Izakaya restaurant Tsumiki

Fresh water eggplant sliced thinly and served sashimi-style. It has a slightly sweet, refreshing taste and a crisp texture. Often enjoyed with soy sauce, ginger, or ponzu.

Tenderly cooked chicken gizzards tossed with a citrusy ponzu sauce. Known for their chewy texture and umami, the refreshing acidity of the ponzu balances the dish. Often enjoyed as an appetizer.

Beef tongue prepared Yukke-style, a Korean dish. Seasoned with sesame oil and soy sauce, it's served sweet and savory, sometimes with a raw egg yolk. It has a moist yet springy texture.

A unique dish combining Japanese pickled plums and Korean kimchi. The sourness of the pickled plums and the spiciness of the kimchi harmonize exquisitely, creating a profound flavor. Perfect as a palate cleanser.

Skewered dishes offered for a limited time, using seasonal ingredients and special cooking methods. Enjoy different flavors and textures each season. Please try the unique deliciousness of each period.

A dish made with beef skirt steak (diaphragm), characterized by its rich umami and tender texture. Usually served grilled, it offers a juicy and meaty flavor.

A dish offering various fresh offal served sashimi-style. Enjoy the unique texture and delicate umami of the offal. Best enjoyed with soy sauce, ginger, and garlic.

A dish made with fresh liver and chives. Although it says "raw," it means the fresh liver is lightly cooked for safety or to emphasize its freshness. The rich umami of the liver and the aroma of chives are appetizing.

Salt-seasoned fried chicken. Crispy on the outside and juicy on the inside, allowing you to enjoy the natural umami of the chicken. A classic popular menu item.

Asparagus wrapped in cheese and then fried or grilled. The crispness of the asparagus combines with the melted cheese and a savory aroma. A popular dish for children.

Classic french fries. Crispy on the outside, fluffy on the inside, and seasoned with salt. Perfect as a snack or light meal.

Pork jowl (the area from the temple to the cheek) skewered and grilled. It is characterized by its rich umami and a pleasant chewiness. Delicious with salt or sauce.

Pork fat skewered and grilled. Grilling renders the fat, making the outside crispy and the inside melt-in-your-mouth tender. A rich umami spreads in your mouth.

Pork large intestine skewered and grilled. It has a unique chewy texture and an umami that spreads with each bite. Carefully prepared for easy eating.

Pork tongue skewered and grilled. It has a firm yet tender texture and a clean, refined flavor. Recommended to be enjoyed with salt.

Pork lean meat skewered and grilled. It has less fat and allows you to fully enjoy the inherent umami of the meat. Recommended for those who prefer healthy options.

Pork belly skewered and grilled. It has a good balance of meat and fat, resulting in a juicy and rich flavor. Grilling enhances the umami of the fat.

Pork spleen skewered and grilled. It is characterized by its unique soft, slightly viscous texture and rich umami. It is known as a rare cut.

Pork cartilage skewered and grilled. Its unique chewy texture is appealing and it's perfect as a snack with drinks. The simple salt flavor enhances the cartilage's taste.

Pork tendon skewered and grilled. Slow cooking makes the gelatinous parts melt-in-your-mouth tender, allowing you to enjoy its rich umami.

Pork aorta skewered and grilled. It has a unique, chewy, and elastic texture with a subtle umami within its refreshing taste. Recommended for those who want to try unusual cuts.

Pork diaphragm skewered and grilled. It has a texture similar to beef diaphragm and a rich meaty umami, offering a tender and juicy flavor.

Pork heart skewered and grilled. It has a firm texture and a clean, mild flavor. The umami develops with each chew.

Pork diaphragm skewered and grilled. Similar to diaphragm, it offers a meaty umami and a satisfying chewiness. It has a rich flavor.

Pork spleen skewered and grilled. Similar to 'chire', it is characterized by its soft, unique texture and deep, rich umami. It is considered a cut for connoisseurs.

Pork gland meat skewered and grilled. It is a rare cut with a unique texture and rich flavor. Enjoy it as a delicacy from the offal.

A dish of pork tongue served with refreshing grated daikon radish. The umami of the tongue and the coolness of the daikon radish match perfectly, often enjoyed with ponzu sauce.

A refreshing appetizer of chewy cartilage tossed with ponzu sauce. The texture of the cartilage and the tanginess of the ponzu stimulate the appetite.

Pork skirt steak prepared Yukke-style, a Korean dish. Fresh skirt steak is seasoned with sesame oil and soy sauce for a sweet, savory, and rich flavor. Delicious when mixed with egg yolk.

A rich stew made by slowly simmering beef tendon. The demi-glace sauce, infused with the flavor of the tender tendon and vegetables, is exquisite. Enjoy with bread.

Extra bread to soak up the sauce from dishes like tendon stew. Allows you to enjoy the deliciousness of the dish until the very end.

A fluffy rolled omelet generously seasoned with dashi broth. It features the elegant aroma of dashi and the gentle sweetness of eggs, making it a beloved dish for all ages.

A Korean-style side dish of crisp bean sprouts seasoned with sesame oil, garlic, etc. It's refreshing yet flavorful and perfect as a palate cleanser.

Pickled daikon radish with a pungent spiciness, pickled with wasabi. The crisp texture of the daikon and the flavor of wasabi stimulate the appetite.

A simple serving of alfalfa (a type of bean sprout). Enjoy its unique flavor and crisp texture, which can be eaten like a salad.

Homemade potato salad. A good balance of smooth potatoes and vegetables, with a gentle flavor. Popular as a snack.

A special curry rice with slowly simmered offal. The roux, infused with the umami of the offal, is rich and pairs perfectly with rice. A hearty dish.

Pork skirt steak grilled whole. A satisfying dish that allows you to fully savor the umami of the thick and juicy skirt steak.

A proud dish of the house, made by simmering several types of offal in a special broth. The offal is melt-in-your-mouth tender, with concentrated deep richness and umami. It pairs exceptionally well with sake and shochu.