Karukoya Ikenoue Branch

The part from the pig's temple to the cheek. It's lean, muscular, chewy, and rich in flavor.

Pork tongue. Has a unique chewy texture, and its flavor deepens with each chew.

Pork heart. Fine muscle fibers provide a crisp, clean texture and a light flavor.

Pork large intestine. Crispy on the outside, chewy and elastic on the inside, with a rich, sweet fat flavor.

Pork tripe. It has a mild flavor, a firm and chewy texture, and is refreshing.

Pork liver. Features a rich, creamy taste and a unique flavor. Also rich in nutrients like iron.

The muscular part of the pork diaphragm. The meat is tender and juicy, with a richness and umami close to that of red meat.

Tendon from around the diaphragm. A rare cut with a chewy texture and rich fatty flavor.

Meat from around the pork ribs. Features layers of lean meat and fat, characterized by the sweetness of the fat and juiciness.

Meat from around the pork neck. Well-marbled with fat, it has a good fat content and a unique crisp texture.

Pork uterus. Small and tubular, it has a delicate flavor and a popping, chewy, elastic texture.

Pork birth canal. A very rare cut with a unique, strong elasticity and chewiness, developing flavor with chewing.

Pork udder. Primarily composed of white, soft fat, it has a milky sweetness and a squishy texture.

Cartilage from the pork's throat and esophagus. Characterized by its very hard, chewy texture, often enjoyed grilled with salt.

Minced chicken formed into round balls and grilled. Enjoy the fluffy texture and the savory aroma of the sauce.

Grilled skewer of minced chicken formed into a cylindrical shape. It's hearty and packed with chicken flavor.

Skewered ginkgo nuts, grilled. Characterized by a slightly bitter taste and a chewy texture, usually eaten with salt.

Skewered small green peppers, grilled. Mildly spicy, with a unique flavor and aroma.

The beak part of a squid (tonbi). A chewy, muscular delicacy with concentrated flavor.

Skewered, thickly cut green onions grilled to bring out their sweetness and smoky flavor.

Whole shiitake mushrooms grilled as they are. The rich mushroom aroma and savory juices overflow.

Skewered zucchini, sliced or cubed and grilled. Juicy and refreshing.

Green garlic shoots wrapped in pork belly and grilled. The pork fat and the aroma of the green garlic shoots pair well.

Creative skewer with pork belly wrapped around tomato and cheese, then grilled. The acidity of the cooked tomato and the melting cheese are exquisite.

Boiled pork tripe (gatsu) sliced like sashimi. It has a chewy texture and is eaten with seasoned soy sauce or vinegar miso.

Pork tripe (gatsu) dressed with vinegar. Its refreshing acidity and chewy texture make it a great accompaniment to drinks.

Boiled egg simmered in a soy sauce-based sauce until flavored.

Eggplant grilled over an open flame and then peeled. Enjoy its fragrant aroma and the sweet, melt-in-your-mouth flesh.

Salad made with Hokkaido potatoes. A classic homemade taste mixed with mayonnaise.

Bite-sized pieces of grilled eel (unagi no kabayaki) skewered. Richly flavored with a sweet and savory sauce.

Grilled eel liver (unagi no kimo). Has a unique bitterness and rich umami, making it a delicacy that pairs well with drinks.

Thickly sliced deep-fried tofu. Typically grilled until crispy and served with ginger soy sauce.

Dried and grilled small fish (like sardines) formed into a sheet. A crispy, savory snack-like appetizer.

Dried and grilled stingray fin. Sweet and savory, its flavor intensifies with chewing. Served with mayonnaise and shichimi togarashi.

Salt-dried Atka mackerel from Hokkaido. The flesh is light but rich in umami, and is exquisite when grilled and eaten with mayonnaise.

Steamed Hokkaido potatoes topped with butter. A simple yet sublime combination. The fluffy potatoes and salty butter are irresistible.

Hokkaido-style Jaga Bata topped with salted squid. The richness of the butter and the saltiness of the squid are a perfect match.

A refreshing cocktail made with shochu, soda, and lemon.

A classic highball made with Suntory's "Kakubin" whisky and soda.

Sapporo Lager Beer (commonly known as "Akaboshi"). Features a rich, full-bodied flavor characteristic of heat-treated beer.

Owner's recommended daily sake.

Sake that allows you to taste the richness of the rice.

Shochu made from sweet potatoes. Has a unique sweet aroma and richness.

A drink made with the neutral spirit "Kinmiya" shochu mixed with oolong tea.

A sweet and sour, refreshing sour made with shochu mixed with soda and plum flavor.

Hot water with Kinmiya Shochu. Contains a pickled plum, warming the body.

Kinmiya Shochu with water. Accented with the sourness of a pickled plum.

A drink made with Kinmiya Shochu mixed with matcha. Enjoy the refreshing taste with the aroma and bitterness of green tea.

A set of Shochu (Naka) and a beer-taste beverage (Soto). A classic Tokyo downtown drink you mix yourself.

A set of shochu with black Hoppy, which has a roasted flavor and bitterness.

Additional shochu for Hoppy sets.

Additional order of only mixers (bottles) such as Hoppy.

A set of shochu with "Hois", a mixer known as "phantom sake". It has a unique herbal aroma and a refreshing taste.

A set of shochu with "バイス" (バイス), a pink mixer made with shiso and apple juice. It has a sourness and sweetness similar to plum shiso.

Fruit liqueur steeped with plums. Sweet and rich aroma.

Chilean Red Wine.

A brandy-based cocktail originating from Asakusa. Characterized by its unique herbal aroma, sweetness, and tingling sensation.

A sour made with the fruit vinegar "Mizucha (Micho)". Fruity and tart, it's easy to drink.

A soda mix of the fruit vinegar "Mizucha". It contains no alcohol, making it recommended for those who don't drink alcohol.

Sweet carbonated beverage.

Refreshing Chinese tea.

Japanese Tea.