Anbai Gotanda

A warm small pot dish featuring fresh yuba (thin film of soy milk) and a soft-boiled egg. It has a gentle, dashi-infused flavor and a melt-in-your-mouth texture. Pairs well with sake.

Duck and leek grilled alternately on skewers. The rich flavor of duck fat and the sweetness of grilled leeks are a perfect match. The savory aroma whets the appetite.

Soft green onions grilled to bring out their sweetness, then simmered in dashi broth. It has a refreshing taste, allowing you to enjoy the natural sweetness of the green onions.

Cream cheese mixed with dried figs. The rich creaminess of the cheese and the sweetness of the figs harmonize exquisitely, making it perfect as an appetizer with wine or sake.

Kamaboko (fish cake) served with wasabi and kelp. The pungent spiciness of wasabi and the umami of kelp enhance the simple flavor of the kamaboko.

An assortment of homemade smoked dishes. Enjoy the savory flavors of various ingredients such as mackerel, firefly squid, cheese, duck, egg, and iburi-gakko (smoked pickled radish).

Firefly squid marinated in a soy sauce-based sauce. It has a rich umami and saltiness, and is very popular as an accompaniment to sake.

An assortment of Kyoto-style pickles. Characterized by the crisp texture of the vegetables and a refined saltiness, it's suitable as a palate cleanser or an accompaniment to drinks.

A rolled omelet baked with plenty of dashi broth. It features a fluffy, juicy texture and a dashi aroma that fills your mouth.

An assortment of smoked seafood that pairs well with drinks. Includes smoked mackerel, salmon harasu (fatty part), and saury, offering a savory aroma.

An appetizer made by combining cheese and pollack sheets and searing them. Searing melts the cheese, enhances the aroma, and creates a rich flavor.

A dish made with the sweet potato variety "Inca no Mezame" mixed with butter and 'shuto' (salted fish innards). The sweetness of the potato and the saltiness of the shuto are a perfect match.

A creamy potato salad topped with fragrant, seared bacon. The savory and salty flavor of the bacon enhances the potato salad.

Long eggplants steeped in dashi broth and chilled. The eggplants, having absorbed plenty of dashi, are juicy and have a refreshing taste.

Zucchini and bacon stir-fried with plenty of black pepper. The spicy kick and the savory flavor of the bacon pair well with beer.

Namelao (pounded raw fish) made with squid, mixed with miso and seasonings, then placed on kelp and grilled. The kelp imparts its flavor, and the aroma of the grilled miso is irresistible.

Gratin made with oysters in the shell. Enjoy the creamy white sauce and the rich oyster flavor. Best served hot.

A hearty salad with over 10 ingredients, including lettuce, cheese, egg, and bacon. Enjoy plenty of fresh vegetables.

A dish of Manganji peppers (large, non-spicy peppers), a traditional Kyoto vegetable, steeped in a light dashi broth. It has a refined taste.

Chilled tomatoes topped with a savory, salty green onion sauce. The acidity of the tomatoes and the umami of the green onion salt are a great combination, offering a refreshing taste.

Seasonal vegetables and pork steamed in a bamboo steamer. Steaming brings out the natural sweetness of the ingredients and drains excess fat, making it a healthy dish.

A carefully grilled fish of the day. The type of fish varies daily, so please ask your server.

Conger eel lightly dried to concentrate its flavor, then grilled. The surface is fragrant, the flesh is plump, and it offers a rich taste.

Eel grilled in a spiral on a skewer ('kurikara-yaki'), marinated in sake lees for a rich flavor. The aroma of sake lees and the richness of the eel fat are exquisite.

Dried squid, grilled to a fragrant finish. It has a moderate chewiness and concentrated squid flavor, making it perfect with drinks.

A dish made by grilling the fatty belly part (harasu) of salmon. It is very fatty, offering a melt-in-your-mouth texture and rich flavor.

A dried stingray fin, grilled. It has a sweet and salty flavor and a unique chewy texture, commonly eaten with mayonnaise.

Soba noodles kneaded with matcha. It has a vibrant green color and matcha aroma, with a refreshing finish perfect for concluding a meal.

Fried rice with chirimenjako (small dried sardines) and octopus. A fragrant rice dish with the savory flavor and texture of seafood.

A rice bowl topped with grated yam (tororo) and mentaiko (spicy pollack roe). The smooth texture of the yam and the spiciness of the mentaiko complement the rice.

Small rice balls brushed with soy sauce and grilled until crispy. The savory soy sauce aroma whets the appetite.

Miso soup made with red miso. It has a rich and deep flavor.

Miso soup or clear soup with aosa (seaweed). It has a rich, oceanic aroma.

A set of crispy fried manju (buns) and rich brown sugar ice cream. Enjoy the contrast between the warm manju and the cold ice cream.

Dessert of ice cream topped with shiratama (mochi balls), kinako (roasted soybean flour), and kuromitsu (black sugar syrup). Enjoy Japanese-style sweetness.

Japan's premium beer, "Yebisu." A lager beer characterized by its rich body and deep flavor.

A non-alcoholic beer-taste beverage. Recommended for those who want to limit alcohol intake.

A highball made with single malt Scotch whisky and soda. You can enjoy the whisky's original character.

A highball made with Chivas Regal aged in Mizunara, a Japanese oak barrel. It features a delicate and fragrant flavor.

A highball made with whisky and ginger ale. It has a ginger flavor and sweetness, making it an easy-to-drink beverage.

A highball made with Japan's classic whisky, "Black Nikka." Its crisp taste pairs well with meals.

A style of drinking where frozen shochu ('sharikin') is mixed with Hoppy. Since no ice is used, it doesn't get diluted and can be enjoyed ice-cold. You can choose between white (crisp) or black (rich).

Refill of shochu (nakami) for the Hoppy Set.

A refill of the Hoppy bottle (soto/outer).