Sakayasiki GOSSO Mizonokuchi Branch

Skewered and seasoned quail eggs. Simple yet offers the rich flavor of the yolk. Recommended with a dab of mustard for accent.

A dish of yam mixed with kimchi sauce. The crunchy texture of the yam and the spiciness of the kimchi stimulate the appetite.

An appetizer of cream cheese marinated in miso with barley. The rich umami of fermented foods fuses, pairing well with alcohol.

Chicken white liver, skin, and heart, smoked and preserved in oil. Characterized by its smoky aroma and mellow oil.

Thin sheets of yuba (tofu skin) soaked in dashi broth. Enjoy the sweetness of soybeans and delicate texture with the rich flavor of tamari soy sauce. An elegant dish.

Cheese cut into sticks, fried or grilled until crispy. A rich cheese snack that can be enjoyed like a potato chip.

Akita specialty smoked pickled daikon 'Iburigakko' topped with cream cheese. A classic appetizer where the smoky aroma and creamy cheese are exquisitely matched.

Unripe soybeans boiled in salt. Simple yet irresistibly delicious, perfect as a first snack with drinks like beer.

Skewers of chicken liver wrapped in caul fat and grilled. The caul fat melts, preventing the liver from drying out and creating a melt-in-your-mouth texture and rich flavor. Best enjoyed immediately after grilling.

Potato salad served in a hot stone bowl. Mixing it yourself creates a warm salad with a crispy texture and the flavor of toasted rice.

A fluffy omelet baked with plenty of chicken broth. Contains yuba (tofu skin) inside, offering a gentle flavor with the fluffy egg and moist yuba.

Fried chicken dipped in sweet and sour sauce, topped with tartar sauce. Using salt koji makes the meat tender. The rich sauce and acidity are a great combination.

Crispy fried chicken wings coated in a sweet and spicy sauce with spices. Characterized by crispy skin and juicy meat, it's an addictive flavor.

A dish of thinly sliced fresh horse meat (sakurameat) mixed with a sweet and savory sauce and egg yolk. The horse meat is not gamey, and the umami of the red meat blends with the rich egg for a luxurious experience.

Chicken cooked slowly at low temperature is surprisingly tender and moist. Enjoy it refreshingly with fragrant sesame sauce and condiments (myoga, shiso).

Chicken neck meat (seseri) grilled with plum paste and shiso leaves. The elastic texture and fatty umami of the seseri are refreshingly complemented by the plum and shiso.

Chicken neck meat. As it's a part that moves a lot, the meat is firm and has a moderate amount of fat. Simply enjoyed with sea salt infused with the umami of seaweed.

Hand-kneaded raw chicken mince tsukune skewers. Seasoned with spices and grilled fluffy over charcoal. The fragrant tare sauce is appetizing.

Tender chicken tenderloin, low in fat and bland. Grilled to a rare finish, it offers a moist texture. Choose your preferred condiments.

Skewers of rare seseri (neck meat) alternated with leeks. The juicy fat of the seseri, sweet and savory sauce, and sweetness of the grilled leeks are a great match.

Classic skewers of chicken thigh and leek. Simply seasoned with sea salt, using carefully selected leeks and juicy thigh meat.

Skewers of cartilage from the tip of the breastbone (yagen cartilage) alternated with onion. Enjoy the crunchy texture of the cartilage and the sweetness of the grilled onion.

Chicken gizzard. Low in fat, characterized by its unique crunchy and chewy texture. Grilled over high heat until fragrant.

Skewers made from a part of the chicken breast. This part, which tends to be dry, is grilled until moist and topped with grated radish and ponzu (mizore).

Chicken thigh with skin, grilled. The skin is crispy and fragrant, while the meat is juicy and full of its own juices. Enjoy the contrast in textures.

Chicken tail bone meat (bonjiri). Very fatty, juicy, and has a melt-in-your-mouth sweetness. Served with a crispy exterior.

Chicken skin on skewers, grilled. Cooked slowly over low heat to remove excess fat, resulting in a crispy exterior and chewy interior.

Chicken knee joint cartilage. Round in shape, characterized by its hard, crunchy texture. Fragrance is brought out by slow grilling.

Skewers of high-quality, fatty pork. Enjoy the sweet fat characteristic of pork along with the fragrant tare sauce.

Chicken heart (hatsu). Made with fresh ingredients, it offers a firm, springy texture and a unique iron flavor. It's rare and may sell out.

Creamy avocado skewers, grilled with soy sauce for a fragrant finish. The flavor becomes even richer when heated.

Skewers of grilled mochi wrapped in thinly sliced pork. The combination of pork fat, crispy grilled mochi, and sweet sauce is exquisite.

Skewers of homemade tsukune combined with two types of carefully selected cheeses. A Western-style flavor where the rich creaminess of the cheese enhances the umami of the tsukune.

A refreshing skewer of tsukune topped with grated radish and shiso. Enjoy the juicy tsukune with refreshing Japanese-style condiments.

A creative skewer of tsukune with cheese, seasoned okonomiyaki-style with sauce and mayonnaise. A rich and junky flavor.

A large grilled tsukune served on a plate. Enjoy it by mixing in the rich orange egg yolk, the smoky aroma of charcoal, and the mellowness of the egg.

Chicken tenderloin marinated in sweet Saikyo miso and grilled. Moist and rare inside, with a delicate miso aroma.

A Japanese-style arrangement of tomato and cheese caprese. Uses shiso leaves instead of basil, with added umami from salt kombu.

A small dish of translucent chicken cartilage (suishou) mixed with grated radish and a plum and bonito flavor. Its crunchy texture and refreshing taste make it perfect for cleansing the palate.

A classic appetizer of dried stingray fin, grilled. Softer and more flavorful when grilled with sake. Usually eaten with mayonnaise.

Homemade satsuma-age (fried fish cake) made with yam and chicken. Contains diced yam, offering a fluffy batter with a crunchy texture inside. The aroma of nori seaweed is an accent.

A dessert-like appetizer with cheese that has a smooth texture like tofu, topped with honey and black pepper. The sweet and salty taste is addictive.

A sauce combining rich chicken white liver pâté and cheese fondue. Enjoy dipping charcoal-grilled bread into this Western-style dish.

A snack made by deep-frying udon noodles. The crispy, crunchy, hard texture and saltiness are perfect with beer.

Deep-fried sweet pumpkin. The salt enhances the natural sweetness and fluffy texture of the ingredients.

Fried Camembert cheese served with honey and marmalade jam. The saltiness of the melted cheese and the sweet and sour sauce are a perfect match.

Kushikatsu (deep-fried skewers) made with chicken breast. Served with a light, special sauce, it's so light you can eat many skewers.

French fries dusted with fragrant truffle salt. A classic side dish with a luxurious aroma that stimulates the appetite.

Thinly sliced raw bell peppers mixed with shiso and salt kombu. The bell pepper's bitterness is mild, and its crisp texture is refreshing.

Monaka (wafer cake) that allows you to enjoy 4 different flavors. A sophisticated dessert for adults, combining luxurious ingredients and sweet elements, arranged to pair well with alcohol.

A soup made by simmering chicken bones for a long time to condense the flavor. Rich yet gentle, it calms the stomach when drunk at the end of a meal.

Rice cooked in a hagama (iron pot) using Koshihikari rice from a contract farmer in Niigata Prefecture. It takes time as it's cooked to order, but you can enjoy fluffy, glossy, exquisite rice.

A savory rice porridge made with rich chicken broth. The rice soaks up the broth's flavor and is gently bound with egg. A warming dish.

Onigiri brushed with dashi soy sauce and grilled over charcoal. Crispy on the outside, fluffy on the inside. Served with chicken soup.

A rice bowl topped with tsukune (chicken meatballs) coated in a sweet and savory sauce. The deliciousness of the tsukune and sauce makes the rice go down easily.

A luxurious rice bowl topped with tare tsukune and a rich raw egg. Break the yolk and mix it with the tsukune and rice.

A classic Japanese comfort food: Tamago Kake Gohan (egg over rice) made with a special egg. Pour the rich, sweet yolk over hot rice and add soy sauce.