Fukazawa Kuroya l Oimachi

Aged beef tongue slowly grilled over charcoal. It has a fragrant aroma and a texture that is both chewy and tender, characteristic of beef tongue.

Beef tongue and beef belly grilled with plenty of vegetables in a special sweet and savory sauce. It has a rich flavor that pairs well with drinks and rice.

Thinly sliced beef tongue lightly seared on the surface. The inside is rare, allowing you to taste the umami and sweetness of the meat. Enjoy it refreshingly with condiments.

Menchi-katsu (minced meat cutlet) made with minced beef tongue. The crispy coating is filled with juicy meat juices and the texture of beef tongue.

Fresh beef tongue, thinly sliced and mixed with a special sauce and egg yolk. It has a rich, melt-in-your-mouth texture.

A dish of beef tongue tsukune (meatball) grilled to a savory finish and served with egg yolk. The chewy texture, sweet and savory sauce, and the creaminess of the egg yolk are a perfect match.

Fresh Amberjack sashimi. It is rich in fat and you can enjoy the firm, springy texture of the flesh.

A local Hakata dish of amberjack mixed with a special sesame sauce. The savory sesame flavor pairs well with the fish's umami.

Fresh chicken liver, safely processed through low-temperature cooking, seasoned with sesame oil and salt, served Yukke-style. Rich and creamy flavor.

Sashimi from the lean meat of horse. It's low in fat and light, but you can taste the natural umami and sweetness of the meat. Usually eaten with garlic and ginger soy sauce.

Sashimi from a rare cut of horse meat, from the rib area, with layers of fat and lean meat. It has a unique chewy texture and the sweetness of the fat.

A platter of assorted horse sashimi from different cuts. You can compare the textures and flavors of each cut.

Boiled soybeans. Simple yet exquisite with the natural sweetness of the beans and a hint of salt, perfect with beer.

A specialty product from Akita Prefecture, these are smoked pickled daikon radishes. They have a smoky aroma and a crispy texture.

An appetizer combining Iburigakko (smoked daikon pickles) and cream cheese. The smoky aroma and the richness of the cheese are a perfect match.

Crushed cucumber, seasoned with sesame oil and a savory sauce. It's refreshing and a perfect palate cleanser.

Simple dish of chilled tofu topped with green onions, ginger, bonito flakes, and drizzled with soy sauce. You can directly enjoy the flavor of the soybeans.

Grilled fish cake shaped like a bamboo leaf. It has the savory aroma of grilled fish paste and a firm, elastic texture.

Pollock roe seasoned and pickled with chili peppers, etc. It has a spicy kick and rich umami, making it perfect with drinks.

Chilled sliced tomatoes. Often eaten with mayonnaise or salt, they refresh your palate.

Pickled whole eggplant. It is juicy, with a strong eggplant flavor and a refreshing taste.

A salad made with plenty of fresh tomatoes. It has a good balance of acidity and sweetness, and can be enjoyed refreshingly with dressing.

A classic salad made by mashing boiled potatoes and mixing them with vegetables and mayonnaise. It has a creamy and mild taste.

Korean-style raw vegetable salad seasoned with a sesame oil and salt-based dressing. The flavor of seaweed adds an accent.

Romaine lettuce lightly grilled over charcoal, topped with Caesar dressing and cheese. Enjoy the smoky aroma of charcoal and the crisp texture.

Tempura made by coating chicken pieces. The batter is lighter than karaage (Japanese fried chicken), and it's often eaten with ponzu sauce or salt for a refreshing taste.

Fried thin-cut potatoes. They have a crispy texture and are a classic snack.

A deep-fried paste made from ground fish. The surface is savory, and the inside is elastic with a sweet fish flavor.

A dish where the filling is wrapped in chicken skin instead of gyoza wrappers and deep-fried. Enjoy the savory flavor of the chicken skin and its crispy, juicy texture.

Tempura made by coating mentaiko (spicy cod roe) and deep-frying it. Crispy on the outside and semi-raw on the inside is delicious, highlighting the saltiness and umami of the mentaiko.

Tempura made by deep-frying Sasakama (bamboo leaf-shaped fish cake). Frying enhances its savory aroma and gives it a fluffy texture.

Pork spare ribs marinated in a Japanese-style sauce and grilled over charcoal. Enjoy the charcoal aroma and the juicy meat.

Fresh scallops lightly grilled and wrapped in seaweed. The sweetness of the scallops and the oceanic aroma of the seaweed pair well.

Whole long eggplant grilled over charcoal. It becomes meltingly soft inside, bringing out the eggplant's sweetness.

Dried stingray fins lightly grilled. It has a sweet and salty taste and a unique chewy texture, pairing well with sake.

Sasakama (bamboo leaf-shaped fish cake) lightly grilled over charcoal. Warming it up enhances its aroma and softens its texture.

A hot pot dish with beef intestines (motsu) simmered with cabbage and chives. The springy texture of the motsu and the soup, rich with the sweetness of the fat, are exquisite.

Thinly sliced beef tongue dipped in warm dashi broth. Enjoy the refreshing taste with plenty of green onions.

Amberjack mixed with sesame sauce, served over rice with hot dashi broth poured over it. The fish's umami and the dashi's aroma spread, making it perfect as a finisher.

Ramen made with soup simmered for a long time from beef tail. The rich yet light soup coats the noodles well.

Ochazuke (rice with tea) made with a grilled onigiri (rice ball) with dashi broth poured over it. The savory burnt rice dissolves into the dashi, creating a deep flavor.

A cold sherbet made with seasonal fruits. It's a refreshing palate cleanser after a meal.

A Japanese-style dessert of vanilla ice cream topped with kuromitsu (black sugar syrup) and kinako (soybean flour). The combination of rich kuromitsu and fragrant kinako is exquisite.