Onegi-chan

Salt-boiled immature soybeans. Characterized by the natural sweetness of the beans and a moderate saltiness. A classic snack with drinks like beer.

Chilled tofu topped with green onions, bonito flakes, ginger, and other seasonings. Served with soy sauce. A refreshing dish with the flavor of soybeans and a smooth texture.

Thinly sliced, chilled fresh tomatoes. Usually eaten with salt or mayonnaise. The sourness and sweetness of the tomato refresh the palate.

A dish made with fresh cucumbers. Often served as tsukemono (pickles) or with miso or mayonnaise. Enjoy the crisp texture.

A Korean fermented food made by pickling vegetables such as napa cabbage with chili peppers, garlic, etc. Characterized by its spicy, sour, and umami flavors.

Thinly sliced onions. Soaked in water to remove the pungent taste, offering a crisp texture. Often eaten with ponzu, bonito flakes, and egg yolk.

Japanese pickles made by pickling seasonal vegetables in salt or nuka (rice bran). Ideal as a palate cleanser or snack between meals. Enjoy the flavor of the vegetables and the umami from fermentation.

A salad made by mashing boiled potatoes and mixing them with mayonnaise. Often contains ingredients like cucumber, carrot, and ham, with a creamy and mild taste.

An appetizer made by thinly processing and drying/baking sardines, including their bones. Characterized by its crispy texture and fragrant fish flavor. Rich in calcium.

Mushrooms baked in aluminum foil with butter. Enjoy the rich aroma of mushrooms that spreads the moment you open the foil, and the juicy taste with concentrated umami.

Garlic baked in aluminum foil, slowly heated with oil or butter. This process mellows the pungent smell of garlic, resulting in a fluffy texture and sweetness.

Squid tentacles (geso) stir-fried with butter and soy sauce. The richness of butter and the savory aroma of soy sauce enhance the umami of the squid. Characterized by its chewy texture.

Scallops sautéed in butter. The rich oceanic flavor of scallops and the mellow aroma of butter are exquisitely matched. Enjoy the plump texture of the scallops.

Scallops baked in butter. The sweetness and umami of scallops are enhanced by the saltiness of the butter. The thick and tender texture is appealing.

Sweet corn stir-fried with butter. A simple dish with the popping texture and sweetness of corn, and the aroma of butter, popular with both children and adults.

Beef tendon and konjac simmered slowly in a sweet and savory soy sauce-based sauce. Also known as a B-grade gourmet dish originating from Kobe. Enjoy the texture of melt-in-your-mouth beef tendon and chewy konjac.

Stir-fried pork belly and bean sprouts on an iron plate. The umami of the pork fat coats the crisp bean sprouts, making it a simple yet appetizing dish.

Stir-fried pork and kimchi. The spiciness and sourness of kimchi combine with the richness of pork to create a deep umami flavor. Goes well with both drinks and rice.

A Kansai-style iron plate grilled dish where stir-fried pork and cabbage are wrapped in a thin omelet. Served with plenty of sauce and mayonnaise.

A variation of Tonpei-yaki, containing mentaiko (spicy cod roe). The mellow egg flavor is accented by the spicy and umami taste of mentaiko.

Chicken cartilage stir-fried with garlic. Characterized by the unique crunchy texture of the cartilage and the appetizing garlic flavor. A dish that goes well with drinks.

A platter of regular sausages and spicy chorizo. Grilled on an iron plate, you can enjoy the crispy skin and juicy meat juices.

The most standard okonomiyaki. Topped with pork on the batter and grilled. The fat from the pork soaks into the batter, resulting in a crispy and fragrant finish.

Okonomiyaki containing sweet and savory simmered beef tendon (sujikon). The rich umami of the beef tendon and the texture of konjac go well with the batter.

Okonomiyaki with squid as an ingredient. Enjoy the chewy texture of squid and its seafood umami.

Okonomiyaki with plump shrimp. The sweetness and flavor of shrimp are a perfect match for the sauce-flavored batter.

A popular okonomiyaki with cod roe and mochi as ingredients. Often includes cheese, offering a rich flavor with the spiciness of mentaiko and the chewy texture of mochi.

A luxurious okonomiyaki with multiple ingredients such as pork, squid, and shrimp. Enjoy various flavors and textures at once.

Okonomiyaki made with a large amount of green onions instead of cabbage. Often eaten with a soy sauce-based dressing rather than sauce, it has a light flavor that highlights the aroma and fragrance of green onions.

Negiyaki combining plenty of green onions and sweet and savory simmered beef tendon. The crispness of the green onions and the richness of the beef tendon are a perfect match.

Negiyaki with squid as an ingredient. The soy sauce-based seasoning enhances the flavor of the squid.

Negiyaki with shrimp as an ingredient. Light soy sauce flavor, allowing you to enjoy the sweetness of shrimp.

A negiyaki dish combining mentaiko and cheese. The richness of the cheese and the saltiness of the mentaiko blend with the flavor of green onions for a rich taste that pairs well with drinks.

A luxurious negiyaki with multiple ingredients. Refreshing soy sauce flavor with plenty of umami from the ingredients.

A classic Japanese noodle dish stir-fried with pork and vegetables in sauce. The fragrant aroma of the sauce is appetizing.

Yakisoba made with simmered beef tendon (sujikon) as an ingredient. The umami of the beef tendon and the sweet and savory sauce coat the noodles for a rich flavor.

A hearty yakisoba with various ingredients such as pork, squid, and shrimp. A voluminous and satisfying dish.

A dish originating from Kobe, made by stir-frying finely chopped yakisoba and rice together on an iron plate. The sauce flavor permeates each grain of rice, offering a unique fluffy texture.

An option to increase the amount of yakisoba noodles. For those who want to eat a lot.

Pork topping that can be added to okonomiyaki or yakisoba. Adds meatiness and richness.

Sweet and savory simmered beef tendon topping. Adds a rich flavor and unique texture to the dish.

Topping of a half-cooked fried egg. Breaking the yolk and mixing it in makes the dish mellow.

Spicy kimchi topping. Adds spiciness and sourness as an accent, giving the dish a punch.

Mochi topping. Softens with heat, adding a chewy texture and volume.

Melting cheese topping. Adds rich flavor and saltiness, offering a Western-style taste.

Topping of noodles (soba). When added to okonomiyaki, it becomes like 'modan-yaki' and increases the volume.

Topping of sliced squid. Adds a chewy texture and seafood umami.

Topping of peeled shrimp. The sweetness and plump texture of shrimp make the dish luxurious.

An additional topping of grated Japanese mountain yam. 'W' often means double the amount. Adding it to okonomiyaki batter makes the texture fluffier.

Topping of spicy cod roe. Adds a spicy kick, popping texture, and unique umami.

Topping of finely chopped green onions. Adds color, a crisp texture, and a refreshing flavor.

Suntory's premium beer. A high-quality pilsner characterized by its gorgeous aroma, deep richness, and creamy foam.

Bottled beer. Suitable for the Japanese banquet style of pouring into glasses and drinking together.

A highball based on Suntory's "Kaku" whisky. A classic Japanese highball with a sweet aroma and a dry finish, pairing very well with meals.

A highball using "Jim Beam", a bourbon whiskey. Characterized by its bourbon-derived vanilla-like sweet aroma and mild taste.

A famous sweet potato shochu from Miyazaki Prefecture. Characterized by its thick sweetness derived from black koji fermentation and a crisp, clean finish. Enjoy the fragrant aroma of sweet potato.

Barley shochu from Oita Prefecture. Carefully aged, it offers a mellow and rich aroma. It is crisp and easy to drink.

A malt-fermented beverage used to mix with shochu. It tastes similar to beer but is zero in purines and low in calories. Served with shochu.

A black beer-style Hoppy. It has a roasted flavor and richness, with a slightly bitter taste.

Shochu to refill Hoppy set. Drink with the remaining Hoppy (outside) in the glass.

A cup of red wine, a single serving size. Enjoy wine easily.

A cup of white wine, a single serving size. It's refreshing and delicious when served chilled.

Shochu mixed with oolong tea. It has a refreshing taste that seems to wash away the richness of food, and goes well with any dish.

Shochu mixed with jasmine tea. The gorgeous aroma of jasmine spreads, making it refreshing and easy to drink.

A sour made with tomato juice and liqueur. It has the sourness and sweetness of tomato, with a healthy and fruity taste.

A lemonade-style sour made with Setouchi lemons. Characterized by the refreshing sourness and moderate sweetness of lemon.

Shochu mixed with green tea. The bitterness and aroma of green tea pair well with shochu, making it ideal for drinking during meals.

Shochu mixed with corn tea. It has the characteristic fragrance and sweetness of corn tea, making it easy to drink.

Chuhai with freshly squeezed lemon. Enjoy the direct aroma and sourness of fresh lemon.

A sour made with Shikwasa, a citrus fruit unique to Okinawa. Its distinctive sourness and bitterness are refreshing, allowing you to enjoy a tropical vibe.

Grated ginger Sour

A sour made with passion fruit juice or syrup. Enjoy the tropical aroma and sweet and sour taste.

Sake brewed by a brewery in Niigata Prefecture. A dry sake characterized by the umami of rice and a clean, light taste.

A fruit liqueur made by steeping green plums in shochu and sugar. It has a sweet and sour, fruity taste that is easy to drink.

A carbonated beverage loved worldwide. Characterized by its unique sweetness and refreshing sensation.

A carbonated beverage with a ginger flavor. It has a sharp kick and is refreshing.

Tea made from roasted corn kernels. It has a fragrant flavor and natural sweetness, and is caffeine-free.

Tea flavored with jasmine flowers. Its gorgeous aroma is relaxing and cleanses the palate.

A type of Chinese tea. It has a moderate bitterness and aroma, and neutralizes the greasiness of food.

A representative Japanese tea. It has a refreshing bitterness and umami, and goes well with Japanese cuisine in general.