Sukeroku Sakaba, Aomonoyokocho Branch

Napa cabbage pickled with a refreshing yuzu flavor. Its crisp texture and refreshing aroma make it an ideal palate cleanser.

Salted salmon cured with shio-koji (rice malt). The umami of the koji and the fat of the salmon melt together for a rich and mellow taste.

Classic delicacy made from fresh squid innards. Salty and rich, pairs well with drinks.

New potatoes with skin, fried with garlic flavor. The fluffy texture and fragrant garlic aroma whet the appetite.

A simple dish to enjoy broad beans, a spring delicacy. Enjoy the fluffy texture and unique flavor.

Jellyfish mixed with plum paste. A refreshing appetizer with a chewy texture and the sourness of plum.

Pizza topped with fragrant sakura shrimp and slightly bitter nanohana (rapini). A runny soft-boiled egg mixes with the ingredients.

A dish of yellowtail collar and daikon radish simmered together. Enjoy the well-infused daikon and the umami of the yellowtail, a taste of Japanese home cooking.

Napa cabbage rolled with pork belly. The sweetness of the pork fat and the sweetness of the cabbage are a perfect match.

Tenderly simmered beef tendon finished in a spicy miso flavor. Rich taste that pairs well with sake.

A classic izakaya dish of beef and tofu simmered in a sweet and savory broth. Enjoy the well-infused tofu and the umami of the meat.

Pork marinated in miso and then grilled to a fragrant finish. The miso flavor whets the appetite, and it's juicy.

Salad with duck and sweet new onion. Served with a refreshing yuzu dressing.

A platter of assorted fresh seafood, recommended for the day. Enjoy several types of sashimi at once. Served with wasabi soy sauce.

Sashimi of fresh local octopus. Enjoy its elastic texture and natural sweetness.

Sashimi of red sea bream caught in spring. It's fatty and has a delicate sweetness.

Sashimi of sea bream with the skin lightly seared. Enjoy the umami of the fat between the skin and the flesh.

Sashimi of bigeye tuna's lean meat. Characterized by its refreshing taste and deep umami.

Sashimi of bonito lightly seared after being marinated in vinegar. The sourness and the seared aroma are a perfect match.

Chicken tenderloin skewers served with plum paste and shiso. The light flavor of the tenderloin is accented by the spicy kick.

Classic yakitori with chicken and scallions alternately skewered and grilled. The chicken fat and the sweetness of the grilled scallions are a great match.

Skewered grilled meatballs made from minced chicken. Enjoy the fluffy texture and juicy umami.

Yakitori made from the meat around the tailbone of a chicken. It's fatty, juicy, and has a rich flavor.

Skewers of fresh chicken liver, grilled. Characterized by its rich flavor and creamy texture.

Skewered grilled dish using beef shoulder loin. Good balance of lean meat and fat, allowing you to fully savor the meat's umami.

Conger eel, butterflied, brushed with sweet and savory sauce, and grilled to a fragrant finish. The fluffy flesh and sauce flavor pair well with rice and drinks.

Conger eel grilled without sauce. Simply enjoy the delicate umami and fragrance of the conger eel with wasabi soy sauce or salt.

A personal-sized tempura assortment. Enjoy the freshly fried crispy texture of shrimp and vegetables. Served with tempura dipping sauce or salt.

A tempura assortment perfect for sharing between two people. Enjoy several types of ingredients freshly fried.

Kakiage (mixed tempura) of sakura shrimp and new onion. The fragrance of the shrimp and the sweetness of the onion fill your mouth.

A spectacular tempura of a whole conger eel, deep-fried. Crispy on the outside and fluffy on the inside.

Tempura of smelt fish, fried whole. Can be eaten from head to bone, with a slightly bitter taste.

Tempura of chicken tenderloin with plum paste and shiso. The refreshing flavor pairs well with fried food.

Tempura of scallop. Sweetness increases when cooked, and you can enjoy the plump texture.

Tempura of sweet new onion. Cooking enhances its melt-in-your-mouth texture and sweetness.

Tempura of shungiku leaves. Enjoy the crispy, light texture and the unique aroma of shungiku.

Assortment of conger eel tempura and vegetable tempura. Enjoy the umami of conger eel and the sweetness of vegetables at once.

Conger eel simmered until tender in a sweet and savory broth. Characterized by its melt-in-your-mouth texture and deep flavor.

Pressed sushi made with simmered conger eel. The combination of sushi rice and conger eel is excellent, and it's also popular as a takeaway.

A donburi bowl with simmered conger eel over rice. The sweet and savory sauce soaks into the rice, making it very appetizing.

Finely chopped conger eel served over rice. Enjoy the changing flavors by first eating it as is, then with condiments, and finally with dashi broth.

Fresh cucumber served with meat miso. The richness of the meat miso and the freshness of the cucumber are a great match.

A small dish of grated daikon radish topped with shirasu (whitebait). Served with a little soy sauce.

Fresh cabbage seasoned with special dressing or salt kelp. Good texture, perfect as a palate cleanser.

Yam pickled in a wasabi-flavored brine. Characterized by its crispy texture and the spiciness of wasabi.

Mentaiko (spicy cod roe) lightly seared. The smoky aroma, rare interior, and spicy flavor pair well with drinks.

A combination of "iburigakko" (smoked pickled daikon radish, an Akita specialty) and cheese. The smoky aroma and the richness of the cheese are exquisite.

A classic appetizer of dried eel fin, grilled. The flavor deepens with chewing, typically eaten with mayonnaise and chili powder.

Classic fried potatoes. Crispy texture, perfect with beer.

Fried scallop bites. Concentrated umami, can be eaten like a snack.

Thick-cut deep-fried tofu. Crispy on the outside and fluffy on the inside. Served with condiments and soy sauce.

Rolled omelet baked with plenty of dashi broth. Characterized by its fluffy texture and gentle dashi flavor.

Fried chicken seasoned with soy sauce and ginger. Crispy on the outside, juicy on the inside.

Assortment of fresh sashimi, sourced daily. Contents vary daily, allowing you to enjoy seasonal flavors.

Salt-grilled mackerel, a simple dish. Crispy skin and fluffy flesh.

Salt-grilled salmon belly, the fattiest part. Characterized by its melt-in-your-mouth fatty umami.

Grilled yellowtail kama (collar), the part behind the gills. It's fatty, the meat is firm, and it's very satisfying.

A dish like a street food, with a whole squid grilled and finished with soy sauce. Enjoy the fragrant aroma and elastic texture.

Chicken meatball skewers. Juicy and flavorful, enjoy with your preferred sauce or salt.

Crispy gizzards seasoned with ponzu sauce. A refreshing appetizer.

Blanched chicken tenderloin and breast meat, seasoned with wasabi soy sauce. Refreshing and pairs well with drinks.

Freshly grilled chicken liver skewers. No gamey smell, rich and creamy taste.

Beef tendon simmered slowly. The melt-in-your-mouth beef tendon and the flavorful broth are exquisite.

Roast beef slow-cooked at low temperature. Enjoy the moist umami of the red meat.

Onigiri brushed with soy sauce and grilled to a fragrant finish. The crispy exterior and fluffy rice inside are delicious.

A classic Japanese rice dish. Choose your favorite fillings for freshly made onigiri.

Miso soup with plenty of fresh seaweed. Rich in oceanic aroma, perfect for finishing a meal.

A famous Akita udon noodle characterized by its thin, flat shape. Enjoy its smooth texture and elegant mouthfeel.

A ramen dish perfectly sized to eat after drinking. You can choose between simple soy sauce or salt flavor.

A donburi bowl topped with tempura of shrimp and vegetables. The sweet and savory sauce pairs well with the rice and tempura.

A luxurious donburi bowl topped with tempura of shrimp, kiss, and vegetables. A satisfying dish where you can enjoy various ingredients.

A donburi bowl topped with bite-sized tempura and chopped ingredients. Can be eaten like a kakiage donburi.

A dessert of ice cream in a monaka (wafer) that is quickly deep-fried. Hot and crispy on the outside, cold ice cream on the inside - a surprising texture.

Pancakes served with chocolate sauce and cream. Recommended for those who want to end their meal with something sweet.

A Japanese sweet made of chewy warabi mochi coated with matcha and kinako (soybean flour). Characterized by its elegant sweetness.

Strawberry-flavored ice cream. A refreshing palate cleanser after a meal.

A non-alcoholic cocktail combining energy drink and grapefruit juice. It has a refreshing feel.

A drink made by mixing orange juice with tonic water. The citrus sweetness and tonic's bitterness are a good match.

A refreshing drink with the sourness of grapefruit juice and the carbonation of tonic water.

A drink made by mixing the lactic acid beverage Calpis with tonic water. Sweet, sour, and refreshing.

A mix of orange juice and Calpis. Enjoy its mellow sweetness.

A combination of grapefruit and Calpis. Fruity and mellow taste.

A popular non-alcoholic cocktail made by mixing peach syrup with oolong tea. Characterized by the peach aroma and the refreshing taste of oolong tea.

A drink where the sweetness of peach matches the carbonation of tonic water, making it easy to drink.

A carbonated drink with a refreshing lemon sourness. A clean finish that refreshes you.

A carbonated drink characterized by the refreshing aroma and sourness of lime.

A sweet and fruity cocktail-style drink with peach and orange.

A visually vibrant drink made by mixing sweet and sour berry syrup with tonic water.