Akafuda

Fresh red meat tuna sashimi. Please enjoy with wasabi and soy sauce. Characterized by its smooth texture and rich umami.

Saba (mackerel) sashimi cured in vinegar. A dish where the acidity and the richness of the mackerel's fat are in harmony.

Boiled octopus sashimi. Enjoy its firm texture and sweetness.

Salmon sashimi with a good amount of fat. Characterized by its melt-in-your-mouth texture and sweetness.

Sashimi of marbled horse meat. Typically eaten with garlic and ginger soy sauce.

Seared bonito sashimi. The fragrant aroma and the flavor of the condiments are a great match.

Assortment of 5 types of today's recommended sashimi. Enjoy various seafood flavors at once.

Assortment of 3 types of today's recommended sashimi.

A classic salad made by mashing potatoes and mixing them with mayonnaise. It has a creamy and mild taste.

Salad with plenty of fresh seafood.

Vegetable salad topped with tuna.

Potatoes baked with cheese on top. The fluffy potatoes and melting cheese are a great combination.

Eggplant topped with cheese and baked. Enjoy the juicy eggplant and the richness of the cheese.

Tempura made by coating cheese and deep-frying it. Crispy on the outside, melty on the inside.

A delicacy made by salt-fermenting squid with its innards. It has a rich saltiness and umami that pairs well with drinks.

Fresh cucumber served with miso (moromi miso).

A refreshing appetizer of fresh cucumber served with plum paste.

Chilled tomato slices. Served with salt or mayonnaise.

Cold tofu topped with green onions, ginger, bonito flakes, and other condiments. Served with soy sauce.

Assortment of Japanese pickles.

Boiled soybeans. A classic snack for beer. Shell the beans before eating.

A Korean fermented food made by pickling napa cabbage with chili peppers and other seasonings. It has a spicy and sour taste.

Thinly sliced raw mountain yam. It has a crisp texture and a sticky consistency.

Thinly sliced raw onion. Served with bonito flakes and ponzu for a refreshing taste.

Raw octopus mixed with wasabi. Characterized by its pungent spiciness.

A Japanese omelet made by rolling and grilling many layers of egg. It has a gentle flavor with a balance of sweetness and dashi.

Corn stir-fried with butter. Enjoy the aroma of butter and the sweetness of corn.

Deep-fried chicken cartilage. Characterized by its crunchy texture, it pairs well with drinks.

A spicy stir-fry of pork and kimchi. It's spicy and invigorating.

Stir-fried meat with plenty of vegetables. Seasoned with salt, pepper, and soy sauce.

A simple dish of stir-fried asparagus and bacon.

Tempura made by coating chikuwa (fish cake) with batter mixed with aonori (green seaweed). It has a sea aroma.

Maitake mushroom tempura. Characterized by the rich aroma of mushrooms and crispy batter.

Eggplant tempura. The eggplant, having absorbed the oil, is juicy and tender.

Skewers of chicken and garlic, grilled for a fragrant and stamina-boosting dish.

Grilled chicken skin skewers. Crispy on the outside, juicy on the inside with rich fatty flavor.

Classic yakitori with chicken and green onions alternately skewered and grilled.

Minced chicken formed into balls and grilled. It has a fluffy texture.

Grilled chicken cartilage skewers. Enjoy its unique crunchy texture.

Assortment of 4 recommended skewers.

Salt-grilled shishamo with roe. Can be eaten whole, including the head, and the popping texture of the roe can be enjoyed.

Salt-grilled mackerel fillet. It is fatty and pairs well with rice and drinks.

Dried fish from the northern seas. It is thick and has a good amount of fat.

Salt-grilled salmon belly. This is the fattiest part and is very juicy.

Dried stingray fin, grilled. It has a sweet and savory flavor and is eaten with mayonnaise.

Beef tendon simmered slowly in soy sauce or miso. Characterized by its melt-in-your-mouth tenderness and rich flavor.

Steamed clams in sake. The dashi from the shellfish and the flavor of the sake combine for a refined taste.

Stir-fried clams with butter. The richness of the butter enhances the umami of the clams.

A refreshing dish of octopus, cucumber, and other ingredients dressed in vinegar.

Boiled chicken skin dressed in ponzu sauce. The crunchy texture and the acidity of the ponzu are a good match.

A revitalizing dish made by mixing natto with various ingredients (egg, green onions, meat, etc.).

A stir-fry of beef and pork offal (hormone) with vegetables. Characterized by its unique texture and rich fatty flavor.

A classic stamina-boosting dish of stir-fried liver and leeks.

A stir-fry combining the crispiness of garlic sprouts and the savory flavor of bacon.

A dish of eggplant stir-fried with a spicy flavor.

Whole garlic cloves, peeled and deep-fried. They have a fluffy texture and are eaten with miso.

Deep-fried squid legs (geso). The flavor intensifies with chewing.

A classic Japanese fried chicken dish made with seasoned chicken. Juicy meat juices overflow.

French fries.

Small river prawns deep-fried. They are fragrant and can be eaten whole, including the shells.

Deep-fried tofu coated in potato starch, served in dashi broth.

Thick-cut tofu, deep-fried. Served grilled with ginger soy sauce.

Fried oysters coated in batter. Enjoy the rich flavor of oysters, known as the 'milk of the sea'.

Spicy sausage.

Dim sum made by wrapping minced pork in dough and steaming it.

A Japanese snack consisting of a triangular rice ball wrapped in seaweed.

Onigiri (rice ball) brushed with soy sauce and grilled for a fragrant finish.

A dish where dashi or tea is poured over rice. It's easy to eat and perfect as a finishing dish.

A dish of udon noodles stir-fried with vegetables and meat, seasoned with soy sauce.

A Japanese noodle dish stir-fried with Chinese noodles, vegetables, and meat in sauce.

Set of rice, miso soup, and pickles.

Miso soup with clams.

Miso soup with clam broth.

A representative Japanese lager beer. Characterized by its crispness and bitterness.

A beer with a dry, crisp taste.

A premium beer made with 100% malt. It has a rich and deep flavor.

Kirin draft beer. Enjoy its fresh taste.

A whiskey highball mixed with soda. May be a downtown-style highball using spirits like Denki Bran.

A classic highball made with Suntory Kakubin.

A highball made with Torys whiskey and ginger ale.

A whiskey highball.

A cocktail made by mixing whiskey with cola (Coke Highball).

A flask of sake (approx. 180ml). Can be served hot or cold.

A flask of sake (approx. 360ml). Recommended for those who want to drink plenty.

A fruit liqueur made by steeping plums in shochu and sugar. It has a sweet and sour taste.

Wine served in a decanter.

A plain sour made by mixing shochu with soda water.

Shochu mixed with tomato juice. Refreshing and easy to drink.

Shochu mixed with green tea. The tea aroma makes it refreshing to drink.

A drink mixed with Highball (a carbonated beverage with lemon flavor).

A soda highball of plum wine with a strong sourness.

A sour with a refreshing yuzu aroma and acidity.

A sweet sour made with the lactic acid drink Calpis.

Shochu mixed with oolong tea. Pairs well with meals.

A sour with a refreshing acidity, made with Okinawa's citrus fruit, Shikuwasa.

A Calpis sour with Kyoho (grape) flavor.

A fresh sour made with freshly squeezed lemon.

A juicy sour made with freshly squeezed grapefruit juice.

A representative barley shochu from Oita Prefecture. It has a mild flavor that is easy to drink.

A sweet potato shochu from Miyazaki Prefecture, made with black koji. It has a syrupy sweetness and a crisp finish.

Bottle of Iichiko (Barley Shochu).

Bottle of Kuro Kirishima (Sweet Potato Shochu).

A pot of oolong tea for mixing with bottled shochu.

A pot of green tea for mixing with bottled shochu.

Pickled plum for shochu.

Lemon slices for mixing with shochu.

A pot of soda water for mixing with bottled shochu.

Local sake from Akita Prefecture. It has a clean, dry taste.

Local sake from Niigata Prefecture. Brewed by a brewery that upholds traditional craftsmanship, it has a well-balanced flavor.

A famous local sake from Niigata Prefecture. It has a light, dry, and crisp taste that complements meals without overpowering them.

A malt-based fermented beverage used to mix with shochu. It has a beer-like taste. Served as a set (with shochu).

Additional order for Hoppy bottle only (soto).

Refill shochu (medium) for Hoppy.

A sweet and sour cocktail made with Cassis liqueur and soda.

A cocktail of gin and tonic water. The aroma of lime and its bitterness are refreshing.

A cocktail made with Cassis liqueur and oolong tea. It is less sweet and refreshing.

A fruity cocktail made with Cassis liqueur and orange juice.

A cocktail made by mixing beer with ginger ale.

A cocktail made by mixing beer with tomato juice.

Carbonated beverage.

Chinese tea. Pairs well with greasy food.

Japanese green tea.

Orange juice drink.

Lactic acid beverage. It has a sweet and sour taste.

Ginger-flavored carbonated beverage.

A dish of rice noodles (bifun) stir-fried with vegetables and meat.

Beef steak. Enjoy the meaty flavor at an affordable price.