Kaburaya

Pork temple meat skewer. It has a juicy and slightly firm texture with rich flavor. A classic cut for yakiton (pork skewers).

Pork temple skewer, similar to Kashira but often leaner. Tender texture with a savory taste. Best enjoyed with salt or sauce.

Pork liver skewer. Rich, creamy texture with a distinct iron-rich flavor. Often served with a savory sauce to complement the taste.

Pork heart skewer. It has a firm, springy texture and a clean, meaty flavor. A popular choice for its satisfying bite.

Pork skirt steak skewer. Juicy and tender meat with a strong umami flavor. Similar to beef steak in richness.

Pork tongue skewer. Known for its unique crunchy yet tender texture. Usually served with salt to highlight the delicate flavor.

Pork rectum skewer. Highly elastic and chewy texture. The fat renders down well when grilled, creating a rich taste.

Pork large intestine skewer. Chewy on the outside and soft inside with a layer of fat. A staple of Tokyo-style horumon grilling.

Pork stomach skewer. Mild flavor with a crisp, crunchy texture. Light and refreshing compared to other organ meats.

Chicken thigh and green onion skewer. Juicy chicken alternated with sweet roasted leeks. A classic yakitori variety.

Konjac noodles simmered in dark broth. Chewy and low-calorie, absorbing the savory soy flavor of the soup.

Chicken wing stewed in oden broth. The meat becomes tender and falls off the bone. Rich in collagen and flavor.

Tube-shaped fish cake. A classic oden ingredient that soaks up the broth well. Soft and savory.

Kelp knot. Soft seaweed rich in umami minerals. Adds depth to the broth and has a gentle sea flavor.

Shizuoka-style fish cake made from sardines and mackerel. Grey in color with a strong fish flavor and firm texture.

A type of white fish cake, grilled lightly before simmering. Soft and fluffy texture.

Fish paste cake containing bits of tendon or cartilage. Offers a unique texture combination of soft paste and chewy bits.

Fried fish cake. Savory and slightly sweet. The frying adds a rich layer to the oden broth.

Whole potato simmered until tender. It absorbs the dark soy broth, becoming savory and comforting.

Thick slice of daikon radish. The most popular oden item, it becomes incredibly soft and juicy with the soup flavor.

Hard-boiled egg stewed in the broth. The white turns slightly brown from the soy sauce, and the yolk is crumbly and savory.

Beef tendon skewers. Slow-cooked until gelatinous and tender. Rich and beefy, a key ingredient for flavoring the oden broth.

Deep-fried pork and onion skewer breaded with panko. Crispy outside and juicy inside. Served with savory dipping sauce.

Breaded and deep-fried Shizuoka-style black fish cake. The frying intensifies the fish flavor and adds a crunchy texture.

Deep-fried red wiener sausages. A nostalgic Japanese snack with a crispy breading.

Traditional butcher-style beef croquette. Mashed potatoes mixed with ground beef, breaded and fried golden. Sweet and savory.

Minced meat cutlet. A deep-fried patty of ground meat and onions. Juicy and hearty, similar to a breaded hamburger steak.

Breaded and fried liver. The crunchy coating balances the soft texture of the liver. Often served with sauce.

Fried chicken (Karaage) on a skewer. Marinated chicken chunks fried until crispy. A convenient way to eat fried chicken.

Deep-fried liver chunks, not breaded but marinated and dusted with starch. Crispy exterior and creamy interior.

Deep-fried potato skewer. Battered and fried potato chunks. Soft inside and crispy outside.

Deep-fried onion skewer. The onion becomes sweet when cooked, contrasting with the savory batter.

Deep-fried shiitake mushroom skewer. Meaty texture and earthy flavor encased in a crispy crust.

Deep-fried shishito pepper skewer. Mild green peppers with a slight bitterness, fried until tender.

Fried potato with butter. A comforting combination of hot potato and rich melted butter.

Deep-fried garlic cloves. The garlic becomes soft, sweet, and nutty when fried whole.

Grilled green onion skewer. Sweet and charred, offering a simple and aromatic vegetable side.

Grilled shiitake mushrooms. Smoky and umami-rich. A light and healthy option.

Grilled garlic skewer. Roasted until soft and aromatic. Great for stamina.

Grilled shishito peppers. Blistered over the fire, slightly smoky with a mild peppery taste.

Grilled squid tentacles. Chewy and savory with a charred aroma. A perfect snack with beer.

Grilled black hanpen (sardine fish cake). Grilling gives it a fragrant crust compared to the stewed version.

Grilled red wiener sausages on a skewer. Simple, salty, and nostalgic.

Grilled salmon belly skewer. Very fatty and rich part of the salmon. The skin becomes crispy and the meat melts in the mouth.

Stamina skewers (2 pieces). Typically marinated meat, often pork diaphragm or head meat, in a garlic-rich sauce.

Premium pork tongue with salted green onions. The tongue is crisp and tender, topped with a savory onion mixture.

Pork offal stew. Simmered with vegetables and miso or soy sauce. A rich, hearty, and savory izakaya staple.

Crunchy fresh cabbage. Served raw with a savory dipping sauce or dressing. A refreshing palate cleanser.

Crunchy cucumber. Fresh cucumber sticks or chunks served with miso or salt dressing. Cool and crisp.

Chilled tofu. Soft silken tofu served cold with green onions, ginger, and soy sauce. Light and simple.

Pickled red turnip. Crunchy texture with a tangy and slightly sweet flavor. Adds a colorful touch.

Chilled sliced tomato. Served simply, often with a side of salt or mayonnaise. Refreshing and juicy.

Assorted Japanese pickles. A mix of seasonal vegetables pickled in salt or bran. Salty and crunchy.

Japanese-style potato salad. Creamy mashed potatoes often mixed with cucumber, carrots, and ham. Mild and comforting.

Spicy salted cod entrails. A Korean-style delicacy with a chewy texture and intense spicy, savory flavor.

Fried horse mackerel marinated in vinegar sauce. Sweet and sour flavor with vegetables like onions and carrots.

Salted fermented squid. A pungent delicacy with a slimy texture and very salty, oceanic taste. Best eaten with sake.

Rice topped with pork offal stew (Motsu Ni). A mini rice bowl that is filling and savory.