2000 Osusumeya

The main plan of this restaurant: 120 minutes of all-you-can-eat and all-you-can-drink. Includes over 70 food items and 70 drinks. No cover charge or appetizer fee.

Grilled chicken thigh marinated in a rich, savory 'black' Korean bulgogi sauce. Tender and flavorful.

Grilled chicken thigh marinated in a spicy 'red' Korean bulgogi sauce. Offers a fiery kick.

Chicken thigh grilled with fragrant basil and spices. Aromatic and savory.

Addictive Korean-style fried chicken coated in a sweet and spicy Yangnyeom sauce.

Japanese rolled omelette made with dashi stock. Fluffy, juicy, and savory-sweet.

Chicken hot pot with a choice of soup base. Warm and comforting.

Pork stomach (gatsu) prepared sashimi-style (boiled and chilled). Crunchy texture, high in collagen, served with condiments.

Bamboo shoots (menma) seasoned with very spicy chili. A crunchy and fiery appetizer.

Deep-fried eggplant soaked in savory dashi broth. Juicy and flavorful.

Kimchi served in a small pot. Spicy fermented napa cabbage.

Korean-style salad with fresh greens and a sesame oil-based dressing.

Crunchy raw cabbage served with a special salty sauce. A refreshing palate cleanser.

Zha cai (pickled mustard plant stem), often called 'abalone of the field' for its texture. Salty and crunchy.

Salt-boiled edamame (soybeans in the pod). A classic Japanese beer snack.

Bean sprout namul (seasoned vegetables) with crunchy garlic. Savory and aromatic.

Raw octopus bits marinated in wasabi. Slimy texture with a sharp wasabi kick. Great with sake.

Chilled sliced tomatoes. Simple and refreshing.

Japanese-style potato salad, typically mashed with mayonnaise and vegetables. Creamy and savory.

Sliced onions served with a dressing or toppings. Crisp and sharp flavor.

Seared bonito (skipjack tuna) sashimi. The outside is lightly grilled while the inside remains raw. Served with ponzu and aromatics.

Sashimi of black trough shell. Firm and crunchy texture with a sweet oceanic taste.

Boiled chicken skin served with ponzu sauce. Chewy texture with a refreshing citrus soy taste.

Whole pickled okra. Crunchy and slightly slimy texture.

Grilled shishamo (smelt) fish filled with roe. eaten whole, head to tail. Savory and distinct texture from the eggs.

Special Japanese-style salad, likely with a soy-based dressing and seaweed.

Caesar salad topped with plenty of cheese.

Fried chicken coated in sweet vinegar sauce and topped with tartar sauce. A rich and savory dish from Miyazaki prefecture.

Korean fried chicken glazed in a sweet and spicy sauce.

Japanese-style fried chicken (Karaage). Marinated with soy sauce and ginger before frying. Juicy and crispy.

Deep-fried chicken cartilage. Crunchy texture, popular as a beer snack.

Deep-fried rolls filled with three types of cheese. Crispy outside, melty inside.

Thick slice of ham breaded and deep-fried. A nostalgic, retro Japanese pub dish.

Crab cream croquettes. Creamy white sauce with crab meat, breaded and fried until crispy.

French fries with a choice of seasoning powder shaken in. Choose from soy butter, garlic butter, or consomme.

Specialty offal hot pot (Motsu Nabe). Contains beef or pork offal and vegetables. Choose your broth from various flavors like salt, miso tonkotsu, or soy milk.

Rich chicken paitan (white soup) hot pot using domestic chicken. Creamy and savory broth.

Soupless noodles mixed with sauce and toppings. Stir well before eating.

Spicy Tantan noodles (soupless or little soup). Features minced meat and sesame chili flavor.

TKG (Tamago Kake Gohan). Raw egg cracked over hot steamed rice, mixed with soy sauce. A Japanese comfort food staple.

Direct-fire fried rice. Wok-fried rice with egg and other ingredients.

Kimchi fried rice. Spicy and savory.

Fried rice heavily seasoned with garlic.

Mango pudding. Smooth and fruity.

Matcha (green tea) pudding.

Handmade milk pudding. Creamy and sweet.

Coffee jelly. Cubes of coffee-flavored jelly served with cream or milk.

Almond tofu. A soft, jelly-like dessert with the flavor of apricot kernels (almond).

Mixed dessert selection.

Sapporo Draft Beer Black Label. A classic Japanese lager with a balanced taste.

Shandy Gaff. A cocktail made of beer and ginger ale.

Lemon Sour. Shochu mixed with soda and lemon. Refreshing and tart.

Grapefruit Sour.

Green Apple Sour.

Hongcho Sour. Made with Korean fruit vinegar, offering a sweet and tangy health-conscious drink.

Otokoume Sour. A salty pickled plum (ume) flavored sour.

Jasmine Hai. Shochu mixed with Jasmine tea. Unsweetened and fragrant.

Green Tea Hai. Shochu mixed with green tea.

Oolong Hai. Shochu mixed with Oolong tea.

Whisky Highball. Whisky mixed with soda.

Calpis Sour. Shochu mixed with Calpis (a sweet, milky, yogurt-flavored soft drink).

Cassis Orange. Cassis liqueur with orange juice.

Peach Oolong (Reggae Punch). Peach liqueur with oolong tea.

Plum Wine (Umeshu). Sweet and fruity.

Barley Shochu. A distilled spirit made from barley.

Sweet Potato Shochu. Stronger aroma and flavor characteristic of sweet potato.

Various soft drinks.