Hiro

A dish made by slowly simmering pork offal (innards) in a broth based on vegetables and miso. The offal is tenderly cooked, and the rich flavor pairs well with drinks.

A dish of special pork offal stew with added tofu. The addition of simmered tofu increases the volume and provides a gentle flavor.

A classic Japanese home-style dish of meat, potatoes, and onions simmered in a sweet and savory soy-based sauce. The potatoes are tender and well-infused with flavor.

A simple yet profound hot pot dish made by warming tofu in kelp broth. Enjoy the natural sweetness and warmth of the tofu with ponzu sauce and condiments.

A selection of skewers chosen by the master based on his recommendations for the day. Recommended when you can't decide what to order.

Tender chicken tenderloin grilled with plum paste. The sourness of the plum enhances the chicken's flavor, resulting in a refreshing taste.

A simple grilled fish dish of salted mackerel. Enjoy the crispy skin and the moist, flavorful flesh.

Dried pollack (komai) grilled. Popular in Hokkaido and other regions. The flesh is slightly firm and chewy, with a mild yet deep flavor. Usually eaten with mayonnaise or chili pepper.

Whole sardines dried and then grilled. The slight bitterness of the innards adds accent, and the concentrated fish flavor pairs well with sake.

Thick slices of tofu, deep-fried and then lightly grilled over charcoal. The exterior is crispy and fragrant, while the interior is fluffy. Served with grated ginger and soy sauce.

A dish of natto stuffed into deep-fried tofu pouches and grilled until crisp. The crispy pouch and the natto, enhanced in flavor by heating, are a perfect match.

A processed fish cake made by shaping and deep-frying ground fish paste. Lightly grilling it makes the surface fragrant, allowing you to enjoy the fish's sweetness and elastic texture.

A simple snack of fresh raw cabbage served with our special miso paste. The sweetness of the cabbage and the saltiness of the miso pair well, making it a perfect palate cleanser.

A dish of crisp cucumber served with our special miso. The crunchy texture of the cucumber and its refreshing quality complement the rich miso.

A refreshing small dish of boiled whitebait served on grated daikon radish. A little soy sauce enhances the refreshing taste of the daikon and the umami of the whitebait.

Shredded yam with a crisp texture and unique slimy feel. Typically enjoyed simply with soy sauce and wasabi.

A simple dish of chilled sliced tomatoes. The balance of acidity and sweetness is excellent, refreshing the palate.

Boiled broccoli. Often eaten with mayonnaise, it offers the sweetness of the vegetable and a crisp texture.

A platter of assorted pickles made with seasonal vegetables. The balance of saltiness and sourness is just right, perfect as a snack with drinks or to cleanse the palate.

Boiled green vegetables like spinach, soaked in dashi soy sauce. It has a gentle flavor, with bonito flakes adding to the aroma.

Chilled tofu topped with green onions, bonito flakes, ginger, and other condiments. Drizzle with soy sauce to enjoy the simple flavor of soybeans.

Young, raw scallions served with special miso paste. The crisp texture and unique spiciness are addictive.

Cold draft beer poured from the tap. Characterized by fine foam and a fresh throat feel. Small size.

Cold draft beer poured from the tap. Characterized by fine foam and a fresh throat feel. Standard medium mug size.

Bottled beer. Served in a glass, allowing you to enjoy it slowly at your own pace with your meal.

Japanese sake. Usually served warm (atsukan) or at room temperature. Characterized by the rich flavor of rice and a mellow aroma.

A chilled serving of Urakasumi, a famous sake from Miyagi Prefecture. It has a clean, well-balanced taste that is easy to drink.

A plain alcoholic drink made by mixing shochu with carbonated water. It's unsweetened and refreshing, pairing well with any dish.

Shochu mixed with soda water and lemon juice. Characterized by the sourness and refreshing quality of lemon, it cleanses the palate.

A drink made by mixing plum wine with soda water. Enjoy the sweet and sour flavor of plum with the fizzy sensation of carbonation.

A sour made with the juice of shikuwasa, a type of citrus. Characterized by its unique strong acidity and refreshing aroma.

Shochu mixed with oolong tea or green tea. The astringency and aroma of the tea mellow the alcohol, making it easy to enjoy with meals.

A beer-flavored carbonated drink, usually mixed with shochu (naka). It's popular among health-conscious individuals as it's zero in purines and low in calories.

A carbonated water with a strong fizzy sensation. It can be drunk on its own or used as a mixer for alcoholic beverages.