Izakaya Maruyama opens in K5, Nihonbashi Kabuto-cho. What is the flagship izakaya created by Tomohiro Maruyama?

French bistro "MAISON CINQUANTECINQ", Middle Eastern restaurant "La pita de maison cinquantecinq", tavern "LANTERNE", and gallery "AELU" introducing Japanese and foreign ceramic artists. AELU" is a gallery that introduces Japanese and foreign ceramic artists.

Cherche" led by Tomohiro Maruyama has been conveying the enjoyment of food culture in various forms. And now, they have created a new restaurant in Nihonbashi Kabutocho "K5".

That is why the "MARUYAMA" It is a flagship izakaya, and they seem to be very enthusiastic about it.

The theme of this restaurant is "water," a symbol of Japan's abundance.

It seems to propose as an izakaya (Japanese-style bar) a creative cuisine that combines Japanese ingredients and French elements with Japanese sake, mainly shochu and Japanese sake. In other words, it is casual without being formal.

The location is where Caveman was originally located.

Dinner is a la carte and casual. Pictured are Azumino pastured pork yakisoba with fermented butter and black seven spices (¥1,400), MARUYAMA's sashimi platter (¥3,800), and Midori no tanuki chilled tofu (¥1,000).

The weekday lunch MARUYAMA set meal (¥2,300) comes with two rice balls, choice of main dish, soup bowl, rolled egg, and seasonal side dish. Take-out (¥1,500) is also available.

The lunch course (¥6,000) begins with a potage of fresh onions, followed by seared Spanish mackerel and aged smelt sashimi, scalloped lotus root fritters for hot greens, and a boxed meal including a choice of rice balls, green beans with peanut sesame paste, fried bean curd, etc., as well as sweet dishes.

The suggestion seems to be that onigiri will be the main dish for lunch, and an a la carte menu with drinks will be offered at night.

Respecting the Japanese culture of drinking distilled spirits during meals, shochu is selected mainly from Kagoshima and Miyazaki shochu breweries, with a theme of tradition and innovation. We also plan to add original "pre-distilled" shochu to our lineup in the future.

The dishes are custom-made by ceramic artists from all over Japan who have been involved with AEL, and they are planning to collaborate with artists in the future. If you happen to be in the neighborhood, be sure to stop by and take a look.