Syochan

Sashimi of fresh chicken liver cut into chunks. Characterized by its rich, creamy taste and melt-in-your-mouth texture. It's enhanced by dipping it in sesame oil with salt.

A dish of chopped tuna tataki mixed with chopped pickled daikon radish. Enjoy the rich flavor of the tuna and the crunchiness of the daikon. Recommended to eat wrapped in seaweed.

A dish combining potato salad with boiled eggs and salty prosciutto. The creaminess of the potatoes is enhanced by the savory flavor of the ham. Pairs well with alcoholic beverages.

A salad with plenty of cilantro topped with spicy seasoned minced meat (soboro). The unique aroma of cilantro and the spiciness of the meat stimulate the appetite. Mix everything well before eating.

A carpaccio of fresh water eggplant and prosciutto seasoned with olive oil. The exquisite combination of the juicy, crisp texture of the water eggplant and the saltiness of the prosciutto. A cold and refreshing appetizer.

A dish made by tossing thinly sliced bell peppers with tuna and other ingredients. It has a strong sesame oil flavor and is so delicious you can eat an "infinite" amount of it. It's not bitter and is easy to eat.

Homemade char siu (roast pork) lightly seared until fragrant. The fat melts out, making the meat juicy and tender. Eating it with mustard sharpens the flavor.

Lotus root stir-fried with squid innards and butter. The crisp texture of the lotus root and the rich umami of the salted squid and butter are characteristic. Pairs well with sake.

Smoked pickled daikon radish from Akita, "Iburigakko," chopped and mixed with cream cheese. The smoky aroma and the richness of the cheese match well. Served on crackers.

A dish baked with grated yam, kimchi, and cheese on top. Fluffy yam, melting cheese, and the spiciness of kimchi blend together. Eat it with a spoon while it's piping hot.

Diced avocado and tuna mixed with sesame oil and salt. The creaminess of the avocado and the aroma of the sesame oil are a good match. Perfect as a light snack.

Boiled rapeseed blossoms and bacon tossed with spicy mayonnaise. The slight bitterness of the rapeseed blossoms is mellowed by the mayonnaise, with the mustard providing an accent.

A simple dish of chilled tofu topped with green onions, ginger, and other condiments. Refreshing and allows you to enjoy the soybean flavor. Served with soy sauce.

Chilled fresh tomato slices. Sweet and tart, it refreshes the palate. Served with salt or mayonnaise.

Soft-boiled quail eggs marinated in dashi soy sauce. The yolk is runny and the flavor is well-infused. Eating it with chopped wasabi provides a good accent.

Shrimp fried in-house with a crispy coating and plump shrimp inside. Served with sauce or tartar sauce.

Chikuwa tempura coated with batter mixed with green laver. Characterized by the oceanic aroma of green laver. It has a chewy texture and is delicious on its own.

Ice cream that recreates the flavor of blueberry cheesecake. A dessert where you can enjoy the rich creaminess of cheese and the tartness of blueberries.

Tantanmen noodles served in a cold soup. The spicy minced meat and the rich sesame-flavored soup coat the noodles well. A dish that stimulates the appetite even on hot days.

A Junmai sake from Kumamoto Prefecture. Characterized by its gentle aroma and fresh, light taste. It has a mild sweetness and a crisp finish, and is best enjoyed chilled. Pairs well with light dishes such as tempura and salads.

A Junmai Ginjo sake from Fukuoka Prefecture. A famous sake, said to be the inspiration for the name of the character Mitsui Hisashi in the manga "Slam Dunk." It is a dry sake with a sake meter value of +14, with a clean taste and no off-flavors, making it compatible with any dish.

A super dry Ginjo sake from Yamagata Prefecture. With a sake meter value of +18 to +20, it is extremely dry, yet has a mild and elegant palate. The finish is sharp and crisp, enhancing meals.

A Junmai sake from Aomori Prefecture. Features a unique name and label, and is a rare bottle with limited distribution. It also implies that it is delicious when served warm (kanzake).

A Junmai Ginjo sake from Miyagi Prefecture. Brewed with the aim of being the "ultimate" sake to accompany meals. It has a balanced, subtle aroma, moderate sweetness, and refreshing acidity that enhances the flavors of Japanese cuisine.