Sakaba Toda Lavi

Pork heart, prepared with several types of herbs and seasonings, is pre-cooked at low temperature to make it moist and tender, then quickly seared.

Pork tongue is prepared with several types of herbs and seasonings, and it is pre-cooked at a low temperature to make it moist and tender, then quickly seared.

Pork liver is cooked in homemade dashi soy sauce, ensuring it is moist, tender, and prepared at a hygienic temperature. Quickly seared.

Generously served with a rare part of the pig's throat. A new texture with a chewiness similar to tongue or high-quality beef tripe.

Pork with a moist red meat texture, yet still has a meaty bite. Served with homemade Hebesu pepper.

If you're unsure which individual meat to choose, leave it to the restaurant. We want you to enjoy it while it's warm, so we will grill and serve one plate (one type) at a time, which may take a little time.

If you are unsure which individual meat to choose, leave it to the restaurant. We want you to enjoy it while it's warm, so we will grill and serve one plate (one type) at a time, which may take a little time.

Satsumaage from Ichiki-Kushikino City in the western part of Kagoshima Prefecture

The standard of an izakaya tastes different when grilled over charcoal.

Korean seaweed and homemade soy sauce

Celery is marinated in wasabi and homemade dashi soy sauce, served with stem wasabi.

Two types from Hateruma Island, Iriomote Island, and Tarama Island

Sweet soy sauce and Asian spices

Pickled green chili with harissa

Literally, nostalgic Ottotto and mixed nuts

Sliced Iburigakko topped with three types of cheese.

Everyone loves fried potatoes. With truffle salt.

There may be times when it is out of stock depending on the season.

Pistachios that have been removed from their shells. They are moist when freshly fried, and become crispy and delicious as they cool.

Spicy pickled mustard tuber tartar sauce on the side

Heated with aromatic vegetables and herbal liqueur, then flavored with juniper berries

Bell peppers made crispy and crunchy with ice water, paired with homemade meat miso using barley miso.

Spicy cod roe that has had moisture removed over several days. The umami and spiciness are concentrated.

A guilt-free snack made with dried daikon, finished with bacon and spicy tomato sauce.

We are sourcing shumai from the popular restaurant Osaka Shumai Chin in Ura Namba.

An unexpected combination that pairs well with sake.

Dumplings in a rich shellfish broth. Served with chive sauce.

Simply cheese and jalapeño.

Homemade chili beans, cheese, and plenty of jalapenos

Honey Butter

The fruit changes with the seasons