Toriatsu

Sashimi of tuna's red meat cut into bite-sized pieces. Satisfying and allows you to fully enjoy the tuna's flavor.

Finely chopped tuna mixed with a special sauce and egg yolk. Rich flavor that pairs well with drinks.

Raw horse meat sashimi. No gamey smell, typically eaten with garlic and ginger soy sauce.

Mackerel cured with salt and vinegar. The moderate acidity enhances the flavor of the fatty mackerel.

A dish of tuna sashimi topped with tororo (grated yam). Features a smooth texture.

Tuna sashimi mixed with natto. The two ingredients pair well, offering a sticky texture and rich flavor.

Simple dish of chilled tofu topped with green onions, ginger, and bonito flakes. Eaten with soy sauce.

Thick-cut deep-fried tofu. Crispy on the outside, fluffy on the inside. Eaten with ginger soy sauce, etc.

Fried aburaage (deep-fried tofu pouch) stuffed or topped with natto. A combination of soy products, rich in nutrients.

Natto mixed with grated daikon radish. Refreshing with the grated daikon.

An appetizer of spicy cod roe and grated daikon radish. It's spicy and goes well with drinks.

A dish combining boiled shirasu (whitebait) and grated daikon radish. Refreshing and good as a palate cleanser.

Salt-boiled immature soybeans. A standard izakaya snack in Japan.

Sliced kamaboko (fish cake) served with wasabi soy sauce. A simple appetizer.

A ball-shaped dish made with flour batter and octopus, then grilled. Served with sauce or mayonnaise.

A home-style dish of stir-fried cabbage, bean sprouts, carrots, and other vegetables with meat.

A Japanese omelet made by layering eggs multiple times. Can be sweet or savory with dashi.

Assortment of pickled vegetables. Refreshing and perfect for cleansing the palate.

Kamaboko (fish cake) paste, deep-fried. Typically eaten with ginger soy sauce.

A dish combining tofu and natto. Simple yet healthy appetizer.

A dish of chewy jellyfish and cucumber mixed with vinegar dressing, etc.

Raw cucumber served with moromi miso. Eaten by dipping in miso.

Raw cucumber mixed or served with plum paste. Refreshing with the plum's tartness.

Chilled tomatoes, sliced and served. Eaten with salt or mayonnaise.

A Korean fermented food made by pickling Chinese cabbage and other vegetables with chili peppers and garlic.

Mozuku (a type of seaweed) served with Sanbaizu (three-vinegar dressing). Smooth and slippery texture.

Preserved food made by fermenting seafood like squid with its internal organs and salt. Very salty and pairs well with drinks.

Dishes using raw egg. This could include dishes with tororo or natto topped with egg yolk.

A dry sake from Hokkaido. Characterized by its crisp taste.

Sake from Fukushima Prefecture. Made with traditional methods, it has a rich body and acidity.

Sake from Niigata Prefecture. Enjoy its fresh flavor and clean dry taste.

Sake from Aomori Prefecture. Light and dry, pairs well with any dish.

A famous sake from Niigata Prefecture. A clean mouthfeel and elegant flavor.

A standard sake from Niigata Prefecture. Smooth to drink and a flavor that never gets old.

A Daiginjo sake from Toyama Prefecture with a floral aroma and smooth finish.

Sake from Miyagi Prefecture. Soft mouthfeel and a crisp, dry finish.

Likely a Junmai Ginjo sake named after a Kyoto festival. You can taste the richness of the rice.

Nigori (cloudy) sake from Kikusui Brewery. Rich with a texture of rice grains. Winter limited.

A famous barley shochu. Clean and easy to drink with no strong aftertaste.

Soba shochu. Has the characteristic aroma of soba and a mellow sweetness.

A representative sweet potato shochu. Characterized by its strong sweet potato aroma and sweetness.

Sweet potato shochu made with black koji. Popular for its syrupy sweetness and crisp finish.

Shochu made from brown sugar. Has a sweet aroma and richness like rum.

Rice or barley shochu. Made with famous water, it has a soft and gentle taste.

Brown sugar shochu. Characterized by the fragrant aroma of roasted brown sugar.

A health-conscious shochu blended with herbs, or a sweet potato shochu.

Completely unfiltered barley shochu. Enjoy the fragrant aroma and deep flavor of barley.

Awamori from Okinawa. Has a rich aroma and body like aged sake (kusu).

Grilled dried sardines. Very salty and perfect with drinks.

Grilled small fish with roe. Can be eaten whole, from head to tail.

Salt-grilled saury, a seasonal fish in autumn. Rich in fat and fragrant.

Salt-grilled mackerel, rich in fat. Juicy and pairs well with white rice and drinks.

A dried white fish from the northern seas. Thick and fatty, a popular izakaya menu item.

Dried whole squid. The flavor intensifies with chewing. Often eaten with mayonnaise.

Dried and seasoned stingray fin, lightly grilled. Sweet and savory, rich in collagen.

Boiled potatoes mashed and mixed with vegetables and mayonnaise.

A salad primarily using spinach, often topped with bacon or egg.

Shredded daikon radish salad. Has a crisp texture and is refreshing.

Assortment of fresh vegetables. Served with dressing or mayonnaise.

Vegetable salad generously topped with ham.

A hearty salad topped with steamed chicken, fried chicken, or other ingredients.

A dish of pork or beef offal (motsu) slowly simmered with vegetables in miso or soy sauce. A classic izakaya dish.

Motsunikomi with added tofu. The flavored tofu is delicious.

A Japanese home-style dish of meat, potatoes, and onions simmered in a sweet and savory sauce.

Thinly sliced meat and tofu simmered in a sweet and savory sukiyaki-style sauce.

A Western-style dish with minced meat and other ingredients wrapped in cabbage leaves and simmered in soup.

Fried potatoes. French fries or plain fried potatoes.

Gyoza deep-fried. The wrappers are crispy and fragrant.

Cheese wrapped in batter and fried. Enjoy the melting cheese.

Small river prawns deep-fried. Can be eaten whole, shell and all, with a crispy texture.

Flounder fried whole or in pieces. The fins and bones can also be eaten, as they are crispy.

A croquette made with white sauce containing crab meat, coated and fried. Creamy taste.

Japanese fried chicken made from seasoned chicken. A juicy and popular appetizer.

Chicken seasoned with soy sauce and other ingredients, coated in potato starch and fried. Characterized by its crispy texture.

Meat and vegetables skewered, battered, and deep-fried.

Deep-fried tofu coated in potato starch, served in a flavorful dashi broth.

Garlic fried whole or in cloves. Fluffy and invigorating.

Simple appetizer of deep-fried Vienna sausages.

Likely fried cartilage or other chewy parts.

Shumai deep-fried. Crispy on the outside, juicy on the inside.

Chikuwa (fish cake) fried with batter mixed with aonori (seaweed). Good seaweed flavor.

Fried squid legs (geso). Chewy and intensely flavorful.

Fried oysters coated in batter. Enjoy the rich flavor of oysters, also known as 'milk of the sea'.

Curry-flavored potato croquette. Spicy and appetizing.

Fried chicken tenderloin. Bland and tender.

Fried chicken tenderloin rolled with plum paste and shiso leaf. Refreshing flavor.

Large chicken cutlet. Very filling.

Deep-fried aburaage (fried tofu pouch) stuffed with natto.

Fried yam cut into strips. Crispy and fluffy texture.

Grilled chicken skewers. Served with sauce or salt.

Chicken gizzard. Characterized by its unique chewy texture.

Chicken liver. Rich and creamy flavor.

A type of skewer. Details are unclear, but it may involve parts like tongue (tan).

Chicken wings. Fatty with crispy skin.

Grilled pork belly. Enjoy the sweetness of the fat.

Chicken meatballs. May contain cartilage.

Chicken skin. Crispy on the outside, juicy on the inside with the richness of fat.

Chicken cartilage. Aクセになる (addictive) snack with a chewy texture.

Grilled lean chicken tenderloin. Sometimes served with plum or wasabi.

Garlic grilled on a skewer. Fluffy texture.

Skewered vegetables. Their sweetness increases when grilled over charcoal, etc.

Freshly poured beer from the tap. A large 1-liter mug.

Freshly poured beer from the tap. Standard medium mug.

Beer served in a pitcher, shareable among several people.

Kirin Beer 633ml large bottle.

Yebisu brand dark beer. Has a fragrant richness.

Yebisu Beer 633ml large bottle.

High-quality premium beer in a small bottle.

Hot or room temperature sake. Served in a 2-go tokkuri (sake flask).

Hot or room temperature sake. Served in a 1-go tokkuri (sake flask).

Sake with the aroma of cedar barrels. Refreshing woody scent.

Shochu mixed with soda water and lemon juice. Refreshing and popular.

A sweet and sour sour with green apple flavor.

Shochu mixed with soda water. Simple and doesn't interfere with the taste of food.

Shochu mixed with oolong tea. Refreshing and easy to drink.

A health-conscious cocktail made with shochu and aojiru (green vegetable juice).

A refreshing sour made with lime juice.

A sour containing pickled plums. Crushing them releases tartness and saltiness.

Fruit liqueur made by steeping green plums in shochu and rock sugar. Sweet and sour, easy to drink.

A shiso-flavored liqueur. Characterized by its refreshing aroma.

Apricot liqueur. Fruity and sweet.

Grapefruit liqueur. Enjoy the citrusy bitterness and acidity.

A set where shochu is mixed with the beer-like beverage 'Hoppy'. You can adjust the strength yourself.

Refill of shochu for the Hoppy Set.

Refill of the mixer (Hoppy) for the Hoppy Set.

Whiskey mixed with soda water.

Carbonated soft drink.

A type of Chinese tea. Refreshing and pairs well with meals.

Orange juice drink.