B E V E R A G E B O O K | 飲料

C O C K TA I L S 2-3

B E E R 4

S A K E & S H O C H U B Y T H E G L A S S 5

W I N E B Y T H E G L A S S 6-7

S A K E B Y T H E B O T T L E 8-13

W I N E B Y T H E B O T T L E 14-20

J A PA N E S E W H I S K Y 21

A P É R I T I F 27

A M E R I C A N W H I S K E Y 27

S I N G L E M A LT S C O T C H W H I S K Y 28

I M P O R T E D W H I S K ( E ) Y 28

T E Q U I L A & M E Z C A L 29

B R A N D Y 30

R ( H ) U M & C A C H A Ç A 30

G I N 31

V O D K A 31

A M A R O & D I G E S T I F 32

A B S I N T H E & VA R I A N T 32

C O R D I A L S 32

N O N - A L C O H O L I C B E V E R A G E S 32

H A P P Y H O U R 33

2

PA B U C L A S S I C C O C K TA I L S | パブのオリジナル

P O N Y O 13ketel one vodka, pamplemousse, lemon

T O K Y O 7 5 13beefeater gin, sparkling wine, cherr y blossom, yuzu

C R A N E K I C K 14rhum agricole, yuzu, lemongrass

M A I S K I N N Y TA I 12 shōchū, lime, orgeat, curacao

S U P E R X 14 tito’s vodka, kina l’aero d’or, velvet falernum, yuzu, lemon

C L A S S I C L O L I TA 15mars iwai whisky, okinawa sugar, water, bitters

“ L I P M Y S T O C K I N G S ! ” 13barsol pisco, lychee, yuzu, lime, salt

YA K U Z A 7 . 0 19hibiki harmony, earl grey, pear

3

Y I N & YA N G 2 . 0 13aylesbury duck vodka, coconut, passion fruit, soy milk

D R I N K O F T H E PA C I F I C 13hine cognac, amaro nonino, earl grey

‘ S H I S O F I N E ’ 13espolón tequila, aperol, cucumber, shiso & mint syrup

W O M A N O N T H E O T H E R S H O R E 18ki no bi japanese gin, yuzu, lemon, togarashi bitters

T H E H I G H B A L L 18suntor y toki, mint, sparkling water

E V E N I N G T E A 15rittenhouse r ye, genmaicha, ginger liqueur, angostura

L A S T T R A I N H O M E 16boston harbor putnam rye, montenegro, sherr y

1 9 4 4 14suntor y toki, honey, ginger, single malt scotch

4

C R A F T B E E R S E L E C T I O N S | クラフトビールTA P

A S A H I S U P E R D R Y | L A G E R 11osaka, japan 5.0% abv

H I T A C H I N O N E S T N I P P O N I A | G O L D E N S O U R A L E 15ibaraki, japan 8.0% abv

N I G H T S H I F T B R E W I N G W H I R L P O O L | PA L E A L E 11everett, massachusetts 5.1% abv

C A M B R I D G E B R E W I N G F L O W E R C H I L D | I PA 9cambridge, massachusetts 6.5% abv

B O T T L E & C A N

C O E D O S H I K K O K U | B L A C K L A G E R 15saitama, japan 5.0% abv

G I N G A K O G E N | H E F E W E I Z E N 18iwate, japan 5.0% abv

H I T A C H I N O N E S T | Y U Z U L A G E R 12ibaraki, japan 5.5% abv

S A P P O R O P R E M I U M 2 2 O Z . | L A G E R 14canada 4.9% abv

S H O C H U B Y T H E G L A S S | 焼酎 グラス S H I R O K A G O S H I M A 11 kome – rice

A R K J A K U U N B A K U F U K U O K A 13 mugi – barley K U R O K A M E K A G O S H I M A 10 imo – sweet potato

5

S A K E ( N I H O N - S H U ) B Y T H E G L A S S I C A R A F E 日本酒　グラス | カラフェ

J U N M A I | 純米 A I Z U C H U S H O U F U K U S H I M A 13 | 27 light, quince, white chocolate

G U N M A I Z U M I C H O T O K U G U N M A 17 | 35 structured, umami, mushroom

H O N J O Z O | 本醸造 G A S S A N R Y U K O K A Y A M A G A T A 14 | 29 light, cherr y, apple, pear K A T A F U N E T O K U B E T S U N I I G A T A 14 | 29 round, umami, papaya

J U N M A I G I N J O | 純米吟醸 K I R I N Z A N N I I G A T A 18 | 37 clean, structured, steamed rice

G I N J O | 吟醸 M A T S U N O K O T O B U K I T O C H I G I 14 | 29 cucumber, eucalyptus, clean finish

J U N M A I D A I G I N J O | 純米大吟醸 T S U J I Z E N B E I T O B I N G A K O I T O C H I G I 24 | 49 complex, juicy plum, racy acidity

N I G O R I | にごり D A K U J U N M A I N I I G A T A 17 | 35 dr y, light whipping cream, milky

P L U M | 梅 K A K U R E I J U N M A I G I N J O N I I G A T A 15 | 43 complex, light plum, lively acidity

H O T S A K E B Y T H E C A R A F E | お燗 G U N M A I Z U M I T O K U B E T S U H O N J O Z O T O C H I G I 30 fuller-bodied, umami, serve nuru-kan ( 4 0 - 4 5 ° C ) S A W A H I M E T O K U B E T S U T O C H I G I 28 lighter-bodied, stone fruits, serve jo-kan ( 4 5 - 5 0 ° C )

6

W I N E B Y T H E G L A S S | グラスワイン

S PA R K L I N G

I R O N H O R S E C U V É E M I C H A E L M I N A 15 | 68 green valley of russian river valley, california 2013

B O R G O L U C E P R O S E C C O S U P E R I O R E B R U T 11 | 49 veneto, italy nv

M A S D E D A U M A S G A S S A C F R I Z A N T R O S É 14 | 62languedoc, france 2017

C H A M PA G N E

K R U G G R A N D E C U V É E 55 | 105 HALF

reims, france mv

R U I N A R T B R U T R O S É 38 | 71 HALF

reims, france nv

W H I T E

R I E S L I N G , J O S E P H L E I T Z D R A G O N S T O N E 12 | 54 rheingau, germany 2017

A L B A R I Ñ O B L E N D , L A V A L M Á S Q U E 2 13 | 58 rias baixas, spain 2017

S A U V I G N O N B L A N C , R O M A I N R I V E R D Y , S A N C E R R E 16 | 72 loire valley, france 2017 P I N O T G R I G I O , A L O I S L A G E D E R P O R E R 15 | 68alto adige, italy 2016

C H E N I N B L A N C , L E S T E R R E S B L A N C H E S L E S H O S P I C E S 17 | 76alto adige, italy 2016 C H A R D O N N A Y , H O L L O R A N ‘ L E P A V I L L O N ’ 18 | 82dundee hills, oregon 2014

R O S É

C H Â T E A U B A R B E B E L L E 13 | 58coteaux d’aix-en-provence, france 2017

7

W I N E B Y T H E G L A S S | グラスワイン

O R A N G E

C O S R A M I 14 | 63 scilia, italy 2015

R E D

P I N O T N O I R , S A I N T S B U R Y ‘ V I V E T T E ’ 13 | 58north coast, california 2016

G R E N A C H E B L E N D , A M P E L E I A K E P O S 16 | 72tuscany, italy 2015

C A B E R N E T F R A N C , D O M A I N E D E P A L L U S C H I N O N 12 | 54loire valley, france 2016

C A B E R N E T S A U V I G N O N B L E N D , R A M E Y C L A R E T 19 | 85napa valley, california 2015

M A L B E C , J E A N - L U C B A L D È S ‘ C L O S T R I G U E D I N A ’ 17 | 77cahors, france 2011

C O R A V I N - C A B E R N E T S A U V I G N O N , N I C K E L & N I C K E L ‘ H A Y N E ’ 49 | 220napa valley, california 2015

S W E E T

M O S C A T O D ’ A S T I , V I E T T I C A S C I N E T T A 11 | 28 HALF

piedmonte, italy 2016

S E M I L L O N , C H Â T E A U B E L A I R 12 | 31 HALF

sainte-croix-du-mont, france 2014

M A D E I R A , R A R E W I N E C O . S A V A N N A H 14portugal nv

8

S A K E B Y T H E B O T T L E 7 2 0 M L 日本酒 - 四合瓶

J U N M A I D A I G I N J O / D A I G I N J O 「純米大吟醸 / 大吟醸」 The outer layer of the sake rice is polished down to 50% or less of its original weight and is then

fermented at low temperatures to crete Junmai Daiginjo/Daiginjo. Junmai Daiginjo/Daiginjo sake have

ephemerally fruity aromas, yet has enough body to leave a pleasant & rich aftertaste.

J U N M A I D A I G I N J O | 純米大吟醸A I Z U C H U S H O U F U K U S H I M A 199melon, plum, minerality

B O R N Y U M E W A M A S A Y U M E F U K U I | 1 0 0 0 M L 545kiwi, pineapple, balanced

D A S S A I 3 9 Y A M A G U C H I 134 strawberr y, blueberr y, chewy

G A S S A N R Y U G O K U G E T S U Y A M A G A T A 144 pure, rose petals, ripe berries

J O Z E N M I Z U N O G O T O S H I N I I G A T A 168smooth, pomegranate, mineral

K A K U R E I N I I G A T A 325well-balanced, fuji apple, mineral

K I K U S U I S A K A M A I N I I G A T A 111orange zest, lychee, honey suckle

K I M I N O I Y A M A H A I N I I G A T A 171smooth, earthy, umami

K I R I N Z A N N I I G A T A 189structured, orange blossom, mineral

N A N B U B I J I N S H I N P A K U I W A T E 99lime peel, honeydew, light wood spice

S A W A H I M E S H I M O T S U K E T O C H I G I 184grapefruit, lilly, white pepper

S H I C H I H O N Y A R I S H I Z U K U S H I G A 169mouth-filling , earthy, white fruits

T E N T O C H I N I I G A T A 94robust, toasted wheat, cocoa

T S U K A S A B O T A N K O C H I 187 structured, mineral, pomegranate

W A K A T A K E O N I K O R O S H I S H I Z U O K A 105orchid, pear, ample acidity

9

S A K E B Y T H E B O T T L E 7 2 0 M L 日本酒 - 四合瓶

D A I G I N J O | 大吟醸K A K U R E I N I I G A T A 128mineral, lilac, clean

K O N T E K I K Y O T O 86mango, marigold, flavorful

K A I K A T O B I N D O R I S H I Z U K U T O C H I G I 277magnolia, sea water, melon

T A T S U R I K I K O M E N O S A S A Y A K I H Y O G O 171complex layers, vanilla, ripe melon

J U N M A I G I N J O / G I N J O 「純米吟醸 / 吟醸」The outer layer of the sake rice is polished down to 60% or less of its original weight and is then

laboriously femented to create Ginjo. Known for their special aroma aptly named “Ginjo-Ko”, Ginjo sake

have a refined, rich taste with fruit and floral accents.

J U N M A I G I N J O | 純米吟醸H A K K A I S A N ‘ S N O W A G E ’ G E N S H U N I I G A T A 111layered, butterscotch, umami

K A K U R E I N I I G A T A 88green apple, banana, white flower

N E C H I O T O K O Y A M A N I I G A T A 97clean, asian pear, fresh olive

S H I Z E N G O S E V E N N A M A Z U M E F U K U S H I M A 91tof fee, nutty, cherr y

S H I Z E N G O Y A M A H A I N A M A Z U M E F U K U S H I M A 91savor y, bitter melon, pepper y finish

T S U K I N O K A T S U R A Y A N A G I K Y O T O 108savor y, bitter melon, round

Y U K I N O B O S H A A K I T A 92cotton candy, strawberr y, pomegranate

10

S A K E B Y T H E B O T T L E 7 2 0 M L 日本酒 - 四合瓶

G I N J O | 吟醸M A N A B I T O A K I T A 94citrus, grassy, clean finish

S A W A H I M E T O C H I G I 94maraschino cherr y, white grape, bamboo

K I K U S U I J U K U S E I N I I G A T A | 2 0 0 M L 15cocoa, tof fee, bold

J U N M A I 「純米」 For Junmai, or “Pure Rice” sake, the outer of the sake rice is polished around 70% of its original weight.

A specific milling rate is no longer required by law. But wil be listed on the label. All Junmai is made with

only three ingredients - Sake Rice, Koji, and Water with no brewer’s alcohol added/ This results in a fuller

and richer body than the Ginjo types, and pairs well with a variety of foods.

C H I Y O N O S O N O S H U H A I K U M A M O T O 64orange peel, mascar pone, umami

F U K U C H O H I R O S H I M A 75fennel, white pepper, all spice

J O Z E N M I Z U N O G O T O S H I N I I G A T A 69round, white chocolate, orange peel

K I R I N Z A N N I I G A T A 79apple, balsa wood, kiwi

O Z E O O K A R A K U C H I G U N M A 81earthy, hazelnut, bone dr y

M A T S U N O K O T O B U K I T O C H I G I 1 4 T O C H I G I 75blood orange, cooked banana, bubble gum

S A W A H I M E Y A M A H A I T O C H I G I 78rolled oats, mushroom, earthy

S H I C H I H O N Y A R I S H I G A 68crisp, grapefruit, melon

T A K E N O T S U Y U Y A M A G A T A 83dried cherr y, tropical fruit, velvety

T S U K A S A B O T A N K O C H I 73green apple, plum, clean finish

11

S A K E B Y T H E B O T T L E 7 2 0 M L 日本酒 - 四合瓶

J U N M A I | 純米 U O N U M A N O U J U N N I I G A T A 73 savor y, brown rice, persimon

Y U H O I S H I K A W A 64 umami, musky, blood orange

Y U H O Y A M A O R O S H I I S H I K A W A 71roasted pecan, cedar, bright acidity

Y U K I N O B O S H A Y A M A H A I A K I T A 74 full-bodied, roasted chestnuts, dark cherr y

H O N J O Z O 「本醸造」 The outer layer of the sake rice is polished down to 30% or less of its original weight to make Honjozo. A

small amount of brewer’s alcohol is added at the end of the fermentation process to optimize the flavor

and aroma of the sake. Therefore, Honjozo has a smoother taste and a cleaner finish.

G A S S A N R Y U KO K A Y A M A G A T A 71clean, cherr y, white flower

G U N M A I Z U M I G U N M A 64cremini mushroom, lilac, umami

H A K K A I S A N N I I G A T A 79sweet spice, mango, nougat

I C H I N O K U R A M U K A N S A M I Y A G I 57structured, dr y coco, brown rice

K A T A F U N E N I I G A T A 67full-bodied, mushroom, papaya

M AT S U N O KOTO B U K I OTO KO N O Y UJ O T O C H I G I 73cantaloupe, fresh clay, burnt caramel

12

S A K E B Y T H E B O T T L E 7 2 0 M L 日本酒 - 四合瓶 N A M A - Z A K E 「生酒」Nama, meaning raw or fresh, is a type of sake that is unpasteurized or partially pasteurized. Nama style

sakes have a refreshing mouth feel and young, bright aromas.

A M A B U K I J U N M A I G I N J O H I M A W A R I S A G A | 2 0 0 M L 16wild flower, anice, smooth

A M A B U K I J U N M A I G I N J O S T R A W B E R R Y S A G A 8 3wild strawberr y, savor y, fresh roses

B O R N M U R O K A J U N M A I D A I G I N J O G E N S H U F U K U I 138savor y, umami, yogurt

J O Z E N M I Z U N O G O T O S H I J U N M A I G I N J O N I I G A T A 97citrus, apple blossom, shiso

S E I K Y O O M A C H I T O K U J O J U N M A I H I R O S H I M A 88savor y, toasted pistachio, red apple

S H I C H I H O N Y A R I ‘ S H I B O R I T A T E ’ J U N M A I S H I G A 79green apple, green grass, steamed rice

N I G O R I 「濁り酒」The Nigori is cloudy sake, that has not been pressed fully from the fermenting rice solids. It is roughly

filtered a coarse-textured cloth, or sake less of fermented rice mixture is added back to into clear sake.

D A K U J U N M A I N I I G A T A | 5 0 0 M L 49layered, dr y, wipping cream

D A S S A I J U N M A I D A I G I N J O Y A M A G U C H I | 3 0 0 M L 48 light cream, strawberr y, cotton candy

O H Y A M A T O K U B E T S U J U N M A I Y A M A G A T A | 5 0 0 M L 51light, rain water, bing cherr y

13

H O T S A K E B Y T H E B O T T L E 7 2 0 M L 熱燗 - 四合瓶 The Sake has been enjoyed warm since long ago, and many producers keep that tradition alive. The tate of sake changes with temperature. We chose the temperature which best matches the food or the season. The ideal temperature for sake also depends on the type of sake. We warm it in a small decanter, in a pool of hot water.

H I T O – H A D A K A N | ひとはだ燗 3 5 - 4 0 ° C ( 9 5 - 1 0 4 ° F )

K A T A F U N E H O N J O Z O N I I G A T A 67full-bodied, mushroom, papaya

C H I Y O N O S O N O S H U H A I J U N M A I K U M A M O T O 64orange peel, mascar pone, umami

N U R U – K A N | ぬる燗 4 0 - 4 5 ° C ( 1 0 4 - 1 1 3 ° F )

G U N M A I Z U M I Y A M A H A I H O N J O Z O G U N M A 64 crimini, lilac, umami

U O N U M A N O U J U N J U N M A I N I I G A T A 73 savor y, brown rice, persimon

J O – K A N | 上燗 4 5 - 5 0 ° C ( 1 1 3 - 1 2 2 ° F )

H A K K A I S A N T O K U B E T S U H O N J O Z O N I I G A T A 79sweet spice, mango, nougat

I C H I N O K U R A M U K A N S A H O N J O Z O N I I G A T A 57mineral, cereal, grains

14

C H A M PA G N E & S PA R K L I N G W I N E B Y T H E B O T T L E

C A R P E N É M A L V O L T I P R O S E C C O 46veneto, italy nv A R N A U D L A M B E R T C R É M A N T D E L O I R E 58loire valley, france nv

D O M A I N E M O U I L L A R D C R É M A N T D U J U R A 65côtes du jura, france nv

G U Y A M I O T C R É M A N T D E B O U R G O G N E B R U T R O S É 77burgundy, france nv

C H A P E L D O W N B R U T S P A R K L I N G 91tenterden, england nv

D E L A M O T T E B R U T 92 le mesnil-sur-oger, france nv

R O B E R T M O N C U I T B R U T C H A M P A G N E B L A N C D E B L A N C S 116le mesnil-sur-oger, france nv

S A L O N C H A M P A G N E B L A N C D E B L A N C S 1025 le mesnil-sur-oger, france 2002

J A C Q U E S S O N E X T R A B R U T C H A M P A G N E C U V É E 7 4 0 139eperney, france 200

G . H . M U M M C H A M P A G N E G R A N D C O R D O N 102 reims, france nv

C A M I L L E S A V È S C A R T E B L A N C H E C H A M P A G N E P R E M I E R C R U 121 bouzy, france nv

L O U I S R O E D E R E R B R U T C H A M P A G N E C R I S T A L 481reims, france 2009

B R U N O P A I L L A R D E X T R A B R U T C H A M P A G N E B L A N C D E B L A N C S 198 reims, france 2006

K R U G B R U T C H A M P A G N E G R A N D E C U V É E 449 reims, france nv

D O M A I N E C A R N E R O S B R U T R O S É S P A R K L I N G W I N E 95 carneros, california nv

15

W H I T E W I N E B Y T H E B O T T L E

G E R M A N Y & A U S T R I A

J . J . C H R I S T O F F E L ‘ U R Z I G E R W U R Z T G A R T E N ’ R I E S L I N G K A B I N E T T 68 mosel, germany 2015

G E O R G B R E U E R R I E S L I N G R A U E N T H A L T R O C K E N 65 rheingau, germany 2015

K R U G E R R U M P F S C H E U R E B E S P Ä T L E S E 64 nahe, germany 2015

H O R S T S A U E R S Y L V A N E R T R O C K E N ‘ E S C H E N D O R F E R ’ 63 franken, germany 2014

E M M E R I C H K N O L L G R Ü N E R V E L T L I N E R F E D E R S P I E L 73 wachau, austria 2016

P R A G E R G R Ü N E R V E L T L I N E R S M A R A G D ‘ W A C H S T U M B O D E N S T E I N ’ 171 wachau, austria 2013

F R A N C E - B U R G U N D Y

D O M A I N E D E S H Â T E S C H A B L I S 68 chablis 2014

D A N I E L - E T I E N N E D E F A I X C H A B L I S ‘ C O T E D E L E C H E T ’ 1 E R C R U 124chablis 2002

V I N C E N T D A U V I S S A T C H A B L I S 141 chablis 2016

V I N C E N T D A U V I S S A T C H A B L I S L E S C L O S G R A N D C R U 385 chablis 2016

E T I E N N E S A U Z E T P U L I G N Y - M O N T R A C H E T 1 E R C R U ‘ C H A M P C A N E T ’ 298

côte de beaune 2015

M A R C E L C O U T U R I E R S A I N T- V È R A N 75maconnais 2014

B R E T B R O S . P O U I L L Y - V I N Z E L L E S ‘ L A S O U F R A N D I È R E ’ • 1 . 5 L 187maconnais 2014

16

W H I T E W I N E B Y T H E B O T T L E

F R A N C E - O T H E R

T R I M B A C H R I E S L I N G G R A N D C R U ‘ G E I S B E R G ’ 285 alsace 2011

T R I M B A C H R I E S L I N G ‘ R E S E R V E ’ 72 alsace 2013

T R I M B A C H P I N O T G R I S 58

alsace 2014

L U C I E N C R O C H E T S A N C E R R E 82 loire valley 2016

M A R C D E S C H A M P S P O U I L L Y - F U M E ‘ L E S C H A M P S D E C R I ’ 66 loire valley 2014

D U C L O S N A U D I N V O U V R A Y S E C 72 loire valley 1999

R I C H O U A N J O U ‘ C H A U V I G N È ’ 48 loire valley 2016

A R N A U D L A M B E R T ‘ C L O S D U M I D I ’ S A U M U R 58loire valley, france 2016

L’ O I S E L I N I E R E M U S C A D E T S E V R E E T M A I N E 68 loire valley 2009

C H Â T E A U D E C H A N T E G R I V E S A U V I G N O N B L A N C B L E N D 55

graves 2011

C H A M P D I V I N C H A R D O N N A Y 59arbois 2015

D U P E L I C A N S A V A G N I N O U I L L E 102 arbois 2014

I TA LY & S PA I N

M A S T R O B E R A R D I N O R A D I C I F I A N O D I A V E L L I N O 68campania, italy 2015

D O F E R R E I R O A L B A R I Ñ O 58 rias baixas, spain 2015

L A V A L S O B R E L Í A S A L B A R I Ñ O 74 rias baixas, spain 2011

A M E Z T O I T X A K O L I N A 48 txakoli de getaria, spain 2017

17

W H I T E W I N E B Y T H E B O T T L E

N E W Z E A L A N D

C R A G G Y R A N G E S A U V I G N O N B L A N C ‘ T E M U N A R O A D ’ 54 martinborough, new zealand 2017

S O U T H A F R I C A

C A P E N S I S C H A R D O N N A Y 168 western cape 2013

C O N S T A N T I A G L E N S A U V I G N O N B L A N C 56 constantia 2017

C A L I F O R N I A

C O P A I N C H A R D O N N A Y ‘ T O U S E N S E M B L E ’ 64mendocino county 2015

F R E E M A N C H A R D O N N A Y ‘ R Y O F U ’ 115 russian river valley 2015

S A N D H I C H A R D O N N A Y 71 santa barbara county 2015

S C H O L I U M P R O J E C T N A U C R A T I S V E R D E L H O 65 central valley 2014

W I N D G A P T R O U S S E A U G R I S 55 russian river valley 2017

O R E G O N

A N D R E W R I C H S A U V I G N O N B L A N C ‘ C R O F T ’ 54 willamette valley 2016

I L L A H E V I O G N I E R 56 willamette valley 2017

R A P T O R R I D G E P I N O T G R I S 47 willamette valley 2015

H O L L O R A N R I E S L I N G 45 dundee hills 2014

18

R O S É W I N E

C H Â T E A U D E R O Q U E F O R T C O R A I L 54 côtes de provence france 2017

R O B L I N S A N C E R R E 62 loire valley, france 2017

B E D E L L ‘ T A S T E ’ 47 long island, new york 2017

R E D W I N E

F R A N C E

S Y L V A I E P A T A I L L E M A R S A N N A Y ‘ C L O S D U R O Y ’ 99 côte de nuits 2013

D O M I N I Q U E G A L L O I S G E V R E Y - C H A M B E R T I N 158 côte de nuits 2013

L È C H E N E A U T C H A M B O L L E - M U S I G N Y 142 côte de nuits 2012

B E R T A G N A V O U G E O T 1 E R C R U C L O S D E L A P E R R I È R E 255côte de nuits 2012

V I N C E N T G I R A R D I N S A V I G N Y - L E S - B E A U N E 86 côte de beaune 2015

C L O S D U M O U L I N A U X M O L I N E S A U X E Y - D U R E S S E S E V . V ‘ M O N O P O L E ’ 103côte de beaune 2011

M A I S O N C H A N Z Y S A N T E N A Y 1 E R C R U ‘ G R A V I È R E S ’ 84 côte de beaune 2015

G U Y B R E T O N M O R G O N 75 beaujolais 2015

T H I V I N B R O U I L L Y 62 beaujolais 2014

R E D W I N E B Y T H E B O T T L E

19

I TA LY & S PA I N

T R A V A G L I N I N E B B I O L O C O S T E D E L L A S E S I A 59 piemonte, italy 2016

P A O L O S C A V I N O B A R O L O ‘ C A N N U B I ’ 192 piemonte, italy 2014

C A S T E L L O D I A M A C H I A N T I C L A S S I C O ‘ S A N L O R E N Z O ’ 118tuscany, italy 2014

S C O P E L L O F R A P P A T O ‘ B E L L U S ’ 51 sicilia, italy 2016

D E S C E N D I E N T E S D E J . P A L A C I O S M E N C I A P E T A L O S 52

bierzo, spain 2014

G E R M A N Y

D A R T I N G D Ü R K H E I M E R F E U E R B E R G P I N O T M E U N I E R 47 pfalz 2014

R E D W I N E B Y T H E B O T T L E

F R A N C E

D ’ A R M A I L H A C 151 pauillac 2011

S A I N T A Y M E 69 saint-emilion 2014

J E A N - LU C M O U I L L A R D T R O U S S E A U 66 côtes du jura 2014

M AG N I N M O N D E U S E L A R O U G E 84 arbin 2011

J . L . C H AV E C R O Z E S - H E R M I TAG E S I L È N E 69 rhône 2015

R E N E R O S TA I N G C ÔT E - R OT I E A M P O D I U M 187 rhône 2014

P E GA U C H Â T E A U N E U F - D U - PA P E C U V È E R E S E R V È E 325 rhône 2003

A U S T R A L I A

S H A W A N D S M I T H P I N O T N O I R 92 adelaide hills 2016

20

Q U P È S Y R A H 57 central coast 2015

H A L T E R R A N C H C A B E R N E T S A U V I G N O N 74 paso robles 2015

C O N S O R T I U M C A B E R N E T S A U V I G N O N 84 napa valley 2014

H A R L A N E S T A T E B O R D E A U X B L E N D 1800 napa valley 2013

K N I G H T S B R I D G E C A B E R N E T S A U V I G N O N 227 knights valley 2014

O R E G O N

S T O L L E R P I N O T N O I R 55 dundee hills 2015

B E R G S T R O M P I N O T N O I R ‘ C U M B E R L A N D R E S E R V E ’ 91 willamette valley 2015

R E D W I N E B Y T H E B O T T L E

C A L I F O R N I A

D E L A C ÔT E P I N O T N O I R 111 santa rita hills 2013

F O R A G E R P I N O T N O I R 68 sonoma coast 2015

P E A Y P I N O T N O I R S C A L L O P S H E L F 139 sonoma coast 2015

F R E E M A N P I N O T N O I R A K I K O ’ S C U V È E 148 sonoma coast 2014

A N T H I L L F A R M S D O L C E T T O ‘ P A O L A ’ S ’ 71 knights valley 2016

L I E U D I T C A B E R N E T F R A N C 69 santa ynez valley 2015

C E N Y T H B O R D E A U X B L E N D 126 sonoma county 2014

G R G I C H H I L L S M E R L O T 116 napa valley 2014

21

J A PA N E S E W H I S K Y | 日本のウィスキー Two of the most influential figures in the history of japanese whisky are shinjiro torii & masataka

taketsuru. Torii was a pharmaceutical wholesaler and the founder of kotobukiya (later to become

suntory). He started importing western liquor and he later created a brand called ‘akadama port wine’,

based on a portuguese wine which made him a successful merchant. However, he was not satisfied

with this success and so he embarked on a new venture which was to become his life’s work: making

japanese whisky for japanese people. Despite the strong opposition from the company’s executives, torii

decided to build the first japanese whisky distillery in yamazaki, a suburb of kyoto, an area famous for its

excellent water.

Torii hired masataka taketsuru as a distillery executive. Taketsuru had studied the art of distilling in

scotland, and brought this knowledge back to japan in the early 1920s. Whilst working for kotobukiya,

he played a key part in helping torii establish the yamazaki distillery. In 1934 he left kotobukiya to form

his own company, ‘dainipponkaju’, which would later change its name to nikka. In this new venture he

established the yoichi distillery in hokkaido.

T H E F L I G H T ｜ ウィスキー飲み比べ 30enjoy an ounce a whisky from three of japan’s most celebrated houses. each whisky offers not only a

stylistic contrast between the houses, but also a comparison of different ways in which whisky in japan

is made.

W H I T E O A K A K A S H I | B L E N D E D clove, cocoa, caramel

N I K K A T A K E T S U R U | P U R E M A L T cinnamon, butter y tof fee, almond

M A R S I W A I pear, quince, ginger

22

J A PA N E S E W H I S K Y | 日本のウィスキー

C H I C H I B U O N T H E WAY | S I N G L E M A L T 59B R I G H T L Y O A K E D , Y O U N G P E A R , F E N N E L S E E Dbottled in 2013, this whisky named after ichiro’s journey to make his first 5 year old. currently aged in

one mizunara oak cask & then two american oak, ex-bourbon, casks. a very powerful chichibu, truly

showing the beauty from the use of mizunara oak.

C H I C H I B U T H E P E AT E D 3 Y E A R | S I N G L E M A L T 69V A N I L L A , W H I T E P E A C H , S C E N T E D A R O M A T I C S P I C E Sichiro akuto took a whisky which was already good & elevated it to the next level with higher alcohol and

heavy peating. still capturing all the flavor & power, but approaching slowly to woo the palate.

C H I C H I B U T H E F L O O R M A LT E D | S I N G L E M A L T 58L E M O N , A L M O N D , A P R I C O Tfounded by ichiro akuto in 2004, chichibu is a very hands-on with very small production, and their limited

releases are much sought after. from malting their own barley in england to building their own casks, their

attention to detail and love of whisky have helped them pick-up a well-deserved cult following.

I C H I R O ’ S M A LT & G R A I N | B L E N D E D 78V A N I L L A , W H I T E P E A C H , S C E N T E D A R O M A T I C S P I C E SA blend from ichiro akuto, this is the more recent “premium” version of the popular malt and grain

bottling bottled at an increased strength of 50% abv. A rather complicated blend, the mix includes whisky

from his own stocks of hanyu and karuizawa, as well as chichibu.

I C H I R O ’ S M A LT D O U B L E D I S T I L L E R I E S | B L E N D E D 56C H O C O L A T E , F I G , A P P L EThe “double distilleries” label refers specifically to old hanyu stock matured in ex-sherry casks, and

chichibu matured in new japanese mizunara oak casks. The exact proportion is a closely guarded secret.

I C H I R O ’ S M A LT M I Z U N A R A W O O D R E S E R V E | B L E N D E D 56S A N D A L W O O D , H O N E Y , C I T R U SThe eponymous brand name refers to ichiro akuto – grandson of the founder of hanyu distillery. Ichiro later

founded the chichibu distillery nearby, and managed to save a number of hanyu casks. His “ichiro’s malt”

series typically involve vattings of both old hanyu stock and new chichibu production.

I C H I R O ’ S M A LT W I N E W O O D R E S E R V E | B L E N D E D 64B E R R I E S , W A L N U T , W H I T E P E P P E Ra pure malt whisky from the ichiro’s malt series, containing whisky from the closed hanyu distillery and

matured, vatted and bottled at the chichibu distillery. this edition was given a finishing period in french

wine casks.

23

J A PA N E S E W H I S K Y | 日本のウィスキー

H I B I K I H A R M O N Y | B L E N D E D 18 H O N E Y S U C K L E , W H I T E C H O C O L A T E , C A N D I E D O R A N G E P E E Lthis new release blends more than 10 malt & grain whiskies from yamazaki,

hakushu & chita. the uniqueness to this blend is the use of different casks including mizunara, sherry &

american white oak.

H I B I K I 3 0 Y E A R | B L E N D E D 512 per oz M A R Z I P A N , Q U I N C E , C H A M O M I L Ean absolutely stunning release from hibiki. This was awarded the trophy at the international spirits

challenge in 2004, 2006 and 2008. it was also awarded the coveted title “world’s best blended whisky” at

the world whiskies award in 2007 and 2008.

T H E H A K U S H U 1 2 Y E A R | S I N G L E M A L T 24P E A R , G R E E N T E A , K I W Idistilled by the same founders of yamazaki, suntory, 12 year is a

great must-try for those curious whisky drinkers. hakushu was built

in 1973 & continues to help grow the awareness of quality

T H E H A K U S H U 2 5 Y E A R | S I N G L E M A L T 276 per oz W O O D S M O K E , T O F F E E , N U T M E Gincredibly rich nose, packed with sweet spice, rich fruit, toast, peat, smoke and barley. rich and full on

the palate with intense flavors and smoothness. everything on the nose repeats in the mouth with extra

complexity from butterscotch, touch of caramel and vanilla.

S U N T O R Y T O K I 16 G R A P E F R U I T , G R E E N G R A P E , P E P P E R M I N Tcoined as ‘the premium everyday whisky’, this light-bodied whisky is a blend of single grain & single malt

whiksies from all three of suntory’s distilleries. aged for at least three years in american & spanish oak.

W H I T E O A K A K A S H I | B L E N D E D 19C L O V E , C O C O A , C A R A M E Lthis small production distillery, akashi, is named after its hometown in the hyogo prefecture. white oak

ages in bourbon casks before finishing in sherry casks making this a unique selection.

24

J A PA N E S E W H I S K Y | 日本のウィスキー

W H I T E O A K A K A S H I | S I N G L E M A L T 33M A R S H M A L L O W , R A W C O R N , V A N I L L A B E A Nperhaps the least known japanese whisky producer yet it is still one of the country’s oldest with a license

to make whisky since 1919. their production only lasts for one month each year making availability limited.

A K A S H I S H E R R Y C A S K | S I N G L E M A L T 65G R A P E F R U I T , C O N C O R D G R A P E , P E P P E R M I N Tan extremely rare whisky amongst collectors, this whisky is bottled only 1 to 2 times a year. aged for 5

years in oloroso sherry casks and sitting at a 100 proof, this whisky is meant for slowly sipping with just a

touch of room temperature water to bring out the fine flavors.

N I K K A C O F F E Y G R A I N | S I N G L E G R A I N 18H A Z E L N U T , S W E E T C O R N , C A R A M E Lcoffey grain gets its name after its inventor, aeneas coffey & was a still that moved from scotland to japan

in 1963. corn is the primary ingredient along with wheat & unmalted barley while on a continuous still

without having any alternate batches.

N I K K A C O F F E Y M A L T | S I N G L E M A L T 21C L O V E , C I N N A M O N , L E M O Nnamed after the still’s inventor aeneas coffey, coffey stills are typically used for grain whisky production,

making this 100% malt whisky unique. surprisingly rich texture, body, with a flirty sweetness.

N I K K A T A K E T S U R U | P U R E M A L T 18C I N N A M O N S T I C K S , B U T T E R Y T O F F E E , A L M O N Dthe term pure malt refers to the fact that only malted whiskies are used in this blend. taketsuru is named

after nikka’s founder, masataka taketsuru, in 1936 & blends single malts from primarily the miyagakyo

distillery.

N I K K A T A K E T S U R U 1 7 Y E A R | P U R E M A L T 59B L O O D O R A N G E , V A N I L L A , H I N T O F C H O C O L A T Eone of the most coveted japanese whisky’s in the american market as it is praised as possibly one of the

best from nikka’s port folio. thisis a 50/50 blend between both of nikka’s single malt distilleries.

N I K K A T A K E T S U R U 2 1 Y E A R | P U R E M A L T 69S O F T C H R I S T M A S S P I C E S , G R O U N D P E P P E R , F R E S H G I N G E Rselected as the world’s best blended malt in 2010, the whisky is blended single malt as opposed to blended

whisky, there is no grain added. this offers more age & richness than its 17 year old brother.

25

J A PA N E S E W H I S K Y | 日本のウィスキー

N I K K A M I Y A G I K O | S I N G L E M A L T 28O R A N G E P E E L , D R I E D A P P L E , N U T M E Gthe miyagikyo distillery was built in 1969 as a counterpart to yoichi, these pot stills are heated with steam

rather than direct fire coal. this single malt is also produced by nikka from the sendai prefecture is much

different than its pure malt brother.

N I K K A Y O I C H I | S I N G L E M A L T 28S O F T P E A T , W I N T E R S P I C E , S A L T Y C A R A M E Llocated in japan’s most northern & coldest prefecture, hokkaido, this location

was chosen for the elevation & proximity to the forest. unlike miyagikyo, yoichi uses direct coal -fired pot

stills, a rarity even outside of scotland.

M A R S I W A I 14 P E A R , Q U I N C E , G I N G E Rthis shinshu distillery used to only produce whisky during the winter months but eventually closed in 1992

due to sluggish demands. in 2011 the production was resumed and the first recovered whisky hit the

market in 2007. the pot stills used were designed by kiichiro iwai & were a close resemblance to those

stills used by masataka taketsuru at the yoichi distillery, a wonderful distillery by nikka.

M A R S I W A I T R A D I T I O N 24W H E A T , H O N E Y T O F F E E , C H E R R Ythe pot still is a symbol of the whisky making process at mars. tradition

is a blended whisky whose case is an unblended whisky distilled in the pot still to achieve perfect balance.

the shinshu distillery is located on the central alps of japan which contributes to the beautifully rich water

source.

M A R S K O M A G A T A K E R I N D O | S I N G L E M A L T 75 A S I A N P E A R , B A N A N A , T O F F E Ea new single malt whisky that was bottled at a high alcohol contect of 52% abv to maintain the integrity of

its aromatic profile. this will introduce you to a rich and beautiful universe of taste and it represents the

mountain flowers of the nagano region where the distillery is located.

M A R S S H E R R Y & A M E R I C A N O A K C A S K | S I N G L E M A L T 75 D A T E , F I G , A P R I C O Tdistilled in 2011 and aged for 3 years. it is bottles at 57% abv which is a strong alcohol content allowing

a better preservation of aromas despite its young age. the desire to bring out the best flavors despite the

youth of the whisky, was already successfully adopted by the now famous chichibu distillery.

26

J A PA N E S E W H I S K Y | 日本のウィスキー

K A R U I Z A W A C A S K 8 3 8 3

1 9 7 8 3 5 Y E A R | S I N G L E M A L T 613 per oz M A R M A L A D E , B U T T E R S C O T C H , R A I S I Na vintage cask release from the mighty karuizawa. this is more unusual for them as they are famed for

producing sherry monster drams, but this one is a bourbon cask release.

K A R U I Z A W A C A S K 6 2 0 7

1 9 8 1 3 0 Y E A R | S I N G L E M A L T 538 per oz T O B A C C O , E U C A L Y P T U S , B L A C K C H E R R Yfrom the legendary karuizawa distillery comes this 1981 single sherry cask release. bottled at cask

strength, this whisky has been matured in a first fill sherry cask and has been reported to be an

“exceptional cask”.

K A R U I Z A W A T H E B A C K O F F U J I F R O M T H E M I N O B U R I V E R

B A T C H 6 1 9 9 9 - 2 0 0 0 | S I N G L E M A L T 507 per oz T O F F E E , N U T M E G . S A N D A L W O O Dthirty-six views of mount fuji is a series of landscape prints by the japanese artist hokusai. each depicts

mount fuji from different locations in various weather conditions. the label of this karuizawa features one

of these striking prints. A unique bottling drawn from casks of 1999 and 2000 vintages and bottled at cask

strength.

27

A P É R T I F

A P E R O L 11C A M P A R I 11C O C C H I A M E R I C A N O R O S A 11P I M M ’ S # 1 11S U Z E S A V E U R D ’ A U T R E F O I S 12T E M P U S F U G I T K I N A L ’ A E R O D ’ O R 11

A M E R I C A N W H I S K E Y

B O U R B O N

A N G E L ’ S E N V Y 16B A K E R ’ S 17B A S I L H A Y D E N ’ S 8 Y E A R 15B O O K E R ’ S 19B U F F A L O T R A C E 11B U L L E I T 12E A G L E R A R E 1 0 Y E A R 13E L I J A H C R A I G 1 2 Y E A R 13H I R S C H S M A L L B A T C H 14J E F F E R S O N ’ S O C E A N A G E D A T S E A 24M A K E R ’ S M A R K 14M I C H T E R ’ S U S - 1 1 O Y E A R 18M I C H T E R ’ S S O U R M A S H 3 O Y E A R | 1 / 2 O U N C E 200N O A H ’ S M I L L 16R O W A N ’ S C R E E K 13

R Y E

B U L L E I T 13E . H . T A Y L O R 19H U D S O N M A N H A T T A N 22K N O B C R E E K 14

M I C H T E R ’ S U S - 1 S I N G L E B A R R E L 15R I T T E N H O U S E 11W H I S T L E P I G O L D W O R L D 1 2 Y E A R 28W H I S T L E P I G F A R M S T O C K 33W H I S T L E P I G V E R M O N T O A K F I N I S H 1 5 Y E A R 70

O T H E R

H I G H W E S T B O U R Y E 22H I G H W E S T O M G S I L V E R R Y E 15J A C K D A N I E L ’ S 12

28

S I N G L E M A LT S C O T C H

S P E Y S I D E

G L E N F I D D I C H 1 5 Y E A R 17T H E D A L M O R E 1 2 Y E A R 19 T H E D A L M O R E 1 8 Y E A R 54

H I G H L A N D

A B E R F E L D Y 1 2 Y E A R 16

G L E N M O R A N G I E Q U I N TA R U B A N 1 2 Y E A R 17O B A N 1 4 Y E A R 22S A M A R O L I T O M I N T O U L 1 9 6 7 99

L O W L A N D

A U C H E N T O S H A N T H R E E W O O D 18

I S L A N D S

H I G H L A N D 1 8 Y E A R 34

I S L AY

A R D B E G 1 0 Y E A R 17

B O W M O R E 1 5 Y E A R 20

L A P H R O A I G 1 0 Y E A R 19

B L E N D E D S C O T C H

G R E A T K I N G S T R E E T A R T I S T ’ S B L E N D 16

J O H N N I E W A L K E R B L A C K L A B E L 15

J O H N N I E W A L K E R B L U E L A B E L 45

I M P O R T E D W H I S K ( E ) Y

I R I S H

B U S H M I L L S 15G R E E N S P O T 12J A M E S O N 14R E D B R E A S T 1 2 Y E A R 16

C A N A D I A N

P E N D E L T O N 1 2 Y E A R 11

29

T E Q U I L A & M E Z C A L

B L A N C O | S I LV E R | P L ATA

C Ó D I G O 1 5 3 0 14C Ó D I G O 1 5 3 0 R O S A 19E S P O L Ó N 9H E R R A D U R A 12P U E B L O V I E J O 9T E Q U I L A O C H O 14

R E P O S A D O

C Ó D I G O 1 5 3 0 19H E R R A D U R A 13P A R T I D A 15

A Ñ E J O

C Ó D I G O 1 5 3 0 28

D O N J U L I O 1 9 4 2 40H E R R A D U R A 16T E Q U I L A O C H O 20

E X T R A A Ñ E J O

C H I N A C O L O T # 8 0 50S I E M B R A A Z U L P I Ñ E R A 40

M E Z C A L

D E L M A G U E Y C H I C H I C A P A 18D E L M A G U E Y V I D A 13V A G O E S P A D Í N 14

30

B R A N D Y

C O G N A C

H I N E H V S O P 15C H Â T E A U M O N T I F A U D X O 26P I E R R E F E R R A N D 1 8 4 0 18T E S S E R O N L O T 5 3 X O 84

A R M A G N A C

D E M O N T A L 1 9 5 8 124

G R A P PA

N O N I N O C H A R D O N N A Y 14

C A LVA D O S

C H R I S T I A N D R O U I N C Œ U R D E L I O N S É L E C T I O N 13L E C O M P T E 1 8 Y E A R 28

O T H E R

B A R S O L Q U E B R A N T A P I S C O 11L A I R D ’ S B O N D E D A P P L E J A C K B R A N D Y 11

R ( H ) U M & C A C H A Ç A8 6 C O . C A Ñ A B R A V A 10A N G O S T U R A G R A N A Ñ E J O 7 Y E A R 11A P P L E T O N E S T A T E 1 2 Y E A R 13B A N K S 5 12C A L I C H E 9D I P L O M Á T I C O E X C L U S I V A 11D O N Q A Ñ E J O 10G O S L I N G ’ S B L A C K S E A L 10M O U N T G A Y E C L I P S E 10N E I S S O N A G R I C O L E B L A N C 10P R I V A T E E R N A V Y Y A R D 14R O N Z A C A P A C E N T E N A R I O 2 3 Y E A R 16S A I L O R J E R R Y S P I C E D 11Z A Y A 1 2 Y E A R 15

C A C H A Ç A

A V U Á P R A T A 10

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G I NA N C H O R G E N E V I E V E 13A N C H O R J U N Í P E R O 11A N C H O R O L D T O M 11A V I A T I O N 11B A R R H I L L 12B E E F E A T E R 10B E R K S H I R E G R E Y L O C K 11B O M B A Y S A P P H I R E 11H E N D R I C K ’ S 13M O N K E Y 4 7 19N O . 3 L O N D O N D R Y 13P L Y M O U T H 12

P R I N C I P E D E L O S A P O S T O L E S M AT E 11

R A N S O M O L D T O M 12R U T T E 11

V O D K A

S T R A I G H T

B E L V E D E R E 13C H O P I N 12G R E Y G O O S E 13K E T E L O N E 11S K Y Y 9S T O L I E L I T 15S T . G E O R G E A L L P U R P O S E 11T I T O ’ S 10

I N F U S E D

H A N G A R O N E B U D D H A ’ S H A N D C I T R O N 12 H A N G A R O N E K A F F I R L I M E 12K E T E L O N E C I T R O E N 12

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A M A R OA V E R N A 10B I G A L L E T V I R I A N A C H I N A - C H I N A 12C Y N A R 11F E R N E T B R A N C A 12L U X A R D O A B A N O 10M O N T E N E G R O 11

N O N I N O Q U I N T E S S E N T I A 15

T E M P U S F U G I T F E R N E T D E L F R AT E A N G E L I C O 16

V A R N E L L I S I B I L L I A 11

D I G E S T I FB É N É D I C T I N E D . O . M . 11

C H A R T R E U S E G R E E N 14

C H A R T R E U S E V E P G R E E N 19

C H A R T R E U S E Y E L L O W 14

V E R M O U T HC A R P A N O A N T I C A F O R M U L A 10

C A R P A N O P U N T E M E S 10C I N Z A N O 1 7 5 7 10

D O L I N D R Y 10

T E M P U S F U G I T A L E S S I O B I A N C O 10

T E M P U S F U G I T A L E S S I O D I T O R I N O 10

A B S I N T H E & VA R I A N T SS A M B U C A M O L I N A R I 11

S T . G E O R G E A B S I N T H E 14

N O N - A L C O H O L I C B E V E R A G E S F I J I W A T E R 8S T . G E R O N S P A R K L I N G W A T E R 8C O C A - C O L A 5S P R I T E 5I B C R O O T B E E R 5F E V E R T R E E G I N G E R B E E R 5D I E T C O K E 5

0 ° C O C K TA I L S G R E A T W H I T E T E L E P H O N E 6

coconut-matcha cream, lime, soda water

S A K U R A S P R I T Z E R 6

lychee, yuzu

N I H O N A R O L D P A L M E R 6

yuzu, lemon, simple, green tea

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H A P P Y H O U R | ハッピーアワーoffered monday through friday in the bar & lounge from 4:00pm to 6:00pm and from 9:00pm - 10:00pm

B E V E R A G E | I N R Y O 飲料 available all day, ever yday

J A PA N E S E C H U H A I 7daily creation from one of our bartenders

2 0 0 M L S A K E C A N 9kikusui yodan jikomi honjozo

W I N E 6daily selection of red or white

P E R O N I N A S T R O A Z Z U R O 4can inluded

F O O D | TA B E M O N O 食べ物

E D A M A M E 4soybeans, sea salt

K A I S O S E A W E E D S A L A D 5san baizu, sesame dressing , lemon

O Y S T E R ( P E R S H E L L ) 2ponzu, scallion

H A N D R O L L 6choice of spicy tuna, salmon, scallop, hamachi or negihama

‘ D O U B L E - W I D E ’ T O N K AT S U S L I D E R 7pork cutlet, red cabbage, pickle, hawaiian bun