Kushikatsu Tanaka Hatchobori

Known as 'Dote-yaki', this is a classic Osaka dish where beef sinew is slowly simmered in a sweet and savory miso sauce until tender. The texture is soft and gelatinous, with a rich umami flavor.

A fluffy omelet folded with generous amounts of fresh leeks and melted cheese. Savory and creamy, often served with a drizzle of sauce or mayonnaise.

Called 'Saiboshi', this is smoked horse meat, a delicacy in the Osaka region. It has a texture similar to beef jerky but softer, with a distinct smoky flavor. Often eaten with ginger soy sauce.

Thick udon noodles served in a hot dashi broth topped with 'abura-kasu' (deep-fried beef intestines). The fried offal adds a unique savory fat and crispy-chewy texture to the soup. A soul food of the region.

A smaller portion of the signature Kasu Udon. Perfect for finishing a meal or as a side dish.

Known as 'Nikusui', this is essentially beef udon soup without the noodles, featuring tender beef slices and tofu in a savory broth. A light and warming soup.

Make your own Takoyaki (octopus balls) at the table! You'll receive the batter, octopus chunks, and a hot plate. Pour, grill, and flip them yourself for a fun dining experience. Topped with sauce, mayo, and bonito flakes.

A spicy miso-based hot pot cooked in a shallow, square pan (resembling a dustpan, or 'chiritori'). Filled with pork, vegetables, and kimchi. Rich, spicy, and communal.

A DIY dessert experience where you can swirl your own soft-serve vanilla ice cream from the machine.

Boiled soybeans in the pod, lightly salted. Pop the beans out of the pod to eat. A classic starter.

Cold silken tofu served simple and refreshing. Usually topped with green onions, ginger, and soy sauce.

Creamy macaroni salad with a hint of Japanese curry powder for a yellow color and mild spice flavor.

Rakkyo (Japanese scallions) pickled in salt. Crunchy and tart, serves as a palate cleanser.

Chewy whelk (sea snail) meat mixed with spicy kimchi. A savory appetizer perfect for pairing with alcohol.

Fresh, crunchy cucumber sticks served with a side of savory miso paste for dipping.

Fresh cucumbers dressed with sour and salty pickled plum (ume) paste. Refreshing and tart.

Deep-fried potato snack sticks, resembling the popular Japanese snack 'Jagarico'. Crunchy outside and hot/fluffy inside.

Japanese-style potato salad, mashed with mayonnaise and mixed with vegetables like cucumbers and carrots, often including ham. Creamy and savory.

Red wieners cut to look like octopuses and pan-fried. A nostalgic and fun Japanese bento staple.

Raw-style dish made with uncured ham instead of raw beef. Seasoned with sesame oil and egg yolk, mimicking the Korean dish Yukhoe.

Classic deep-fried potato fries.

Squid coated in tempura batter mixed with dried seaweed (nori) and fried. Crispy with an oceanic aroma.

Chicken wings prepared in a 'tulip' shape where the meat is pushed to the end of the bone, then deep-fried. Easy to hold and eat.

Yakisoba (stir-fried noodles) seasoned with the house special savory sauce. Includes vegetables and meat.

A bowl of steamed white rice.

A simple, smaller portion of udon noodles in mild broth, suitable for children.

A set of 5 popular deep-fried skewers (Kushikatsu). Includes meat, seafood, and vegetables. Dip in the sauce provided.

A larger set of 8 popular deep-fried skewers, offering a wider variety including quail egg and pickled ginger.

Whisky and soda water. Crisp and refreshing.

Highball with apple flavor.

Highball with peach flavor.

Made with Suntory Kaku whisky. The standard Japanese highball.

Japanese rice wine. 'Super Dry' indicates a crisp finish.

Distilled Japanese spirit. Select your brand and how you want it mixed.

Japanese craft gin 'SUI' mixed with soda.

Shochu mixed with soda and lemon. Choose your preferred sourness level.

Draft beer with a fruity aroma and rich flavor.