Chicken liver skewer aged for 180 seconds: Kōjirō

A chicken liver skewer prepared to be enjoyable even for those who dislike liver. It's generously topped with premium bonito flakes shaved to 0.01mm, creating a melt-in-your-mouth texture where the liver's umami and the bonito's aroma harmonize exquisitely. Perfect as a snack with drinks.

Chicken thigh skewers marinated and aged in shio-kōji (salt-fermented rice) for 7 days. The power of shio-kōji condenses the meat's umami, and with each bite, the juices overflow. The flavor of negi-shio (green onion and salt) is added, making it a dish that pairs well with both rice and drinks.

Tsukune, marinated in shio-kōji for 7 days and finished to a fluffy texture, is grilled hot on a griddle and topped generously with melting cheese. The juiciness of the tsukune, the richness of the cheese, and the aroma spread throughout your mouth. Perfect for sharing between 2-3 people.

Burdock root from Aomori Prefecture, fried to an astonishingly tender texture. Crispy on the outside and meltingly soft on the inside, you can enjoy the rich flavor and sweetness of the burdock root itself. It's a unique and addictive dish, unlike typical burdock root karaage.

A grilled squid dish carefully roasted over premium Binchotan charcoal. The fragrant grilled squid has a moderate chewiness and concentrated umami, making it an excellent pairing with sake. The simple seasoning allows you to fully enjoy the natural deliciousness of the ingredients.

Kōjirō's special salad made with an abundance of fresh vegetables. The crisp texture and colorful vegetables stimulate your appetite. It pairs well with various dressings and is perfect to start your meal. Available in half and regular sizes.

Chicken liver slowly cooked at a low temperature of 65.5℃. It has a melt-in-your-mouth texture and rich umami, offering a luxurious experience similar to foie gras. It has no gamey odor and is recommended even for those who dislike liver.

Tempura of jumbo shiitake mushrooms from Oita, fried to a crispy texture. The umami of the thick, juicy shiitake is sealed within the batter, and the flavor spreads with each bite. A dish perfect for sharing between two people.

A delicacy made by mixing shark cartilage with plum paste and topping it with tobiko. It features the crunchy texture of the cartilage and the refreshing sourness of plum, making it perfect with drinks. It's light and also serves as a good palate cleanser.

A dish combining "Iburigakko," a specialty smoked pickled radish from Akita, with cream cheese. The unique smoky aroma and crunchy texture of Iburigakko, along with the smooth richness of cream cheese, create a exquisite harmony. Pairs well with wine and sake.

A simple dish of fresh cabbage tossed in a special sauce. Enjoy the crisp texture of the cabbage, with a refreshing yet flavorful sauce that stimulates your appetite. Perfect as a palate cleanser or an accompaniment to grilled or fried dishes.

An exquisite dish made with free-range chicken and eggs. The umami of the chicken and the gentle flavor of the egg spread in your mouth, creating a comforting and nostalgic taste. A heartwarming dish that highlights the quality of its ingredients despite its simplicity.

A classic appetizer, edamame. It has a plump texture and a richer sweetness and aroma than regular edamame. Perfectly salted, it's a versatile dish that pairs well with any drink, including beer and sake.

Crisp cucumbers from Kiyotaka Ume are seasoned for a refreshing dish. The refreshing sourness of ume and the texture of cucumber stimulate your appetite. Perfect as a palate cleanser or with drinks, especially recommended in summer.

An assortment of seasonal vegetable pickles. The contents change with the season, allowing you to enjoy various vegetable textures and flavors. With a gentle saltiness and sourness, it's perfect as a palate cleanser. Also recommended for sharing among groups.

Fresh chicken liver marinated in a special "tamarishoyu" (dark soy sauce). The rich umami of the liver and the deep flavor of the tamarishoyu combine for an excellent pairing with sake. It has a moist texture and is perfect as a snack with drinks.

Whole chilled fresh tomatoes served. The natural sweetness and acidity of the tomatoes are enhanced, offering a refreshing taste perfect for hot weather. Simple yet allows you to fully enjoy the deliciousness of the ingredients.

Kagoshima Black Satsuma Chicken lightly seared and "tataki" (lightly grilled). The surface is fragrant, while the inside is moist, concentrating the chicken's umami. Recommended to be eaten with condiments and ponzu sauce.

A visually beautiful rolled omelet made with rare eggs that have white yolks. It has a fluffy texture and a gentle egg sweetness, with a refined, dashi-rich flavor. It's a limited quantity item, so try it if you see it.

A ray fin grilled over a charcoal brazier. It has a moderate chewiness and the unique umami of ray fin, which deepens with each bite. It pairs exceptionally well with sake and shochu, making it a classic appetizer that enhances your drinking experience.

Thick shiitake mushrooms grilled on one side over a charcoal brazier. Enjoy the rich aroma and juicy texture of the shiitake mushrooms themselves. Simply seasoned with salt to bring out the ingredients' umami. A must-try for mushroom lovers.

This popular whole grilled squid, with an 80% repeat rate, is carefully roasted over premium Binchotan charcoal. It's characterized by its fragrance, moderate chewiness, and concentrated umami. It's an ideal accompaniment to drinks and a beloved classic menu item.

Shishamo grilled fragrantly over a charcoal brazier. Enjoy the popping texture of the roe and the umami of the fish. The carefully grilled shishamo is perfect as a snack with drinks or as a side dish with rice.

Thick fried tofu that is crispy on the outside and fluffy on the inside. It features a fragrant fried coating and the gentle flavor of tofu. It's recommended to enjoy it simply with soy sauce, served with condiments like ginger and green onions.

French fries carefully fried from fresh potatoes. They are crispy on the outside and fluffy on the inside, allowing you to fully enjoy the natural sweetness and umami of the potatoes. A popular dish with a classic salty flavor that goes with any meal.

Fresh chicken liver marinated for 24 hours in a special sauce and then deep-fried. The liver's umami is concentrated, and it's characterized by its lack of gamey odor and ease of eating. Enjoy the crispy exterior and moist interior.

Juicy and flavorful "karaage" (fried chicken) made from chicken marinated in shio-kōji for 24 hours. The shio-kōji tenderizes the meat, resulting in a deep richness and mellow flavor. You can order it one piece at a time, making it a perfect small snack.

A rich pudding made with "Suzu no Shio" from Oku-Noto. The smooth texture and the sweetness of the pudding, enhanced by the salt, create an exquisite harmony. It's an elegant dessert with a hint of saltiness within its sweetness.

A surprising dessert where cold ice cream is wrapped in hot tempura batter and fried. It features the contrast between the crispy exterior and the cold, melting ice cream inside. Be careful of the heat, and enjoy this unique combination of textures and temperatures.