Sun (Ikejiri-Ohashi)
Bringing sake closer to people and promoting bar culture into the future
Drink sake on the rocks and add sudachi citrus. Try mixing it with tonic water. The theme is "playing with sake," which uses free imagination and just a little effort to make sake more enjoyable.
The idea is to broaden the sake drinking scene to include younger generations, and to preserve Japanese alcoholic beverages in general, such as shochu and wine in 1.8L bottles, and ultimately Japanese bar culture.
Sit alone at the counter, sipping fine wine and lost in thought, or chatting with the person next to you. This is an attempt to preserve for future generations a place of relaxation for stylish adults. The background music is jazz and Showa-era pop songs played on records, and the dim lighting gives the clean, modern interior a sleek, elegant look.
Katsu curry sandwich
This combination of the classic bar food, the katsu sandwich, and the beloved katsu curry is given a twist with the addition of the sour, sweet and spicy pork vindaloo. The cutlet is dipped in curry sauce and served with a cabbage sabji. The sweet fat of the thickly sliced pork cutlet and the spices go perfectly with sake tonic or warm sake. One portion (pictured) costs 1,000 yen (minimum order is two servings).
Allgreen
This dish is made with seasonal green vegetables such as chives, chrysanthemum, bell peppers, asparagus, and water spinach. It pays homage to a stir-fry beloved at a beloved pub, and is flavored with sesame oil and garlic. Served with kanzuri (sweetened kanzuri). 500 yen.
Pork shumai
The unique filling is made from chunky ground pork, with various cuts such as tongue, cheeks, and belly. Nishida calls it a "warm meat pate," so it's served with a sour French mustard instead of Japanese mustard. Served with warm sake. 500 yen.
The man behind the counter is Noriya Nishida, who has honed his skills at famous bars in Tokyo and Fukuoka, including Sake Shop Isson in Monzen-Nakacho. He also uses spices from Chinese and Indian cuisine to create bar snacks and final dishes.
He himself is an avid drinker and bar lover, and his insatiable curiosity and love of bars are clearly reflected in the flavors of his drinks.
Nishida-san is originally from Kumamoto Prefecture and started working in the food and beverage industry while at university in Fukuoka. 
The main area is a 130cm wide counter, but there is also standing seating overlooking the shopping street.
