赤川三丁目酒場

Using the middle part of fresh tuna, this is a Korean style tuna yukhoe combined with gochujang and sesame oil. Please mix it with egg yolk before enjoying.

A luxurious chijimi topped with cheese and mochi.

A dish of shrimp coated in batter and fried, topped with yangnyeom sauce.

Korean-style salad made with tofu, lettuce, and Korean seaweed

A spicy stew made with tofu, mushrooms, green onions, and kimchi.

A popular snack at Korean street stalls, filled with brown sugar and peanuts

A Korean hot pot made with Daisen brand chicken from Tottori Prefecture, stir-fried with sweet and spicy cabbage and vegetables. Please enjoy it with melted cheese fondue. *Serves 2-3 people; reservation required.

A Korean hot pot with nakji (octopus), gopchang (intestines), seou (shrimp), Korean glass noodles, and vegetables. *Serves 2-3 people; reservation required.

A Korean hot pot that can be enjoyed with two types of broth: spicy and mild. A luxurious pot featuring Daisen chicken, Kirishima black pork, seafood, and vegetables. *Serves 2-3 people; reservation required.

A selection of three types of bar snacks that change daily. It's a quick menu, so feel free to enjoy it as an appetizer.

You can enjoy the refreshing taste of shime saba with gari and shiso.

This is a meat dumpling sourced directly from the renowned restaurant 'Tenshin no Kimochi', made without garlic or chives.

In the end, it's a dish that you end up ordering anyway.

Crispy cucumbers served with special miso dip

The dish featuring Iwashita's New Ginger that has been a hot topic on television and in the media.

The sweetness of the sweetened adzuki beans perfectly matches the acidity and saltiness of the mascarpone.

Marinated salmon and tobiko in salted koji, made into salted fish.

This is a plum crystal made from chicken cartilage with little odor.

Lightly grilled dried skate fin in the oven.

Salted mustard greens and celery mixed with a salt dressing

Once you start eating, you can't stop. An addictive menu item.

A mix of cashews, walnuts, giant corn, and other nuts served randomly.

This salad features the smooth texture of tofu and the enjoyable crunch of crispy onions.

The popular Iwashita New Ginger with ginger dressing.

A simple mix of green onions, white onions, radish sprouts, and myoga seasoned with salt and sesame oil. It can also be used as a condiment for other menu items.

This is a warm potato salad made by crushing freshly fried croquettes and mixing them with cucumbers and sprouts in mayonnaise.

Chicken breast marinated in salted koji, served with special tartar sauce.

Classic karaage marinated for over one night in a ginger and garlic based sauce.

Korean-style chicken coated in sweet and spicy yannyeom sauce.

Freshly fried chicken thigh topped with honey mustard mayonnaise

Consomme 583 yen Trial Flavor 583 yen

Enjoy this classic izakaya menu item with luxurious cheese

Crispy cartilage fried snack

Special sauce made with mayonnaise, honey, condensed milk, and grain mustard

This is tempura coated with batter made from braised pork chashu that has been simmered until tender.

Irresistible, the spiciness of the green chili is gently wrapped in cheese.

Baked with grated yam mixed with mentaiko and egg yolk, topped with cheese.

This is a special dish featuring large grilled shumai, popular at our sister restaurant '1429 Gyoza', topped with shrimp chili sauce.

Foil grilled cartilage with meat from the breastbone seasoned with salt, miso, and yuzu pepper.

Special chive dumplings filled with chives, garlic, and pork, served hot on a teppan.

Grilled premium striped hokke at 300 degrees in the oven. Please enjoy it with the ponzu sauce favored by Kimutaku.

Pizza made with naan and a perfect blend of sweet and spicy sauce with cheese

A spicy and delicious hot pot made with seafood broth and ingredients, flavored with chige miso that will keep you coming back for more.

Uses non-greasy domestic hormone. By adding oil residue (fried hormone), it becomes a richer soup hot pot.

Enjoy with a special soy sauce made from brand pork with light fat or with the ponzu sauce favored by Kimutaku.

A sophisticated miso hot pot made with sake lees and white miso

The sweetness of the pork and the spiciness of the soup are a perfect match.

Brand chicken thigh soaked in clam broth with added spicy flavor and customizable with egg

A rich black curry combined with Massaman-style soup curry, finished with udon and the ultimate cheese risotto.

110 yen: mushrooms, tofu, thin fried tofu, egg; 220 yen: fish fillet, mentaiko, mixed green onions, Iwashita's new ginger, maroni, udon, rice for finishing; 330 yen: shrimp, scallops, vegetable assortment with tororo, fondue cheese, zosui set; 440 yen: Ooyama chicken, Kirishima black pork

Fresh fish is marinated in a special sesame sauce, placed on top of the brand rice 'Yukiwakamaru', and hot dashi is poured over it.

Dashi chazuke topped with rock seaweed from 'Isojiman' based in Miyakojima

Dashi chazuke topped with mentaiko from the famous Fukuoka restaurant 'Yamaya'

A rich curry rice with beef tendon added, based on the famous curry from Saitama's Yamaboshi Curry.

The spiciness of the spices and the sweetness of the coconut milk are exquisite

Egg rice topped with rock seaweed from 'Izojiman', which is based in Miyakojima, instead of soy sauce.

Rice with raw egg topped with mentaiko from the famous Fukuoka restaurant 'Yamaya'

A classic udon dish topped with crispy fried offal.

Udon noodles drained and mixed with mentaiko and egg yolk.

A luxurious dish made with two types of curry and brand pork.

Japanese-style carbonara using udon instead of pasta