Kushikatsu Tanaka Oimachi

Beef tendons slow-cooked in a rich, sweet and savory miso broth. The texture is melt-in-your-mouth tender. A classic Osaka izakaya appetizer often enjoyed with beer or sake.

A flat, folded omelet filled with cheese and topped generously with green onions. Savory, creamy, and fluffy. Distinct from traditional Okonomiyaki, it focuses on the egg and cheese combination.

Cured and smoked horse meat, similar to jerky but softer. It has a unique, concentrated savory flavor with a smoky aroma. Traditionally served with ginger soy sauce or mayonnaise.

Thick wheat noodles in a savory broth topped with 'Abura-kasu' (deep-fried beef intestines). The fried offal adds a rich, creamy umami and distinct texture to the soup. A local soul food from the Minami-Kawachi region of Osaka.

A smaller portion of the signature Kasu Udon. Perfect for finishing a meal or as a side dish. Contains the same rich broth and fried beef offal as the full size.

A fun DIY experience where you cook your own Takoyaki (octopus balls) at the table using a hot plate. Batter and octopus pieces are provided. Cook until golden brown and top with sauce and bonito flakes.

A spicy hot pot dish cooked in a square, shallow pan resembling a dustpan ('chiritori'). Features pork and vegetables simmered in a spicy miso-based sauce. Hearty and shareable.

Make your own soft-serve ice cream at the machine. A fun activity for dessert. The flavor changes daily—ask staff for today's variety.

Boiled young soybeans in the pod, lightly salted. A classic Japanese appetizer that pairs perfectly with beer. Pop the beans out of the pod to eat.

Cold silken tofu topped with condiments like green onions and ginger. Light, refreshing, and clean-tasting. Pour a little soy sauce over it before eating.

Creamy macaroni salad with a hint of curry powder. A savory twist on the standard side dish with a mild spice flavor.

Crunchy pickled shallots (rakkyo) cured in salt. They have a sharp, tangy flavor and crisp texture. Serves as a palate cleanser.

Chewy whelk (sea snail) meat marinated in spicy kimchi sauce. savory, spicy, and texturally interesting. Great with alcohol.

Fresh, crisp cucumber slices served with a side of savory miso paste for dipping. A simple and refreshing vegetable snack.

Fresh cucumber dressed with 'ume' (pickled plum) paste. Tart, salty, and refreshing.

A hot snack made from potato salad ingredients, shaped like sticks and deep-fried. Crispy on the outside and hot/fluffy on the inside. Resembles the famous Japanese snack Jagarico.

Japanese-style creamy potato salad. Usually mashed with mayonnaise, vegetables, and sometimes ham or egg. You may mash it yourself with a pestle for preferred texture.

Red wieners cut to look like octopuses and sautéed. A nostalgic and fun Japanese bento box classic.

Thinly sliced uncured beef ham served 'Yukhoe' style (Korean tartare). Seasoned with sesame oil and spices, often topped with an egg yolk. Rich and savory.

Standard deep-fried potato sticks. Hot and salted.

Squid coated in a tempura batter mixed with 'aonori' (dried green seaweed) and deep-fried. The seaweed adds a fragrant ocean aroma to the crispy batter.

Chicken wings prepared 'tulip' style (meat pushed to one end of the bone) and deep-fried. Easy to hold and eat. Crispy skin and juicy meat.

Yakisoba (stir-fried noodles) seasoned with the house special savory sauce. Includes vegetables and pork. A hearty finishing dish.

A DIY rice ball kit. You mix the rice with seasonings (like seaweed, mayo, or pickled greens) yourself and shape it into a ball. Fun and interactive.

Steamed Japanese short-grain white rice. Sticky and fluffy.

A mild portion of udon noodles in broth, sized and seasoned for children.

A set of 5 popular kushikatsu skewers: Beef, Pork, Onion, Lotus Root, and Shrimp. Deep-fried in a crispy batter. A perfect starter set.

A larger set of 8 classic kushikatsu skewers, adding Quail Egg, Red Pickled Ginger, and Asparagus to the 5-piece set. Offers a good variety of meat, seafood, and vegetables.

Classic pork skewer. Juicy meat in crispy breading. The standard for Osaka Kushikatsu.

Beef skewer. Deep-fried to lock in savory juices.

Lean chicken breast skewer. Tender and light.

Deep-fried ham cutlet skewer. Savory and nostalgic.

Premium pork tenderloin. Softer and leaner than the standard pork skewer.

Lamb skewer. Distinctive rich flavor, paired well with the crispy coating.

Minced chicken ball containing bits of soft cartilage for a crunchy texture contrast.

Small red wiener cut to look like an octopus, deep-fried on a skewer.

Premium large shrimp skewer. Plump and sweet.

Whelk (sea snail) skewer. Chewy texture with ocean flavor.

Deep-fried horse mackerel (aji). Flaky white fish with a savory taste.

Kiss fish (Sand Borer). Delicate, fluffy white fish tempura-style skewer.

Salted cod roe skewer. The frying gives the outside a cooked texture while the inside remains grainy and savory.

Standard shrimp skewer. Crispy and sweet.

Thick slice of lotus root. Crunchy texture.

Onion wedge skewer. Becomes sweet and soft when fried.

Potato skewer. Hot and fluffy inside.

A unique Osaka drink containing 'gari' (sushi ginger). Sweet, sour, and spicy.

Eggplant skewer. Absorbs the oil for a rich, melt-in-your-mouth texture.

Mountain yam skewer. Has a unique crisp yet slimy texture.

Whole garlic clove skewer. Becomes soft and mild when fried.

Whole asparagus spear. Crunchy and fresh.

Boiled quail eggs on a skewer, deep-fried. Creamy yolk inside.

Block of cheese, deep-fried. Gooey and melted inside. Be careful, it's hot!

Mochi rice cake. Chewy and soft.

Pork wrapped with shiso (perilla leaf). The herb adds a refreshing aromatic kick to the meat.

Chicken tenderloin with sour plum paste and shiso leaf. A light and tart combination.

Chicken tenderloin accented with spicy wasabi.

Asparagus spear wrapped in thin pork slices. Adds savory meat flavor to the vegetable.

Shiitake mushroom cap. Earthy and juicy.

Cherry tomatoes deep-fried. Hot and bursting with juice.

Deep-fried cookie (like an Oreo). The cookie softens into a warm cake-like texture.

Deep-fried banana. Sweet, warm, and gooey. Almost like a fritter.

Bourbon whiskey mixed with soda. Refreshing and carbonated.

Highball made with apple-flavored bourbon. Fruity and sweet.

Highball made with peach-flavored bourbon. Aromatic and sweet.

Japan's standard Suntory 'Kaku' whisky with soda. Crisp and dry.

Peach liqueur with soda. Sweet and fizzy.

Peach liqueur mixed with Oolong tea. Sweetness balanced by tea tannins.

Blackcurrant liqueur with soda.

Blackcurrant liqueur mixed with Oolong tea.

Super dry Japanese sake. Crisp finish.

Imo (sweet potato) Shochu. Rich aroma.

Mugi (barley) Shochu. Cleaner and milder than potato shochu.

Japanese gin 'SUI' mixed with soda. Refreshing with notes of yuzu, green tea, and ginger.

Shochu mixed with soda and lemon. Tart and refreshing.

Premium Japanese draft beer. Fruity aroma and rich flavor.

A unique Osaka drink containing 'gari' (sushi ginger). Sweet, sour, and spicy.