帆玲

Chef's selection of 5 grilled skewers. A perfect way to try the recommended cuts of the day. Seasoned with salt or sauce.

Chef's selection of 3 grilled skewers. Good for a light starter or quick snack. Selected from the day's fresh inventory.

Pork tongue grilled on a skewer. Has a distinctive firm and crunchy texture. Savory and rich in flavor.

A mix of different parts of pork tongue on a skewer. Offers a variety of textures in one bite. Grilled to perfection.

Premium cut of pork tongue. More tender and fatty than the standard tongue. Grilled simply to highlight the quality.

Pork liver skewer. Rich, creamy, and iron-packed flavor. Carefully grilled to remain tender inside.

Pork liver topped with plenty of chopped green onions. The sharpness of the onions cuts through the richness of the liver. A popular variation.

Pork spleen wrapped in lace fat (caul fat). The fat melts during grilling, making the meat juicy and savory. A rare and delicious cut.

Pork heart wrapped in lace fat (caul fat). The fat adds juiciness to the lean heart meat. Unique texture and rich taste.

The artery near the heart (aorta). Crunchy and fatty with a strong umami flavor. Also known as 'Korikori'.

Pork rectum intestine. Thick, chewy, and rubbery texture with a strong flavor. Often served with sweet sauce.

Pork large intestine. Chewy texture and crispy outside when grilled. A classic item in Yakiton (grilled pork) menus.

Fatty pork cut. Rich and melting texture similar to fatty tuna. Juicy and savory.

Connective tissue connecting the heart and liver. Rare cut with a unique texture balancing meatiness and chewiness. Full of flavor.

Core part of the pork stomach (Gatsu). Thicker and crunchier than standard stomach. Mild flavor with a great bite.

Minced chicken or pork meatballs on a skewer. Savory and tender. Often served with sweet soy sauce (tare).

Pork temple/head meat. Not too fatty, with a texture similar to lean meat. Juicy and flavorful.

Pork skirt steak (diaphragm). Juicy, tender, and tastes like red meat. Very popular for its beef-like flavor.

Traditional offal stew. Pork intestines simmered until tender in a savory broth with vegetables. A staple izakaya comfort food.

The signature offal stew served with a simmered seasoned egg. The yolk adds richness to the broth. Hearty and warming.

Smooth and rich liver pâté. Served with slices of baguette. Great for pairing with wine or beer.

Pork stewed until it becomes meltingly soft ('toro toro'). Rich savory flavor. The meat falls apart easily.

Pork stomach (gatsu) served with spicy citrus ponzu sauce. Crunchy texture with a refreshing and spicy kick. A good palate cleanser.

Japanese pickles fermented in rice bran (nuka). Tangy, salty, and savory with probiotics. Traditional side dish.

Chilled tofu topped with tempura batter bits (tenkasu), green onions, and sauce. The crunchy bits contrast with the soft tofu. Simple and refreshing.

Classic Japanese-style macaroni salad. Creamy with mayonnaise and mixed with vegetables. Mild and comforting taste.

Fried potatoes served with aioli sauce. Crispy and hot. The garlic mayonnaise adds a punch of flavor.

A house specialty dish served with Japanese-style tartar sauce. Likely a fried item pairing well with the creamy sauce.

Freshwater clams (shijimi) marinated in soy sauce. Salty and packed with umami. Great accompaniment to sake.

Gizzard shad (kohada) vinegar-cured fish served with sweet pickled ginger (gari). Refreshing and tangy. A classic sushi-bar style appetizer.

Plate of braised pork (Char Siu). Tender and savory with a sweet soy glaze. Served without noodles as an appetizer.

Pan-fried dumplings filled with meat and vegetables. Crispy bottom and juicy inside. Served with dipping sauce.

Chinese-style noodles (Ramen) in a salt-based broth. Light, clear soup with savory depth. Finish your meal with this warm dish.

Draft beer. Served cold and fresh from the tap.

Bottled beer. Shareable or for individual enjoyment.

Non-alcoholic beer taste drink. For those who want the flavor of beer without alcohol.

Original blend sour cocktail using Wujiapi wine (herb liqueur). Unique herbal flavor with a refreshing finish.

Hi-Riki Lemon. A pre-mixed vodka and lemon soda drink. Tart and refreshing.

Rich Matcha tea mixed with Shochu. Deep green tea flavor with alcohol.

Matcha tea and soy milk mixed with Shochu. Creamy, earthy, and smooth.

Java tea mixed with Shochu. Unsweetened tea cocktail, refreshing and easy to drink.

Whisky and soda. Made with Nikka Frontier whisky. Crisp and carbonated.

Aged Shaoxing rice wine (10 years). Deep amber color with a complex, savory, and slightly nutty flavor. Chinese fermented wine.

Shiso (perilla) flavored Shochu called 'Daruma'. Herbaceous and aromatic.

Sweet potato shochu. 'Sennin Blue' uses Gyokuro green tea or has tea-like notes. Aromatic and smooth.

Authentic sweet potato shochu. Rich, earthy potato flavor with a strong finish. Traditional taste.

Barley shochu. Roasted and savory flavor. Made with traditional methods.

Barley shochu. 'Hitotsubu no Mugi' means 'One Grain of Barley'. Light, crisp, and fragrant.

Goichi Wine served with crushed ice ('Kachiwari'). Casual way to drink wine, very refreshing. Available in Red or White.

Premium fruit liqueurs from the Hououbiden brand. Choose Yuzu (citrus) or Momo (peach). Sweet, natural fruit flavor, very aromatic.

Assorted non-alcoholic soft drinks.