Gyoza Sakaba Bekkan Torisoba

A dry noodle dish with thick noodles. Mix the noodles with toppings like minced pork, nuts, and vegetables, and the sauce. Characterized by the numbing spiciness of Sichuan peppercorns.

A soup noodle with a good balance of sourness and spiciness. The thick soup clings well to the noodles.

San Ramen with side dishes.

A Mapo Tofu set meal with the spiciness of Sichuan peppercorns. Served with rice and soup. The tofu is soft and the sauce is rich.

A rice bowl dish with tender braised pork belly over rice. The sweet and savory sauce pairs well with the rice.

Extremely spicy soup noodles. Uses plenty of chili peppers and Sichuan peppercorns for a stimulating spicy flavor.

A noodle dish with a rich sesame-flavored soup and chili oil. Topped with minced meat and vegetables.

A salt ramen with a rich chicken paitan soup, topped with mizuna and other vegetables. It is light yet flavorful.

A hearty ramen with rich chicken paitan soup, topped with chicken chashu and a seasoned egg.

A soy sauce ramen using a double soup of chicken and seafood. Contains shrimp dumplings and shrimp wontons, offering a fragrant shrimp flavor.

A tsukemen-style dish where noodles and a rich dipping broth are served separately. Dip the noodles into the soup before eating.

A dish with spicy Mapo Tofu served over fragrant fried noodles.

Option to increase noodle portion.

Small portion of rice.

White Rice

Half-size fried rice.

Soft-boiled egg with a runny yolk.

Pan-fried gyoza filled with minced pork and vegetables.

Pan-fried gyoza filled with minced pork and vegetables.

Pan-fried gyoza with perilla leaves, made from scratch.

Boiled chicken with a spicy sauce infused with spices, a popular Sichuan appetizer.

Carved squid stir-fried in a spicy Sichuan-style sauce.

A gently flavored dish of fluffy scrambled egg with crab meat.

Stir-fried shrimp and broccoli with a refreshing salt flavor.

A simple dish of stir-fried small shrimp and egg.

Tender pork belly simmered for a long time in a sweet and savory sauce.

Crispy spring rolls filled with seafood and fried.

Offal and vegetables stir-fried and simmered in a spicy, dry pot style.

Spicy seasoned fried chicken cooked in a dry pot style.

A course meal with 11 dishes, mainly gyoza and dim sum. All-you-can-drink included.

A well-balanced course with 9 dishes including appetizers, dim sum, and main dishes. All-you-can-drink included.

A luxurious course with 10 dishes including seafood, meat dishes, and Daoxiao noodles. All-you-can-drink included.

A course with 11 dishes featuring luxurious ingredients including Peking duck. All-you-can-drink included.

A special course using luxurious ingredients such as red snapper and shark fin. Reservation required. All-you-can-drink included.

A classic highball made by mixing Suntory Kakubin with soda water. Refreshing taste.

A highball made by mixing Shaoxing wine with soda. It has a unique aroma and sweetness.

A highball made by mixing whiskey with ginger ale.

A sweet and sour highball made by mixing umeshu with soda.

A refreshing highball with a yuzu aroma.

A sweet highball made by mixing whiskey with cola.

A Kakui Highball approximately twice the normal size.

A highball made with Jim Beam, a bourbon whiskey. Mild taste.

A cocktail made by mixing Jim Beam with ginger ale.

A large-sized Jim Beam Highball.

A luxurious highball made with Yamazaki, a premium Japanese whisky.

A highball made with Hakushu, a premium Japanese whisky. Features a refreshing aroma reminiscent of a forest.

A sour drink made with liquor infused with whole lemons, offering a strong lemon flavor.

A lemon sour with an even richer lemon flavor.

A refreshing lemon sour with a salty accent.

A sour drink made with shikuwasa, a citrus fruit from Okinawa.

A sour drink with the sweet flavor of Kyoho grapes.

A sour drink with plum flavor.

Shochu mixed with oolong tea. Pairs well with meals.

An alcoholic beverage mixed with black oolong tea, which is expected to help suppress fat absorption.

Shochu mixed with green tea.

A refreshing cocktail made by mixing the Japanese craft gin 'SUI' with soda. Features aromas of yuzu, green tea, and ginger.

A cocktail made by mixing cassis liqueur with soda.

A sweet cocktail made by mixing cassis liqueur with orange juice.

A cocktail made by mixing cassis liqueur with oolong tea. Not too sweet and refreshing.

A cocktail with a refreshing mint aroma.

A clear and refreshing umeshu.

Umeshu made from famous Nanko plums from Kishu.

A rich and sweet umeshu made from ripe plums.

Umeshu with added yuzu fragrance.

A rich and sweet umeshu made with brown sugar.

A fruity liquor made with plenty of yuzu juice.

An apricot liqueur with a sweet and sour taste.

A Korean brewed alcoholic beverage. It is milky white and characterized by its sweetness and slight carbonation.

A cocktail made by mixing makgeolli with fruit liqueur or juice.