Hananomai

An economical platter featuring a selection of 5 popular pork skewers. Enjoy the different textures and flavors of each cut. Perfect as a snack with drinks.

A skewer of pork tongue. Lean with a unique, chewy texture. The flavor deepens with each chew.

A skewer of pork ribs with layers of fat and lean meat. Enjoy the rich sweetness of the fat and the juicy texture in this classic menu item.

A skewer of pork's diaphragm muscle. The meat is tender with moderate elasticity and a rich, deep flavor. Juicy and satisfying.

A creative skewer with ingredients like perilla leaves (shiso) wrapped in pork. The fat of the pork and the refreshing aroma of the perilla are a perfect match.

A skewer of pork belly wrapped around cheese and grilled. The richness of the melted cheese and the umami of the pork combine for a rich flavor.

A popular skewer of mochi wrapped in bacon and grilled. The saltiness and crispiness of the bacon and the soft, chewy texture of the mochi are a perfect match.

Diced beef steak, cut into bite-sized pieces. Served on a hot plate, the juicy meat juices and the aroma of the fragrant sauce stimulate the appetite.

A round, coarsely ground sausage. Crispy skin and juicy, meat-filled interior. Perfect with beer.

A tender steak-like dish made with beef skirt steak (diaphragm). Finished with low-temperature cooking for a moist texture.

A dish of chicken neck meat (seseri), characterized by its chewy texture, prepared in a charcoal-grilled style. Enjoy with plenty of scallions.

Fragrant seared pork belly chashu topped with a soft-boiled egg and scallions. The flavor becomes milder when mixed with the egg.

Squid grilled with a rich sauce made from its innards (wata). The aroma of the sea and the rich flavor pair well with Japanese sake.

Pan-fried gyoza with crispy, thin skin (wings). Made with Kagoshima black pork, packed with the umami of the meat.

A Korean-style okonomiyaki generously using squid. The dough is crispy on the outside and chewy on the inside, with the squid providing a textural accent.

Grilled salted Atka mackerel fillet. The flesh is plump and large, and you can enjoy the crispy skin as well, a classic izakaya dish.

Capelin grilled until fragrant, with eggs in its belly. Characterized by the popping texture of the roe and the fact that it can be eaten whole, from head to tail.

Marinated salmon lightly seared on the surface. Enjoy with fragrant grilled scallions for a refreshing taste.

Squid threaded onto a skewer and grilled. The chewy texture and fragrant soy sauce aroma stimulate the appetite.

A Western-style sashimi dish with thinly sliced salmon topped with dressing. Enjoy with vegetables and a refreshing non-oil dressing.

Dried and grilled stingray fin, a snack with sweetness and saltiness. Usually eaten with mayonnaise or chili powder.

A dish of octopus and cucumber dressed with our special dressing made with sushi gari (pickled ginger). Enjoy the refreshing acidity.

Mackerel belly, skin side seared. Searing melts the fat, enhancing its fragrance and umami.

Tuna sashimi cut into bite-sized cubes. Enjoy the original taste of tuna simply with wasabi soy sauce.

Pork cutlet made with loin meat, characterized by its high-quality fat. Crispy coating and juicy meat. A la carte menu.

Pork cutlet made with lean and tender fillet. Light taste and easy to eat. A la carte menu.

A dish where tonkatsu is simmered in dashi broth and egg. The coating soaked in dashi and the fluffy egg go perfectly with rice.

A hearty steak of thick-cut pork, pan-seared. Served with our special ginger sauce, this dish is packed with energy.

A salad of boiled and chilled thinly sliced pork served over vegetables. Refreshing and provides a good balance of meat and vegetables.

Pork dipped in tempura batter and deep-fried. Enjoy the crispy batter and the juicy flavor of the pork.

A dish where pork and plenty of vegetables are simmered in a square, shallow pan resembling a 'chiri-tori' (dustpan). Characterized by a sweet and savory seasoning, it's a stamina-boosting nabe cooked in the vegetables' own moisture.

A mixed nabe generously using seafood and vegetables. The dashi from the seafood dissolves into the soup, creating a deep flavor.

A nabe simmered with beef small intestine (motsu), chives, cabbage, etc. Characterized by the springy texture of the motsu and the rich sweetness of the fat.

A Taiwanese-style nabe based on spicy meat sauce. The punchy soup, flavored with garlic and chili peppers, stimulates the appetite.

A chanko nabe featuring chicken meat and chicken meatballs (tsukune). The soup is light yet rich, and you can eat plenty of vegetables.

A set of white rice and pickles. A menu item to enjoy as a meal with your nabe.

A dish where rice is added to the leftover soup from the nabe and simmered, then finished with egg. You can enjoy the full flavor of the nabe.

Udon noodles added to the nabe at the end. The noodles absorb the soup, creating an exceptional flavor.