格安ビールと鉄鍋餃子 ３・６・５酒場 ゲートシティ大崎店

Low-temperature cooked liver designed to melt in your mouth. It has a rich, creamy texture similar to foie gras or pâté. Typically seasoned with sesame oil and salt to enhance the savory flavor.

Thinly sliced pork tongue prepared as sashimi (cooked at low temperature). It offers a unique crunchy and chewy texture. Served cold, usually with garlic or ginger soy sauce.

Slices of pork heart prepared in a sashimi style. It has a firm, crisp texture and a clean, metallic taste distinct from other organ meats. Enjoy with the accompanying dipping sauce.

A sampler platter featuring three different types of low-temperature cooked meat sashimi, likely including liver, tongue, and heart. A great way to compare the different textures and flavors. Great for sharing.

A hearty dish of meat and cabbage grilled on a hot iron plate, originating from Hakata. It is savory, salty, and sizzling hot. Tilt the plate to pool the juices and mix with spicy miso paste for extra flavor.

Assorted beef or pork offal (horumon) grilled with a sweet and savory soy-based sauce. The texture is chewy and rich in umami. A classic accompaniment to beer or highballs.

Spicy tofu dish served bubbling on a hot iron plate. Flavored with chili oil and Sichuan peppercorns for a numbing heat. Soft tofu contrasts with the spicy minced meat sauce.

Tonpeiyaki is a popular Kansai dish consisting of pork belly and cabbage wrapped in an egg omelet. Topped with savory sauce, mayonnaise, and bonito flakes. Similar flavor profile to Okonomiyaki but without the batter.

A full meal set featuring crispy pan-fried dumplings served in an iron skillet. Includes rice and a rich cheese sauce for dipping. The dumplings are juicy on the inside and extra crunchy on the bottom.

A large portion (two servings) of iron pot dumplings served with cheese sauce. Ideal for sharing. The cheese sauce adds a creamy Western twist to the traditional savory gyoza.

One serving of crispy iron pot dumplings accompanied by cheese sauce. A perfect snack size if you want to try the cheesy combination without a full meal.

The standard set meal with crispy iron pot dumplings and steamed rice. Served with traditional dipping sauce. A satisfying and filling choice.

Two servings of the signature crispy dumplings served in the iron skillet. Great for sharing between 2-3 people as an appetizer.

A standard single portion of iron pot gyoza. The wrapper is thin and crisps up beautifully on the hot iron. Careful, the pan is hot!

Stir-fried noodles cooked on an iron plate with vegetables and meat. Seasoned with a savory sauce similar to Worcestershire. A staple street food style dish.

Also known as 'Mouthwatering Chicken' (Yodare-dori). Cold steamed chicken topped with a spicy, numbing sauce made from chili oil and Sichuan peppers. Tender meat with a kick.

Classic rolled egg omelet (Tamagoyaki). It has a slightly sweet and savory flavor, fluffy texture, and is served warm or room temperature. A comforting side dish.

Engawa (the fin muscle of a flatfish) served with citrusy ponzu sauce. The texture is crunchy and fatty, which balances well with the refreshing acidity of the vinegar.

Thin crisps made entirely of baked or fried cheese. Salty, crunchy, and intense in cheese flavor. Perfect for snacking alongside beer.

Crunchy daikon radish slices pickled in a vinegar and soy sauce mixture. Refreshing and light, it acts as a palate cleanser between rich dishes.

A unique delicacy of shark cartilage tossed with sour plum (ume) paste. It has a distinctive crunchy texture and a tart flavor. Goes exceptionally well with sake.

Known as 'Changja', this is spicy salted cod entrails. It is chewy, salty, and spicy with a strong umami kick. A popular Korean-influenced side dish in izakayas.

Raw octopus bits marinated in a wasabi-based sauce. Slimy yet crunchy texture with the sharp, nasal-clearing heat of wasabi. A classic quick appetizer.

A platter featuring three types of 'chinmi' (rare delicacies), likely including the octopus wasabi, spicy cod innards, and cartilage. Best ordered to share and sip slowly with alcohol.

Thinly sliced raw onions, usually soaked to remove pungency. Served with ponzu or soy sauce and bonito flakes. Crisp and refreshing.

Menma (lacto-fermented bamboo shoots) topped with plenty of green onions. Savory and slightly crunchy. Often served as a ramen topping but works great as a standalone snack.

Boiled quail eggs marinated in soy sauce until they turn brown (resembling acorns, or 'donguri'). The yolk is creamy and the white is flavorful. A bite-sized protein snack.

Creamy potato salad mixed with spicy cod roe (mentaiko). The roe adds a pink hue, a salty kick, and a popping texture to the smooth potatoes.

Fresh cucumber sticks served with two dips: Moromi miso (savory barley miso) and Ume (sour plum) paste. A simple, crunchy, and healthy appetizer.

A whole cucumber pickled on a stick. It is salty, refreshing, and has a satisfying snap. Often seen at Japanese summer festivals.

Raw cabbage chunks dressed with a salty, sesame oil-based sauce. Crunchy and savory, it lives up to its name as an addictive snack to munch on while drinking.

Classic lightly salted boiled soybeans in the pod. Pop the beans out of the pod into your mouth. The quintessential Japanese beer snack.

Boiled bean sprouts seasoned with sesame oil, salt, and garlic in a Korean style. Crunchy and savory.

Celery pieces lightly pickled for a short time. Retains the fresh crunch of celery with a mild salty and vinegary flavor.

Simple sliced tomatoes served chilled. Usually served with a side of mayonnaise or salt. A refreshing vegetable option.

Hiyayakko: a block of cold silken tofu topped with bonito flakes, green onions, and ginger. Pour a little soy sauce over it before eating. Smooth and cooling.

Pork and mixed vegetables (usually cabbage, carrots, bean sprouts) stir-fried and served on a hot iron plate. Savory, salty, and satisfying.

Soft, fluffy scrambled eggs stir-fried with garlic chives (nira). A classic Chinese-style Japanese dish that is savory and aromatic.

A dish resembling Akashi-yaki (egg-rich octopus dumplings). Served in a dashi broth. Softer and eggier than takoyaki.

Bean sprouts stir-fried quickly over high heat to retain crunch. Seasoned simply with salt, pepper, and sometimes soy sauce.

Tubular fish cakes (chikuwa) dipped in a batter mixed with dried seaweed (aonori) and deep-fried. Savory with a pleasant ocean aroma from the seaweed.

Pieces of Chinese yam (nagaimo) deep-fried. They become fluffy like a potato on the inside but retain a slight crunch. Served with salt.

Thinly sliced arrowhead tubers fried into chips. They are crispy and have a slightly bitter, sophisticated flavor distinct from potato chips.

Classic Japanese Karaage. Marinated chicken thigh chunks deep-fried to a golden crisp. Juicy inside with a soy-ginger flavor profile.

Mochi-like potato cakes filled with cheese and fried. The texture is chewy and soft (mochi-mochi), and the warm cheese melts inside.

A thick slice of ham breaded and deep-fried. A nostalgic Showa-era dish. Crispy coating with meaty, salty ham inside. Eat with sauce or mustard.

Standard deep-fried potato fries. Crispy, salty, and universally loved. Great for snacking while drinking.

Fatty salmon sashimi topped with sticky grated yam (tororo). The slimey texture of the yam complements the rich, oily fish. Mix with soy sauce.

Fatty salmon lightly seared on the outside to release oils and add a smoky aroma. Served with citrusy ponzu sauce to cut through the richness.

Shime-saba: Mackerel fillet cured in vinegar. The vinegar 'cooks' the fish slightly, turning it white and giving it a sour tang that balances the fish's natural oils.

Cheese breaded and deep-fried on a stick (Kushikatsu style). Melty inside and crispy outside. Comes in a pair.

Sections of Japanese leek (negi) deep-fried on a stick. The leek becomes sweet and soft when cooked.

Slices of red pickled ginger (beni shoga) battered and deep-fried. A classic Osaka snack. The sharp, sour zing of the ginger cuts through the greasy batter perfectly.

Bite-sized pork pieces deep-fried on a skewer. The quintessential Kushikatsu item. Juicy meat with a crunchy crust.

A variety pack containing four different fried skewers. A good way to sample the different offerings.

Cold, chewy noodles served in a chilled broth flavored with sour plum (ume) and aromatic perilla (shiso) leaves. Very refreshing and typically eaten at the end of a meal.

Hand-pressed rice ball (onigiri) filled with spicy cod roe (mentaiko). Wrapped in nori seaweed. Salty and filling.

Hand-pressed rice ball (onigiri) filled with sour pickled plum (umeboshi). Wrapped in nori seaweed. A classic, tart flavor.

A simple set of steamed white rice, likely served with miso soup or pickles. Good if you want to turn à la carte dishes into a meal.

Warabimochi flavored with green tea (matcha). These are jelly-like mochi made from bracken starch, soft and cool. Dusting of matcha powder adds bitterness.

Scoop of vanilla ice cream topped with chocolate sauce. Simple and sweet dessert.

Simple scoop of vanilla ice cream. Cool and creamy way to end a meal.