Vegetable Roll Skewers Usuda Shoten Gakugeidaigaku Branch

A potato salad mixed with smoked pickled radish (iburigakko). The creamy potatoes are perfectly complemented by the crunchy texture and smoky aroma of the iburigakko. Served with a seasoned egg, this dish is perfect with drinks.

Lightly fried eggplant steeped in a special broth. The eggplant's melt-in-your-mouth texture and the broth's gentle umami spread through your mouth. The ginger flavor is prominent, making it a refreshing dish.

Fresh cucumbers tossed in a special salt sauce and sesame oil. The crisp texture and fragrant sesame flavor stimulate the appetite. A simple yet irresistible snack.

A dessert-like appetizer combining rich cream cheese with a sweet sauce. The balance between the saltiness of the cheese and the sweetness of the sauce is exquisite. It's often enjoyed on crackers and is particularly popular with women.

A dish with chilled tofu topped with plenty of boiled whitebait and chopped green onions. The salty flavor of the whitebait complements the refreshing taste of the tofu, creating a simple and satisfying flavor. Suitable to eat at the beginning of a meal.

The surface of mackerel, cured in vinegar, is flame-grilled. Grilling melts the fat from the skin, enhancing its aroma and flavor. You can also enjoy the performance of it being grilled right in front of you.

Chicken thigh karaage marinated in a special garlic-infused salt sauce. Crispy on the outside and juicy on the inside, this well-seasoned dish pairs perfectly with beer. It's a popular menu item that was also served at music festivals.

French fries coated with the versatile spice "Maximum" from Miyazaki Prefecture and curry flavor. It has a spicy and punchy taste that makes it irresistible.

A creative dish made by pounding horse mackerel into "namero" (a paste with miso and seasonings) and then deep-frying it. Crispy on the outside, the inside is packed with the rich flavor of namero. Served with our special tartar sauce.

Ham cutlet made with exceptionally thick ham. Unlike thin ham cutlets, it features a meaty texture and juicy satisfaction. Enjoy the contrast with the crispy coating.

Deep-fried dumplings filled with plenty of ingredients. The skin is crispy, and the juicy meat filling bursts out. These fragrant fried dumplings are perfect with beer.

A salad featuring shredded cabbage with a special dressing and toppings. The crisp texture is satisfying and makes for a perfect palate cleanser. It's also served as the restaurant's signature appetizer.

This is a refill menu for the cabbage salad.

An economical set featuring a mix of three popular vegetable roll skewers. Enjoy lettuce, potato butter, and Brussels sprouts rolled in pork. Recommended for first-time visitors.

A skewer of lettuce rolled in pork, grilled. The lettuce remains crisp even after cooking and pairs well with the fatty pork. Enjoy with salt or ponzu for a refreshing taste.

Fresh chicken liver slowly cooked using the latest low-temperature cooking method. It has a melt-in-your-mouth texture like foie gras and a rich flavor. It's not gamey and is easy to eat even for those who don't like liver.

A miso-based soup made with plenty of pork and offal, simmered with vegetables. It has a rich tonkotsu (pork bone) base and warms you from the inside out. Enjoy with shichimi togarashi if you like.

Skewered red sausage cut into an octopus shape. It has a nostalgic flavor and is fun to look at.

Skewered Camembert cheese. Crispy on the outside and melted and gooey on the inside.

Spicy cod roe lightly seared on a skewer. The crispiness of the surface, the rare texture inside, and the slight spiciness pair well with sake.

Skewered quail eggs. A simple yet popular classic skewer.

A skewer of thick shiitake mushrooms, simply grilled. Enjoy the natural umami of the shiitake.

Skewered tsukune (meatballs) made with minced beef tongue. Enjoy the unique texture and umami of beef tongue.

Fresh chicken tenderloin skewers, grilled to a rare, medium-rare state. It's moist and tender, with a sweet chicken flavor.

A classic yakitori made with chicken thigh meat. It's juicy, has a moderate amount of fat, and is a flavorful cut.

Grilled chicken skin skewer. Crispy on the outside, chewy on the inside, with a delightful fatty sweetness.

A skewer of chicken neck meat. This is a well-exercised part, so the meat is firm, with a chewy texture and rich umami.

A skewer of chicken cartilage. Enjoy the unique crunchy texture, perfect as a snack with drinks.

A rare cut from around the diaphragm of the chicken. Known for its unique elasticity and juicy flavor.

Meat from around the tail of the chicken. It's very fatty, offering a melt-in-your-mouth texture and sweetness.

A simple appetizer of thinly sliced kamaboko (fish cake) from the famous Suzukama shop in Odawara, served with wasabi soy sauce.

Boiled chicken skin tossed with plenty of green onions and ponzu sauce. The ponzu and green onions cut through the richness of the chicken skin, making it a perfect pairing with sake.

Carefully aged and flavor-condensed spicy cod roe. The flavor of shichimi togarashi adds a nice accent.

An appetizer made by marinating cream cheese in tamari soy sauce. The richness of the cheese and the depth of the soy sauce blend together, pairing well with both Japanese and Western-style drinks.

A delicacy of whelk mixed with wasabi. Enjoy the crunchy texture and the spiciness of the wasabi.

A snack of shark cartilage mixed with plum paste. Enjoy the crunchy texture of the cartilage and the sourness of the plum.

A Korean-style salted dish made by pickling cod innards in spicy seasonings. It's slightly spicy and goes well with drinks.

Pickled lotus sprouts. Characterized by their crisp texture.

A refreshing dish of jellyfish tossed with yuzu pepper and ponzu sauce. Enjoy the crunchy texture of the jellyfish and the aroma of the yuzu pepper.

An economical set where you can choose any 3 small appetizer dishes.

Homemade keema curry made by slowly simmering pork and vegetables. The aroma of spices and the umami of the ingredients are concentrated, making it perfect as a finishing dish.

A classic egg-over-rice (TKG) topped with Hakata-style mentaiko (spicy cod roe). The creaminess of the egg and the saltiness and spiciness of the mentaiko pair perfectly with the rice.

A ramen with a Hakata-style tonkotsu (pork bone) broth. It has a creamy and rich flavor, yet a light aftertaste, making it perfect as a final dish after drinking.

A popular ice cream "Yukimi Daifuku" skewered, lightly torched, and drizzled with sweet and savory mitarashi sauce. Enjoy the unique texture of warm and cold.

A hot pot dish where vegetable roll skewers are simmered in a special broth. It comes with 8 types of vegetable roll skewers, making it a healthy yet satisfying meal. Limited to 3 servings per day.

Noodles to enjoy at the end of your hot pot. The noodles, infused with the broth's flavor, are exceptional.

Zosui (rice porridge) made with the leftover hot pot soup. Rice is added and simmered, allowing you to enjoy the broth down to the last drop.