Fermentation and Sauce Korisu (Miebashi｜Izakaya (Japanese tavern))

This bar is a fusion of fermentation, French culinary techniques, and the free-spirited spirit of an izakaya (Japanese pub). Fermentation techniques are incorporated into every dish, bringing out the umami and aroma of the ingredients while creating unique and original creations. Ingredients include fresh fish delivered from Kunigami Fisheries Cooperative and other fisheries cooperatives in Hokkaido, as well as seasonal vegetables delivered directly from farmers. For meat, they purchase whole muttons and source game such as Hokkaido deer and wild boar in their freshest state, showing no compromise in their selection of ingredients. The drink menu is themed around "fermentation," featuring sake from all over Japan, carefully selected wines, and homemade fruit vinegar drinks. This is a place where you can enjoy the profound flavors created by fermentation and pair them with unconventional dishes. read more