Menu : Dido Ri Nagaya

If you like liver, you'll be amazed! The taste is rich and delicious, with a sweet and spicy stew and a soft and tender texture. It melts on your tongue!

If you're a drinker in Hakata, this is a must-try! Crispy and smoky on the outside, half-cooked on the inside. There are many ways to eat it, such as on top of daikon radish or sandwiched between nori seaweed. It goes great with a lot of sake!

This is a must-have for any top-class drinker. The rich flavor of the meat and the aroma of the roasted miso are irresistible.

Plenty of sesame and a rich sauce. The sweetness of the melting amberjack fills your mouth.

"Namero" is a fisherman's dish from the Boso Peninsula. It is sashimi topped with plenty of aromatic vegetables and spicy miso. "It's so delicious I could lick the plate!"

Shelled clams simmered in Shigemasu Junmai sake and Oyster soy sauce. This is the most popular dish among chefs.

It is marinated thoroughly in Kudoki Jouzu Daiginjo sake and soy sauce. It is the perfect snack to enjoy with a little sake.

A new star for sake snacks. The unusual combination of salted Amiebi shrimp, a specialty of Ariake, and cream cheese is surprisingly delicious.

(Gizzard shad, tuna scallop, overnight dried squid, dried firefly squid, mustard ray fin)

(Snow crab claws, shrimp with shells, octopus for takoyaki, shiitake mushrooms on logs)

・Spicy mirin flavored ray fins ・Chiran bird gizzard ・Dried Toyama Bay firefly squid ・Scallops that taste better the more you chew them ・Soothing aroma, log-grown shiitake mushrooms ・Salted grilled octopus ・Grilled shrimp with fragrant shells (3 pieces)

The texture is crispy and crunchy. The more you chew, the more the flavor of the chicken and the aroma of the charcoal will spread in your mouth. With a beer in hand, you'll be hooked! Single portion: 580 yen (638 yen) Medium: 880 yen (968 yen) Large: 1280 yen (1408 yen)

The sake lees from Yame's famous sake "Shigemasu Daiginjo Nama Nama Nama" are dissolved in the dish. This is a rich, mellow Motsu-nabe (Offal hotpot) with plenty of garlic. "What was Motsu-nabe (Offal hotpot) I had elsewhere?" "Once you try this one, you won't be able to eat anywhere else!" are the comments we hear from many customers.

Simmered slowly for 3 hours and then aged overnight, the soup stock is thoroughly absorbed.

Crisply fried plump sweet shrimp that can also be eaten as sashimi. So luxurious!

It's chewy, fluffy and sweet. The flavor of the green laver makes it a perfect match for sake.

Munching on it is just like eating a snack. I can't stop!

Many customers say, "This is better than Tsukemen (Dipping Nudle)!" After drinking delicious sake, finish off with some smooth and chewy noodles and a refreshing chicken stock miso Tsukemen (Dipping Nudle).

Broth and rice are boiling in the pot of hell. The delicious flavor of the broth will seep into your body as you drink it!