aosa (seaweed) from Lake Hamana. Rich in the aroma of the sea, with a smooth texture.