Riverside YaoYa

Pacific Saury grilled over charcoal in a special soy sauce marinade made with its own liver. The slight bitterness of the liver and the richness of the soy sauce enhance the umami of the fatty saury. Perfect as a snack with drinks.

Lamb shoulder loin with a good balance of fat and lean meat, grilled juicy over charcoal. The charcoal aroma mellows the distinctive gaminess of lamb and concentrates its umami. Enjoy simply with salt or spices.

A dish of fresh Kawachi duck, lightly seared and made into tataki (seared meat), served with tartare sauce. The acidity of the tomato ponzu sauce perfectly complements the sweetness of the duck fat, making it refreshing. It has a rich yet crisp flavor.

Chicken tail bone meat, which is very fatty and juicy with a melt-in-your-mouth texture. Grilling over charcoal removes excess fat and adds a fragrant char.

Chicken heart. Characterized by its firm, springy texture and mild, lean flavor.

A part of the chicken gizzard, characterized by its unique, firm, crunchy texture. It's low in fat, light, and best enjoyed grilled with salt to appreciate its texture.

Cartilage from the tip of the chicken's breastbone, with a little meat attached. You can enjoy the crunchy texture of the cartilage and the juicy umami of the meat simultaneously.

This is a cut from the inner part of chicken breast, low in fat, tender, and with a light flavor. It is finished with a moist texture without overcooking and is often enjoyed with wasabi or plum for a refreshing taste.

A rare cut from the chicken's diaphragm, with only a small amount available per bird. It's fatty, juicy, and characterized by its unique umami and tender texture.

Chicken liver. Characterized by its rich, creamy taste and smooth texture. Fresh liver has little gaminess and pairs excellently with sauce.

Chicken neck meat, a well-exercised part, resulting in a firm texture and rich meaty flavor. The juices overflow with each chew.

A classic yakitori dish with chicken and scallions alternately skewered. The balance between the savory fat of the chicken and the sweetness and aroma of the grilled scallions is exquisite.

Ground chicken formed into balls. They may contain cartilage or vegetables mixed in for texture. Pairs well with sweet and savory sauce.

Skewered quail eggs, cooked to a soft-boiled state with a runny yolk. Enjoy the popping texture of the white and the rich yolk.

Skewered and grilled ginkgo nuts. Characterized by a unique slight bitterness and chewy texture, popular as an autumn delicacy. Enjoyed simply with salt.

Thick shiitake mushrooms grilled over charcoal. Grilling concentrates their umami, resulting in juicy extracts and a rich aroma.

Charcoal-grilled avocado. Grilling makes it even creamier and richer, enhancing its melt-in-your-mouth texture.

Skewers of pork wrapped around tomatoes and scamorza cheese, then grilled. The heat from the tomato, the aroma of smoked cheese, and the richness of the pork fat combine into a Western-style grilled skewer.

A dish of Kumamoto's specialty red eggplant, grilled over charcoal and served with a spicy mapo meat miso. The juicy, sweet flesh of the eggplant pairs perfectly with the rich meat miso.

A snack of crunchy bean sprouts and menma (bamboo shoots) seasoned with sesame oil in a namul style. It has a good texture and the aroma of sesame oil is appetizing.

Stir-fried water spinach with chicken oil (chiyu) and dashi soy sauce. Enjoy the crisp texture of the water spinach and the rich flavor of the chicken oil.

Grilled turnip topped with shirasu (small sardines) and karasumi powder. The sweetness and juiciness of the turnip are accented by the saltiness of the shirasu and the rich flavor of the karasumi.

A delicacy of shark cartilage dressed with plum paste called "Ume Suisho". It features a crunchy texture and the sourness of plum, perfect as an accompaniment to sake or shochu.

An appetizer combining "Iburigakko" (smoked pickled daikon radish), a specialty of Akita, with cream cheese. The smoky aroma, the saltiness of the pickles, and the creaminess of the cheese are exquisitely matched.

A fresh, lightly pickled zha cai (preserved mustard greens), unlike typical aged pickles. It has a vibrant green color and offers a crunchy texture and light flavor.

Lightly pickled seasonal vegetables with a hint of yuzu. The refreshing aroma and acidity of yuzu cleanse the palate.

An appetizer where chilled, crisp raw green peppers are topped with spicy Mexican-flavored ingredients. Its refreshing texture, which doesn't let you feel the bitterness of the peppers, is popular.

Thick, texturally pleasing Okinawan mozuku seaweed served like soba on a bamboo sieve. Enjoy it with a refreshing ethnic-style dipping sauce.

A potato salad arranged to pair well with drinks, featuring black pepper, mustard, or smoked bacon. It's creamy yet has a punchy flavor.

A salad featuring fresh vegetables wrapped in prosciutto, with a fruity mustard dressing made from persimmons. The saltiness of the prosciutto and the sweet and sour dressing are a great match.

A dish of chewy old chicken meat dressed with flavorful sesame and a spicy wasabi soy sauce. The chicken's umami spreads with each chew, making it a great accompaniment to drinks.

A dish of four types of seasonal mushrooms, grilled and then simmered in dashi broth. Grilling brings out their aroma, and they absorb the gentle flavor of the broth.

A smooth mousse made from chicken white liver, enhanced with the luxurious aroma of truffle. Recommended to enjoy with baguette and wine.

A dish of fresh chicken thigh meat, lightly seared on the surface, thinly sliced, and seasoned yukke-style. Enjoy the rich and mellow flavor by mixing with the egg yolk.

Fried spring rolls filled with spicy green curry flavored with coconut milk. Enjoy the contrast between the crispy wrapper and the melting curry filling.

Thinly sliced or stick-shaped burdock root, deep-fried into chips. Enjoy the crispy, light texture and the earthy aroma of burdock, which pairs well with drinks.

Fried chicken wings coated in a tangy and spicy buffalo sauce. With a tropical twist, it pairs excellently with beer.

An Italian stew of beef tripe (stomach) simmered until tender in a spicy tomato sauce (arrabiata) with chili peppers.

Boiled dumplings filled with lamb mince, topped with spicy chili oil and plenty of cilantro. An ethnic dish with the flavor of lamb and the aroma of cilantro.

Ajillo (stew) of chicken and mushrooms cooked in garlic-infused olive oil. The oil, infused with the flavors of the ingredients, is perfect for dipping with baguette.

A classic dish originating from Miyazaki, featuring fried chicken coated in sweet and sour sauce, topped with plenty of homemade tartar sauce. It's hearty and pairs well with both rice and drinks.

A gratin made with plenty of flavorful mushrooms, baked with white sauce and cheese. A hot dish where you can enjoy the rich umami of the mushrooms.

Carefully fried french fries, crispy on the outside and fluffy on the inside. Simple yet irresistibly delicious.

A New York street food dish with spiced chicken served over saffron rice, topped with yogurt sauce and chili sauce.

Ramen with a cloudy, creamy soup made by simmering chicken for a long time to condense its flavor. It's rich yet has a mild aftertaste, perfect for finishing a meal.

Onigiri (rice ball) brushed with soy sauce and grilled over charcoal for a fragrant finish. The crispy texture of the grilled surface and the aroma of burnt soy sauce are appetizing.

An ice cream with the refreshing acidity and tropical aroma of passion fruit. Perfect for cleansing the palate after a meal.

A Japanese-style tiramisu luxuriously made with flavorful matcha. The richness of mascarpone cheese and the slight bitterness of matcha create a exquisite harmony.

An IPA from Minoh Beer in Osaka. It features a hoppy, floral aroma and solid bitterness, but has a smooth, well-balanced taste.

A standard pale ale. Enjoy the refreshing aroma of citrus hops, a pleasant bitterness, and a clean finish.

A South German-style wheat beer. Characterized by fruity aromas reminiscent of banana and clove, and a soft, low-bitterness mouthfeel.

A Czech-style Pilsner. Carefully aged at low temperatures, it is a refreshing beer with a good balance of malt umami and hop bitterness, and a crisp finish.

A dark beer with a roasted malt aroma. Despite its dark appearance, it has a dry, light palate and a creamy head.

An original craft gin that highlights the aroma of yuzu. It has a crisp taste that pairs well with meals, including Japanese cuisine.

A gin with a complex aroma blended from a wide variety of spices. Despite being spice-derived, it has a mysterious flavor with a citrus-like freshness.

A gin characterized by the sweet aroma of tropical fruits like mango. While fruity, it's balanced by spices and mugwort.

A gin with intense lemon acidity and fresh aroma. When mixed with soda, it has a very refreshing taste similar to a lemon sour.

A draft beer from Asahi Breweries with a mellow umami and a soft mouthfeel, featuring a dry finish. Its balanced taste is easy to drink.

A cocktail made by mixing beer with tomato juice. The acidity of the tomato mellows the bitterness of the beer, making it a refreshing and healthy choice.

A beer cocktail made by adding grapefruit juice to beer. The fruity aroma and citrus bitterness pair well with the beer.

A non-alcoholic beer-like beverage. Allows those who don't drink alcohol or are driving to enjoy the atmosphere and taste of beer.

A simple chuhai made by mixing shochu with soda water. It has a dry taste that doesn't overpower any dish, making it easy to pair with any meal.

A classic lemon sour. The refreshing acidity and aroma of lemon are excellent with fried foods.

A chuhai with grapefruit juice. A popular flavor with a balance of sweet and sour notes and a hint of bitterness.

A chuhai made with tomato juice. It's refreshing, easy to drink, and a healthy option as it provides lycopene.

A chuhai with whole pickled plums. By crushing the plum as you drink, the sourness and saltiness spread, stimulating your appetite.

A sour made with the health vinegar "Biwamin", which contains loquat leaf extract and grape vinegar. It has a fruity, sweet and sour taste.

A chuhai made with sushi-style gari (pickled ginger). The sweet and sour taste and the spiciness of the ginger create aクセになる (addictive) refreshing drink.

A lemon sour with plenty of cut frozen lemons. Instead of ice, it contains lemons, so the lemon flavor intensifies over time.

A sour made with salted or pickled lemons. It offers a unique saltiness and umami, different from a regular lemon sour.

A refreshing drink made by mixing shochu with tea. It doesn't interfere with the taste of your meal and is very light.

A sour made with liquor infused with cardamom, known as the "queen of spices." Enjoy its refreshing and exotic aroma.

A chuhai mixed with "Iyo Cola", a craft cola. Enjoy the complex and deep cola flavor with a hint of spice.

A highball made with whisky and soda. A classic cocktail that allows you to enjoy the carbonation and the aroma of whisky, pairing well with meals.

A single malt whisky from Yoichi Distillery in Hokkaido. It features a powerful, robust flavor and a smoky aroma.

A single malt whisky from the Miyagikyo Distillery. Characterized by its華やか (gorgeous) fruity aroma and smooth mouthfeel.

Craft gin made with unique botanicals. Refers to gins like SiCX Tokyo found on a separate menu (page 1).

A natural wine made from grapes cultivated with minimal chemical fertilizers and pesticides. Enjoy the pure taste of the grapes.

A Japanese distilled spirit. The flavor varies depending on the raw ingredients, allowing you to enjoy the sweet aroma of sweet potato or the roasted aroma of barley. Enjoy it on the rocks, with water, or with soda.

Homemade liquor made by steeping coffee beans in shochu. The roasted aroma of coffee combines with the richness of shochu, and it's enjoyed mixed with oolong tea or soy milk.

A traditional Japanese alcoholic beverage made by fermenting rice and rice koji. Depending on the brand, they range from fruity to dry.

A highball made by mixing Doburoku (cloudy Japanese sake) from Umezu Brewery in Tottori Prefecture with soda. You can enjoy the rich umami of rice and the refreshing carbonation at the same time.

A yuzu liqueur based on Japanese sake. The rich aroma and acidity of yuzu harmonize with the mellow taste of sake.

A plum liqueur blended with plenty of plum pulp. A dessert-like drink with a thick, syrupy texture and the luxurious sweet and sour flavor of plums.

Non-alcoholic assorted teas. Enjoy a refreshing accompaniment to your meal.

A carbonated drink with a ginger flavor.

A 100% fruit juice with the refreshing acidity and bitterness of citrus.

A soda mix of the health vinegar "Biwamin", which contains ingredients like loquat leaf extract. It has a sweet and sour, easy-to-drink taste similar to grape vinegar.

A handmade cola made with a blend of spices and herbs. It has a spicy, gentle sweetness different from commercial colas.

A carbonated drink made with yuzu juice. It has a strong yuzu aroma and a refreshing sweetness.