Kokoharu

A hearty lunch combination featuring thin slices of pork belly pan-fried in ginger sauce alongside Japanese-style fried chicken. Savory, slightly sweet, and filling. Enjoy with rice.

Fried chicken coated in a sweet and sour vinegar sauce, topped with rich tartar sauce. The texture is crispy yet juicy with a creamy finish. A popular rice accompaniment.

Japanese-style fried chicken marinated in soy sauce, ginger, and garlic before frying. Crispy on the outside and juicy on the inside. A classic standard for lunch.

A set meal featuring slices of fresh raw fish. The texture is soft and delicate with clean ocean flavors. Dip in soy sauce with a little wasabi and eat with rice.

A combo of eggplant stir-fried with savory miso paste and a breaded deep-fried horse mackerel. Offers a mix of soft, umami-rich vegetables and crispy fish.

Grilled pork loin steak. Meaty and savory with a firm texture. Typically served with a savory sauce suitable for rice.

A fried seafood duo containing breaded horse mackerel and shrimp. Crispy panko coating with tender seafood inside. Best eaten with sauce or tartar sauce.

Boiled soybeans served in the pod and lightly salted. The beans have a nutty, slightly sweet flavor and firm texture. Pop the beans out of the pod directly into your mouth.

Chilled sliced fresh tomatoes, often served with salt or mayonnaise. Refreshing, juicy, and simple. A palate cleanser between rich dishes.

Chilled soft tofu topped with garnishes like green onions, ginger, and bonito flakes. Smooth and creamy texture with a clean soy flavor. Add soy sauce before eating.

Fermented squid guts with a very strong, salty, and ocean-like flavor. The texture is slimy and chewy. A classic accompaniment to sake, eaten in small amounts.

Raw cabbage leaves seasoned with a garlic and salt dressing. Crunchy texture with a punchy garlic flavor. An addictive light snack.

Chinese yam (nagaimo) pickled with wasabi. The yam has a unique crunchy yet slimy texture, paired with the sharp heat of wasabi. A refreshing appetizer.

An assortment of Japanese pickled vegetables. Flavors range from salty to sour. Crunchy and palate-cleansing, typically eaten with alcohol or rice.

Mashed potato salad mixed with mayonnaise and small vegetable pieces like cucumber or carrot. Creamy and savory comfort food.

Fresh vegetable salad topped with chunks of tofu. Light and healthy with a mix of crisp greens and soft soybeans.

Julienned daikon radish salad topped with crispy fried young sardines (jako). Crunchy and refreshing with a savory, salty kick from the sardines.

A fresh green salad topped with various slices of raw seafood (sashimi). Offers a mix of fresh vegetable crunch and tender fish textures.

Romaine lettuce salad with Caesar dressing, cheese, and croutons. Creamy, savory, and familiar.

Deep-fried potato strips (French fries). Hot, salty, and crispy. A universal snack that pairs well with beer.

Japanese-style fried chicken chunks marinated in soy sauce, garlic, and ginger. Savory, juicy, and crispy.

Breaded and deep-fried wedges of Camembert cheese. Crispy on the outside with a melty, rich cheese center.

Deep-fried chicken cartilage. Known for its distinct crunchy texture. Savory and salty, making it a popular drinking snack.

Deep-fried octopus chunks. Chewy texture with a savory fried coating. Enhances the natural flavor of the octopus.

Tempura-style deep-fried squid tentacles. Chewy and flavorful with a light, crispy batter.

Deep-fried tofu and eggplant served in a savory dashi broth. The tofu has a soft interior, while the eggplant soaks up the flavorful broth.

Creamy crab gratin mixture breaded and deep-fried into a croquette. Rich, milky, and savory with a crispy crust.

Pan-fried dumplings filled with ground meat and vegetables. Crispy on the bottom and steamed soft on top. Dip in vinegar and soy sauce.

Steamed or baked potato topped with a generous amount of butter. Simple, rich, and comforting.

Dried and grilled stingray fin. Sweet and savory with a chewy texture similar to jerky. A classic snack for sake.

Rice ball wrapped in seaweed with a filling of your choice. A staple Japanese comfort food.

Steamed rice with toppings, submerged in hot tea or dashi broth. Warm and soothing, often eaten at the end of a meal.

Stir-fried thick udon noodles with vegetables and meat. Seasoned with soy sauce or sauce for a savory flavor.

Chef's choice set meal. Includes a main dish, rice, soup, and sides determined by the chef based on daily ingredients.

Steamed white rice.

Traditional Japanese soybean paste soup, usually with tofu, seaweed, or green onions.

Sake from Gunma. Junmai Ginjo grade indicates polished rice and no added alcohol. Often floral and smooth.

Sake from Hyogo prefecture. Known for traditional craftsmanship and robust flavor.

Sake from Yamaguchi. 'Gangi' typically offers a fresh and impactful taste.

Dry (Karakuchi) Junmai sake from Yamagata. Crisp and clean finish, pairs well with food.

Junmai Ginjo sake from Saga, made with Gohyakumangoku rice. Known for aromatic fruitiness and balance.

Junmai sake from Iwate. 'Nanbu Bijin' is famous for its elegant, clean, and slightly sweet profile.

Junmai Ginjo sake from Yamagata. Known for being fruity, aromatic, and easy to drink.

Junmai Ginjo sake from Niigata. Very famous brand known for its clean, dry, and crisp refreshing taste.

Daiginjo sake from Saga. High polish ratio rice results in a refined, aromatic, and complex flavor.

Dry Junmai sake from Niigata. Sharp and dry, cutting through oily foods well.

Undiluted Junmai sake from Iwate with a unique name. Rich, full-bodied, and powerful flavor.

Sake made with a four-step brewing process (Yodanjikomi), resulting in a sweeter and richer flavor profile.

Authentic sweet potato shochu. Distilled spirit with a distinct aroma of roasted potatoes and a smooth finish. Drink on the rocks or with water.

Shochu mixed with Uji matcha green tea. Slightly bitter, earthy tea flavor combined with alcohol.