SHIZUKU Roppongi

Pickled whole eggplant. It is full of moisture, with a juicy and refreshing taste. Perfect as a snack with drinks or as a palate cleanser.

Korean-style salted pollack tripe, marinated in a chili-based seasoning. It has a unique chewy texture and a rich, spicy, and savory flavor. A dish that pairs well with beer or sake.

Chopped raw cabbage tossed with salted kelp and sesame oil. The crispness of the cabbage, the saltiness of the kelp, and the flavor of sesame oil create a classic appetizer that stimulates the appetite.

Simple appetizer of cucumber tossed with salted kelp. The freshness of the cucumber and the umami of the kelp complement each other for a refreshing dish.

Chilled tofu topped with green onions, ginger, bonito flakes, and other condiments. Served with soy sauce, it's a simple and healthy dish essential to Japanese home cooking.

Immature soybeans boiled in their pods with salt. The perfect balance of bean sweetness and saltiness, eaten by pushing the beans out of the pods by hand. The best companion for beer.

A delicacy of chopped whelk mixed with chopped wasabi. The chewy texture of the whelk and the refreshing, pungent spiciness of the wasabi pair perfectly with sake.

A premium delicacy of heated shark cartilage mixed with plum paste. Characterized by the crunchy texture of the cartilage and the sourness of the plum, it has a refreshing taste.

Raw octopus marinated in wasabi and seasonings. A classic izakaya dish with a slippery texture and a pungent wasabi kick that you'll crave.

Whole cucumber lightly pickled. Served chilled, its crisp texture and moderate saltiness are perfect for hot days or as a palate cleanser.

An assortment of Kyoto-style pickles with elegant seasoning. The contents vary by season and restaurant, but you can enjoy the delicate flavors that bring out the natural taste of the vegetables.

Fresh, chilled tomatoes, sliced. The sweetness and acidity of the tomatoes refresh your mouth. Enjoy with salt or mayonnaise.

Rice topped with mentaiko (spicy cod roe), served with hot tea or dashi broth. The spicy kick of the mentaiko dissolves into the broth, making it easy to eat.

Rice topped with flaked salted salmon, served with tea or dashi broth. The umami and saltiness of the salmon blend with the broth and rice for a gentle flavor.

Rice topped with a whole umeboshi (pickled plum), served with tea or dashi broth. The sourness of the plum makes it refreshing, recommended after drinking or when you have no appetite.

Steamed buns deep-fried until crispy. Served with condensed milk, it becomes a sweet and rich dessert-like treat.

Stir-fried Chinese noodles with pork, cabbage, and other vegetables in sauce. A classic Japanese street food with a savory sauce aroma that whets the appetite.

Stir-fried udon noodles with ingredients. Unlike yakisoba, this dish is often seasoned with soy sauce or dashi broth, offering a chewy noodle texture.

An assortment of nigiri and maki sushi made with fresh seafood. The balance of vinegared rice and toppings is excellent. Enjoy with a little soy sauce.

Fried rice with spicy mentaiko (spicy cod roe) and flavorful takana (pickled mustard greens). The saltiness and texture of the takana add an accent, making it irresistibly delicious.

Gomoku fried rice using seafood such as shrimp as ingredients. The umami of the seafood permeates the rice, creating a flavorful and satisfying dish.

Fried rice with juicy beef kalbi (short ribs). The richness of the meat and the sweet and savory sauce blend with the rice for a hearty dish.

A classic vanilla ice cream with a smooth and rich milky flavor. Perfect for cleansing your palate after a meal.

Ice cream made with Uji matcha from Kyoto. A Japanese-style dessert where the characteristic bitterness and aroma of matcha fill your mouth.

Rich chocolate ice cream with a prominent cocoa flavor. Sweet and decadent.

An assortment of 5 recommended yakitori skewers. Ideal for enjoying a variety of parts in small portions. The charcoal-grilled aroma stimulates the appetite.

A hearty assortment of 8 yakitori skewers. Recommended for sharing among many people or when you want to enjoy various types of skewers.

A classic skewer made with thigh meat. It's fatty, juicy, and tender.

Chicken and green onions alternately skewered. The sweetness and aroma of the grilled green onions enhance the umami of the chicken.

The gizzard of a chicken. Low in fat, it offers a unique, chewy, and elastic texture.

Grilled chicken skin. Crispy and fragrant on the outside, with a juicy burst of rich flavor when you bite into it.

The cartilage at the tip of the chicken's sternum. Characterized by its crunchy, firm texture, it becomes more flavorful the more you chew.

Chicken heart. Characterized by its plump, chewy texture and rich, iron-rich flavor.

Ground chicken mixed and formed into balls, then grilled. Fluffy and tender, it's packed with the umami of chicken. Pairs excellently with sauce.

Grilled shishito peppers. They have a slightly bitter taste and a unique flavor, making them a good palate cleanser between meat dishes.

Shiitake mushrooms grilled over charcoal. Grilling enhances their aroma, allowing you to enjoy the rich umami and juicy texture of the mushrooms.

Grilled eringi mushroom skewers. They have a chewy, abalone-like texture and a subtle yet deep flavor.