izakaya YAKAN

A simple dish of chilled tofu topped with green onions, ginger, and other condiments, served with soy sauce. Enjoy the flavor of soybeans and the cool texture.

Seasoned bamboo shoots, fermented and dried. Their unique crunchy texture and saltiness pair well with drinks.

Fresh tomatoes seasoned with a special salt-based sauce. Refreshing and perfect as a palate cleanser.

Fresh cucumber served with spicy miso. The richness of the miso and the freshness of the cucumber are a perfect match.

Whole garlic cooked until tender and fluffy. Its unique aroma stimulates the appetite.

Fresh cabbage tossed with sesame oil and salt dressing, making it impossible to stop eating. Characterized by a crisp texture.

Boiled bean sprouts tossed in a spicy sauce. Popular as a light snack with a crisp texture.

Salt-boiled immature soybeans. Simple yet highlights the sweetness of the beans and saltiness, pairing perfectly with beer.

Thick-cut deep-fried tofu. Crispy on the outside and fluffy on the inside. Served with ginger soy sauce, etc.

Pickled cucumber, lightly brined. Has a refreshing taste and a crisp texture.

Traditional Japanese pickle made by salt-pickling and lacto-fermenting napa cabbage. Has a moderate sourness and umami.

Pickled takana (leafy vegetable). Has a unique spiciness and flavor, suitable as a side dish for rice or as a snack.

Spicy Korean pickles made by fermenting napa cabbage with chili peppers, garlic, and seafood salt. Good balance of umami and spiciness.

Fresh yellowtail sashimi dressed in a flavorful sesame sauce. Similar to a Hakata specialty dish, the fish's fat and the sesame's aroma pair well.

Creative sashimi of yellowtail dressed in a numbing mala sauce with Sichuan peppercorns and chili peppers.

Finely chopped yellowtail mixed with a sweet and spicy sauce and egg yolk. A rich flavor.

Slices of fatty yellowtail served raw. Enjoy the fish's natural flavor with soy sauce and wasabi.

Fatty tuna is pounded into a paste and mixed with green onions. Characterized by a melt-in-your-mouth texture.

A dish combining minced fatty tuna and chopped pickled daikon radish. Enjoy the contrast between the smooth tuna and the crunchy daikon.

A stamina-filled dish with negitoro and natto topped with a raw egg (tsukimi). Mix everything well before eating.

Negitoro seasoned with a sweet and spicy Korean sauce and egg yolk. A rich and flavorful taste.

Sashimi of mackerel cured in vinegar. The acidity of the vinegar tightens the flavor of the fatty mackerel, making it refreshing.

A sandwich made with vinegar-cured mackerel. A unique creative menu item combining bread and Japanese fish.

Simmered mackerel sandwich with added cheese. The richness of the cheese adds to the more intense flavor.

A hot pot dish of beef offal (innards) and vegetables simmered in a spicy soup. The sweetness of the offal's fat and the soup's spiciness are exquisitely balanced.

A classic Japanese breakfast of hot rice with a raw egg cracked into it and seasoned with soy sauce. Simple yet allows you to enjoy the rich flavor of the egg.

Tamago kake gohan topped with chopped okra and bonito flakes (katsuobushi). Adds a slimy texture.

Tamago kake gohan with added butter. The richness and saltiness of the butter pair well with the egg and soy sauce, creating a rich flavor.

Tamago kake gohan topped with salted kombu. The umami and saltiness of the kombu add an accent.

Tamago kake gohan topped with tsukudani (simmered seaweed) with a perilla aroma. The sweet and savory flavor is perfect with rice.

The ultimate combination of tamago kake gohan and natto. The slimy texture and the umami of fermented foods combine.

Tamago kake gohan topped with tuna and mayonnaise. A creamy flavor popular with both children and adults.

Tamago kake gohan topped with simmered clams. The concentrated flavor of the clams enhances the rice.

Tamago kake gohan with kimchi and sesame oil, a Korean-style arrangement. Spicy and fragrant.

Tamago kake gohan topped with marinated squid (shoyu-zuke). The rich flavor of the squid blends with the egg.

Tamago kake gohan topped with nametake (simmered enoki mushrooms in soy sauce). The sweet and savory flavor and thick texture complement the egg.

Tamago kake gohan topped with nori tsukudani paste. The aroma of seaweed and the sweet and savory flavor are perfect with rice.

Spicy mentaiko (pollock roe marinated in chili peppers). Has a spicy kick and the umami of fish roe, perfect with rice.

Butter soy sauce rice using luxurious Echire butter from France. Enjoy the rich aroma of butter.

Rice mixed with shiso, chirimenjako (small dried sardines), and yukari (red perilla furikake). Characterized by a refreshing aroma and saltiness.

Rice mixed with "shigureni" (clams simmered in sweet soy sauce). The clam's umami permeates the entire rice.

Chopped chashu (roast pork) served on or mixed with rice. The meat's umami and sauce flavor stimulate the appetite.

Standard natto. Characterized by its unique fermented soybean aroma and stickiness. Ibaraki Prefecture is famous for natto production.

Natto mixed with chili oil. Adds a slightly spicy and fragrant flavor.

Natto topped with an egg yolk. The richness of the yolk mellows the flavor of the natto.

Natto mixed with a whole egg (white and yolk). Becomes fluffy.

Natto topped with onsen tamago (soft-boiled egg). The creamy egg blends in.

Natto mixed with okra and bonito flakes. The slimy ingredients complement each other well.

Natto mixed with umeboshi (pickled plum) and shiso. The sourness and aroma make it refreshing.

Natto mixed with chirimenjako (small dried sardines) and green onions. Rich in texture and flavor.

Natto mixed with small dried sardines and grated daikon radish, seasoned with ponzu. A refreshing taste.

Natto mixed with nametake and grated daikon radish. A dish where thickness and refreshingness coexist.

Natto mixed with chopped pickled napa cabbage. The saltiness and crunch of the pickles add an accent.

Natto mixed with chopped pickled daikon radish. A popular way of eating in places like Akita Prefecture, with a fun crunchy texture.

Natto mixed with chopped takana pickles. The flavor of takana goes well with natto.

Natto mixed with kimchi. The synergistic effect of fermented foods enhances the umami, a popular combination.