Welcome to the Akenu Yoru

Kabai Goten, Ward 13, Apartment 40
Shirogane on Lich

The Akenu Yoru welcomes anyone who wishes to taste the very soul of hingan culture. Delicious meals, tea, sweets and a relaxing ambience awaits you.

Dive into the Never-ending night!

(Food) Shokumotsu

50 gil each


Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood. Many types of sushi are vegetarian. It is often served with pickled ginger (gari), wasabi, and soy sauce. Daikon radish or pickled daikon (takuan) are popular garnishes for the dish.


Sashimi is thinly sliced, raw food. It is one of the most famous dishes in the Hingan cuisine. Seafood is most commonly eaten as sashimi, but other types of meats (such as beef, horse and deer) and foods (such as yuba tofu skin and konnyaku) can also be served as sashimi. Some people confuse sashimi with sushi. Unlike sashimi, sushi includes vinegared rice.


Unagi is freshwater eel. Not to be confused with anago (saltwater eel), unagi has a rich, fatty flavor that lends itself well to grilling. Unagi may be prepared in a variety of ways, but the most popular style is called kabayaki in which the unagi fillets are grilled and basted in a savory sweet sauce.


Tempura are pieces of lightly battered, deep fried seafood and vegetables. Tempura can be found in many types of restaurants across the country, where it is commonly served as a main dish, side dish or as a topping for tendon rice bowls, or udon and soba noodle dishes.


Soba noodles are noodles made of buckwheat flour, roughly as thick as spaghetti, and prepared in various hot and cold dishes. Soba dishes are very popular and easily available nationwide.


Udon are thick Japanese noodles made of wheat flour. They are thicker than soba noodles, white and chewier. Udon is widely available at restaurants across the country and prepared in various hot and cold dishes.


O-nigiri also known as o-musubi , nigirimeshi or rice ball, is a Hingan food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori (seaweed). Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, mentaiko or any other salty or sour ingredient as a natural preservative.


Yakitori are grilled chicken skewers made from bite sized pieces of meat from all different parts of the chicken, such as the breasts, thighs, skin, liver and other innards. Usually made to order and cooked over charcoal, yakitori is a popular, inexpensive dish commonly enjoyed together with a glass of beer.


Sukiyaki consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten.


Oden is dish of various ingredients simmered in broth. The ingredients are meant to bring out the flavor of the dashi (consisting usually of a mixture of seafood and kelp) and have a savory, salty taste.

Miso Soup

Miso soup is a traditional Hingan soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients that may be added depending on regional and seasonal recipes, and personal preference.

(Drinks) Nomimono

25 gil each

Light Beer

Light beer is a beer, usually a pale lager, that is reduced in alcohol content or in calories compared to regular beers.


Sake, also known as ricewine. is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Despite the name, unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit (typically grapes), sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol.


Sencha is the most common variety of green tea and the tea that a guest is most likely to be served when visiting a Hingan home. Sencha can be translated as "roasted tea". Today, most sencha is steamed instead of pan-roasted in its initial stage to prevent oxidation of the leaf.


Gyokuro is regarded as the highest grade of tea made in the Hingan Areas. It is made only with the first flush leaf and its special processing results in a tea with a sweet, mild flavor and fresh, flowery-green aroma. Gyokuro's sweetness is due to the high levels of theanine, an amino acid that is generated by shading the tea bushes from direct sunlight for 20 days prior to harvesting.

Kabuse Cha

Kabuse-cha is a type of sencha that is shaded for about 2 weeks prior to harvest. Most sencha is grown in unshaded gardens exposed to direct sunlight. The kabuse sencha tend to have a mellower flavor and subtler color than sencha grown in direct sunlight.


ukicha is known as twig tea or stalk tea. It consists of a blend of leaves with the stems and stalks normally discarded in the production of sencha and gyokuro. The flavor profile is light and refreshing with a mild sweetness and the aroma is fresh and green.


Bancha means common tea and refers to a lower grade of sencha that is harvested during the second and third crops in the summer and autumn. Bancha usually contains larger leaves and upper stems, which are discarded during the production of sencha. Compared to sencha, bancha is less aromatic and more astringent.


Genmaicha is a blend of bancha (or sencha) with well-toasted brown rice (genmai). The rice adds a slightly nutty taste. The mild flavor of Genmaicha and its low caffeine content make it an ideal after-dinner tea.

(Dessert) Dezāto

30 gil each


These beautifully crafted and delicate sweets made from mochi (a kind of sticky rice) and red bean paste are as quintessentially Doma as it gets. Stunning to look and delicious they are often served alongside a cup of Macha green tea. The colour, flavor and design change according to the time of year, capturing the essence of the season in a delicious bite.


Manju are probably the most popular sweets in Doma , steamed buns filled with red bean paste. With many regional varieties they make great sousvenirs.


Dango are small dumplings made from mocha rice flour. They are usually served on a skewer and can come covered in a thick, sweet soy sauce, covered in kinako powder or smotherered in red bean paste.


These fish shaped pastries are definitely one of the most popular sweet treats for visitors to Namai. They are grilled in a special fish shaped griddle and come stuffed with a variety of fillings, from red bean paste, to fruit, or custard.


Our cook and funder:

Waitress and local healer:
X'naletha Arthio

Our helpful Soul:

Rules of the Venue:
Dress appropriately in hingan styleSecurity is present at all times to ensure peace.No violent or sexual content.Advertising other venues is only allowed when permission is given by the owner of the akeno yoru