Kakokako Shibuya Branch

Bite-sized pieces of octopus, deep-fried. The batter is crispy, the inside is chewy, and its umami is released with each bite. Pairs well with beer.

Bite-sized dumplings, a specialty of Hakata. Thin-skinned and grilled to a crisp, with a juicy interior. Typically eaten with a special sauce or yuzu pepper.

Dashimaki tamago (rolled omelet) with mentaiko (spicy cod roe) rolled inside. The sweetness of the egg and the saltiness/spiciness of the mentaiko are a perfect match.

A dish of lightly seared tuna, topped with grated daikon radish and ponzu sauce. Enjoy its fragrant aroma and refreshing taste.

Thinly sliced burdock root, deep-fried. Characterized by its crispy texture and the earthy aroma of burdock. A light snack.

A dish of Kagoshima prefecture's local chicken, grilled heartily over charcoal. Characterized by the fragrant aroma of charcoal and the firm texture and umami unique to local chicken.

Clams steamed in sake. The soup, infused with the clam broth, is deeply flavorful, and the clams are plump.

Diced tuna and avocado mixed together. Rich and creamy flavor.

Salt-boiled immature soybeans. A standard izakaya snack in Japan. The sweetness of the beans and saltiness stimulate the appetite for drinks.

A whole cucumber pickled in a light brine. Characterized by its crisp texture and refreshing taste.

Spicy mentaiko from the famous manufacturer "Yamaya". Pollock roe pickled in a chili-seasoned brine. Ideal as a side for rice or drinks.

Salt-cured squid body and liver (internal organs), fermented. It has a unique rich umami and saltiness, and pairs excellently with sake.

Boiled offal (internal organs) dressed with ponzu or other vinegared soy sauce. Characterized by its chewy texture and refreshing aftertaste.

A delicacy of shark cartilage mixed with plum paste. The chewy texture of the cartilage and the sourness of the plum are refreshing.

A small variety of cuttlefish. Served boiled or marinated in soy sauce. Characterized by the rich umami of its internal organs.

A snack with a crunchy texture, like pasta (noodles) deep-fried and seasoned with salt. The crispy, hard texture is addictive.

An 8-skewer set of yakitori and grilled skewers. The contents may vary daily, but you can enjoy various parts at once.

A 5-skewer set of yakitori and grilled skewers.

Chicken and scallions alternately skewered and grilled. A classic yakitori where the chicken fat and the sweetness of the grilled scallions complement each other well.

A part of the chicken's gizzard. Low in fat, with a distinct firm and chewy texture.

The part at the base of the chicken's leg. It has moderate fat, is juicy and tender. A representative part of yakitori.

Meat around the tailbone of a chicken. It has the highest fat content among chicken meats, resulting in a juicy and melt-in-your-mouth texture.

Ground chicken meat formed into balls. May also contain cartilage or vegetables. Pairs well with sweet and savory sauce.

Chicken skin. Grilled until crispy on the outside and juicy with fat on the inside.

Sashimi of Ise lobster, a luxurious ingredient. Characterized by its plump elasticity and delicate sweetness.

An assortment of 5 types of sashimi from the fish that are in season (shun-zakana).

An assortment of 3 types of sashimi from the fish that are in season.

Sashimi of lean tuna. It is refreshing and has a distinct iron-like umami. The most popular sashimi in Japan.

The fatty belly part of salmon. Characterized by its melt-in-your-mouth sweetness of the fat.

Kanpachi sashimi. A relative of yellowtail, it offers firm flesh, moderate fat, and a chewy texture.

Thinly sliced boiled octopus. It has a chewy texture and its sweetness emerges with each bite.

Mackerel skin, vinegared and then lightly seared over an open flame. Searing melts the fat, enhancing its fragrance and rich umami.