Kinunoden Taishusakaba Tamainishiguchiten Mizonokuchi

Oden simmered in a chicken bone broth. It has a light yet rich flavor. Choose your favorite ingredients.

A platter of 3 recommended oden ingredients chosen by the chef. Ideal when undecided or as a starter. Enjoy the hot ingredients infused with chicken broth.

Chicken skewers grilled to a fragrant finish over Binchotan charcoal. Choose between a sweet and savory sauce or salt to enhance the natural flavor. Perfect with drinks.

A platter of 3 recommended yakitori skewers. The parts are chosen by the chef.

A platter of 5 recommended yakitori skewers. Enjoy various parts at once.

Deep-fried chicken wings with a sweet and spicy sauce and spices. Crispy on the outside, juicy on the inside, pairs perfectly with beer.

Large portion of our special deep-fried chicken wings. Recommended for sharing with groups.

A small dish served as a seating charge in Japanese izakayas.

Fresh tuna cut into bite-sized pieces. Served with soy sauce for dipping.

Domestic pork offal (motsu) simmered with vegetables in miso and other seasonings. Tender and flavorful.

Crispy fried chicken skin with a refreshing ponzu sauce.

Deep-fried eggplant and mochi served in a flavorful dashi broth.

Stewed beef tendon. May be characterized by its curry flavor.

Lightly pickled seasonal vegetables. Perfect as a palate cleanser.

A classic izakaya menu item: boiled potatoes mashed and mixed with vegetables and mayonnaise.

A refreshing appetizer of pounded cucumbers dressed with plum paste.

Cucumbers mixed with salted kelp. The umami of the kelp and the saltiness complement the cucumbers well.

A nostalgic potato croquette. Enjoy the crispy coating and fluffy interior.

A cutlet made by breading and deep-frying thick-cut ham. A simple yet popular snack.

Deep-fried cheese. Enjoy the melty texture of the cheese.

Bite-sized pieces of deep-fried octopus. The flavor intensifies with each chew.

Whole garlic deep-fried. A stamina-boosting dish with a fluffy texture, mild spiciness, and sweetness.

Fried chicken. A classic popular dish with chicken marinated in soy sauce and garlic, then deep-fried.

A delicacy of firefly squid marinated in a soy sauce-based sauce. Pairs well with sake.

Shark cartilage mixed with plum paste. Features a crunchy texture and sourness.

Rice topped with stewed beef tendon. The curry flavor makes it very appetizing.

Plain white rice.

A platter of three kinds of fresh seafood recommended for the day.

Tuna and avocado dressed in a soy sauce-based sauce. Rich and creamy flavor.

Fresh sashimi (large size).

Fresh sashimi (small size).

A refreshing dish of octopus, cucumber, and other ingredients dressed in vinegar.

A dish combining grilled eel and vinegared cucumber.

An appetizer combining fatty tuna (toro) and takuan (pickled daikon radish). Can also be eaten wrapped in nori seaweed.

A Chinese-style appetizer of steamed chicken thigh with sesame dressing.

Deep-fried Greater Amberjack collar (the part behind the gills). Fatty and juicy.

Steamed Greater Amberjack head with butter and sake. Enjoy the fish's umami and the butter's flavor.

Deep-fried corn snack. Characterized by its sweetness and savory aroma.

Crispy fried chicken skin, like a cracker.

Deep-fried tofu coated in potato starch, served in dashi broth.

Fish bones deep-fried until crispy. A calcium-rich snack.

Local sake (Nihonshu) from various regions of Japan. A brewed liquor made from rice, enjoyed chilled or warm.

Chilled draft beer. Features a dry, crisp finish.

A classic izakaya drink made by mixing shochu with "Hoppy" (a beer-flavored mixer). Low in purines and calories.

A cocktail made by mixing shochu with carbonated water, fruit juice, or tea. Refreshing and easy to drink.

A refreshing drink made with whiskey and soda.