Hinata Gotokuji

An assortment of grilled pork skewers (yakiton), seasoned with salt or tare sauce. Features various cuts of pork grilled over charcoal. A great way to sample different textures and flavors.

Pork liver wrapped in fat netting (caul fat) and grilled. The fat keeps the liver moist and adds richness. Creamy texture with a savory char.

Japanese-style meatball skewer, likely made from minced pork and chicken with herbs. Juicy and savory. One of the restaurant's signature items.

The house-special meatball served with refreshing grated daikon radish and citrusy ponzu sauce. Cuts through the richness of the meat. Light and tangy.

Large, juicy steamed dumplings (shumai) filled with seasoned minced meat. Soft wrapper and dense, flavorful filling. Best eaten hot, possibly with a little mustard.

Pork intestines slowly stewed with vegetables in a savory miso-based broth. A classic izakaya staple. Rich, hearty, and goes perfectly with alcohol.

Tofu simmered in the same savory broth as the stewed offal. The tofu absorbs the rich meat flavors. Soft and comforting.

Suntory Kaku whisky mixed with soda water. The standard Japanese highball. Refreshing and fizzy.

A unique highball made with sweet potato shochu featuring a lychee-like aroma (likely Daiyame shochu) and soda.

A budget-friendly highball, likely using a lighter whisky or spirit base.

Whisky mixed with ginger ale. Sweet and spicy.

Highball made with shochu distilled from Dassai sake lees. Aromatic and fruity.