Kokage Sakaba

Chef's choice assortment of three appetizers. A balanced mix of flavors to start your meal. Please let the staff know if you have any dislikes.

Sashimi-style seared local chicken from Miyazaki prefecture. The surface is lightly cooked while the inside remains raw and tender. Served with condiments like ginger or garlic.

Prosciutto carpaccio. Thinly sliced cured ham served with olive oil and herbs. Salty and savory.

Spicy salted fish entrails mixed with flounder fin (engawa) in a Korean yukhoe style. Chewy, spicy, and rich in umami.

Deep-fried horse mackerel. Crispy breading on the outside with flaky fish inside. A classic Japanese pub snack.

Assorted mixed nuts. Simple and salty.

Choice of boiled beans. Choose between Edamame (salt-boiled soybeans) or Sora Mame (broad beans). Light and healthy.

Assorted Japanese pickles (oshinko). Refreshing and crunchy, cleanses the palate.

Western-style vinegar pickles made with seasonal vegetables. Acidic and refreshing.

Jiyugaoka-style Potato Salad. Creamy mashed potatoes mixed with vegetables and mayonnaise.

Sesame Mackerel (Goma Saba), a Fukuoka specialty. Raw mackerel sashimi marinated in a sesame soy sauce. Rich and nutty.

Roasted duck meat prepared in a Char Siu style. Tender savory duck slices.

Smoked daikon radish pickles (Iburi-gacco) paired with cream cheese. A popular izakaya snack combining smoky crunch with creamy richness.

Chicken gizzards and kimchi tossed with plum (ume) sauce. Crunchy texture with spicy and sour flavors.

Famous 'Fukuya' brand spicy cod roe. Choose between seared (aburi) or raw (nama). Salty and spicy, pairs well with sake.

Minced tuna (negitoro) mixed with shark cartilage and plum (ume suisho). Served with Korean nori seaweed. Unique crunchy texture.

Top recommendation. Smoked Miyazaki Wagyu sirloin steak served with a rich sea urchin sauce. Luxurious, tender, and flavorful.

Juicy hamburger steak made from Miyazaki Arita beef. High-quality beef patty, very savory.

Caprese salad with buffalo mozzarella and tomatoes. Fresh and milky.

Kokage Sakaba's signature fried chicken thigh (Karaage). Juicy and crispy.

Most popular item! French fries drenched in a rich Gorgonzola cheese sauce. A great match for wine or beer.

Spicy Mapo Tofu over rice. A satisfying bowl with spicy, numbing Sichuan pepper flavors. Also available without rice.

Lu Rou Fan, Taiwanese braised pork rice. Savory, sweet soy sauce flavor. You can choose to add cilantro or not.

Assortment of various sausages. Great for sharing.

Today's recommended pasta (check the daily menu sheet). Large portion available.

Clams and Chinese cabbage steamed in sake. A light, soupy dish rich in shellfish umami.

Deep-fried Takoyaki (octopus balls). Crispy outside, soft inside. 6 pieces.

Special Agedashi Tofu. Deep-fried tofu served in a savory dashi broth.

Two types of handmade boiled dumplings. Juicy and soft. Cilantro option available.

Chewy Seafood Korean Pancake (Chijimi). Packed with seafood and pan-fried.

Today's recommended Ajillo (garlic oil simmer). Ingredients vary daily. Baguette slices available for dipping.

Caesar Salad topped with freshly shaved Parmesan cheese.

Kokage's Choregi Salad. A Korean-style salad with a savory sesame oil dressing.

Warabimochi (bracken starch jelly) topped with black sugar syrup (Kuromitsu) and roasted soybean flour (Kinako). Soft and sweet traditional dessert.

Chocolate cake. Rich and sweet way to end the meal.

Minced fatty tuna (toro) mixed with pickled radish (taku). Served with wrappers (likely seaweed). Savory and crunchy.

Garlic Shrimp that can be eaten with the shell on. Crispy, garlicky, and savory.

Crispy fried mackerel (Tatsuta-age style). Seasoned with soy sauce and ginger before frying.

Water eggplant sashimi. Raw eggplant that is juicy and crisp, often eaten with ginger soy sauce.

Mixed ingredient spring rolls (2 pieces). Served piping hot.

Charcoal-grilled chicken hearts with ponzu sauce. Smoky flavor with a refreshing citrus soy dressing.

Pickled mini tomatoes. Sweet and sour.

Oil-based pasta with clams and maitake mushrooms. Savory and aromatic.

Recommended Pale Ale from Asakusa Sumidagawa Brewing.

Captain Crow Extra Pale Ale from Oh! La! Ho! Beer in Nagano. Hoppy and refreshing.

Seasonal Summer Craft Ale from Spring Valley Brewery Daikanyama.

Setouchi Weizen from Yamaguchi. A white beer with banana-like aroma and smooth taste.

Rare IPA from Uchu Brewing (Yamanashi). High demand craft beer with intense hop aroma.

Collaboration XPA between Kyoto Brewing and Two Rabbits. Unique and flavorful.

IPA from Open Air Brewing in Kobe.

Rare Can 'White Hole' DDHDIPA from Uchu Brewing. Double Dry Hopped Double IPA. Hazy, juicy, and very aromatic.

Collaboration Stout between Minoh Beer and Mikkeller. Coffee Stout brewed with Anko (red bean paste).

Super rare can. Collaboration Hazy IPA between Inkhorn and Vertere. Juicy and cloudy.

Kirin Lager Beer. A classic Japanese lager with a crisp taste.

Erdinger Weissbier from Germany. Wheat beer with fine yeast.

Minoh Stout from Osaka. Dark ale with roasted malt flavor.

Corona Extra from Mexico. Light lager, often served with lime.

Goose Island IPA from USA. Classic IPA with hop bitterness.

Schlenkerla Rauchbier Marzen from Germany. A smoked beer with distinct bacon-like aroma.

Petit Enira from Bulgaria. Full-bodied with oak aroma.

Ranch 32 Cabernet Sauvignon from USA. Medium-bodied and balanced.

Don Camillo from Italy. Very full-bodied red wine.

Creation Chardonnay from Chile. Fresh and dry.

Creation Sauvignon Blanc from Chile. Crisp and very dry.

Dereszla Tokaji Furmint Dry from Hungary. Dry white wine.

Rich and thick Plum Wine (Uguisu). Sweet and fruity. Can be served on rocks or with soda.

Craft Gin flavored with Sakurajima small mandarin oranges. Citrusy and refreshing.

Refreshing Apple Wine. Fruity and light.

Pineapple Sour. Sweet pineapple flavored cocktail.

Dragon Highball. Shaoxing wine mixed with ginger ale or soda. Unique savory flavor.

Baileys Irish Cream with milk. Sweet and creamy cocktail.

Apple Wine. Sweet and fruity.

Ardbeg Whisky. Peaty and smoky scotch whisky.

Torafu Kirishima Shochu. A clear distilled spirit made from sweet potatoes.

Non-alcoholic beer. Beer taste without the alcohol.