Nosuke Mizonokuchi

A classic izakaya snack of boiled and salted young soybeans. Squeeze the beans from the pods to eat. Simple and goes well with beer.

A delicacy of shark cartilage, processed and mixed with plum paste. Its crunchy texture and the sourness of the plum pair well with sake.

Fresh cucumber served with a spicy miso paste. Refreshing and appetite-stimulating.

A fermented preserved food made from squid pieces, its innards, and salt. It has a rich umami and saltiness, popular as a snack with drinks or as a side for rice.

Raw octopus seasoned with wasabi and condiments. Enjoy the pungent wasabi and the texture of the octopus.

Boiled chicken skin, shredded and dressed with a tangy ponzu sauce. Chewy texture and refreshing taste.

Thinly sliced, well-chilled tomatoes. Usually eaten with salt or mayonnaise.

A platter of assorted pickles made from various vegetables. Perfect as a palate cleanser.

A combination of "Iburigakko" (smoked pickled daikon radish), a specialty from Akita Prefecture, and cheese. The smoky aroma and the richness of the cheese are exquisitely matched.

A salad of boiled and mashed potatoes mixed with vegetables and mayonnaise. A home-style flavor.

A salad of lettuce and croutons with cheese and creamy dressing.

A nutritious salad combining chicken and avocado. Recommended for health-conscious individuals.

A salad generously made with fresh seafood and vegetables. Enjoy the taste of the sea along with the greens.

A simple dish of steamed potatoes topped with butter. The butter melts and soaks into the potatoes.

Pork belly braised for a long time in a soy sauce-based sauce until tender. It has a sweet and savory flavor and a melt-in-your-mouth texture.

A dish of giblets (motsu) from pork or beef stewed with vegetables in a curry flavor. Spicy and goes well with drinks.

Gyoza pan-fried on a griddle until crispy on the outside and juicy on the inside.

A fluffy omelet baked with plenty of dashi broth. A gentle flavor.

Clams steamed with sake. The essence of the clams dissolves into the soup, creating a rich aroma.

A dip made from mashed avocado. Enjoy with crackers or vegetables.

Deep-fried shrimp tossed in a special mayonnaise sauce. Characterized by the plump texture of the shrimp and the sweet sauce.

Minced tuna (negitoro) mixed with a soy sauce-based sauce and egg yolk. Rich flavor.

A dish of several kinds of fresh seafood mixed with a yukke-style sauce and egg yolk.

A delicacy of steamed monkfish liver. Also known as "foie gras of the sea," it has a rich, creamy flavor that is refreshingly enjoyed with ponzu sauce.

A dish combining negitoro, avocado, and takuan (pickled daikon). Enjoy the contrast in textures.

Mackerel, cured in vinegar, with the skin side lightly seared over an open flame. Enhances the smoky flavor and the richness of the fat.

A dish of scallops and seasonal vegetables stir-fried with butter and soy sauce until fragrant.

A Western-style sashimi dish of thinly sliced salmon drizzled with olive oil and dressing.

Hawaiian-style dish of shrimp stir-fried with plenty of garlic and oil. The aroma whets the appetite.

Oysters sautéed in butter. The rich flavor of oysters pairs well with the butter.

Freshly fried potatoes. You can add your preferred flavor.

Small river shrimp deep-fried whole. Crispy and fragrant, perfect with drinks.

Cheese wrapped in spring roll skin or similar and deep-fried. Melty cheese oozes out from the inside.

A cutlet made by layering thinly sliced ham with cheese in between, then deep-frying it. Enjoy the crispy coating and the richness of the cheese.

Japanese-style fried chicken, marinated in soy sauce and ginger, then fried. Juicy and fragrant.

Small octopus deep-fried whole. The flavor intensifies with each bite.

Oysters coated in breadcrumbs and deep-fried. Crispy on the outside, juicy on the inside, packed with the "milk of the sea."

A popular dish originating from Miyazaki Prefecture, featuring deep-fried chicken coated in sweet vinegar and topped with plenty of tartar sauce.

Grilled asparagus skewers. Enjoy the sweetness of the vegetables and the aroma of charcoal grilling.

Grilled tomato skewers. Grilling enhances its sweetness and makes it juicy.

Shishito pepper skewers. Characterized by a slight bitterness and spiciness.

Grilled green onion skewers. Crispy on the outside, meltingly sweet on the inside.

Assortment of three kinds of sashimi made with fresh fish caught this morning. Contents vary by season.

Assortment of four kinds of sashimi made with fresh fish caught this morning.

A luxurious assortment of five kinds of fresh fish caught this morning.

Fresh raw oysters. Rich and creamy taste of the sea.

Sashimi of fatty salmon. Melts in your mouth.

Sashimi of fatty yellowtail. Characterized by its rich umami.

Sashimi of red sea bream, a representative white fish. It has a delicate yet elegant sweetness.

Sashimi of fresh tuna lean meat. Refreshing umami.

Sashimi of bonito with the surface lightly seared for a smoky aroma. Eaten with condiments and ponzu sauce.

Sashimi of fresh raw scallop. It has a strong sweetness and a soft texture.

A rare cut of tuna cheek, lightly seared. It has a meat-like texture and a rich flavor.

A rare cut of tuna from the head. Fatty with a unique texture.

A dish of cod milt, blanched and served with ponzu sauce. Creamy and rich flavor.

Monkfish liver with ponzu

Shishamo (smelt) with roe, grilled over charcoal. Enjoy the popping texture of the roe and the smoky flavor.

Salt-grilled large shrimp. The meat is firm and sweet.

Grilled salmon harasu (belly), the fattiest part. Juicy and melts in your mouth.

Salt-grilled collar of yellowtail. Very fatty and with plenty of meat.

Salt-grilled fatty mackerel. Crispy skin and flaky meat.

Lightly dried and then seared squid, concentrating its flavor. The taste spreads as you chew, and it's typically eaten with mayonnaise.

Salt-grilled saury, a taste of autumn. The slight bitterness of the innards pairs well with sake.

Eggplant grilled over charcoal. Fragrant and meltingly soft inside. Served with ginger soy sauce, etc.

Thick and juicy shiitake mushrooms grilled over charcoal. The umami of the mushrooms overflows.

An onion grilled whole in its skin. It becomes surprisingly sweet when cooked.

Salt-grilled ayu (sweetfish) from clear streams. It has a unique aroma and can sometimes be eaten whole, including the head.

A large grilled Atka mackerel (Hokke) fillet. Thick and fatty, a classic izakaya menu item.

A lean cut of horse meat. It is light and has a strong meaty flavor. In Aizu style, it is eaten with spicy miso.

Fatty meat from below the mane of a horse. Pure white with a crunchy texture and a sweetness that melts in your mouth.

Tender red meat from the thigh of a horse, with a moderate chewiness.

A rare cut of meat from the rib area of a horse. It has layers of lean meat and fat, offering a unique texture and umami.

Tender meat from the back. Fine-grained and with an elegant flavor.

Thinly sliced horse meat mixed with sauce and egg yolk. Horse meat is also known as "sakura meat."

A dish combining fatty horse meat and pickled daikon radish. Perfect as a snack.

Assortment of two recommended kinds of horse sashimi.

Assortment of three recommended kinds of horse sashimi.

Assortment of four recommended kinds of horse sashimi.

A luxurious assortment of five kinds of horse sashimi, allowing you to enjoy various cuts.

A representative Japanese draft beer. Characterized by creamy foam and the umami of malt.

A drink made by mixing whiskey with soda. Available in various flavors.

Japanese izakaya drinks made by mixing shochu with soda or tea.

Happy hour prices for drinks that are slightly more premium than usual.

A well-balanced draft beer.

A traditional beer, affectionately known as "Akaboshi" (Red Star). It has a moderate bitterness.

A highball made with Dewars Scotch whisky and soda. Smooth taste.

A sour with a strong lemon flavor.

A sour with fresh acidity from squeezed fresh lemon.

A highball made with Maker's Mark bourbon whiskey. Characterized by its sweet aroma.

A dry and crisp sake. Served chilled or warm.

A renowned sake from Nagano Prefecture. Fragrant and well-balanced.

Easily enjoyed glass wine.