Fujiya

A hot pot dish using fresh domestic beef offal (internal organs). Eaten with vegetables like cabbage and chives in a soy sauce or miso-based broth. Features the springy texture of the offal and the rich soup infused with the sweetness of the fat.

Grilled pork upper cheek meat on a skewer. It has a moderate elasticity and umami, and is not too fatty, making it easy to eat. Seasoned with salt or sauce and grilled.

Grilled pork large intestine skewers. Crispy on the outside and chewy on the inside, with a springy texture. The sweetness of the fat spreads as you chew.

Grilled pork heart skewers. Low in fat, with a unique crunchy texture. It has a light and clean taste.

Grilled pork large intestine skewers. It is thicker than the large intestine and characterized by its strong elasticity and rich fatty umami. It becomes fragrant when grilled.

Grilled pork spleen skewers. Similar in texture to liver but much fluffier, often wrapped in caul fat before grilling. Rich and creamy taste.

Grilled pork diaphragm skewers. It looks and feels like red meat, and is tender and juicy. It has a rich meaty flavor and is a popular cut.

Grilled pork tongue skewers. Characterized by its unique crisp and flaky texture. It is refreshing and flavorful.

Grilled pork liver skewers. Fresh liver has no gamey smell and a rich, creamy taste. Rich in iron and pairs well with sauce.

Grilled liver (kimo) topped with a generous amount of sauce made with green onions and sesame oil. The flavor of the green onions enhances the richness of the liver.

Minced meat formed into balls or logs and grilled. It has a fluffy texture and pairs well with sweet and savory sauce.

Spicy sausage skewers. Characterized by its spiciness, it's perfect as a snack with drinks.

A set of 5 assorted skewers of our recommended cuts. Ideal for those who want to try various parts in small portions.

Grilled green onions on a skewer. Grilling brings out their sweetness and a fragrant flavor.

Grilled eringi mushroom skewers. Its crunchy texture is said to resemble abalone. The mushroom's umami is concentrated.

Grilled okra skewers. Grilling brings out its sticky and fluffy texture. Simple salt seasoning is common.

Grilled shiitake mushroom skewers. Juicy and fragrant, with a burst of umami when bitten.

Cartilage from the pork larynx. It has a very hard and crunchy texture. It has a satisfying chew and is a favorite among connoisseurs.

The part of the pork tongue near the root. It is fattier than regular tongue, with a soft and juicy taste.

A part of the diaphragm, near the ribs. Like harami, it is tender like red meat and has a strong meaty flavor, making it a rare cut.

The tube connecting the heart and liver. It is fatty and has a unique texture. It is a rare cut, as only a small amount can be obtained from one animal.

Sashimi-style dish of low-temperature cooked pork heart (hatsu). It has a crunchy texture, is light, and is eaten with sesame oil or soy sauce.

A sashimi-style dish of low-temperature cooked pork tongue. It has a moist, tender texture and the unique umami of tongue.

High-quality part of low-temperature cooked pork stomach (guts). It has a crunchy texture, no gamey taste, and is refreshing.

Low-temperature cooked to recreate a melt-in-your-mouth texture like raw liver. Characterized by its rich and creamy taste.

Thinly sliced low-temperature cooked sagari (diaphragm) mixed with a sweet and savory sauce and egg yolk. The umami of the meat and the richness of the egg combine.

Yukke made with low-temperature cooked hearts (cardiac muscle). The crunchy texture of the hearts pairs perfectly with the sauce and egg yolk.

A platter of assorted low-temperature cooked meat sashimi from various cuts. You can compare the flavors and textures of each part.

A classic salad made by mashing boiled potatoes and mixing them with vegetables and mayonnaise. A homely and gentle flavor.

A salad made by mixing boiled macaroni with vegetables and ham in mayonnaise. A simple and timeless flavor.

Salt-boiled immature soybeans. Shell the beans and eat them. A very popular snack with beer.

A Korean-style side dish made by boiling vegetables like bean sprouts and spinach, seasoned with sesame oil and salt.

Raw bell peppers, thinly sliced and tossed with salt kelp and sesame oil. The slight bitterness of the bell pepper complements the umami of the kelp.

Thinly sliced onions topped with bonito flakes and ponzu sauce. It's refreshing and perfect as a palate cleanser.

Cucumbers are smashed and seasoned with salt, sesame oil, and garlic. Smashing allows the flavor to penetrate well.

Raw cucumbers served with miso (moromi miso). Eat by dipping the cucumber directly into the miso.

A Korean-style salted dish made by fermenting cod intestines with chili peppers, garlic, etc. Characterized by its crunchy texture and spiciness.

Raw yam, cut into thin strips. It has a crisp texture and a sticky consistency. Served with soy sauce and wasabi.

Quail eggs simmered and seasoned in a soy sauce-based sauce. Bite-sized and easy to eat, the flavor permeates the eggs.

Boiled pork stomach (guts) tossed with ponzu sauce. It has a crunchy texture and the refreshing acidity of ponzu.

A simple dish of chilled, sliced tomatoes. Served with mayonnaise or salt.

Boiled chicken skin tossed with ponzu sauce. Enjoy the chewy texture and refreshing taste.

A delicacy made by mixing shark cartilage with plum paste. It has a crunchy texture and the sourness of plum, pairing well with sake.

Pork offal slowly simmered in a light, salty soup. The offal is tender, and the soup is infused with umami.

French fries made by cutting potatoes into sticks and deep-frying them. The crispy texture and saltiness are a classic snack.

Karaage made by seasoning chicken with a salt-based marinade and deep-frying it. Crispy on the outside, juicy on the inside, the saltiness enhances the savory flavor of the chicken.

Thick-cut ham coated in breadcrumbs and deep-fried. The crispy coating and the saltiness of the ham have a nostalgic taste. Served with sauce.

Fried horse mackerel (aji) coated in breadcrumbs. The flesh is plump and you can enjoy the fish's umami.

Fried yam. Cooking it gives it a fluffy texture, offering a different taste from raw yam.

Raw bell peppers stuffed with meat miso and chilled. A snack combining the crisp texture of bell peppers with the savory flavor of meat.

Deep-fried eggplant soaked in a Japanese-style broth. The eggplant absorbs the broth, making it juicy.

A dish of simmered liver and chives, or a stewed variation of stir-fried liver and chives. A dish full of stamina.

Onigiri wrapped in soy-sauce-marinated perilla leaves. The unique aroma of perilla and the saltiness pair well with the rice.

Abbreviation for Tamago Kake Gohan (Egg over Rice). Hot rice topped with a raw egg and soy sauce, mixed together. A soul food of Japan.

Ramen using the soup unique to motsuyaki restaurants. A rich soup, perfect for finishing your meal.

Ice cream with the flavor of roasted green tea (hojicha). Characterized by its fragrant aroma and refreshing sweetness.

Classic vanilla-flavored ice cream. Enjoy the rich milk flavor and sweet vanilla aroma.

A highball made with Suntory's "Kakubin" whiskey and highly carbonated soda. It has a refreshing fizz and cuts through the richness of oily food.

Details are unknown, but it is likely a highball made with a specific whiskey. A refreshing taste can be expected.

A cocktail made with whiskey and cola. The sweetness of the cola and carbonation make it easy to drink.

A cocktail made with whiskey and ginger ale. It has a ginger flavor and sweetness with a pleasant kick.

A Kakuhai Ball approximately twice the normal size. A great value for those who drink a lot.

A highball made with Suntory's premium whiskey "Ao". Characterized by its complex, rich aroma and mellow taste.

A sour drink made with the Japanese craft gin "SUI". The aroma of Japanese ingredients like yuzu, green tea, and ginger is refreshing.

A sour drink made with the juice of Shikuwasa (a citrus fruit from Okinawa). It has a strong acidity and a unique aroma, making it refreshing.

A sour drink made with apple cider vinegar. It has a fruity acidity and is a healthy, easy-to-drink beverage.

A sour drink made with yuzu vinegar and honey. The yuzu aroma and honey sweetness are perfectly matched.

Shochu mixed with coffee. It has a bitter and roasted coffee flavor that surprisingly pairs well with food.

A classic drink made by mixing shochu with oolong tea. It cleanses the palate, making it a good pairing with fatty foods.

A drink made by mixing shochu with jasmine tea. It's refreshing and easy to drink with the floral aroma of jasmine.

A green tea highball made by mixing shochu with Uji matcha. A luxurious drink where you can enjoy the rich flavor and bitterness of matcha.

A drink made by mixing shochu with tomato juice. It has the acidity and umami of tomato with a refreshing taste.

A sour drink with a plum in it. As you crush the plum, the sourness and saltiness spread.

A pink sour drink containing perilla extract. Its sweet and sour, nostalgic candy-like flavor is popular.

Our signature lemon sour. A drink that highlights the refreshing acidity and aroma of lemon.

A sour drink made with freshly squeezed grapefruit. It's full of pulp and you can enjoy the fresh fruitiness.

A cocktail based on cassis liqueur. Choose your preferred mixer. It has a sweet and fruity taste.

A cocktail based on peach liqueur. Characterized by its sweet peach aroma, it is popular among women.

A famous sweet potato shochu. Characterized by its syrupy sweetness from black koji fermentation and a crisp finish.

A sweet potato shochu characterized by a refreshing aroma similar to citrus. It overturns the conventional image of sweet potato shochu with its refined taste.

A representative barley shochu from Oita Prefecture. It has a rich aroma and a mellow taste, making it a classic shochu that you won't get tired of.

A rice shochu characterized by a floral and fruity aroma, similar to ginjo sake. It is very easy to drink and recommended for shochu beginners.

Fruit liqueur made by steeping plums in alcohol and sugar. Enjoy its sweet and sour, rich aroma, served on the rocks or with soda.

A draft beer that achieves an authentic beer taste while being zero sugar. Enjoy its robust body and refreshing aftertaste.

A brand of beer affectionately known as "Akaboshi", it is the oldest beer brand in Japan. It features a rich flavor unique to heat-treated beer.

A dry beer known as "Super Dry". Its crisp finish and sharp taste are popular.

A non-alcoholic beer-taste beverage with 0.00% alcohol. It's also zero calories and zero sugar, allowing you to enjoy the feeling of beer.

A classic Tokyo downtown drink made by mixing shochu (naka) with Hoppy (soto). White is refreshing, black is fragrant.

Shochu to refill Hoppy set (soto). Drink it with the remaining Hoppy in the glass.

Red wine served by the glass. Pairs well with meat dishes.

White wine served by the glass. It is refreshing and pairs well with vegetable dishes.

A dry sake from Shochikubai. It has a crisp taste and is also delicious when served warm.

A traditional sake from Hyogo Prefecture. It has a balanced taste and is easy to drink.

Sake made with "Yamada Nishiki", the king of sake rice. Characterized by its rich aroma and elegant umami.

A famous sake from Niigata Prefecture. It is light, dry, and has a clean finish that doesn't interfere with the taste of food, making it popular.

Sake from Kochi Prefecture. Brewed as a food-pairing sake, it has a firm acidity and umami with a clean finish.

A globally beloved carbonated beverage. Characterized by its refreshing sweetness and carbonation.

A carbonated beverage with a ginger flavor. It has a refreshing taste.

Orange juice. Enjoy the sweet and sour taste of citrus.

Grapefruit juice. It has a refreshing acidity and a slight bitterness.

A type of Chinese tea. A refreshing tea that helps wash down the grease from meals.

Tea flavored with jasmine flowers. Its floral aroma is relaxing.

A traditional Japanese green tea. Enjoy its rich taste and aroma (likely an iced matcha drink).