Sato

Deep-fried chicken coated in sweet and sour sauce, topped with tartar sauce. A balanced dish of acidity and richness that goes well with rice. Features juicy chicken.

White fish simmered in broth, lightly bound with beaten egg. Enjoy the gentle flavor of the broth and the umami of the fish. Warm and comforting.

Salt-grilled Hokke (Okhotsk Atka Mackerel) from Hokkaido. Thick, fatty, and juicy. Crispy, fragrant skin, excellent with rice.

Sakuramasu (Cherry Salmon) dried overnight to concentrate flavor, then grilled. Characterized by moderate saltiness and rich salmon flavor.

A set meal featuring assorted fresh sashimi. Enjoy seasonal fish. Served with soy sauce and wasabi to eat with rice.

A rice bowl topped with grilled eel with sauce. Kansai-style direct grilling results in crispy skin and fluffy, fragrant meat. The sweet and savory sauce complements the rice.

Japan's representative draft beer. A lager beer characterized by its rich malt flavor and refreshing aftertaste.

Glass wine to pair with your meal.

Various non-alcoholic drinks.

Enjoy domestic eel, either "Kabayaki" (grilled with sweet soy sauce) or "Shirayaki" (grilled with salt without sauce). Fragrant direct grilling in the Kansai style.

A rice bowl topped with half a portion of grilled eel with sauce. The fragrant eel and sauce have a great combination.

A luxurious rice dish in a bento box using a whole eel. Generous portion, allowing you to fully enjoy the eel's flavor.

A small unagi donburi. Suitable for those who want a little eel or for children.

A specialty of Akita Prefecture, this hand-stretched udon has thin, flat noodles with a smooth, slippery texture. Served with a light broth.

A dish of hot broth or tea poured over rice. Popular as a finishing dish, easy to eat.

Onigiri brushed with soy sauce and grilled until fragrant. Crispy on the outside, fluffy on the inside.

A set including miso soup, small side dish, salad, and pickles with rice. Can be combined with individual dishes to make a set meal.

Salt-grilled fish of the day. Uses seasonal fish, grilled until the skin is fragrant and the flesh is fluffy.

Dried and grilled Kochi (a type of cod). Unique flavor that intensifies with chewing, perfect with drinks.

Deep-fried chicken coated in sweet and sour sauce, topped with tartar sauce. Rich and substantial.

Boiled chicken skin tossed with ponzu sauce. Chewy texture and refreshing acidity of ponzu.

Tempura of squid coated in batter and deep-fried. Crispy batter and flavorful, chewy squid.

Fresh salad using seasonal vegetables.

Seasonal leafy greens steeped in broth. Refreshing and good as a palate cleanser.

Sliced octopus with grated daikon radish and ponzu sauce. A refreshing taste.

Tofu coated in potato starch and deep-fried, served in warm broth. Crispy on the outside, melt-in-your-mouth on the inside.

Whole fried Aomori garlic. Fluffy texture, with the unique sweetness and aroma of garlic.

Classic dish of potatoes cut into sticks and deep-fried.

Daisen chicken wings, deep-fried and coated in a spicy sauce. Juicy and spicy, pairs well with drinks.

Draft beer characterized by creamy foam and malt flavor.

Japan's oldest beer brand. Characterized by a rich flavor unique to heat-treated beer.

Premium beer made with 100% malt. Deep richness and full-bodied flavor.

A beer-like beverage containing no alcohol.