Sake Takahashi

A set of shochu with a black beer-flavored mixer (Hoppy). It has a fragrant bitterness and richness.

A set of shochu with a beer-flavored mixer (Hoppy). It has a clean taste, and you can adjust the strength to your preference.

A sake from Iwate Prefecture. It has a taste that you won't get tired of, with a noticeable rice umami.

Akita Prefecture's local sake served chilled. It has a refreshing quality and a clean mouthfeel.

A small bottle of Asahi beer. Perfect for your first toast or when you want just a little.

A large bottle of beer suitable for sharing. Choose from Asahi or Sapporo.

A dish of salty corned beef stir-fried with eggs. The umami of the corned beef transfers to the eggs, making it a great pairing with drinks.

Grated yam wrapped in nori seaweed and deep-fried. Enjoy the crispy exterior and fluffy interior.

A dish of pork and eggplant stir-fried until fragrant. The juicy pork and the eggplant, which has absorbed the oil, are a perfect match.

A dish of tuna sashimi topped with grated yam (tororo). Enjoyed lightly with soy sauce and wasabi.

A dish made by mixing tuna and green onions with a sweet miso paste. The sweet and sour miso flavor enhances the umami of the tuna.

A simple hot pot dish where tofu is warmed in kelp broth. Enjoy the original taste of the tofu with a dipping sauce and condiments.

A hot pot dish with raw cod and vegetables simmered in kelp broth. The lean cod and vegetables are enjoyed lightly with ponzu sauce.

A hot pot dish in the style of 'mizutaki' using a brand of chicken from Iwate Prefecture. The vegetables are also delicious in the soup infused with the chicken's umami.

A hot pot dish where pork and vegetables are simmered in a light broth. It is commonly eaten with ponzu sauce.

A 'mizutaki' style hot pot using oysters and vegetables. Enjoy the plump texture of the oysters and the aroma of the sea.

A hot pot dish where pork and vegetables are simmered in a miso-based soup. The rich miso flavor permeates the ingredients, warming your body.

A hot pot dish where oysters are simmered in a miso-based soup (Dote-nabe style). The richness of the miso pairs well with the deep umami of the oysters.

A set for making 'zousui' (rice porridge) by adding rice to the leftover hot pot soup. It comes with egg and green onions, allowing you to enjoy the soup to the last drop.

Udon noodles added to the remaining hot pot soup. They are simmered in the flavorful broth and eaten.