Yakitori Dansu.

For visitors from abroad

Welcome to Yakitori-Dance!

We welcome many international guests. The owner speaks English fluently, and English menus are available. The restaurant says it is happy to recommend a course menu. Even with 2–3 drinks, the average budget is around ¥6,000–¥7,000. Next-generation yakitori: authentic flavours, enjoyed more casually, with care put into the heat of the charcoal. Founded in Ginza in 1976, this second-generation-run restaurant describes itself as a yakitori spot that gets the heart racing. It is just in front of Kyodo Station’s north exit, and about a 15-minute walk from Gotokuji Temple. The restaurant aims for a space that reflects Kyodo’s blend of calm and energy: neither an ultra-luxurious city establishment nor a smoky old-fashioned shop. Playful touches sit alongside a relaxed, easy-going atmosphere, in a chic yet colourful setting. The counter seats surroundi

Set menus showcasing the essence of Yakitori Dansu.

Chef's Highly Recommended 7 Skewers And 2 Small Plates With Appetizers

The Omakaruto is Yakitori Dansu.’s popular set menu, which the restaurant says is ordered by 7 in 7 customers. It balances omakase—dishes selected by the chef—with a choice of skewers. The set centres on 7 grilled items: 4 selected by the chef and 3 chosen by the guest, alongside an assortment of 3 appetisers, a palate cleanser and 2 small dishes. Guests can add other skewers, dishes or a closing course, and combine them as they wish. Includes an assortment of 3 appetisers; 4 chef-selected skewers, such as tenderloin, aka, seseri or tsukune; and 3 skewers of your choice: 1 from the egg selection (dashi omelette skewer, quail egg or black oeuf mayonnaise), 2 from the vegetable selection (tomato, shiitake, shishito pepper, leek or zucchini with cheese), and 3 from the offal selection (liver or chicken heart). Also includes a palate cleanser of thinly sliced pickled daikon and 2 small dishes, including guacamole with chicken egg yolk and a cheese-filled pouch. Tell the staff if there are any skewers or dishes in the set that you cannot eat; they can be replaced with alternatives.

Set menus showcasing the essence of Yakitori Dansu.

Full-Course Meal Including A Special Dish, "Noodle" Or "Rice Bowl" & Dessert , In Addition To The Above Set Menu

Dansu.’s full-course set builds on the Omakaruto with additional dishes, a closing course and dessert. The restaurant recommends it for meals where guests would rather focus on conversation, such as catching up with someone they have not seen for a while. Includes: an assortment of 3 appetisers; a small dish, such as chicken breast dressed with salted koji; 4 skewers selected by the chef, such as tenderloin, aka, seseri or tsukune; and 3 skewers of your choice: 1 from the egg selection (dashi omelette skewer, quail egg or black oeuf mayonnaise), 2 from the vegetable selection (tomato, shiitake, shishito pepper, leek or zucchini with cheese), and 3 from the offal selection (liver or chicken heart). Also includes a palate cleanser of thinly sliced pickled daikon, 2 small dishes (guacamole with chicken egg yolk and a cheese-filled pouch), a closing dish (chicken paitan noodles or minced chicken rice) and panna cotta. Tell the staff if there are any skewers or dishes in the set that you cannot eat; they can be replaced with alternatives.

Set menus showcasing the essence of Yakitori Dansu.

Kids' Meal Set Including Appetizer,4 Skewers,1 Small Plate And A Rice Bowl

A children’s course with an assortment of 3 appetisers, 4 skewers (2 chicken thigh skewers, tsukune and quail egg), a small dish and minced chicken rice. Includes an assortment of 3 appetisers; 4 skewers (2 chicken thigh skewers, tsukune and quail egg); potato salad; and a minced chicken rice bowl. Tell the staff if there are any skewers or dishes in the set that the child cannot eat; they can be replaced with alternatives.

Set menus showcasing the essence of Yakitori Dansu.

À la carte — order what you like, as much as you like

Yakitori Dansu. also accepts à la carte orders, so guests can choose their own combination of dishes. A separate set charge of 770 yen applies for the assortment of 3 appetisers and the popular thinly sliced pickled daikon.

Tosa Binchotan charcoal-grilled chicken skewers

Carefully chosen chicken, salt and charcoal

Chicken: The chef selects 3 varieties of branded chicken and carefully skewers each piece by hand every day. The meat combines a satisfying springiness with tenderness, and has clean-tasting fat and refined sweetness. The restaurant says its yakitori is intended to be enjoyed by diners of all ages, from children to older guests. Salt: Made with high-quality, mineral-rich sea salt from a traditional sun-drying process in a protected area of Trapani, Sicily. Its mellow quality brings out the sweetness of the fat. Rather than the sharp saltiness of refined salt, its natural minerals, including magnesium and potassium, leave a faint sweetness on the finish. Charcoal: The restaurant uses Tosa Binchotan, a premium Japanese charcoal. Its heat reaches the centre of the meat quickly, cooking the chicken without breaking down its cells and helping it stay plump and juicy. As fat drips onto the charcoal, the rising smoke gives the meat the distinctive smoky fragrance of charcoal-grilled yakitori.

Tosa Binchotan charcoal-grilled chicken skewers

Cheese

Skewers marked “cheese” are generously topped with Parmigiano Reggiano aged for 6 months, adding rich depth.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Breast Strips

A popular skewer that the chef has carefully perfected: hot through the centre, yet remarkably fluffy and tender. Grilling over Tosa Binchotan keeps it juicy rather than dry. Plum and shiso with shredded kombu, along with yuzu pepper, bring out the delicate chicken’s deep sweetness. The chicken is also marinated in salted water made with broth from Hokkaido-grown true kombu, helping the seasoning and meat come together. The restaurant recommends pairing it with crisp sake or aromatic shochu.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Inner Thigh

Aka is a very rare, lean red meat from the inside of the thigh, with only a small amount available from each bird. Exceptionally tender, it has concentrated, rich chicken flavour. The restaurant says natural sea salt from Sicily draws out the meat’s sweetness, leaving a deep finish with each bite. A popular, limited-quantity skewer that the restaurant describes as essential to its menu; it is sourced through a dedicated supply route, with a set number available each day. The supplied description also characterises it as a tender rare cut with just the right amount of marbling, sweetness and richness.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Oyster

Soris, a rare cut from the base of the thigh, takes its name from a French phrase meaning “only a fool leaves it behind”. It combines crisp, aromatic skin with a distinctive springy bite and pronounced juiciness. The restaurant says grilling it over Tosa Binchotan locks in the flavour. It recommends pairing the skewer with an aromatic shochu such as Flamingo Orange. The supplied description also calls it a firm, flavourful cut from the base of the thigh.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Thigh

A classic yakitori skewer that puts the quality of the ingredients and the skill of the grilling in plain view. Tosa Binchotan’s intense far-infrared heat gives it a fragrant exterior and a remarkably juicy centre. Enjoy it with natural sea salt from Sicily to bring out the sweetness of the chicken fat, or with the special sauce for greater depth. The supplied description calls it a classic loved by three generations.

Tosa Binchotan charcoal-grilled chicken skewers

Minced Chicken Ball (Tsukune)

House-made tsukune developed through repeated testing to achieve the restaurant’s preferred balance. Charcoal-grilled on the outside, it is fluffy and juicy within, with crunchy cartilage and crisp lotus root adding texture. Enjoy it with either sauce or salt; the restaurant describes it as a popular choice for diners of all ages.

Tosa Binchotan charcoal-grilled chicken skewers

Minced Chicken Ball (Tsukune) With Cheese

A juicy house-made tsukune generously coated in Parmigiano cheese aged for 6 months. The cheese’s deep richness combines with the sweet-and-savoury special sauce. The restaurant recommends pairing it with junmai or yamahai sake.

Tosa Binchotan charcoal-grilled chicken skewers

Minced Chicken Ball (Tsukune) With Egg Yolk

A generously topped signature dish: plump, juicy house-made tsukune served with 2 carefully prepared marinated chicken egg yolks (kinkan). Dip the charcoal-fragrant meatball into the rich, thick yolks. The restaurant says it is an excellent skewer to enjoy with carefully selected sake. Kinkan are immature chicken eggs, before the white and shell form; they are prepared carefully each day. Served with egg yolk marinated in a special soy-based sauce.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Wings

Chicken wings are carefully prepared boneless, making this richly flavoured cut easy to eat. A fierce charcoal flame crisps the skin while keeping the meat juicy inside. The restaurant celebrates the hot, freshly grilled skewer as one of yakitori’s great pleasures.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Neck

Seseri, or chicken neck, comes from a well-used muscle, giving it a firm springiness and concentrated flavour. It has a pleasant chew and enough fat to deepen in flavour with every bite. The skewer is cut into easy-to-eat pieces and grilled with a fragrant charcoal-smoke aroma.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Skirt Steak

A rare cut from the chicken’s abdominal muscles, with a distinctive shellfish-like chew and juicy, savoury fat. Careful preparation and precise charcoal grilling keep the fat rich but not too heavy. The restaurant recommends natural sea salt from Sicily, and suggests pairing it with a crisp highball or refreshing sake.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Liver

This skewer is cooked with the timing carefully judged so it finishes cooking just as it reaches the diner. Served with fragrant grape sansho pepper from Wakayama Prefecture.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Heart

Chicken hearts have a distinctive plump, springy texture, with juicy meat and clean-tasting, refined fat. The hearts are grilled whole without being opened, to keep their flavour inside, and topped with ko pepper for extra lift. The restaurant suggests enjoying them with its selected craft drinks or other carefully chosen beverages.

Tosa Binchotan charcoal-grilled chicken skewers

Gizzard

A skewer popular with yakitori enthusiasts for its freshness and exceptionally crisp texture. Careful preparation removes excess sinew, giving it a clean bite and juicy chicken flavour. Seasoned with natural sea salt from Sicily, it lets the charcoal aroma and quality of the ingredient come through. The restaurant suggests pairing it with crisp chilled sake or Yasuda shochu.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Heart Base

The artery between the liver and heart is an exceptionally rare cut, with only a small amount available from each bird. It combines the springy texture of chicken heart, the rich depth of liver and juicy, savoury fat. The restaurant describes the aroma of its secret sauce caramelising over charcoal as irresistible. It recommends pairing this rare cut with aromatic shochu on the rocks or richly flavoured sake. Served with fragrant grape sansho pepper from Wakayama Prefecture.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Tail

This is the fattiest, most tender cut from the chicken’s rear. High-heat charcoal grilling crisps the outside and concentrates the flavourful fat within. The restaurant recommends enjoying it with its homemade rice-bran pickles or a crisp, refreshing sake.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Skin

This chicken skin is grilled over the intense far-infrared heat of Tosa Binchotan until crisp and fragrant on the outside, with juicy fat held within. The grill cook removes excess fat as it renders, leaving a result the restaurant describes as light enough to enjoy more than one skewer. Choose simple salt to savour the ingredient or the special sauce for a richer flavour. Served with fragrant grape sansho pepper from Wakayama Prefecture.

Tosa Binchotan charcoal-grilled chicken skewers

Chicken Knee Cartilage

Chicken knee cartilage offers a satisfyingly crisp, crunchy bite alongside juicy meat left around the cartilage. Slow cooking over Tosa Binchotan brings out its savoury flavour and aroma. The sharp saltiness of natural sea salt from Sicily gives the overall flavour a lift. The restaurant also recommends it with lightly charred dashi soy sauce and black pepper.

Tosa Binchotan charcoal-grilled chicken skewers

Cherry Tomatoes

Grilled over charcoal until its sweetness and umami are concentrated, this mini tomato skewer keeps hot, fresh juices inside its thin skin. The restaurant likens the burst of juice to a fine tomato sauce. Topped with basil paste; the restaurant suggests enjoying it with wine or a sour.

Tosa Binchotan charcoal-grilled chicken skewers

Shiitake Mushroom

These carefully selected shiitake mushrooms are grilled over Tosa Binchotan, whose far-infrared heat helps retain their moisture and flavour. Their rich, broth-like juices seep out from beneath the caps. Enjoy their natural flavour and juiciness; dashi soy sauce is suggested.

Tosa Binchotan charcoal-grilled chicken skewers

Shishito Peppers

Charcoal smoke brings out the gentle bitterness and sweetness of shishito peppers, while quick grilling over high heat preserves their crisp, juicy texture. A classic vegetable skewer, suitable as a refreshing bite between yakitori or as a snack with a drink. The restaurant cautions that about one in ten can be hot.

Tosa Binchotan charcoal-grilled chicken skewers

Japanese Leek

This skewer gives the leek, usually a supporting player beside yakitori, the starring role. Slow cooking over Tosa Binchotan mellows its sharpness and draws out a remarkably tender texture and rich sweetness. The contrast between the fragrant outside and juicy centre is especially good with a simple seasoning of salt.

Tosa Binchotan charcoal-grilled chicken skewers

Zucchini With Cheese

Slow cooking the leek through to the centre over Tosa Binchotan mellows its characteristic sharpness and brings out a remarkably tender texture and rich sweetness.

Tosa Binchotan charcoal-grilled chicken skewers

Seasonal Vegetables

Several seasonal vegetables are available. Ask the staff for details. From 330 yen.

Tosa Binchotan charcoal-grilled chicken skewers

Japanese Rolled Omelet Skewer

A distinctive Dansu. take on the izakaya classic dashi omelette, served in an easy-to-enjoy skewer format. A skilled chef cooks the omelette before it is briefly grilled over Tosa Binchotan, combining the gentle aroma of dashi with charcoal fragrance. Its fluffy texture and dashi-rich juices are described as a pleasure for adults and children alike. Finished with the restaurant’s original stamp.

Tosa Binchotan charcoal-grilled chicken skewers

Quail Eggs

The soft-boiled egg takes on the aroma of charcoal, while the rich special sauce enhances the mellow flavour of the yolk. Easy to eat in one bite, this is a satisfying egg skewer that pairs well with drinks.

Tosa Binchotan charcoal-grilled chicken skewers

Jet-Black Egg Mayonnaise (Chilled)

A chilled signature dish that reimagines the French classic oeuf mayonnaise with Dansu.’s playful touch. A quail egg skewer is generously topped with a jet-black special mayonnaise blended with ingredients including bamboo charcoal. Its striking appearance and mellow, deep richness make an impression. The restaurant describes it as a dish that looks especially at home in its modern setting, with reggae playing in the background.

Tosa Binchotan charcoal-grilled chicken skewers

Thick Fried Tofu

Crisp on the outside from the strong direct heat of Tosa Binchotan, this simple but satisfying dish retains the smoothness of tofu and sweetness of soybeans inside. Served piping hot with ginger-infused dashi soy sauce and bonito flakes.

Dishes to enjoy with charcoal-grilled yakitori

From classics to original creations

The menu ranges from familiar favourites to original dishes available only here. Prepared carefully every day, the restaurant says it is proud to recommend every item alongside the yakitori.

Dishes to enjoy with charcoal-grilled yakitori

Japanese Fermented Pickles(Nukazuke）

The restaurant’s rice-bran pickle bed has been maintained for 50 years. It is carefully tended every day, and the resulting pickles are described as mild enough to enjoy even if you are not usually fond of them. A refreshing accompaniment that cuts through the richness of yakitori.

Dishes to enjoy with charcoal-grilled yakitori

Chicken Skin With Ponzu Sauce

A yakitori-shop classic with a twist: cooked chicken skin is chilled and served with the chef’s jellied ponzu, adding a tangy, refreshing note. The restaurant describes its texture as both chewy and tender.

Dishes to enjoy with charcoal-grilled yakitori

Warm Soft Chicken Jerky (Chicken Breast Strips)

House-marinated with spices, this warm, plump and tender jerky turns expectations of hard, chewy jerky on their head. An original dish with a different flavour from charcoal-grilled chicken tenderloin.

Dishes to enjoy with charcoal-grilled yakitori

Japanese Potato Salad

A popular dish prepared with care, with a Japanese-style finish scented with truffle. The restaurant describes it as a generous serving and a step beyond the usual.

Dishes to enjoy with charcoal-grilled yakitori

Homemade Steamed Chicken With Chili Oil

A popular dish, slowly cooked at a low temperature to make the chicken exceptionally moist and tender. Fermented black bean sauce adds a savoury accent; it offers a different taste from charcoal-grilled chicken.

Dishes to enjoy with charcoal-grilled yakitori

Namul (Korean-Style Seasoned Vegetables)

A simple, high-quality dish with crisp bean sprouts that are hard to stop eating. A good one to start with before the charcoal-grilled yakitori.

Dishes to enjoy with charcoal-grilled yakitori

Kimchi With Nagaimo (Mountain Yam)

A moreish dish with added depth from fried tofu. A good one to try before the charcoal-grilled yakitori.

Dishes to enjoy with charcoal-grilled yakitori

Guacamole - Golden Eggs

A signature original finger food: marinated chicken egg yolk set on special avocado sauce, wrapped in nori and eaten in one bite. Included in the Omakaruto and full-course yakitori sets.

Dishes to enjoy with charcoal-grilled yakitori

Fried Tofu Pouch With Cheese Inside

Some diners visit especially for this dish: fried tofu filled with cheese, grilled until caramelised in a sweet-and-savoury sauce. Homemade minced meat adds a hidden savoury note. Included in the Omakaruto and full-course yakitori sets.

Dishes to enjoy with charcoal-grilled yakitori

Homemade Daikon Radish Pickles (Refill)

A popular palate cleanser, seasoned just right—not too light and not too rich. It was added to the menu following strong demand.

Rice and noodles to finish after yakitori

Choose according to your appetite

For a more substantial finish, try the Dansu. Bowl of minced chicken rice; for a lighter one, the chicken paitan noodles are recommended.

Rice and noodles to finish after yakitori

Minced Chicken Rice Bowl

Topped with a yolk marinated in special sauce and served with chicken paitan soup. Recommended for anyone with room for a more substantial finish.

Rice and noodles to finish after yakitori

Creamy Chicken Broth Ramen

The restaurant’s signature soup is simmered slowly in-house and paired with thin noodles delivered directly from a long-established local noodle maker. Recommended for a lighter finish.

Rice and noodles to finish after yakitori

Creamy Chicken Broth

Carefully simmered slowly in the restaurant.

Dessert for a little extra room

Homemade Panna Cotta

A popular, silky-smooth milk pudding served with a bittersweet blueberry caramel sauce, for anyone who wants just a little sweetness at the end of the meal. Served in the restaurant’s original bottle. Guests ordering the Omakaruto can add it for 300 yen before tax.

Draft and craft beer

Heartland (Draft Beer)

Beer served ice-cold in a thin glass is a particular treat. It has a gentle aroma and malty sweetness, a crisp, satisfying mouthfeel and a refreshing finish. The owner tasted different options to select a beer suited to Yakitori Dansu.’s menu.

Draft and craft beer

LUCKY CHICKEN (bottle, 330 ml) — limited availability

Kyoto craft beer, said to bring good fortune. Noted for its tropical aroma and bold bitterness.

Draft and craft beer

Non-Alcoholic Beer

A refreshing taste from three types of hops, with an elegant aroma and bitterness. Crisp and satisfying, with a clean finish.

Whisky

Riku

Fruity and woody aromas, with a clear, clean mouthfeel.

Whisky

Fuji (Single Grain)

A gentle, smooth mouthfeel, with a hint of sweetness and a bright fruit aroma.

Whisky

Chivas Regal Mizunara 12 Years Old

Aged in rare Japanese Mizunara oak barrels, with a balance of pleasant woody aromas, rich flavour and delicate spice.

Whisky

Myers' Rum Ginger Highball

A classic Jamaican rum: Myers’s Rum with ginger ale, made using Jamaican ginger only.

Carefully selected shochu

A broad selection of imo shochu

More than 8 varieties of sweet-potato shochu are regularly available. The restaurant offers bottles with a range of individual styles and can suggest one to suit your preferences.

Carefully selected shochu

Wheat Shochu,Hakusui (From Kumamoto Prefecture)

A pure, clear taste from pristine spring water.

Carefully selected shochu

Wheat Shochu , Hitotsubu-No-Mugi (From Kagoshima Prefecture)

The umami and sweetness of barley come together in a crisp, robust flavour.

Carefully selected shochu

Potato Shochu , Kiccho-Houzan (From Kagoshima Prefecture)

Rich, full-bodied umami, a bold sweet-potato aroma and a wonderfully clean finish.

Carefully selected shochu

Potato Shochu (Others)

More than 8 varieties with different styles are regularly available. Ask for a recommendation; see the list in the restaurant for details. From ¥630.

Sours, fruit liqueurs and mixers

Dry Lemon Sour

No sweetness, extra sour and exceptionally dry: the restaurant’s ultimate lemon sour, made with rare Japanese lemons. Bergamot orange is the secret ingredient, adding a faint bitterness to this drink described as being for grown-up tastes.

Sours, fruit liqueurs and mixers

Fresh Yuzu Sour

Made with fragrant fresh yuzu juice from Shikoku. Its elegant, refreshing flavour is led by the citrus’s bright aroma and softened with honey and sugar. The finish is clean and refreshing.

Sours, fruit liqueurs and mixers

Umeshu(Japanese Plum Wine)

The richness comes from sake brewing, while the aroma and freshness of ume plum make for an elegant, light palate.

Sours, fruit liqueurs and mixers

Black Oolong Tea Highball

Made with 100% Suisen oolong tea leaves

Sours, fruit liqueurs and mixers

Green Tea Highball

Made with 100% Shizuoka tea leaves

Sours, fruit liqueurs and mixers

Homemade Sangria (Red)

A refreshing mix of apple and orange. Not available every day.

Sours, fruit liqueurs and mixers

Domestic Makgeolli (Glass)

Domestic makgeolli made by a prestigious sake brewery with numerous awards. Its sweet-and-sour flavour is described as a home-run hit. It is so easy to drink that the restaurant cautions against drinking it too quickly.

Wine by the glass

Red / Pinot Noir(Chile)

Rich blackcurrant and plum fruit, refreshing acidity and supple tannins.

Wine by the glass

White / Vermentino(Italy)

A fusion of tropical fruit aromas and salty notes.

Wine by the glass

Sparkling Wine(200ml Bottle)

Canella Prosecco Superiore. An elegant, full-bodied Italian dry sparkling wine with notes of pear.

Soft drinks

Black Oolong Tea

Made with 100% Suisen oolong tea leaves

Soft drinks

Green Tea

Made with 100% Shizuoka tea leaves

Soft drinks

Apple Juice (100% Pure Juice From Aomori Prefecture)

100% straight juice from Aomori Prefecture

Soft drinks

Orange Juice (100% Pure Juice)

Soft drinks

Coca-Cola

Soft drinks

Dry Ginger Ale (Made With Jamaican Ginger Only)

Soft drinks

Non-Alcoholic Sparkling Wine(Bottle:200ml)

Duc de Montagne (bottle, 200 ml). A fragrant aroma gives way to a full, fruity flavour. Recommended by the Embassy of Belgium. A non-alcoholic option to consider for the first toast.

Carefully selected sake

A wide selection of distinctive sake

The restaurant offers a wide range of distinctive sake from across Japan, including crisp, dry styles; bottles with pronounced rice umami; fruity, refreshing sake with ginjo aromas; and rich, mellow styles with sweetness and depth. Staff can suggest a bottle to suit your taste and meal.

Carefully selected sake

Haneya Junmai Ginjo Kirabi — Toyama Prefecture

The signature sake that helped bring the Haneya brand national recognition. It has a sweet, elegant palate and a pleasant finish. Usually served in 180 ml portions; also available by the glass (90 ml).

Carefully selected sake

Tomiyasu Prototype Junmai — Oita Prefecture

Adjusted for the Tokyo market, this sake is clean, sweet and tart, with a distinctive strawberry aroma. The restaurant describes it as an easy-drinking meal accompaniment that is neither defined by sweetness nor dryness. Usually served in 180 ml portions; also available by the glass (90 ml).

Carefully selected sake

Kanae Junmai Ginjo — Nagano Prefecture

An apple-like aroma and soft sweetness, attributed to brewing with exceptionally soft water, followed by a clean finish. Usually served in 180 ml portions; also available by the glass (90 ml).

Carefully selected sake

Takachiyo Origarami Blue — Niigata Prefecture

A sweet-and-tart, juicy style reminiscent of grapefruit juice, with a rich aroma from the lees. Usually served in 180 ml portions; also available by the glass (90 ml).

Carefully selected sake

Gangi Junmai Muroka Nama Genshu No Ichi — Yamaguchi Prefecture

A lively, well-balanced sake with a smooth mouthfeel, vibrant umami and spiciness, and a clean finish from its fruity aromas and acidity. Usually served in 180 ml portions; also available by the glass (90 ml).

Carefully selected sake

Tamagawa Yamahai Junmai — Kyoto Prefecture

A robust sake made by a British master brewer. Its umami opens up, with distinct sweetness, bitterness and acidity creating a complex depth. The restaurant says it is easy to become hooked on. Usually served in 180 ml portions; also available by the glass (90 ml).

Carefully selected sake

Hikoichi Junmai — Ibaraki Prefecture

Rich and full-flavoured, with the taste of freshly cooked rice translated into sake. Full-bodied yet crisp and lively. Usually served in 180 ml portions; also available by the glass (90 ml).

Carefully selected sake

Home Run Makgeolli — Yamagata Prefecture

Award-winning domestic makgeolli brewed by a prestigious sake brewery, with a bright sweet-and-sour flavour. Usually served in 180 ml portions; also available by the glass (90 ml).

Carefully selected sake

Kuzuryu Ippin — Fukui Prefecture

Sake intended specifically for serving warm. Warming brings out its umami; the aroma is gentle, with a clean, crisp finish. Not available by the glass.

Wine by the bottle

Various Wines

More than 5 varieties of white and red wine are regularly available. Orange and sparkling wines are also offered. From ¥3,900.