Tochigiya

Boiled spinach soaked in dashi soy sauce. A simple side dish that is refreshing and perfect as a palate cleanser.

Chilled tofu topped with green onions, ginger, bonito flakes, and other condiments. Served with soy sauce for a simple taste.

Fresh cucumber served with plum paste. The tartness of the plum and the crispness of the cucumber are refreshing and pair well with drinks.

Assortment of seasonal pickled vegetables. Salty and sour, perfect between meals or with drinks.

Raw mountain yam cut into thin strips, served with soy sauce and wasabi. Enjoy the crisp texture and sticky consistency.

Natto mixed with grated daikon radish. The richness of natto and the refreshing quality of the daikon radish are a perfect match.

Natto topped with a raw egg yolk. Mixing the egg creates a mellow flavor.

A classic potato salad made by mashing boiled potatoes and mixing them with vegetables and mayonnaise. Homely and gentle flavor.

A salad of assorted fresh raw vegetables. Served with dressing for a refreshing taste.

A salad of fresh vegetables topped with tuna. The savory flavor of the tuna complements the vegetables well.

A dish of pork and other offal slowly simmered in a miso or soy sauce-based soup. Tender and flavorful, a classic izakaya dish.

Beef and tofu simmered in a sweet and savory broth. Sukiyaki-style flavor that pairs well with rice and drinks.

Spicy sausage. Perfect with beer. *Available from 2 skewers.

A simple dish of stir-fried leeks and eggs. Enjoy the flavor of leeks and the fluffy texture of the eggs.

Chicken gizzard stir-fried with garlic and butter. The crunchy texture and rich aroma stimulate the appetite.

Spinach and bacon stir-fried with butter, etc. The saltiness of the bacon and the sweetness of the spinach are a good match.

Tamagoyaki (rolled omelet) with bacon. Enjoy the juicy bacon and the gentle flavor of the egg.

A stamina-boosting dish of liver, leeks, and bean sprouts stir-fried together. Well-seasoned and packed with nutrients.

Hormone and garlic chives stir-fried. Enjoy the crispness of the garlic chives and the savory flavor of the hormone.

Chicken seasoned and deep-fried. Crispy on the outside and juicy on the inside, this is a classic popular dish.

Cheese coated in batter and deep-fried. Enjoy the melty cheese. *Available from 3 skewers.

Deep-fried eggplant topped with a sweet miso sauce. The combination of melt-in-your-mouth eggplant and miso is excellent.

French fries are potatoes cut into long, thin strips and deep-fried. Enjoy them simply seasoned with salt.

Pork stomach skewer. Has a chewy texture and a light flavor.

Pork uterus skewer. Has a light flavor and a unique chewy, springy texture.

Pork large intestine skewer. Fatty and flavorful, with a taste that spreads as you chew. Usually served with sauce.

Pork liver skewer. Characterized by its rich flavor and unique taste, also rich in nutrients.

Pork heart skewer. A muscular and firm cut with a clean taste, making it easy to eat.

Pork tongue skewer. Enjoy the unique chewy texture and juicy flavor.

Pork temple and head muscle skewer. A good balance of fat and lean meat, with a meaty texture.

Pork throat cartilage skewers. Characterized by a firm, crunchy texture, best enjoyed grilled with salt.

Pork rectum skewer. Thicker and more elastic than shiro, with a strong fatty sweetness.

A skewer from the fatty part of the pork neck. Juicy and melts in your mouth.

Grilled chicken skin skewer. Crispy on the outside, juicy on the inside, with a rich fatty flavor.

A classic yakitori dish with chicken and leeks skewered alternately. The sweetness of the leeks and the chicken are a perfect match.

Negima skewer made with thigh meat from the premium "Daisen Chicken". High-quality meat with a rich flavor.

Yakitori seasoned with a spicy sauce like gochujang. Spicy and goes well with drinks.

Chicken meatballs skewered and grilled. They have a fluffy texture and pair well with sauce.

Tsukune mixed or wrapped with perilla leaf (shiso). The refreshing aroma of shiso is a nice accent.

Chicken gizzard skewer. Popular for its unique crunchy texture and pairs well with salt.

Chicken tail bone skewer. One of the fattiest parts, with a juicy, melt-in-your-mouth texture.

Chicken sternocostal cartilage skewer. Enjoy both the crunchy texture and the savory meat.

Chicken neck meat skewer. This part moves a lot, so the meat is firm and the flavor is concentrated.

Chicken wing tip skewer. Crispy skin, juicy inside, with delicious meat around the bone.

Charcoal-grilled long leek skewer. Grilling brings out its sweetness and a smoky aroma.

Grilled shiitake mushroom skewer. A dish bursting with mushroom flavor and umami.

Ginkgo nuts, shelled and skewered, then grilled. Their unique slightly bitter taste and chewy texture pair well with drinks.

Grilled tenderloin topped with wasabi. The spiciness of the wasabi sharpens the flavor.

Grilled tenderloin topped with yuzu pepper. The aroma of yuzu and the spiciness of chili pepper complement the tenderloin well.

Grilled tenderloin with plum paste and perilla leaf. The acidity and aroma make it refreshing.

Grilled tenderloin topped with mentaiko (spicy salted cod roe). The saltiness and flavor of the mentaiko match the lean meat.

Asparagus wrapped in bacon and grilled on a skewer. The texture of the asparagus and the fat of the bacon are a great match.

Cherry tomatoes wrapped in bacon and grilled on a skewer. The sweetness and juice of the heated tomatoes spread in your mouth.

Boiled pork stomach (guts) served sashimi-style. It has a chewy texture and is eaten with garlic soy sauce or ponzu.

Boiled pork womb (kobukuro) served sashimi-style. Light and mild, with a springy texture.

Grilled Atka mackerel fillet. Thick and fatty, a classic grilled fish at izakayas.

Dried stingray fin, lightly grilled. It has a natural sweetness and its flavor deepens with chewing. It is commonly eaten with mayonnaise.

Miso soup with pork and vegetables. Hearty and nutritious, a warming dish.

Boiled white rice.

A gently flavored dish of rice simmered in broth and finished with egg. A good way to end a meal after drinking.

Zosui (rice porridge) with chicken. Made with chicken broth, it's rich in flavor and satisfying.

Rice porridge with hot tea or dashi broth, topped with a whole pickled plum. Refreshing and a popular way to end a meal.

Rice porridge with hot tea or dashi broth, topped with salmon flakes. The chicken broth adds a rich flavor.

Simple ochazuke with rice, hot tea or dashi broth, and plenty of seaweed. Enjoy the aroma of the seaweed.

Rice with hot tea or dashi broth, topped with salted cod roe. The semi-raw texture and saltiness of the cod roe are delicious.

Onigiri (Rice Ball) with Pickled Plum

Onigiri (Rice Ball) with Salmon

Onigiri (Rice Ball) with Tsukudani (Simmered Kelp)

Onigiri (Rice Ball) with Okaka (Bonito Flakes Seasoned with Soy Sauce)

Onigiri (Rice Ball) with Tarako (Salted Cod Roe)

Bottled beer. Pour into a glass and enjoy.

Fresh draft beer poured from the tap.

A set of the beer-like beverage "Hoppy" and shochu. Mix it yourself. Available in white and black types.

Hopping set using frozen KINMIYA shochu (Sharikin). Enjoy it cold without ice.

Shochu to refill your Hoppy set.

Frozen KINMIYA shochu to refill your Hoppy set.

Hopping bottle (mixer) only order.

Mugi shochu from Oita Prefecture. Characterized by a fragrant aroma and mellow taste.

Bottle order of Mugi Shochu "Nikaido".

Bottle order of KINMIYA, a neutral spirit shochu. It has a clean taste and pairs well with various mixers.

Bottle of carefully selected local shochu.

A drink made with shochu mixed with oolong tea. Refreshing and pairs well with meals.

A drink made with shochu mixed with green tea.

A health-conscious drink made with shochu mixed with aojiru (green juice).

A drink made with shochu mixed with tomato juice. Fruity and easy to drink.

A drink made with shochu mixed with black tea. Fragrant and refreshing.

A simple, plain chuhai.

A drink made with whiskey and soda.

A sweet highball made with whiskey and cola.

A highball made with whiskey and ginger ale.

A sour with a whole pickled plum inside. Drink while crushing the plum.

A sour made with plum wine containing fruit pulp. Sweet, sour, and rich in flavor.

A sour made with the lactic acid drink Calpis. Sweet and easy to drink.

A sour made with freshly squeezed lemon. Enjoy the fresh acidity and aroma.

A cocktail made with cassis liqueur and soda.

A cocktail made with cassis liqueur and oolong tea. Characterized by its refreshing sweetness.

Mineral water for mixing with bottled shochu.

Oolong tea (decanter or bottle) for mixing with bottled shochu.

Aojiru (green juice) or black tea for mixing with bottled shochu.

Ice for drinking on the rocks or with water.