Terakoya

Not the familiar egg, but the quail that lays them, fried whole. Enjoy the juicy meat with a maximum of spices.

Truly the size of a horse! A rare horse penis roasted whole. An overwhelming sense of size... for those seeking vitality at night. *Effects may vary by individual.

A rare meat with only 135 heads available per year! A traditional dish from the Ogasawara Islands. Savor the different flavors from each part. Enjoy it with the same sweet and spicy seasoning as in the local area!

The second most delicious in Shinjuku! Sweet and rich, with a melt-in-your-mouth texture from being simmered for half a day...

Grilled slightly crispy on the surface, brushed with soy sauce, and enjoy with rich beef tendon!

Whole roasted bone-in chicken thigh. The more you bite into it, the deeper the flavor, preferred by connoisseurs of old chickens (commonly known as 'oya').

An assortment of five types of oden simmered slowly in a broth made from bonito flakes and kelp. The selection is recommended by the shop owner.

The unique fragrant aroma of lamb matches perfectly with the refreshing flavor of cilantro! This curry is sure to be addictive.

Can crows be eaten? Crows that damage domestic orchards are hunted by hunters, and we take their lives. The crow meat, with a texture similar to muscular gizzards and a rich flavor resembling duck or liver, is marinated and seasoned with spices before being grilled right in front of you.

This is a skewer of the large rodent known as 'nutria,' not the mice that run around Kabukicho. Nutria are large rodents weighing about 5-9 kg, which can impact ecosystems by damaging crops and rare plants. Surprisingly, they have a mild and refined meat quality, with a texture that is soft and easy to chew, resembling a cross between chicken and rabbit meat.

A juicy and rich meat flavor with more chewiness than chicken. It is also used as a main dish in high-end French cuisine. How about it for a gentleman's taste? Of course, it is carefully farmed pigeon meat, not the kind raised in parks in Shinjuku.

Marinated and roasted whole with herbs such as sage, thyme, and rosemary.

This is a whole bird that encapsulates all the flavors of yakitori.

Plum crystal / Sake pickles / Kimchi / Salted kelp / Cabbage / Chanja (spicy cod roe) / Dried firefly squid / Whole dried squid / Kusaya (fermented fish) / Whale bacon / Tatami iwashi (dried sardines) / Mefun (fermented fish guts) / Fugu (pufferfish) roe pickled in rice bran / Gan pickles / Heshiko (fermented mackerel) / Miso cucumbers / Chilled tomatoes / Inago (grasshoppers) tsukudani / Honey bee larvae in syrup