Minshu Sakaba Motsuyaki Daikoushin Oimachi Main Branch

Pork large intestine. It has a crispy exterior and a chewy, springy interior. The sweetness of the fat and the savory sauce are a perfect match for this classic cut.

Pork heart. Low in fat, with a crisp, easily chewable texture. It's bland and easy to eat.

Pork liver. It has a rich umami and a unique flavor. Fresh liver is less gamey and has a smooth texture.

Meat from the pig's temples and cheeks. A good balance of fat and lean meat, with a meaty texture and juicy umami.

Pork uterus. Characterized by its unique chewy texture. The taste is bland and refreshing.

Cartilage part of the trachea. Called so due to its donut-like appearance. Characterized by its crispy, chewy texture.

One of the rare cuts. Said to be named after its butterfly-like shape. Enjoy its unique texture and rich fatty flavor.

Diaphragm muscle. It has a tenderness like red meat and a rich umami, making it very juicy.

Pork tongue. Characterized by its chewy texture and umami. Recommended to eat with salt for a refreshing taste.

The tender, fatty root part of the tongue. Juicy and luxurious.

Assortment of fresh offal sashimi. Processed at low temperatures, allowing you to enjoy the textures and flavors of various parts at once.

Horse liver sashimi. It has a rich umami and sweetness similar to beef liver, with a characteristic chewy texture. Usually eaten with sesame oil and salt.

Spleen sashimi. It has a texture similar to liver but is fluffier and has a unique flavor.

Heart sashimi. Enjoy its crisp texture and delicate, refined flavor.

Uterine sashimi. Thinly sliced, it has a pleasant chewy texture and a light seasoning.

Sashimi from the thickest part of beef tripe (momo). Characterized by a sweetness like shellfish and a firm texture.

Fresh horse meat sashimi. It has no gamey odor and offers a delicate sweetness and the umami of tender red meat. Served with soy sauce, grated garlic, and ginger.

A dish made by slowly simmering beef offal in a broth based on miso or soy sauce. Its melt-in-your-mouth tenderness and rich flavor are perfect with sake.

A dish of simmered beef offal topped with a soft-boiled egg. Breaking the egg and mixing it in creates a richer, milder flavor.

Tofu only, simmered in the broth of the stewed offal. It is well-seasoned and piping hot.

A dish made by simmering tough cuts of beef, such as Achilles tendons, until tender. Characterized by its jiggly collagen texture and rich meat flavor.

A home-style dish of mackerel simmered in a sweet and savory miso sauce. The rich miso flavor pairs well with the fatty mackerel.

A dish of beef offal stir-fried with vegetables. The sweetness of the fat and the aroma of the savory sauce are appetizing.

Simple dish of vegetables like cabbage and bean sprouts stir-fried over high heat. Enjoy the crisp texture.

A dish of stir-fried razor clams. Characterized by the strong umami unique to shellfish and its elastic texture.

Freshly fried potato fries. Lightly salted, a classic snack for drinks.

Horse mackerel coated in batter and deep-fried. Crispy on the outside, flaky on the inside.

Cream croquette with crab meat. Filled with a rich, creamy white sauce.

A cutlet made from minced meat and onions. Juicy meat juices overflow.

A simple croquette made with potatoes and vegetables. It has a fluffy sweetness.

Chicken karaage (fried chicken) marinated in our special sauce. Crispy on the outside, juicy on the inside.

Thick-cut ham, breaded and fried. Satisfying and allows you to fully enjoy the ham's flavor.

Thick fried tofu made in-house. Enjoy the crispy exterior and soft interior. Served with ginger soy sauce, etc.

Cold tofu topped generously with aromatic vegetables such as myoga and green onions. Refreshing and fragrant.

Whole deep-fried garlic cloves. Enjoy their fluffy texture and the sweetness and aroma of garlic.

Deep-fried ginkgo nuts sprinkled with salt. Its chewy texture and slight bitterness pair well with sake.

Seasonal green vegetables steeped in dashi broth. A gentle flavor, perfect as a palate cleanser.

A crustacean that lives in rocky areas. Its appearance resembles a turtle's hand. When boiled in salt, it has a rich umami similar to crab or shrimp.

A hearty dish combining braised pork and a fried egg. Eat the runny yolk with the chashu.

A Korean-style seasoned dish of boiled bean sprouts with sesame oil and salt. Its crisp texture is perfect as a snack.

Lightly pickled cabbage. Enjoy its refreshing saltiness and crisp texture.

An appetizer combining fragrant myoga (Japanese ginger) and spicy green chili peppers. The adult spiciness will make you want more sake.

Boiled fugu (pufferfish) skin dressed with ponzu sauce. Features a crunchy, chewy texture.

Potato salad mixed with iburigakko (smoked pickled daikon radish). The smoky aroma and crunchy texture are a great accent.

A salad-like dish made by mixing cold pasta with mayonnaise.

Fried tofu pouches (kitsune) stuffed with natto and grilled, or natto mixed with fried tofu pouches. The savory flavor and natto umami are a good combination.

Natto with a quail egg cracked over it. The richness of the egg makes the natto taste even richer.

Cod roe simmered in a sweet and savory broth. It becomes plump and pops when cooked, with a concentrated flavor.

A grilled fish cake shaped like a bamboo leaf. Elastic and offers a fishy flavor.

Firmly pickled small ume (Japanese plum). Its crisp texture and strong sourness are perfect for cleansing the palate.

Thinly sliced onions. Served with katsuobushi (bonito flakes) and ponzu sauce for a refreshing taste.

Firefly squid marinated in soy sauce. The rich umami of the innards and saltiness pair well with sake.

Grilled classic red-skinned sausages.

Steamed hot edamame. You can strongly feel the sweetness and aroma of the beans.

Boiled or simmered pork leg. Rich in collagen with a jiggly texture. Served with vinegar miso, etc.

A dish of sea cucumber in vinegar. A delicacy characterized by its firm, chewy texture.

A mix of chanja (kimchi-style fermented cod innards) and mayonnaise. The spiciness and the mellowness of the mayonnaise are addictive.

A rich, intense delicacy made from fermented tuna innards, said to make you want to drink sake even if it means stealing it.

Boiled snap peas. Enjoy their crisp texture and sweetness.

Firmly pickled young rakkyo (Japanese scallions). Typically eaten with miso. Its crisp texture and mild spiciness make it refreshing.

The frilled part at the base of wakame seaweed. When chopped, it becomes very sticky. Features a sea aroma and a chewy texture.

Quail eggs on a skewer. Lightly fried or deep-fried.

Savory yakisoba flavored with sauce. Popular as a finishing dish.

Stir-fried noodles topped with a thick sauce containing meat and vegetables.

A dish of stir-fried udon noodles with meat and vegetables. Flavored with soy sauce and dashi.

Udon noodles stir-fried with beef offal. The umami from the offal fat coats the udon for a rich flavor.

Sapporo Lager Beer. Japan's oldest beer brand, characterized by its rich flavor unique to heat-treated beer.

Sapporo's classic draft beer. Enjoy its creamy head, malty richness, and refreshing aftertaste.

A set of Shochu (naka) and Hoppy (soto). You mix it yourself. The white version has a refreshing taste.

A black hoppy set. It has a rich, roasted flavor, offering a taste similar to dark beer.

A premium hoppy, also known as "55 Hoppy." It has the richness of malt fermentation.

A flavor similar to hoppy mixed with oolong tea, or a set with oolong tea as the mixer.

A set with oolong tea as the mixer.

Refill shochu for Hoppy Set.

A set of shochu highballs mixed with plain soda.

A set of shochu with lemon-flavored mixer. Characterized by its refreshing sourness.

Grapefruit-flavored Sour Set.

A sweet and sour green apple-flavored sour set.

Plum-flavored Sour Set

A unique sour combining annin (a sweet, amaretto-like aroma) and lemon.

Refill shochu for sours and shochu.

A set of whiskey and mixer.

A set featuring a smoked highball or a highball made with smoked whiskey.

Whiskey Refill

A set of Umeshu (plum wine) with a mixer like soda.

A set of rich plum wine made with ingredients like brown sugar.

Refill of Umeshu (plum wine).

Cup of red wine. Easy to enjoy.

Cup of white wine.

A downtown-style way of drinking: shochu with plum syrup added. High alcohol content and satisfying.

Shochu with grape syrup added.

Shochu with strawberry syrup added.

A set of authentic shochu characterized by its fragrant barley aroma.

A set of authentic shochu with a rich, sweet aroma of sweet potato.

Shochu Refill

Sake served by the glass (room temperature or chilled).

Warm sake. May be prepared using the in-store self-service sake warmer.

A pink-colored sour popular in Tokyo's old town, flavored with shiso and apple. Its refreshing sourness is delicious.

A sweet and sour acerola-flavored sour set.

A citric acid sour set characterized by its intense sourness. A sourness that feels like it can relieve fatigue.

A refreshing yuzu-scented sour set.

A refreshing tomato-flavored sour set.

Refill shochu for Kodama Sour.

A pickled plum to add to sours or shochu. Mash it to add saltiness and sourness.

Fresh lemon to add to your drink.

Classic orange juice.

A classic, transparent carbonated beverage in Japan. Sweet and refreshing taste.

A cola loved around the world.

Ginger-flavored carbonated drink.

Refreshing oolong tea. It washes down the richness of your meal.

Japanese Green Tea