Aogiri

Chilled draft beer. Smooth on the throat and perfect for your first drink.

A drink made by mixing whiskey with soda water. Refreshing and pairs well with meals.

A drink made by mixing shochu with green tea or oolong tea. A refreshing taste.

A Japanese distilled spirit made from various ingredients like sweet potato and barley, offering a rich aroma.

A Japanese brewed sake made from rice. A mellow taste that enhances the flavor of food.

Assortment of fresh seafood sashimi. Enjoy several types of today's recommendations.

Fresh raw fish mixed with our special rich sesame sauce. A dish that goes well with drinks.

Mackerel with skin seared after pickling in vinegar. Enjoy the savory aroma and rich fat.

Fresh horse mackerel sashimi. Served with condiments like ginger and green onions.

Sea bream sashimi. A white fish with a light and elegant sweetness.

Deep-fried chicken tempura with a sweet and sour nanban sauce. Crispy on the outside, juicy on the inside.

Japanese fried chicken, seasoned and deep-fried. Crispy on the outside, juicy on the inside.

Eggplant stir-fried with ginger. The ginger flavor stimulates the appetite.

A dish of meat and tofu simmered in a sweet and savory sauce, topped with an egg. Tastes like sukiyaki.

Tender boiled pork tongue. Served simply with wasabi and salt.

A steak of grilled pork skirt steak, fragrant and rich in meat flavor.

Grilled pork tongue generously topped with chopped green onions seasoned with sesame oil and salt.

Pork belly cartilage and tofu simmered in a spicy miso sauce. Enjoy the chewy texture of the cartilage.

Boiled gyoza. The wrappers are smooth and often enjoyed with the soup.

Salmon and cream cheese mixed with a yukke-style sauce. Rich and creamy flavor.

Steamed clams with sake. The broth from the clams is rich and the soup is delicious.

Steamed monkfish liver, also known as 'foie gras of the sea'. Enjoyed with ponzu for a refreshing taste.

Boiled fish (like cod) milt. Enjoy the creamy, rich flavor with ponzu.

A luxurious dish of rich, high-purine cod milt and monkfish liver.

An omelet made by wrapping natto (fermented soybeans) in egg. The fluffy egg and sticky natto pair well.

An omelet containing conger eel. The sweetness of the eel matches the tenderness of the egg.

Japanese rolled omelet made with plenty of dashi broth. Fluffy and juicy.

An arranged dashimaki tamago containing nori, mentaiko (spicy cod roe), and cheese.

Simple salted grilled mackerel. It's fatty and pairs well with both rice and drinks.

Deep-fried yam. Crispy on the outside and fluffy on the inside.

Assorted pickles made with seasonal vegetables. Perfect as a palate cleanser.

Tempura made by stuffing chikuwa (fish cake) with corn, or a corn and chikuwa mixed tempura.

The shrimp version of 'Yodare Dori' (mouth-watering chicken), boiled shrimp with a spicy sauce.

Spring rolls filled with shiso and cheese, then fried. The aroma of shiso is a nice accent.

Offal (mots) from pork or beef simmered slowly in miso. A classic izakaya dish.

Spam (luncheon meat) coated and deep-fried.

Salt-grilled fish head (kabuto). Contains delicious parts like the collar and cheek meat.

Seared bonito sashimi, rare inside. Served with ponzu and condiments.

A salad-like dish made by wrapping or mixing salmon and avocado with fresh spring roll wrappers.

Assorted tempura using seasonal vegetables.

Dried cuttlefish grilled with its internal organs (liver). The bitterness and umami of the liver pair well with drinks.

A dish that rearranges Korean japchae (glass noodle stir-fry) with a Japanese sukiyaki-style sweet and savory seasoning.