Kushikatsu Tanaka Higashiginza

Beef tendons slowly simmered in a sweet and savory white miso sauce. The texture is soft and gelatinous, rich in umami. A classic Osaka starter that pairs perfectly with beer.

A savory Japanese omelet filled with plenty of green onions and melted cheese. Topped with mayonnaise and sauce. Fluffy, creamy, and savory.

Cured and smoked horse meat, similar to jerky but softer. Smoky, salty, and lean. Often eaten with a dab of ginger or garlic soy sauce.

Japanese thick wheat noodles in a dashi broth flavored with 'Abura-kasu' (deep-fried beef intestines). The offal adds a rich, distinct fatty savory flavor to the soup.

A half-size portion of the signature Kasu Udon. Perfect for finishing a meal.

Thinly sliced beef and tofu simmered in a sweet soy sauce based broth. A comforting, savory stew dish.

Osaka's famous octopus balls that you cook yourself at the table using a hot plate. Batter filled with octopus chunks. Fun to make and eat piping hot.

A spicy pork hot pot served on a portable stove. Contains pork slices, vegetables, and a flavorful spicy broth.

Creamy soft serve ice cream that you dispense yourself. Sweet and refreshing dessert.

Boiled young soybeans in the pod, lightly salted. Pop the beans out of the pod to eat.

Fresh cold tofu served with simple toppings like ginger and green onion. Pour soy sauce over it to enjoy. Light and refreshing.

Creamy macaroni salad with a hint of curry powder spice. A popular side dish in Japanese pubs.

Rakkyo. Pickled scallion bulbs. Crunchy, slightly sweet and sour vinegar flavor. Used as a palate cleanser.

Chewy whelk (sea snail) meat mixed with spicy kimchi. A great appetizer for drinking.

Fresh cucumber sticks served with a side of savory miso paste for dipping. Crisp and cooling.

Cucumbers dressed with sour plum (Ume) paste. Tart and refreshing.

A fried potato snack similar to potato sticks, served hot. Crispy and salty.

Japanese potato salad with mashed potatoes, vegetables, and mayonnaise. Often served with a pestle to mash it to your preferred consistency.

Red wieners cut to look like octopuses and pan-fried. A nostalgic and fun bento-style side dish.

Raw ham prepared tartare-style (Yukhoe) with egg yolk and sauce. Rich and savory.

Classic deep-fried potato sticks.

Squid fried in a tempura batter flavored with dried green seaweed (aonori). Aromatic and chewy.

Chicken wing drumettes prepared so the meat is pushed to one end (tulip style) and fried crisp. Easy to hold and eat.

Stir-fried noodles with vegetables and savory sauce. A classic festival and street food dish.

Ingredients provided for you to mix and shape your own seasoned rice ball.

Steamed white rice.

A mild udon noodle soup portioned specifically for children.

A curated set of the 5 most popular deep-fried skewers. Good for a first-time tasting.

A larger variety set of 8 deep-fried skewers including vegetables and meats.

Whisky and soda. Crisp and refreshing. Ask about the dice game to potentially get it for free, half price, or double size/price.

Highball with a hint of apple flavor.

Made with Suntory Kaku whisky. The standard Japanese highball taste.

Japanese Gin (Sui) mixed with soda. Refreshing herbal notes.

Shochu mixed with lemon juice and soda. A very popular Izakaya drink.

Premium Japanese draft beer with a rich floral aroma and creamy foam.