Yakiton Take-chan

Meat from the temple area of a pig. Low in fat, muscular with a firm chew. The meat's flavor intensifies with chewing.

Part of the pig's cheek. Has moderate fat, and is characterized by a tender and juicy flavor.

Muscle part of the diaphragm of a cow. Tender with a rich umami, similar to red meat, and a popular cut.

Pork tongue. Has a unique crunchy texture and is light. Usually eaten with salt.

The base of the tongue. Fattier than the tongue tip, with a tender and juicy flavor.

Cartilage from the pig's trachea. Characterized by a firm, crunchy texture that requires chewing. Pairs well with salt.

Pork liver. Rich and creamy flavor. Rich in iron and pairs well with sauce.

Pork spleen. Similar texture to liver, but softer and with a unique flavor.

Pork large intestine. Characterized by a chewy, springy texture. Has a sweet fatty flavor and is popular when grilled and served with sauce.

Pork large intestine. Thicker than shiro (large intestine) with a strong elasticity. The flavor intensifies with chewing.

Fat from around the small intestine. Has a jiggly texture and a rich, sweet fatty flavor.

Pork belly. A good balance of fat and lean meat, juicy and rich.

A cocktail made with whiskey and soda water. Refreshing and cuts through the richness of food.

A highball made with whiskey and ginger ale. Has a ginger flavor and sweetness.

Whiskey mixed with cola. A sweet and easy-to-drink highball.

A unique highball from Tokyo's downtown area, made with shochu as a base, mixed with special extract (like Amaba no Ume) and soda. Amber-colored and easy to drink.