Kushikatsu Tanaka Meidaimae

Beef tendon and konjac simmered slowly in miso. The rich, sweet and savory miso flavor permeates the ingredients, creating a melt-in-your-mouth texture. A classic accompaniment to drinks.

Tonpei-yaki (pork and cheese wrapped in egg and grilled) topped with plenty of green onions. The rich sauce and mayonnaise dressing, along with the cheese and green onion flavors, are a perfect match.

Smoked horse meat, a preserved food and specialty of the Kawachi region of Osaka. It has a chewy texture like beef jerky and a unique smoky aroma. It pairs well with sake when eaten with ginger soy sauce or condiments.

Udon topped with "abura kasu" (deep-fried beef offal) that has been fried at low temperature to remove excess oil. Crispy on the outside, chewy on the inside, the umami of the offal dissolves into the broth, creating a rich flavor.

A small size of our famous Kasu Udon. Perfect for a finishing meal or when you want to eat just a little.

Meat Udon without the noodles. A clear soup with bonito broth, beef, and tofu. It features a light broth flavor and the richness of beef, and is popular as a finishing dish after drinking.

A hands-on experience where you grill your own takoyaki using the griddle provided at your table. Batter and ingredients are served, allowing you to adjust the cooking to enjoy them piping hot.

Salt-boiled soybeans. The most common appetizer in Japanese izakayas. Shell the beans by hand before eating.

Chilled tofu topped with green onions, bonito flakes, and other condiments. Served with soy sauce, it's a refreshing and simple dish.

Macaroni salad mixed with mayonnaise and curry powder. The spicy flavor is appetizing.

Salt-pickled rakkyo. Characterized by its crisp texture and refreshing salty taste, it's good as a palate cleanser.

Whelk mixed with kimchi seasoning. The chewy texture of the whelk and the spiciness of kimchi combine well with alcohol.

Fresh cucumber served with miso dip. The refreshing crispness of the cucumber and the saltiness of the miso are a perfect match.

Cucumber mixed with plum paste. The sourness of the plum makes the cucumber refreshing.

A hot snack born from the "Jagariko" snack. Served hot, with a crispy exterior and fluffy interior, you can enjoy the texture of the potatoes.

A salad with chunks of boiled potatoes, seasoned egg, bacon, etc. Served in a mortar, allowing customers to mash and mix to their desired consistency.

Red wiener cut to resemble a octopus and stir-fried. A nostalgic flavor, a staple in Japanese home cooking and bento boxes.

Thinly sliced beef prosciutto, mixed with egg yolk and sauce. Enjoy a texture similar to raw meat and a rich flavor.

Classic french fries. Simple appetizer of freshly fried potatoes sprinkled with salt.

Deep-fried squid coated in batter mixed with aonori (seaweed). The fragrant aonori enhances the squid's flavor.

Deep-fried chicken wingette, with the meat peeled back from the bone. Shaped like a tulip. Juicy and easy to eat.

A hot pot dish originating from Osaka, where pork and vegetables are simmered in a spicy sauce in a shallow, square pot (chiritori nabe). The moisture from the vegetables and the richness of the meat blend together for a deep flavor.

Yakisoba stir-fried with Kushikatsu Tanaka's special sauce. The sweet and savory sauce aroma is appetizing.

Rice and ingredients are served in a bowl, and you mix and form them yourself. Similar to Korean chommppa, with seasoned rice mixed with seaweed, mayonnaise, etc.

Simple white rice. Suitable for eating with kushikatsu or hot pot dishes.

A small-sized udon for children, made with a mild broth.

Soft serve ice cream dispensed by yourself using a machine. Enjoyable as a post-meal dessert.

A soda mix of the Japanese whisky "Jim Beam". Its mild taste and refreshing carbonation pair well with fried foods.

A highball made with Jim Beam and green apple flavor. Fruity and easy to drink.

A highball made with Jim Beam and peach flavor. Characterized by its sweet aroma.

A soda mix of the classic Japanese whisky "Kakubin". Dry and clean aftertaste.

A soda mix of the Japanese gin "SUI". It has a refreshing taste with aromas of Japanese ingredients like yuzu, green tea, and ginger, making it a good pairing with meals.

A cocktail made with tequila, perilla, and chili pepper. It looks like a goldfish bowl, with a spicy accent.

Generous mug cocktails. Sweet and easy-to-drink options like peach and cassis.

Japanese distilled spirit. Imo shochu has a unique sweet aroma, while mugi shochu has a fragrant and clean taste. Enjoy it on the rocks, with water, or with hot water.

A refreshing drink made with shochu, soda, and lemon. It pairs perfectly with fried foods, and its sourness refreshes your palate.

Suntory's premium beer. Features a fruity aroma and rich body. Served with creamy foam (Kami-awa).

A sour made with "Hiyashiame" (a syrup drink with ginger), a summer specialty in Kansai. Characterized by its ginger flavor and gentle sweetness.

A chuhai containing gari (pickled ginger) from sushi. The sweet and sourness of the gari and the saltiness transfer to the drink, creating a unique flavor. The gari inside can also be eaten as a snack.