Pukuichi Toritsudaigaku

A specialty okonomiyaki from Fuchu City, Hiroshima Prefecture. Instead of pork belly, minced meat is used and grilled with cabbage until crispy. The fragrant sauce aroma stimulates the appetite.

Fucyu-yaki with gizzards added. Enjoy the umami of the minced meat and the crunchy texture of the gizzards.

Fucyu-yaki with beef tendon and konjac. The sweet and savory flavor of the tendon and konjac pairs well with the batter.

A luxurious Fucyu-yaki made with abundant seafood. The umami of the seafood permeates the batter, allowing you to enjoy a rich flavor.

Chilled fresh tomatoes. Refreshing and perfect as a palate cleanser.

Cucumbers served with moromi miso and ume-suisui (shark cartilage with plum dressing). The crunchy texture and saltiness pair well with drinks.

A traditional Japanese pickle made from salted napa cabbage. Enjoy the light salty taste and crisp texture.

A dish of cold tofu topped with shirasu and aromatic vegetables. It has a refreshing taste and is recommended as a starter.

A platter of 4 kinds of pickles made with seasonal vegetables. Enjoy various flavors and textures in small portions.

A simple appetizer of sliced kamaboko (fish cake) served with wasabi soy sauce. Enjoy the elastic texture and fish flavor.

Boiled beef tendon mixed with ponzu sauce. The large-cut tendon pieces are satisfying, and the ponzu sauce makes it refreshing.

A skewer dish of stewed beef tendon in miso sauce. Characterized by the rich miso flavor and tender tendon, it is a specialty of Osaka.

Salt-boiled soybeans (edamame). Push the beans out of the pods to eat. A standard beer snack.

Mashed potatoes mixed with mayonnaise, etc. A creamy and comforting homemade taste.

A simple dish of roughly chopped cabbage with a salted dressing. The aroma of sesame oil and the crisp texture are addictive.

A green salad dressed with Korean-style dressing. It has a rich sesame oil and salt flavor, allowing you to eat plenty of vegetables.

A salad topped with Ishigakijima bacon and a soft-boiled egg. The umami of the bacon and the creamy yolk blend with the vegetables.

Raw green peppers stuffed with meat sauce, etc. Enjoy the crispness of the green peppers and the umami of the meat directly.

Wiener sausages with cuts made to resemble octopus, then stir-fried. It has a nostalgic flavor and is fun to look at.

A rolled omelet baked with plenty of dashi broth. Enjoy the fluffy texture and delicate dashi flavor.

A classic Kansai teppan-grilled dish of pork wrapped in egg. It is eaten with sauce and mayonnaise.

Cheese baked until crispy. Enjoy the rich cheese flavor and snack-like texture.

A teppan-grilled dish of stir-fried beef tendon and cabbage. The sweetness of the cabbage and the umami of the tendon pair well.

A Chinese-style home-style dish of stir-fried fresh tomatoes and eggs. The acidity of the tomatoes and the sweetness of the eggs are in perfect balance.

A Okinawan specialty dish made by stir-frying goya (bitter melon), tofu, and eggs. The unique bitterness of goya is addictive.

A dish made by grilling grated yam and tofu. It has a crispy exterior and a fluffy, melty interior.

Spaghetti "Napolitan" with ketchup, served as a snack. The rich seasoning pairs well with drinks.

A steak of beef diaphragm (harami). It is a tender, juicy cut with a strong beefy flavor, similar to lean meat.

Beef tongue (tan) grilled to a fragrant finish. It has a unique texture and umami, and is enjoyed with a squeeze of lemon for a refreshing taste.

Meat from a parent chicken (for egg production) grilled with spices and oil. The meat is firm but develops a strong umami with chewing.

Chicken neck meat (seseri) grilled and seasoned with ponzu sauce. Enjoy the chewy texture and rich fat flavor with the refreshing ponzu.

A simple dish of thick-cut bacon and a fried egg grilled on a griddle. The juicy bacon and egg are a perfect match.

Stir-fried pork and cabbage served with spicy miso. The slightly spicy miso adds a nice accent and stimulates the appetite.

A dish of stir-fried assorted seafood and vegetables. The seafood broth permeates the dish, resulting in a flavorful taste.

A popular dish of fried shrimp tossed in a mayonnaise sauce. The plump shrimp and the rich sauce are a great combination.

A Chinese dish of fried shrimp in a spicy chili sauce. Characterized by its spiciness and the sweetness of the shrimp.

A whole squid grilled to perfection. The fragrant soy sauce aroma and the squid's umami that intensifies with chewing are irresistible.

A Spanish dish of shrimp simmered in olive oil with garlic. It is also recommended to dip bread in the hot oil.

A classic Japanese noodle dish of Chinese noodles, pork, and vegetables stir-fried with sauce. The fragrant sauce aroma stimulates the appetite.

A dish of yakisoba wrapped in a thin omelet. The combination of savory yakisoba and mild egg is popular.

Rice stir-fried with garlic. It has a strong, fragrant garlic aroma and is a good way to finish a meat dish like steak.

A B-class gourmet dish originating from Kobe, made by finely chopping yakisoba and rice and stir-frying them together. You can enjoy the texture of both noodles and rice.

Cold and sweet vanilla-flavored ice cream. Perfect for cleansing your palate after a meal.

A Japanese-Western fusion dessert with sweet red bean paste wrapped in crepe dough. The chewy dough and the sweetness of the red bean paste are a great match.

Fresh beer poured from the tap. Small size.

Fresh beer poured from the tap. Standard medium mug size.

Draft beer served in a large mug. Recommended for those who want to drink a lot.

A medium bottle of Asahi beer. Pour it into your glass yourself.

A non-alcoholic beer-taste beverage with 0.00% alcohol content.

Shochu (medium) mixed with a beer-taste beverage (soto). White has a clean taste, while black has a fragrant taste.

Order for Hoppy's mixer (bottled) only.

Refill of shochu for Hoppy.

A shochu highball mixed with oolong tea. It is refreshing and pairs well with meals.

A shochu highball mixed with green tea. You can enjoy the flavor of green tea.

A refreshing alcoholic drink made by mixing shochu with soda water and lemon.

A sour made with the sweet and sour taste of Calpis, a lactic acid drink.

A sour drink made by crushing umeboshi while drinking. It has a sour taste.

A fruity sour made with freshly squeezed grapefruit juice.

A shochu highball mixed with tomato juice. It has a healthy and refreshing taste.

Umeboshi to add to your drink.

A highball made by mixing whiskey with soda.

A highball served in a large mug.

A cocktail of gin and tonic water. Characterized by the aroma and bitterness of lime.

A cocktail of vodka and ginger ale. It has a spicy ginger kick.

A sweet and sour cocktail made with cassis liqueur and soda.

A cocktail made with cassis liqueur and oolong tea. It is not too sweet and easy to drink.

A sweet and fruity cocktail made with cassis liqueur and orange juice.

A beer cocktail made by mixing beer and ginger ale. It is easy to drink and popular among women.

A beer cocktail made by mixing beer and tomato juice.

A fruit liqueur made by steeping plums in alcohol. It has a sweet and sour flavor.

A drink made with yuzu juice. Enjoy the refreshing citrus aroma.

A fruit liqueur that makes the most of the sweetness and acidity of mandarin oranges, making it easy to drink.

House wine served by the glass.

Wine available by the bottle. Recommended for sharing with a group.

A dry sake with a crisp finish. It pairs well with any dish.

A local sake from Hiroshima Prefecture. It has a good balance of mellow umami and acidity.

A sparkling Japanese sake. Characterized by fine bubbles like champagne and a sweet and sour taste.

A mugi shochu from Oita Prefecture. Characterized by its fragrant barley aroma and mellow mouthfeel.

An imo shochu from Miyazaki Prefecture. Enjoy the richness, sweetness, and syrupy texture unique to black koji fermentation.

A way to drink imo shochu "Kinkuro" mixed with soda water. The aroma of sweet potato matches the refreshing sensation of carbonation.

A set of water and ice for drinking bottled shochu.

Soda water for diluting bottled shochu.

Tea (pot) for diluting bottled shochu.

Lemon to be squeezed into or served with drinks.

Tea with a fragrant aroma and a clean aftertaste.

Japan's representative tea. Pairs well with meals.

A carbonated drink with a refreshing fizz and sweetness.

A carbonated drink with a ginger flavor.

A sweet and sour juice made with orange juice.

A juice that allows you to enjoy the slight bitterness and acidity of grapefruit.

A vegetable juice with concentrated tomato flavor.

A sweet and sour lactic acid drink.

Sparkling water with a crisp, refreshing mouthfeel.