Taishuu Sakaba Motsuyaki Yoshidaya Sangenjaya Branch

Homemade kimchi made from lightly pickled fresh vegetables. It has a crisp texture and moderate spiciness, making it a perfect snack with drinks.

Tenderly simmered pork tongue. Enjoy a melt-in-your-mouth texture and a light dashi broth flavor.

A classic Japanese izakaya dish made by slowly simmering pork offal and tofu in a miso-based soup. It has a rich flavor and warms the body.

Assortment of low-temperature cooked pork offal parts. Safely enjoy a raw-like texture and the taste of each part.

Recommended assortment of grilled pork offal skewers. Fragrantly grilled over charcoal, enjoy with salt or tare sauce.

A hearty dish of pan-fried eggs made with plenty of eggs. You can choose the number of eggs from 3 to 10.

Low-temperature cooked pork liver. Characterized by its rich, creamy taste and smooth texture. Recommended to eat with sesame oil and salt.

Low-temperature cooked pork uterus. It has a light flavor and a chewy, elastic texture.

Low-temperature cooked pork heart. It has a muscular, crisp, and easily breakable texture with little gamey flavor.

Low-temperature cooked pork tripe. It has a mild flavor and a clam-like chewy texture.

Low-temperature cooked pork tongue. It has a moist texture and a unique chewiness, with flavor that spreads as you chew.

Assortment of low-temperature cooked various parts. Recommended for those who want to enjoy different textures and flavors little by little.

Assortment of grilled pork offal skewers with salt. Enjoy the natural flavor of the ingredients simply.

Assortment of grilled pork offal skewers with tare sauce. The sweet and savory soy sauce-based sauce is flavorful and pairs well with drinks.

Pork large intestine. The surface is crispy, the inside has an elastic, rubber-like texture, and it is a fatty cut with a strong flavor.

Pork tongue. It is low in fat and has a unique chewy texture.

Pork liver. Characterized by its rich flavor and tender texture, it is also a nutritious part.

Pork heart. It has a less gamey flavor and a crispy, muscular texture, making it easy to eat.

Pork tripe. It has a firm, chewy texture and a light flavor.

Pork temple and cheek meat. It has a good balance of fat and lean meat, with a meaty texture and rich flavor.

Pork uterus. It has a light, non-gamey flavor and a popping, chewy texture.

Pork diaphragm. It is tender and juicy, with a rich flavor similar to red meat.

A part of the pork neck. It is fatty and has a crisp texture and a sweet fatty flavor.

Pork cartilage, such as the larynx. It has a hard, chewy texture and is fun to chew.

Pork rectum. Thicker and firmer than shiro, with a rich fatty flavor.

A fatty cut with abundant fat, such as back fat. When grilled, the surface becomes fragrant, and the sweet fat melts in your mouth.

Whole garlic cloves with skin, deep-fried. Enjoy a fluffy, potato-like texture and a fragrant flavor.

Sanriku seaweed coated in batter and deep-fried. It has a crispy, snack-like texture and the aroma of the sea.

Small river shrimp deep-fried. They can be eaten with the shells, and the fragrance and shrimp flavor are concentrated.

A dish made by seasoning and deep-frying taro. Enjoy a crispy exterior and a sticky interior.

A famous Osaka dish made by tempura-frying red pickled ginger. The acidity and spiciness go well with the oil, making it a perfect snack with drinks.

Pork offal deep-fried with a spicy seasoning. The crispy texture and spicy aroma stimulate the appetite.

Handmade potato chips made by deep-frying thinly sliced potatoes in-house. Enjoy the crispy texture and potato flavor different from commercial products.

Deep-friedメヒカリ (Mehikari - Bigeye flounder), a deep-sea fish. The flesh is fluffy and tender, with a light and elegant taste that can be eaten with the bones.

Squid legs (geso) marinated in a soy sauce-based sauce, coated with potato starch, and deep-fried. It is fragrant and the squid flavor comes out with each chew.

A cutlet made by coating sliced pork liver with breadcrumbs and deep-frying it. The crispy coating and rich liver flavor pair well with the sauce.

Thick-cut ham coated with breadcrumbs and deep-fried. A classic izakaya menu item with a nostalgic taste.

Deep-fried pork cartilage with a curry flavor. The chewy texture and spicy curry flavor pair well with beer.

A dish made by coating chikuwa (fish cake) with a batter mixed with aonori (green laver) and deep-frying it. It has a good aonori flavor and a chewy texture.

Deep-fried diced octopus. Characterized by its chewy texture and concentrated octopus flavor.

Chilled sliced tomatoes. Refreshing and perfect as a palate cleanser. Eaten with salt or mayonnaise.

Lightly boiled soybeans. The most popular appetizer in Japanese izakayas, it pairs perfectly with beer.

A dish made by pounding cucumbers and tossing them with sesame oil and salt dressing. It is well-seasoned and has a good texture.

Thinly sliced raw onion. The spiciness has been removed, and it is eaten refreshingly with katsuobushi (bonito flakes) and ponzu sauce.

A dish combining eggplant and ginger. The juiciness of the eggplant and the spiciness of the ginger create a refreshing taste.

A refreshing salad of fragrant myoga (Japanese ginger) and bell peppers. It has a crisp texture and a cooling flavor.

A namul made by tossing chrysanthemum greens with a unique aroma and zha cai (preserved mustard stem) in sesame oil. The bitterness and saltiness pair well with drinks.

Nagaimo (mountain yam) pickled in a wasabi-flavored marinade. Enjoy the crisp texture and the pungent spiciness of wasabi.

Assortment of lightly pickled seasonal vegetables. It has a light salty taste and can be eaten like a salad.

Boiled bean sprouts tossed in a spicy sauce. Popular as a quick snack with a crisp texture.

A simple and healthy dish of cold tofu topped with condiments (green onions, ginger, bonito flakes, etc.) and served with soy sauce.

Quail eggs marinated in a soy sauce-based sauce. The flavor penetrates to the inside, making them easy-to-eat, bite-sized snacks.

A namul made by tossing fresh Sanriku seaweed with sesame oil and salt. Enjoy the thick, chewy texture of the seaweed.

A dish combining mackerel and gari (pickled ginger). The fatty mackerel and sour gari are an excellent match.

A salad made by mashing potatoes and mixing them with mayonnaise, etc. It has a home-style taste that varies in ingredients and seasoning depending on the restaurant.

A dish made by adding curry powder to macaroni salad for a spicy finish. The creamy texture and spicy flavor are addictive.

A famous Osaka dish made by baking dough with octopus inside into a ball shape. It has a crispy exterior and a creamy interior, eaten with sauce and mayonnaise.

An assortment of both potato salad and macaroni salad. It is a satisfying menu item with a generous portion.

A dish made by mixing natto, raw egg, and other ingredients, then rolling it in nori seaweed. Characterized by its sticky texture and rich flavor.

Lightly grilled mentaiko (spicy cod roe). It is fragrant on the outside and semi-raw on the inside, making it a perfect accompaniment to drinks.

Curry and offal only (no rice). Enjoy it as a rich, stewed offal dish as a snack with drinks.

Assortment of grilled 親鶏 (parent chicken) from chickens raised for a longer period. It has a stronger bite than young chicken and a richer flavor with chewing.

Grilled親鶏 (parent chicken) thigh meat. Enjoy its firm texture and rich, flavorful fat.

Grilled 親鶏 (parent chicken) skin. It is thick and has a very firm texture and a rich, sweet fatty flavor.

Fragrant grilled squid legs. The aroma of burnt soy sauce and the texture of squid pair well with drinks.

Sausage grilled on a hot iron plate. Crispy skin and juicy meat juices overflow from the inside.

Fresh yellowtail sashimi dressed with a special sesame soy sauce. The fatty yellowtail and fragrant sesame flavor are a great match.

Sashimi of diced octopus legs. Enjoy the fresh, elastic texture and sweetness.

Minced tuna mixed with green onions. Characterized by its melt-in-your-mouth fatty sweetness and the flavor of green onions.

A rice bowl topped with plenty of motsuni (stewed offal). The broth soaks into the rice, making it a delicious dish you'll want to devour.

A dish of stir-fried udon noodles with meat and vegetables. Seasoned with fragrant sauce or soy sauce, it's perfect for finishing a meal.

A set of white rice and miso soup. Ideal for those who want to enjoy a meal with side dishes.

Pork offal curry rice. The flavor of the offal melts into the curry, creating a rich and flavorful taste.

Chilled draft beer served in a mug. It has a crisp finish and is perfect for the first toast.

Bottled beer. Served in a mug for you to pour yourself, allowing you to enjoy it at your own pace.

Non-alcoholic beer-taste beverage with 0.00% alcohol content.

A drink made by mixing the crisp-tasting "Torys" whiskey with carbonated water.

A highball made with "White Horse" whiskey. It has a mellow and easy-to-drink taste.

A highball made with "Jim Beam" bourbon whiskey. Enjoy its unique aroma and sweetness.

A highball made with the classic Japanese whiskey "Kakubin". It has a well-balanced flavor that pairs well with food.

A slightly luxurious highball made with the traditional whiskey "Suntory Old".

A sour made with lemon juice extracted using a special method. The fresh lemon aroma and acidity stand out.

A shochu highball with concentrated tomato flavor. It is refreshing and easy to drink.

Umeshu (plum wine) made with high-quality Nanko ume. It has a fruity, sweet and sour taste.

A highball made with "Habu" liquor (herbal liquor). It has a unique flavor and is said to boost stamina.

A plain sour with a subtle citrus flavor. It has a refreshing taste that does not interfere with the flavor of food.

A unique sour drink specific to the restaurant. Details are a surprise upon ordering.

A simple drink made by mixing shochu with carbonated water. It is not sweet and goes well with any dish.

A classic lemon-flavored sour. Enjoy the refreshing acidity and carbonation.

A sour drink with a strong acidity, containing citric acid, etc. It is a taste that permeates tired bodies.

Shochu mixed with oolong tea. It is refreshing and pairs well with greasy dishes.

A drink made by mixing shochu with matcha (green tea). A Japanese-style cocktail with the aroma and bitterness of tea.

A pink sour made with perilla extract and apple juice. Its plum-like acidity and nostalgic taste are popular.

A sour drink made with acerola juice. It is rich in vitamin C and has a sweet and sour taste.

A variation of easy-to-drink highballs based on barley shochu, etc.

A sour drink made with grapefruit juice. It has a good balance of bitterness and acidity.

A sour made with shikuwasa, a specialty citrus fruit from Okinawa. It has a unique refreshing acidity.

A health-conscious drink made by mixing shochu with aojiru (green juice). It is adjusted to be easy to drink.

A set of shochu (naka) and a beer-taste beverage (soto). It is a style where you mix it yourself and is loved in the shitamachi area of Tokyo.

Additional order for Hoppy bottle only. White has a crisp taste, Black has a rich taste.

Glass of "Kinmiya Shochu". It is mellow, has noクセ (クセ), and pairs well with various mixers.

Glass of Takara Shochu Modern. Characterized by its clear taste.

Bottle of "Kinmiya Shochu". It is economical for group drinking. Mixers are ordered separately.

Bottle of "Takara Shochu".

Glass of "Dorgame" shochu. Choose between barley or sweet potato. It is easy to drink and characterized by its fruity aroma.

Glass of the famous sweet potato shochu "Kuro Kirishima". Characterized by its mellow sweetness from black koji fermentation and a crisp finish.

Glass of "HAKUTAKE" rice shochu. It has a rice aroma and an elegant sweetness, and is refreshing.

Glass of "Yaesen" Awamori from Okinawa. It has a unique rich aroma and body.

Glass of "Rento" brown sugar shochu. Characterized by the sweet aroma of brown sugar and a mellow mouthfeel.

Bottles of various Otsurui Shochu.

Japanese sake served by the glass. Enjoy it chilled (room temperature) or cold.

Japanese sake served in a large tokkuri (sake flask). Suitable for drinking warm as atsukan (hot sake).

Selected local sake from various regions of Japan. The brands may vary daily.

Oolong tea is used as a mixer for shochu bottles.

Matcha (Green Tea) is used as a mixer for shochu bottles.

Aojiru (Green Juice) is used as a mixer for shochu bottles.

バイス (バイス) is a shiso-flavored beverage used as a mixer for shochu bottles.

Carbonated water with lemon juice, used as a mixer for shochu bottles.

Acerola beverage is used as a mixer for shochu bottles.

Citric acid beverage is used as a mixer for shochu bottles.

Rich tomato juice. Can be enjoyed as a soft drink or as a mixer.

Cold oolong tea. Perfect to accompany your meal.

Carbonated soft drink.

A sweet, clear carbonated beverage.

A carbonated beverage with a hint of ginger flavor.

Plain carbonated water.

Fresh lemon slices to add to your drink.

Ume (Japanese plum) to add to your drink. Mash it to enjoy the flavor.

Water, hot water, and ice for bottle sets.