Izakaya Gosanjyuji

Salt-boiled immature soybeans. Simple and salty, with a sweetness of the beans. A classic snack for drinks like beer.

Sliced fresh tomatoes. Cold and refreshing, perfect as a palate cleanser. Usually eaten with salt or mayonnaise.

Roughly chopped raw cabbage. Enjoy the crisp texture. Eating it with miso or salted kelp enhances the sweetness of the vegetables.

Fresh cucumbers cut into sticks or chunks. Juicy and crisp. Enjoy with miso or plum paste for a refreshing taste.

Tender chicken breast, boiled, shredded, and mixed with plum paste. The sourness of the plum enhances the chicken's umami. Refreshing and pairs well with drinks.

Slices of kamaboko (ground fish cake) served with wasabi soy sauce. A simple dish that allows you to enjoy the fish flavor. A good appetizer for sake.

Chilled tofu topped with green onions, ginger, bonito flakes, and other condiments. Served with soy sauce. A traditional Japanese small dish with a smooth texture and soybean flavor.

Pollock roe pickled in chili peppers, etc. Has a spicy kick and rich umami. Popular on its own or as a side with rice.

Assortment of Japanese pickles made by pickling seasonal vegetables in salt, rice bran, etc. Features a crunchy texture and fermented flavor. Perfect as a palate cleanser.

Our original salad. Made with fresh vegetables and dressed. Enjoy the crisp texture.

A salad with a variety of fresh raw vegetables. Rich in vitamins and healthy. Can be enjoyed refreshingly with your favorite dressing.

A salad with lettuce topped with croutons and cheese, dressed with a creamy Caesar dressing. Characterized by its rich flavor.

Fresh tuna slices. You can taste the deep umami and iron characteristic of red meat. Served with wasabi soy sauce.

Boiled octopus legs, sliced. Characterized by its chewy texture and sweetness that emerges with chewing. Served with wasabi soy sauce.

Fresh squid sashimi. Characterized by its translucent white color and sticky sweetness. Enjoy its unique texture.

Thinly sliced raw horse meat. It has no gamey smell and offers the umami and sweetness of red meat. Typically eaten with ginger-soy sauce or garlic-soy sauce.

Grilled smelt. Can be eaten whole, from head to tail. The popping texture of the eggs inside is popular.

Red fish marinated in sake lees and then grilled. The rich aroma and sweetness of the sake lees permeate the fish, resulting in a fluffy texture.

A dried and grilled horse mackerel. Its umami is concentrated, and it is fatty. A staple for Japanese breakfast or as a drink accompaniment.

Grilled dried Atka mackerel, which is fatty. The flesh is thick, juicy, and satisfying. Eating it with grated daikon radish provides a refreshing taste.

Tamagoyaki (rolled omelet) generously infused with dashi broth. Features a fluffy texture and the gentle flavor of dashi. Often served with grated daikon radish.

A simple dish of pan-fried wiener sausage and egg. A homely and nostalgic flavor. Seasoned with salt and pepper or ketchup.

Grilled sausage. Enjoy the crispy skin and juicy meat. A classic snack that pairs well with beer.

Bite-sized chicken pieces skewered and grilled. Finished with a simple salt flavor, allowing you to taste the natural umami of the chicken.

Atsuage (deep-fried tofu) grilled until fragrant. Crispy on the outside and fluffy on the inside. Served with ginger soy sauce or bonito flakes.

Dried stingray fin, lightly grilled. Sweet and salty flavor, with umami that develops with chewing. Usually eaten with grated daikon radish and shichimi togarashi.

Fish marinated in a sweet soy sauce and mirin glaze, then dried and grilled. The sweet and savory flavor goes well with both rice and drinks. The fragrant aroma stimulates the appetite.

Pork stir-fried with a sauce of soy sauce, mirin, and ginger. The aroma of ginger stimulates the appetite and enhances the umami of the pork. A very popular home-style dish in Japan.

Pork stir-fried with cabbage, bean sprouts, carrots, and other vegetables over high heat. Enjoy the crisp texture of the vegetables and the umami of the meat. Seasoned with salt and pepper or a soy sauce base.

Ground meat and vegetables wrapped in a flour skin. You can choose the cooking method: 'grilled' for a fragrant finish, 'fried' for crispiness, or 'soup' for a smooth texture. Served with vinegar soy sauce and chili oil.

Grilled squid tentacles. Features a fragrant soy sauce aroma and a chewy, elastic texture. Perfect as a snack with drinks.

A whole squid, grilled. The flesh is tender and sweet. Served sliced, to be eaten with mayonnaise or soy sauce.

Chicken pieces seasoned with soy sauce and garlic, coated and deep-fried. Crispy on the outside, juicy on the inside. A standard izakaya menu item.

Deep-fried chicken cartilage. Enjoy the unique crunchy texture. Seasoned with salt or spices, it pairs well with drinks.

Bite-sized pieces of octopus, coated and deep-fried. The umami of the octopus is concentrated, and its chewy texture is appealing. Served with a squeeze of lemon.

Horse mackerel fried with breadcrumbs. Features a crispy coating and flaky flesh. Served with sauce, soy sauce, or tartar sauce.

Boiled potatoes mashed, shaped, coated with breadcrumbs, and deep-fried. Enjoy the fluffy texture and sweetness of the potatoes. Usually eaten with sauce.

A creamy béchamel sauce with crab meat, coated and deep-fried. Crispy on the outside and creamy and melty on the inside.

Ham cutlets made by layering ham, coating it, and deep-frying. The layers of ham enhance the texture and flavor. A nostalgic fried dish.

Potatoes cut into long strips and deep-fried. Lightly salted, with a hot and fluffy texture. A universally loved classic side dish.

Chikuwa (fish cake product) coated and deep-fried tempura. Often made with aonori seaweed mixed into the batter, giving it an oceanic aroma. Features a chewy texture.

Loach, meat, burdock root, etc., simmered in a sweet and savory broth and finished with egg. Similar to 'Yanagawa Nabe'. A gentle flavor that makes you want to eat it over rice.

A Korean-style hot pot dish with tofu, vegetables, meat, etc., simmered in a spicy broth. The capsaicin in the chili peppers warms the body. The broth is rich in flavor.

Chow mein noodles stir-fried with pork and vegetables, seasoned with sauce. Characterized by the fragrant aroma of the sauce. Topped with pickled ginger or aonori seaweed.

Udon noodles (thick wheat noodles) stir-fried with meat and vegetables. Enjoy the chewy texture of the udon. You can choose between a light soy sauce flavor or a rich sauce flavor.

A triangular rice ball wrapped in nori seaweed, a Japanese soul food. Contains fillings inside. Easy to eat and popular as a finishing item.

A traditional Japanese soup made by dissolving miso in dashi broth. Contains ingredients like tofu and wakame seaweed. Warm and comforting.

A dish of rice topped with ingredients, over which hot tea or dashi is poured. It's easy to eat and perfect as a finishing dish after drinking.

Snack cheese, such as processed cheese. Its rich flavor pairs well with wine and beer.

Bite-sized chocolates. Perfect when you want something sweet. Also pairs well with drinks like whiskey.

Small, crescent-shaped rice crackers. Characterized by a spicy soy sauce and chili pepper flavor. Often mixed with peanuts, their crunchy texture goes well with drinks.

Cold ice cream. Flavors may vary daily, so please ask our staff. Perfect as a palate cleanser after your meal.

Medium-sized bottled beer. Poured into a glass. Suitable for sharing among multiple people.

Chilled draft beer poured from a server. Enjoy the fine foam and fresh throat feel.

A small portion of draft beer. Suitable for when you want to drink just a little or for a toast.

A cocktail made by mixing beer with tomato juice. The bitterness of the beer is reduced, and the tomato's acidity provides a refreshing taste.

A cocktail made by mixing beer with ginger ale. It has a ginger flavor and sweetness, making it easy to drink even for those who don't like beer.

Non-alcoholic beer-like beverage. Allows you to enjoy the beer experience even when you can't drink alcohol or are driving.

Shochu mixed with soda water and lemon juice. Its refreshing sourness and carbonation pair well with fatty dishes.

A sour drink with added citric acid for a strong tartness. Said to help with fatigue recovery, it has a refreshing sourness.

A sour made with Kyoho (grape) juice or syrup. An easy-to-drink alcoholic beverage with the rich sweetness and aroma of grapes.

Shochu mixed with green tea. Not sweet, with the aroma and bitterness of tea for a refreshing drink. Its flavor does not interfere with meals.

Shochu mixed with oolong tea. Has the fragrant aroma of oolong tea and refreshes the palate.

A simple drink made by mixing shochu with soda water. Its plain flavor pairs well with any dish.

A cocktail made by mixing cassis liqueur with orange juice. Sweet, sour, and fruity, it is popular among women.

A cocktail made by mixing cassis liqueur with grapefruit juice. Slightly more bitter than the orange version, it is refreshing.

Bottled wine. Please ask staff for red or white. A good value for drinking with multiple people.

Sake from Niigata Prefecture. Crisp and dry with a noticeable rice umami. Can be enjoyed chilled or warm.

A famous sake from Niigata Prefecture. While light, it has a solid rice umami. It has a clean finish and pairs exceptionally well with food.

Junmai sake from Sado, Niigata Prefecture. Known for its dry and crisp taste. Enjoy its sharp flavor when served chilled.

Junmai sake from Shimane Prefecture. Named after the poet Li Bai, it has a rich aroma and a full-bodied flavor.

Dry Junmai sake from Shimane Prefecture. Made in the land of myths, it has a powerful and crisp flavor.

Yamahai Junmai sake from Akita Prefecture. A robust sake with a good balance of acidity and richness, made using the traditional Yamahai method. Its umami increases when served warm.

Junmai Ginjo sake from Yamanashi Prefecture. Made with famous local water, it features a fruity aroma and a light, crisp taste. Elegant flavor.

Junmai Ginjo sake from Kumamoto Prefecture. It has a clean taste with a hint of sweetness. Easy to drink and recommended for beginners.

Junmai Ginjo sake. A sake with a balance of ginjo aroma and the umami of rice. Recommended to drink chilled.