Kagayakitasenjuten

A hot pot dish made by slowly simmering pork offal, vegetables, and other ingredients in a miso-based broth. It has a rich flavor with the umami of the ingredients melted in, warming you up.

A dish made by simmering pork tendon until tender. It is rich in collagen and characterized by its melt-in-your-mouth texture and deep flavor.

A salad made from mashed potatoes mixed with mayonnaise and vegetables. It has a creamy and mild flavor.

Thinly sliced fresh beef skirt steak mixed with a special sauce and egg yolk. The umami of the meat and the rich egg yolk create a luxurious taste.

A fluffy omelet mixed with whitebait and mentaiko (spicy cod roe) and grilled. Enjoy the oceanic flavor and popping texture.

A dish of grilled, fatty mackerel. The skin is crispy, the flesh is flaky, and it pairs well with both rice and drinks.

Grilled dried cod (komai). It has a delicate yet savory flavor and a fluffy texture, making it a perfect accompaniment to drinks.

Deep-fried ginkgo nuts. They have a chewy texture and a unique bitterness, making them a popular autumn snack.

Thick-cut tofu deep-fried. It has a crispy, fragrant exterior and a fluffy, soft interior.

A delicacy of firefly squid marinated in a soy sauce-based sauce. The rich umami of the innards and its unique texture pair well with sake.

Simply served chilled tomatoes. They have a refreshing taste and are perfect as a palate cleanser or refresher.

Simply arranged raw cabbage. Its crisp texture makes it a good palate cleanser or refresher.

Fresh cucumber served with moro miso (a type of miso paste). The refreshing taste of the cucumber and the deep umami of the moro miso are a perfect match.

Crushed cucumber mixed with plum paste. The refreshing tartness of the plum and the crispness of the cucumber stimulate the appetite.

Cold tofu served with toppings. It is refreshing, with the umami of the soybeans and a smooth texture.

Cold tofu topped with various ingredients such as tanuki (tempura bits), kimchi, pickles, and natto. You can enjoy multiple flavors and textures at once.

Spicy kimchi made from fermented napa cabbage. It has a crisp texture and a deep umami characteristic of fermented foods.

A selection of pickles made by pickling seasonal vegetables in salt or other seasonings. It's perfect as a palate cleanser and an essential part of a Japanese meal.

Boiled and seasoned soybean sprouts. They have a crisp texture and a light flavor.

Salted pickled ginger. Its unique crispness and refreshing tartness stimulate the appetite.

Blanched greens steeped in dashi broth. It has a mild flavor that brings out the natural taste of the ingredients.

Pork stomach served as sashimi. It has a unique chewy texture and is typically enjoyed with ginger soy sauce.

Boiled pork stomach seasoned with ponzu sauce. Enjoy the refreshing ponzu flavor and the chewy texture.

Sashimi of fresh horse meat. The lean meat is light yet has a deep umami, and is enjoyed with soy sauce, ginger, and garlic.

Fresh pork liver served sashimi-style. It has a melt-in-your-mouth smooth texture and rich umami.

Sashimi of fresh beef skirt steak. It has a tender texture and allows you to fully savor the natural umami of the meat.