Butabako

Quickly blanched pork stomach served with myoga, green onions, and shiso, topped with ponzu for a refreshing taste.

Made with fresh offal. The key is the broth. It is simmered with a broth made from chicken bones, aromatic vegetables, and seafood, combined with miso.

Japanese-style broth. Simmered tenderly with soy sauce and ginger.

Finished with a special sauce of appetizing garlic and ginger. Perfect with beer, and you'll want rice too.

Meat from around the pig's neck. It has fat, but it's a refreshing and well-textured cut. It is usually seasoned with salt, and yuzu pepper is also delicious.

A miso flavor that pairs well with sake. The firm meat quality and good fat do not lose to the miso, and the texture is, to put it mildly, exquisite.

A pork sausage made with care, without using additives. It's a thick one weighing 120g per piece.

Juicy bacon made in-house. It is smoked with cherry wood for a fragrant flavor.

A thin cutlet made by pounding and stretching loin meat. It is a popular dish enjoyed with plenty of cabbage.

A dish where mentaiko, mochi, and cheese are wrapped in shiso leaves and pork belly, then grilled. A popular teppan dish that everyone loves.

It is Italian prosciutto. Other types include salami, chorizo, etc.

I would like to make it with pork liver, but I am using fresh chicken white liver.

Cheese is essential with wine.

It's just fried, but I'll show you how to fry it deliciously with lard.

Enjoy our special curry with naan. Thank you for your hard work.

A pizza with special garlic tomato sauce and plenty of cheese.