Sukesan

Jun High is an unsweetened shochu highball made with Takara Shochu Jun 35° and extra-fizzy soda. The house suggests trying it plain first, then squeezing in the lemon served on the side. The menu lists it at 380 yen and suggests adding another pour of shochu after the lemon. One diner who tried it plain found its unsweetened taste easy to pair with food. An extra lemon costs 100 yen, so you can enjoy the drink first as it is, then add a citrus note.

For snacks, try the signature doteyaki (500 yen) or the egg omelette with natural dashi (450 yen). One diner said the doteyaki’s rich flavour worked well with a shochu highball; another appreciated the balance of dashi in the omelette. Tempura-dried squid (450 yen) and house-made thick fried tofu (450 yen) are also options to nibble on over drinks. Diners have mentioned ordering the squid tempura with the omelette, and singled out the fried tofu as a memorable dish.

You can also choose a shochu highball by flavour, with options including pickled-ginger and tomato. Sukesan, on the 2 floor of Shin-Umeda Shokudogai, welcomes solo drinkers as well as groups dining together, and takes reservations.