Charcoal-grilled Chicken & Sake "Yamauchi-Nojou" Musashikoyama Station

Chicken tenderloin is smoked and lightly seared. The smoky aroma and concentrated chicken flavor, with a moist texture. Perfect as a snack with drinks.

Thinly sliced onions topped with flavorful local chicken flakes and egg yolk. Features the crisp texture of the onions and the umami of chicken flakes instead of bonito flakes. Mix well before eating.

Edamame served warm. The moderate saltiness enhances the sweetness of the beans. Popular as a standard izakaya menu item.

Chilled sliced tomatoes served with mineral-rich Amami Oshima coral salt. The acidity of the tomato and the saltiness are refreshing.

Grilled local chicken skin, dressed with ponzu sauce. The smoky flavor of the grilled skin, its chewy texture, and the tang of the ponzu sauce are a perfect match.

Kyushu-style namelao made by finely chopping fresh fish and mixing it with green chili miso. The spicy kick is a great accent and pairs well with sake.

Dried stingray fin, lightly grilled as a snack. Features a sweet and savory flavor and a unique chewy texture, typically eaten with mayonnaise.

Caesar salad topped with a creamy, soft-boiled egg. Enjoy the creamy dressing, cheese, and the crunchy croutons.

A salad generously topped with smoked chicken tenderloin and flavorful local chicken flakes. Characterized by the smoky aroma and the combination with refreshing vegetables.

Assortment of fresh horse meat sashimi. Enjoy two types: lean meat and the rare cut, rose engawa (abdominal muscle). Served with Kyushu's characteristic sweet soy sauce and condiments.

A dish featuring "Gekka-gai" (Moon-Day Shell), a bivalve similar to scallops, grilled with Kyushu soy sauce. The adductor muscle is sweet and rich, and the aroma of charred soy sauce is appetizing.

A regional dish from Oita Prefecture, made by coating chicken in tempura batter and frying it. Unlike karaage, the batter is fluffy and the texture is soft. Eaten with ponzu sauce or mustard.

Chicken karaage made in the style of Nakatsu City, Oita Prefecture, known as the "holy land of karaage." The chicken, marinated in a soy sauce-based sauce, is juicy and infused with garlic flavor.

A Kagoshima specialty made by deep-frying fish paste mixed with vegetables. It has a slight sweetness and a springy texture, delicious on its own or with ginger soy sauce.

A dish originating from Miyazaki Prefecture, made by dipping fried chicken in sweet vinegar and topping it with plenty of tartar sauce. The combination of rich sauce and sweet-and-sour glaze is exquisite.

Pan-fried gyoza with crispy, thin "wings" (batter). Enjoy the fragrant wings and the juicy filling bursting with meat juices.

A pizza generously topped with tomatoes and cheese, with a Japanese twist. The refreshing aroma of perilla leaves adds a nice accent.

Thick-cut beef tongue, grilled over charcoal for a smoky flavor. The flavorful salt and sesame oil sauce with green onions enhances the meat's umami.

Pork trotters, slowly simmered until tender, then grilled over an open flame for a smoky finish. Crispy on the outside, melt-in-your-mouth tender on the inside, and packed with collagen.

A voluminous skewer of local chicken tsukune (meatballs) wrapped further in meat. Dip in the rich egg yolk for a mellow flavor.

Boneless chicken thighs (wingettes) opened and grilled. Juicy and satisfying, allowing you to enjoy the flavor of the meat around the bones.

Skewers made with lean chicken tenderloin. Enjoy various flavors with toppings like cheese, wasabi, and plum.

Beef offal and local chicken are grilled with plenty of vegetables on a square iron plate. A special spicy sauce based on mugi miso coats the ingredients, creating a rich and addictive flavor.

A representative regional dish from Miyazaki and Kagoshima prefectures, made by quickly grilling local chicken over charcoal. Enjoy the smoky aroma of the charcoal, the chewy texture unique to local chicken, and the overflowing meat juices. Recommended with yuzu pepper.

Charcoal-grilled fatty pork (pork jowl and pork belly). The spicy green chili miso complements the sweetness of the pork and the richness of the fat.

Fried rice made with charcoal-grilled local chicken and pickled takana. A flavorful dish with the savory aroma of burnt garlic oil (black mayu).

A seafood bowl made with three kinds of fresh Kyushu fish marinated in a special sauce, served over rice. The fish, infused with the sauce, pairs perfectly with the rice.

Ochazuke (tea over rice) with a refined broth made from flying fish (ago). Choose from plum, mentaiko (spicy cod roe), or takana (pickled greens) as toppings. A gentle flavor perfect for finishing a meal.

Onigiri (rice ball) grilled with sweet Kyushu soy sauce for a smoky flavor. Features a crispy exterior and the aroma of charred soy sauce.

A set meal including rice, miso soup, and pickles. Order with a dish for a complete meal.

Plain white rice.

A Nagasaki regional specialty, this is a Neapolitan-style pasta made with champon noodles. Enjoy the chewy texture of the thick noodles and the nostalgic ketchup flavor.

A rich ramen with a blend of pork bone and chicken paitan broth. The creamy, full-bodied soup clings well to the thin noodles. Adding mayu (burnt garlic oil) changes the flavor.

A parfait made with baked sweet potatoes from Kyushu, known for their high sugar content, and vibrant purple sweet potato ice cream. The natural sweetness of the potatoes and the cold ice cream create an exquisite Japanese dessert.

A frozen dessert, like pudding, with a caramelized custard cream surface. Characterized by its rich sweetness and cold, smooth melt-in-your-mouth texture.

A dessert featuring a semi-cooked Nagasaki specialty castella, served with vanilla ice cream. The rich egg flavor of the castella pairs well with the ice cream.

A set meal with a plate full of dishes that children love. Enjoy small portions of chicken rice, hamburger steak, fried shrimp, and more.

An all-you-can-drink plan for soft drinks for children. Choose from several types of juices and teas and get refills.