Kaisen Izakaya TOTOROU Roman

Fresh raw seafood sliced thinly and arranged on a plate. Typically eaten with soy sauce and wasabi. Enjoy the natural umami and texture of the fish.

Thick-cut roasted beef tongue. Crispy on the outside, juicy on the inside, with a unique chewy texture. The umami of the meat is concentrated.

The restaurant's original potato salad. A classic appetizer made by mashing boiled potatoes and mixing them with ingredients and mayonnaise. Creamy texture and gentle flavor.

A dish of simmered daikon radish in broth, coated in batter and deep-fried. Crispy on the outside, and the broth overflows with juiciness on the inside. Hot and juicy.

A dish of raw red shrimp marinated in sauce, mixed with chives. Seasoned like yukke (Korean beef tartare), the sweetness of the shrimp and the aroma of sesame oil stimulate the appetite. Perfect as a snack with drinks.

Tempura of eel coated in batter and deep-fried. Crispy on the outside, fluffy on the inside, allowing you to enjoy the rich flavor of the eel's fat. Served with salt or tentsuyu (tempura dipping sauce).

A dish where lotus root is sandwiched with minced meat or other ingredients, deep-fried, and topped with a thickened sauce. Characterized by the crisp texture of the lotus root and the gentle flavor of the sauce.

A dish of raw bell peppers stuffed with spicy tantan meat miso. Eating it without grilling allows you to enjoy the crisp texture and fresh bitterness of the bell peppers.

Avocado lightly coated in batter, deep-fried, and served in dashi broth. Heating makes the avocado creamy and melty, pairing well with the umami of the dashi.

A dish where natto, seafood, and plum-flavored chili oil are mixed and eaten. The sticky texture and spicy kick are addictive. Recommended to eat wrapped in nori seaweed.

A Western-style dish where crab meat in white sauce is coated in batter and deep-fried. A rich and creamy sauce oozes out from the crispy batter.

Boiled dumplings topped with a special scallion sauce. The wrappers are chewy, and the aromatic sauce stimulates the appetite.

Fried chicken pieces soaked in a black vinegar-based sauce, topped with tartar sauce. The richness and sourness of the black vinegar and the mellowness of the tartar sauce are perfectly matched.

A dish combining fatty tuna (toro) with chopped takuan (pickled daikon radish). Enjoy the contrast between the smooth texture of the toro and the crunchy texture of the takuan. Recommended to eat wrapped in nori seaweed.

An appetizer combining "Iburigakko" (smoked pickled radish from Akita) and cream cheese. The smoky aroma, the richness of the cheese, and the texture of the pickles come together for a taste that pairs well with drinks.

A spicy dish of tuna and avocado mixed with chili oil. The rich avocado and tuna umami pair well with the spiciness.

Smoked spicy mentaiko (pollock roe). Adds a smoky aroma and concentrated umami that pairs well with drinks.

A refreshing dish of cucumber and the highest quality "Nanko-ume" plums, dressed with herbal dill. Features a refreshing aroma and sourness.

French fries served with corn potage flavored sour cream. The sweet and salty taste is addictive.

Edamame flavored with garlic. A classic appetizer with a fragrant garlic aroma that pairs well with beer.

Deep-fried octopus coated in batter. The more you chew, the more the octopus's umami spreads. Enjoy the crisp texture.

A delicacy combining "Ume-suika" (shark cartilage with plum paste) and negitoro (minced fatty tuna). The crunchy texture of the cartilage, the richness of the tuna, and the sourness of the plum are exquisite.

A dish combining the sweet potato variety "Silk Sweet" with fermented butter. Enjoy the natural sweetness of the potato with the saltiness and richness of the butter.

A dessert of fried apple tempura. Heating enhances the apple's sweetness, giving it a melty texture. Served with special cream.

Japan's representative premium beer. Characterized by its floral aroma, deep richness, and fine foam.

Selected craft beers. Types and prices need to be confirmed on a separate menu.

One of Japan's oldest beer brands. A heat-treated lager beer with a rich flavor.

A standard lemon sour. Enjoy the refreshing sourness and aroma of pesticide-free lemons.

A lemon sour with mint added. Has a refreshing sensation like a mojito and is light and crisp.

A lemon sour made with plenty of frozen lemons and ice. Enjoy the texture as if you were crunching on ice.

A lemon sour with added spices. An adult taste with a spicy accent.

A lemon sour with tomato and salt added. The sourness and saltiness of the tomato surprisingly match the lemon flavor.

"Icchōrai" is a dialect from Fukui meaning "the best." A special lemon sour made with carefully selected ingredients.

A tea highball mixed with hojicha (roasted green tea). Characterized by its fragrant aroma and pairs well with meals.

A liquor mixed with jasmine tea. It has a gorgeous aroma, is refreshing, and easy to drink.

A liquor mixed with corn tea. You can feel its roasted aroma and slight sweetness.

A liquor mixed with Earl Grey tea. A Western-style tea highball with the citrus aroma of bergamot.

An ocha-wari (tea highball) using genmaicha (brown rice green tea). Rich with the fragrant flavor of roasted brown rice.

A liquor mixed with soba (buckwheat) tea. Has a unique roasted aroma and a healthy, gentle taste.

A rich tea highball using matcha. The slight bitterness and umami of matcha pair well with shochu.

This appears to be a tea highball with a particularly strong jasmine flavor, or one made with special tea leaves. It is highly aromatic.

A classic highball using Suntory Kakubin. Sweet aroma and a dry finish.

A soda highball using the Japanese craft gin "SUI." A refreshing taste with the aroma of Japanese ingredients like yuzu, green tea, and ginger.

A highball using Hakushu, a single malt whisky. A refreshing taste with the aroma of young forest leaves.

A highball using Chita, a grain whisky. Characterized by a light taste and a faint sweet aroma.

A traditional Japanese brewed liquor made from rice. Depending on the brand, it has various flavors such as fruity, dry, or rich. Price is market price.

A drink made by mixing sake or shochu with the broth from which oden (Japanese stew) has been simmered. The warmth and umami of the broth, along with the alcohol, seep into your body.

A cocktail made by steeping fruit in wine or sake. Fruity, sweet, and easy to drink.

French red wine. Enjoy the rich aroma and tannins depending on the grape variety and origin.

French white wine. Characterized by its crisp acidity and fruity flavor.

An imo shochu (sweet potato shochu) with a gorgeous aroma like lychee. Fruity and easy to drink.

Sweet potato shochu from Yakushima. It has a clean taste and the natural sweetness of sweet potatoes.

Barley shochu from Hachijo Island. Characterized by its fragrant barley aroma and robust flavor.

A rice shochu characterized by a gorgeous aroma, similar to ginjo sake. An elegant taste, like Japanese sake.

Shochu made from brown sugar. Enjoy the richness derived from brown sugar and its sweet aroma.

A liquor based on spirits or shochu, flavored with sansho (Japanese pepper). Characterized by a tingling sensation and a refreshing aroma.

A fruit liqueur with mandarin orange pulp. Enjoy the slightly chunky texture and the fresh sweetness of mandarin oranges.

A fruit liqueur made with plenty of pineapple pulp. Characterized by its thick texture and the rich sweet and sour taste of pineapple.

A rich plum wine with plum pulp. It has a thick consistency and a strong plum umami and sourness.

A liquor blended with mango and umeshu (plum wine). The tropical sweetness of mango and the sourness of plum wine are perfectly matched.

Soft drinks such as oolong tea and green tea.

A non-alcoholic beer-like beverage.

A non-alcoholic lemon sour flavored drink. Enjoy the sourness and refreshing sensation of lemon.