Motsuyaki Karin

An economical set featuring 5 assorted pork skewers recommended for the day. Each skewer is seasoned appropriately for its cut.

Pork tongue. Low in fat, with a unique chewy texture and strong umami.

Pork large intestine. Enjoy the elastic, chewy texture and the sweetness of the fat.

Pork liver. Characterized by its rich flavor and smooth texture.

Pork heart. Fine muscle fibers, with a crisp, clean bite.

Pork cartilage from the throat area. Enjoy the firm, chewy texture.

Pork uterus. Mild flavor with a chewy texture and little gamey taste.

Pork stomach. Firm texture with a light flavor.

Pork rectum. Thick and chewy with a strong texture and rich fatty flavor.

Pork diaphragm. Texture like red meat, juicy and tender.

Pork temple and cheek area. Good balance of fat and lean meat, with a rich flavor.

Pork neck (neck). Fatty, with a crispy texture and strong sweetness.

Pork ribs. Layers of lean meat and fat, juicy with a strong fatty umami.

A rare cut known as "pig's breasts". High in fat, with a creamy and rich flavor.

Pork cartilage from the throat area. Thicker and more substantial than regular cartilage, with a strong chewy texture.

Thigh meat of "Daisen Chicken", a famous brand chicken from Tottori Prefecture. Known for its juicy and rich flavor.

Chicken skin. Crispy and fragrant on the outside, with a rich sweetness and umami when chewed.

Chicken liver. Moist and tender, with a rich and creamy flavor.

Part of the chicken's stomach. Has a unique firm, chewy texture and a bland, light taste.

Chicken heart. Firm and springy, with a mild flavor that's easy to eat.

Meat from around the chicken's tailbone. One of the fattiest parts, with a melt-in-your-mouth texture.

Chicken neck meat. Because it's a well-exercised part, the meat is firm with moderate fat and strong umami.

Ground chicken formed into balls. Fluffy texture, pairs well with sauce.

Grilled shishito peppers. The slight bitterness is an accent and pairs well with sake.

Grilled green onion skewers. Grilling brings out its sweetness and a fragrant flavor.

Grilled shiitake mushroom skewers. Thick and juicy, bursting with umami-rich juice when bitten.

Grilled garlic skewers. Fluffy texture, a dish full of stamina.

Spicy sausage skewers. The spicy flavor pairs well with beer.

Boiled pork stomach (gatsu) served sashimi-style. Chewy texture and light flavor.

Boiled pork uterus (kobukuro). Characterized by its light flavor and plump, chewy texture.

Cartilage and other chewy parts dressed in vinegar miso. Refreshing and fun texture.

Boiled chicken skin tossed with ponzu sauce. A classic appetizer where the refreshing acidity and the fat of the chicken skin complement each other.

Pork offal slowly simmered in miso and other seasonings. Tender, flavorful, and warming.

Simple appetizer of raw cabbage with miso. Crisp texture.

Thinly sliced onion. The spiciness is removed, and it's eaten refreshingly with bonito flakes and ponzu sauce.

Salt-boiled immature soybeans. A typical izakaya snack in Japan.

Chilled tofu served with toppings (green onions, ginger, bonito flakes, etc.) and soy sauce.

Chilled sliced tomatoes. Usually eaten with salt or mayonnaise.

Lightly pickled napa cabbage. Its crisp texture and saltiness are perfect as a palate cleanser.

Cucumber served with spicy green chili miso. The spiciness is a great accent and pairs well with drinks.

Korean fermented dish made by pickling napa cabbage and other vegetables with chili peppers, salt, etc.

Mashed potato and vegetable salad with mayonnaise. A home-style taste.

Fermented squid strips with its innards and salt. Rich umami and saltiness, pairs well with sake.

A type of steamed dumpling made with ground chicken. Lighter and milder than pork.

Steamed vegetable salad. Brings out the natural sweetness of the vegetables.

Pork and bean sprouts steamed in a bamboo steamer. Excess fat is removed, making it a healthy dish.

Thinly cut potatoes deep-fried. Choose your preferred seasoning.

Thick-cut ham coated in batter and deep-fried. The crispy coating and the saltiness of the ham create a nostalgic taste.

Ingredients like vegetables and meat wrapped in dough and fried. The skin is crispy.

Mashed potatoes kneaded into a mochi-like texture and then grilled or fried. Popular for its chewy texture.

Deep-fried chicken knee cartilage. Characterized by its chewy texture, perfect as a snack.

Garlic fried whole or in cloves. Fluffy and sweet.

Light and airy fried crackers with shrimp flavor. Can be eaten as a snack.

Thick fried tofu, grilled to a fragrant crisp. Served with ginger soy sauce or bonito flakes.

Dried stingray fin, grilled. Sweet and savory seasoning, pairs well with mayonnaise and shichimi.

Grilled dried "Komai" (a type of cod). Light flavor with umami.

Stir-fried liver, leeks, and bean sprouts. A stamina-boosting dish that pairs well with rice and drinks.

Stir-fried pork and kimchi. The spiciness and acidity of kimchi blend with the umami of the pork fat.

White Rice

Onigiri (rice ball) brushed with soy sauce or miso and grilled. Crispy on the outside.

A home-style Japanese breakfast dish of raw egg poured over hot rice and seasoned with soy sauce (TKG).

Hot pot dish with beef offal (small intestine, etc.) and vegetables (cabbage, leeks, etc.). Characterized by its rich soup.

Rice cooked in the remaining hot pot soup and finished with egg. A perfect way to end a hot pot meal.

Udon noodles to be cooked in the remaining hot pot soup.

Ramen noodles to be cooked in the remaining hot pot soup.

Sapporo draft beer in a medium-sized mug.

Sapporo draft beer in a large-sized mug.

Traditional heat-treated beer. Characterized by moderate bitterness and a full-bodied flavor.

A drink made by mixing shochu with the beer-flavored carbonated beverage "Hoppy". White is crisp, black is fragrant.

Shochu for Hoppy set refills.

Hopping bottle (mixer) for Hoppy set refills.

A classic highball made with Suntory's Kakubin whisky and soda.

Highball made with Scotch whisky "Dewar's" and soda. Smooth taste.

Highball made with American whiskey "Jack Daniel's" and soda.

A plain drink made by mixing shochu with carbonated water.

Shochu mixed with oolong tea. Pairs well with meals.

Shochu mixed with green tea. Refreshing and easy to drink.

Shochu mixed with black tea.

Shochu mixed with tomato juice.

Sour with freshly squeezed lemon. Characterized by its fresh acidity.

Sour made with freshly squeezed grapefruit.

A sour that reproduces the saltiness and umami of pickled plums.

A sour made with pink "バイス" (バイス) mixed with shiso and apple juice. A nostalgic taste like old-fashioned candy.

A sour with citric acid, said to be good for fatigue recovery.

Crisp, dry sake. Enjoyable chilled or warm.

Local sake from Fukushima Prefecture. Junmai sake with a noticeable rice umami.

Sake from Mie Prefecture. Unpasteurized, undiluted sake with a fresh and rich taste.

Miyagi Prefecture's "Ultimate Food-Pairing Sake". Elegant aroma and crispness that enhances meals.

A sake brewery from Akita Prefecture known for its dry sake. A "kimoto"-brewed, unpasteurized, undiluted sake with acidity and richness.

A summer sake from Tamagawa Brewery in Kyoto Prefecture. Deliciously rich when served on the rocks with ice.

Standard umeshu made with Shirakaga plums.

Homemade plum wine made in-house.

Fruit liqueur made with apricot. Gentle on the throat with a sweet aroma.

Cassis liqueur cocktail. Choice of mixers.

Non-alcoholic beer-taste beverage.

Cold oolong tea.

Cold green tea.

Iced tea.

Tomato Juice.

Orange Juice.

Coca-Cola.

Chilean white wine. Chardonnay grape.

Chilean red wine. Cabernet Sauvignon grape.

Dry sparkling wine from Italy.

Famous French champagne.

Kourui shochu from Mie Prefecture. Neutral flavor that doesn't interfere with mixers.

Sweet potato shochu bottle.

Sweet potato shochu bottle.

Barley shochu bottle.

Brown sugar shochu bottle.

Ice for on the rocks or with water.

Hot water for hot water mix.

Umeboshi (pickled plum) for shochu.

Cut lemon for squeezing.

Carbonated water for mixing with soda.

Oolong tea for mixing.

Green tea for mixing.

Black tea for mixing.

Tomato juice for mixing.

Bottle of "バイス" (バイス) shiso flavor.