Kawachiya

Sake from Yamagata Prefecture. With a high sake meter value of +9, it is characterized by a very clean, dry taste. Can be enjoyed chilled or warm.

Sake from Mie Prefecture. It allows you to taste the umami of the rice while having a clean aftertaste. It pairs well with meals.

Japan's representative lager beer. Characterized by its rich 100% malt flavor and smooth finish.

A small amount of draft beer. Ideal for your first drink or if you don't drink much.

Whiskey mixed with soda. Refreshing and pairs well with fried foods.

A drink made by mixing shochu with lemon juice and soda water. It has a refreshing, tangy flavor.

A drink made by mixing shochu with grapefruit juice and soda water. It has a fruity aroma and a moderate bitterness.

A sour made with Japan's popular lactic acid drink, Calpis. It has a sweet and sour, easy-to-drink flavor.

A simple drink made by mixing shochu with soda water. It has no sweetness and does not interfere with the taste of food.

A sour with pickled umeboshi (Japanese plum) added. As you break down the umeboshi while drinking, the sourness and saltiness spread.

A drink made by mixing shochu with oolong tea. It is refreshing and pairs well with fatty foods.

A drink made by mixing shochu with green tea. It has the aroma and astringency of tea and is easy to drink.

Non-alcoholic oolong tea. A common drink with meals.

Non-alcoholic cold green tea.

Chicken breast lightly seared and served sashimi-style. Melts in your mouth with a rich umami. Typically eaten with sesame oil and salt.

Lightly blanched chicken tenderloin mixed with wasabi soy sauce. Refreshing and perfect as a snack with drinks.

Chicken sashimi and green onions mixed with salted kelp. The umami of the kelp and saltiness enhance the chicken's sweetness. Please mix well before eating.

Chicken sashimi mixed with plum paste and green onions. The plum's tartness is refreshing and light.

Boiled pork stomach (guts) sashimi. Features a characteristic chewy texture and a mild, clean taste.

Boiled pork stomach (guts) and cucumber dressed with ponzu sauce. Enjoy the contrasting textures and the tanginess; perfect as a palate cleanser.

Boiled pork large intestine (shiro) and cucumber mixed with kimchi, a spicy dish. A flavor that goes well with drinks.

Boiled pork large intestine (shiro) sashimi. Enjoy its unique, springy texture.

Beef offal (motsu) slowly simmered with vegetables. Flavored with a miso base, it is tender and rich.

A refreshing appetizer made with grated daikon radish mixed with mustard and ponzu sauce, featuring a sharp spiciness.

Boiled chicken skin tossed with green onions and a salt dressing. The sweetness of the chicken skin's fat pairs well with the saltiness.

Garlic pickled in plum vinegar. The plum flavor suppresses the garlic's odor, and you can enjoy its crispy texture.

A platter of pickled garlic with plum and salted pickled ginger. A set of pickles to enjoy the sourness and texture.

Salted pickled ginger. Characterized by its crisp texture and refreshing saltiness.

Simple dish of cucumber with plum paste. The plum's tartness makes the cucumber refreshing.

Cucumber with mayonnaise. A classic combination.

Smashed cucumber with kimchi, a spicy appetizer.

Raw green peppers chilled to a crisp texture. Served with a spicy miso dipping sauce.

Well-chilled sliced tomatoes. Refreshing and perfect as a palate cleanser.

Chilled tomato topped with kimchi. The tomato's acidity and kimchi's spiciness complement each other well.

Hiyayakko (cold tofu) made with a whole block of tofu. Enjoy it simply with toppings and soy sauce.

A rice bowl topped with fragrant grilled yakitori. The sweet and savory sauce pairs well with the rice.

Onigiri brushed with soy sauce and grilled over charcoal. Crispy on the outside, fluffy on the inside.

Onigiri brushed with miso and grilled. The fragrant aroma of the grilled miso whets the appetite.

A classic yakitori dish with chicken and green onions skewered alternately. Enjoy the chicken's umami and the green onion's sweetness.

Skewered chicken thigh meat. Has moderate fat and a juicy flavor.

Skewered and grilled chicken gizzard. It has a unique, firm, and crunchy texture.

Chicken liver rich in fat. Less gamey than regular liver, and creamy like foie gras. Grilled to a rare finish.

Chicken neck meat. Because it's a well-exercised part, the meat is firm and has a strong umami.

Grilled chicken skin skewers. Crispy on the outside, juicy on the inside, with the rich flavor of the fat.

Chicken heart skewers. Features a plump, elastic texture and is a mild, easy-to-eat part.

Chicken tail meat. Very fatty, with a melt-in-your-mouth juiciness.

Chicken mince formed into balls and grilled. Fluffy texture and excellent pairing with the sauce.

Tsukune finished with our special salt dressing. A refreshing alternative to the usual tare sauce.

Grilled chicken wings. The skin is crispy and fragrant, and the meat around the bones is rich in umami.

Chicken knee cartilage skewers. Features a firm, crunchy texture, making it a great appetizer skewer.

Lightly seared chicken breast served with wasabi. Rare inside, with a refreshing taste.

Seared chicken breast skewers with plum paste and shiso. The plum's tartness and shiso's aroma are refreshing.

Skewers of seared chicken breast with grated daikon and ponzu. Refreshing and light.

Pork temple meat. Low in fat, muscular, and has a firm texture.

Skewered pork kashira topped with grated daikon and ponzu sauce. Enjoy the meat's umami in a refreshing way.

Pork belly meat, with layers of lean meat and fat. Grilling brings out the sweetness of the fat for a rich flavor.

Skewered fatty pork belly, finished refreshingly with grated daikon and ponzu sauce.

Pork tongue. Low in fat, with a unique, chewy texture.

Skewered and grilled pork large intestine. It has a chewy, springy texture and a rich umami that intensifies with chewing.

A plate of charcoal-grilled green peppers. Grilling mellows the bitterness and brings out the sweetness.