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Lightly salted boiled soybeans in the pod. Pop the beans out of the pod to eat. A classic Japanese appetizer that pairs perfectly with beer.

Root vegetables, typically burdock and carrot, sautéed and simmered in soy sauce and sugar. Crunchy texture with a sweet and savory flavor.

An assortment of Japanese pickled vegetables. Flavors range from salty to sour, serving as a refreshing palate cleanser.

Spicy fermented cabbage kimchi. Offers a crunchy texture with a balance of spicy, sour, and umami flavors.

A fusion appetizer combining creamy cheese with spicy kimchi, served with crisp Korean seaweed sheets. Wrap the cheese and kimchi in the seaweed to enjoy.

Deep-fried potato french fries. Crispy on the outside and soft on the inside, usually lightly salted.

Boiled bean sprouts topped with savory meat miso sauce. A crunchy and flavorful light dish.

Grilled Atka mackerel (half portion). A popular izakaya fish with juicy, flaky flesh and a savory taste.

Grilled smelt fish, often filled with roe. The entire fish is edible, including the head and bones, offering a savory and slightly bitter taste.

Spicy chorizo sausages. Juicy and packed with flavor, providing a nice kick that goes well with alcohol.

Slices of uncured ham and cream cheese served with crackers. A savory and creamy snack combination.

Handmade pan-fried dumplings filled with ground meat and vegetables. Crispy skin on one side and juicy filling inside. Dip in soy sauce and vinegar.

Handmade steamed meat dumplings (Siu Mai). Juicy pork filling wrapped in a thin dough skin.

Japanese-style Korean savory pancake. Flat, crispy pancake containing vegetables and sometimes seafood or meat. Dip in the savory sauce provided.

Deep-fried chicken wings seasoned simply with salt. Crispy skin and juicy meat.

Deep-fried chicken (Karaage) made with Daisen chicken brand. Marinated and fried to be crispy on the outside and juicy on the inside.

An omelet filled with grilled Hokkaido Kamui pork and cabbage, topped with savory sauce and mayonnaise. A popular Teppanyaki dish.

Fluffy egg omelet with bacon. Savory and comforting.

Thick pork steak made from Kamui pork, sautéed with a rich savory sauce. Hearty and meaty.

A small pot of Oden, a winter dish consisting of various ingredients like daikon radish, eggs, and fish cakes simmered in a light dashi broth.

A famous regional udon from Mie Prefecture. Extremely thick and soft noodles served with a rich, dark, sweet and savory soy sauce-based gravy. Mix the noodles with the black sauce thoroughly before eating.

Ise udon topped with a raw egg (Tsukimi). The egg adds creaminess to the rich black sauce.

Ise udon topped with a raw egg and Natto (fermented soybeans). The sticky texture of Natto complements the soft noodles and rich sauce.

Ise udon served with a dark curry sauce. A savory and spicy variation of the traditional dish.

Chilled handmade tofu (Hiyayakko). Served simply with condiments like ginger and green onions to enjoy the pure flavor of the soy.

Chilled tofu served with Korean-style spicy seasoning or kimchi. Savory and spicy.

Tofu topped with meat miso sauce made using rich Hatcho miso. A savory dish with deep umami flavor.

Fresh salad featuring handmade tofu, served with a sharp wasabi dressing. Refreshing and healthy.

A fluffy and soft tofu dish grilled on a ceramic plate. Served hot with a unique texture.

Grilled tofu steak topped with grated yam (tororo). The slimy texture of the yam complements the crisp exterior of the tofu.

A tofu hot pot inspired by 'Nikusui' (beef soup without noodles). Savory broth with meat and tofu, available only in winter.

Fried noodles (Yakisoba) served on a sizzling iron plate. Savory sauce flavor with vegetables and meat.

Spaghetti Napolitan (ketchup-based pasta) served on a hot iron plate, often with a layer of egg at the bottom. A nostalgic Japanese cafe dish.

Smashed cucumber salad dressed in a savory garlic and sesame oil sauce. A quick and refreshing side dish.

Caesar salad topped with slices of uncured ham. Creamy dressing with crisp lettuce and savory ham.

Chilled Japanese rice wine (Sake). Served in a glass or a carafe (tokkuri). Fruity and refreshing.

A tasting set of three different types of chilled sake. Great for comparing flavors.

Warm sake (Kenbishi brand from Hyogo). Served in a wooden box cup (Masu) with a glass inside. Rich and full-bodied.

Warm sake (Uonuma brand from Niigata). Served in a 1-go carafe. Clean and dry taste.

Bottle of Kinmiya Shochu. A pure and clean spirit often used as a base for mixing with various beverages.

Bucket of ice for mixing drinks.

Set for mixing alcohol with water.

Water or hot water in a pot for mixing.

Strong carbonated water from Iga. Used as a mixer.

Fresh lemon slices or pickled plum (umeboshi) to add flavor to your drink.

Juice of Shikuwasa (Okinawan citrus) for mixing.

Carafes of tea (Green Tea, Oolong, Soba, or Jasmine) to use as mixers for shochu.

Small carafe of Tomato Juice, Black Coffee, or Black Tea for mixing.

Powdered green tea for mixing.

Shochu mixed with green tea. Refreshing and non-sweet.

Shochu mixed with oolong tea. A classic izakaya drink.

Shochu mixed with buckwheat tea (soba cha). Nutty and fragrant.

Shochu mixed with jasmine tea. Floral and aromatic.

Shochu mixed with black tea. Available unsweetened or slightly sweetened.

Shochu mixed with soda and fresh lemon juice. Tart and crisp.

Shochu mixed with soda and a salted pickled plum (umeboshi). Salty and sour.

Shochu mixed with Calpis (a lactic acid drink) and soda. Sweet and creamy yogurt-like flavor.

Shochu mixed with soda and yuzu citrus syrup. Aromatic and refreshing.

Shochu mixed with soda and shikuwasa (Okinawan citrus). Tart and citrusy.

Shochu mixed with soda and fresh grapefruit juice.

Shochu mixed with tomato juice. Savory and vegetable-forward.

Shochu mixed with ginger ale.

Shochu mixed with Ramune soda. Sweet and nostalgic flavor.

Shochu mixed with Coca-Cola.

Kirin Ichiban Shibori draft beer.

Medium-sized bottled beer. Choose from Kirin Classic Lager, Asahi Super Dry, or Sapporo Black Label.

Bottle of Suntory Kakubin Whisky.

Suntory Kakubin whisky mixed with soda.

Ice bucket.

Carbonated water for mixing.

Water set for mixing.

Shochu mixed with iced coffee.

Awamori (Okinawan spirit) mixed with iced coffee.

Plum wine (Umeshu). Sweet and fruity.

Non-alcoholic beer.

Non-alcoholic lemon sour flavored drink.

Non-alcoholic plum wine flavored drink.

Various teas. Green tea and Oolong tea are 400 yen, Soba tea and Jasmine tea are 450 yen.

100% fruit juices.

Various carbonated soft drinks and Calpis drinks.

Iced coffee or iced tea.