Pronto

A premium Japanese ale with a rich aroma and deep flavor. Served chilled in your choice of size.

A refreshing alcoholic drink made with shochu, soda water, and lemon. Crisp and tangy.

A dry version of the classic lemon sour without added sweetness. Features the sharp, clean taste of fresh lemon.

A sour cocktail loaded with frozen kiwi chunks. Sweet, tart, and icy.

A fruity sour drink featuring frozen peach. Juicy and aromatic.

A creamy and sweet cocktail combining strawberries and milk flavors. Almost like a dessert drink.

A fragrant highball made with roasted brown rice tea (Genmaicha) and shochu. Nutty and savory.

A highball mixing corn tea with shochu. Offers a gentle, toasted sweetness.

An additional serving of the alcohol base (Shochu/Chuhai) to add to your remaining mixer.

Classic whiskey soda made with Jim Beam bourbon. Refreshing with a hint of vanilla sweetness.

Japan's standard highball made with Suntory Kaku whisky. Dry and crisp, pairs well with food.

A stronger version of the Kaku Highball with a higher ratio of whisky. Packs more of a punch.

Jim Beam highball flavored with lemon tea. Sweet, citrusy, and easy to drink.

Kaku Highball mixed with pomegranate syrup. Adds a fruity tartness and ruby color.

House wine available in various serving sizes. Choose red or white.

Sweet wine cocktail with red wine base and strawberries. Fruity and easy to drink.

Refreshing wine cocktail with white wine and peach tea flavors. Light and aromatic.

Japanese distilled spirit made from barley. Clean, crisp flavor comparable to vodka but with more grain character.

Japanese distilled spirit made from sweet potato (Imo Shochu). Has a rich aroma and distinctive earthy sweetness.

Shochu mixed with jasmine tea. Highly aromatic and floral.

Japanese gin mixed with soda. 'Sui' features Japanese botanicals like yuzu, green tea, and ginger.

A milder cocktail with rich plum flavor and a creamy texture.

Salty tomato cocktail. Savory and refreshing, similar to a Bloody Mary but with a shochu base.

Sweet cocktail made with blackcurrant liqueur and orange juice.

Cocktail mixing blackcurrant liqueur with oolong tea. Sweet yet refreshing.

Nostalgic soda float topped with ice cream and a cherry. Available in colorful flavors or as a coffee float.

Non-alcoholic beer taste beverage.

Cola soft drink.

Rich and tangy citrus juice with a deep red color.

Classic Chinese tea. Refreshing and palate cleansing.

Regular coffee, served hot or iced.

Standard tea, served hot or iced.

Beef offal (hormone) grilled with savory miso on a hot iron plate. Rich, fatty, and flavorful. Accompanied by spicy red demon sauce.

A generous sushi dish featuring an abundance of salmon piled high, often spilling over the nori roll. Includes salmon roe and sashimi.

Crispy fried potatoes available in Japanese-style soy butter or savory curry ketchup flavors.

Red wieners cut to look like octopuses, a classic Japanese bento item. Served fried.

A platter of cured meats including prosciutto, pancetta, and spicy chorizo. Great with wine.

Thinly sliced lean beef served raw with a savory garlic sauce.

Boiled soybeans in the pod, lightly salted. A classic starter.

Small quail eggs boiled and marinated in soy sauce seasoning.

Assortment of Iburi-gacco (smoked radish) and smoked leaf vegetable pickles. Crunchy and smoky.

Menma (bamboo shoots) seasoned with spicy miso. Savory and crisp.

Sweet snack of nuts coated in caramel and chocolate.

Shrimp cooked in garlic oil. Served hot.

Luxurious garlic oil dish with creamy shirako (soft roe) and sea urchin flavors.

Sea snails grilled with savory garlic butter.

Sliced French bread, perfect for dipping in ajillo oil.

Creamy potato salad mixed with mentaiko (salted cod roe), topped with an egg.

Duck meat seasoned with Sichuan peppercorns for a numbing spice, accented with citrusy yuzu chili.

Chinese-style stir fry of garlic chives and fluffy eggs, served hot on an iron plate.

Chang-ja (spicy salted cod entrails) paired with smooth cream cheese. Excellent alcohol snack.

Chicken liver cooked to a very soft, creamy texture.

Sweet and savory appetizer combining salty ham, fresh apple, and creamy cheese.

Raw tuna chunks and avocado dressed in a savory soy-based sauce.

Fresh salad with pea sprouts and seaweed, dressed in a Korean-style salted sesame oil dressing.

Chilled eggplants in a spicy sauce with Sichuan pepper. Tender texture with a kick.

Whole okra marinated in a gentle Japanese broth (dashi). Light and healthy.

Fresh sliced tomato served cold with aromatic ginger and scallion dressing.

Thinly sliced deep-fried burdock root (gobo). Crispy and earthy.

Classic Karaage fried chicken. Marinated, crispy outside, and juicy inside.

Crunchy fried chicken cartilage (nankotsu). A popular chewy snack with drinks.

Daikon radish simmered in dashi then deep fried. Crispy shell with a juicy, soupy interior.

Japanese-style ketchup-based spaghetti with vegetables and sausage/bacon. Sweet and savory nostalgia.

Classic pasta with a red tomato sauce, savory bacon, and eggplant.

A variation of Napolitan, likely salt or cream based instead of ketchup.

Pasta tossed in a rich butter and tarako (cod roe) sauce, topped with salmon.

Classic pizza with tomato sauce, mozzarella, and basil on a thin crispy crust.

A cheesy pizza with mixed toppings, likely vegetables and meats.

Rich porcini mushroom cream fresh pasta with three kinds of mushrooms. Savory and aromatic.

Seafood tomato basil soup pasta. A soupy style pasta rich with seafood broth.

Tomato sauce fresh pasta with melting mozzarella cheese.

Basil sauce fresh pasta with shrimp and avocado. Creamy and herbaceous.

Japanese-style carbonara fresh pasta. Likely uses soy sauce or dashi in the cream sauce.

Tomato sauce spaghetti with eggplant and bacon.

Cod roe sauce spaghetti with salmon and mushroom.

Classic Parmesan Bolognese. Meat sauce pasta topped with shaved cheese.

Thick and fluffy Japanese-style soufflé pancakes served with maple syrup.

Traditional firm custard pudding with caramel sauce and whipped cream.