Kushikatsu Tanaka Shibuyamiyamasuzaka

Known as 'Dote-yaki', this is a classic Osaka dish featuring beef sinew and tripe simmered in sweet miso and mirin until tender. It has a rich, savory-sweet flavor and a gelatinous, melt-in-the-mouth texture. Enjoy it as a hearty appetizer with alcohol.

A flat omelet filled with cheese and topped generously with green onions (negi). Drizzled with savory sauce and mayonnaise. Fluffy, creamy, and savory.

Smoked horse meat, a delicacy known as 'Saiboshi'. It has a texture similar to beef jerky but softer, with a smoky flavor. Often eaten with ginger soy sauce or mayonnaise.

Udon noodles served in a savory broth topped with 'Abura-kasu' (deep-fried beef intestines). The fried offal adds a rich, distinct umami flavor and a chewy texture to the soup. A warming and comforting regional specialty.

A smaller portion of the signature Kasu Udon. Perfect for finishing a meal or as a side soup.

Takoyaki are savory ball-shaped cakes containing chopped octopus. Here, you cook them yourself at the table using a hot plate. Fun to make; crispy on the outside and soft on the inside. Top with sauce, bonito flakes, and seaweed.

A spicy hot pot dish cooked in a square, shallow pan resembling a dustpan ('chiritori'). Features pork and vegetables simmered in a spicy miso-based sauce. Rich, spicy, and satisfying.

Boiled soybeans in the pod, lightly salted. Pop the beans out of the pod to eat. A classic, healthy appetizer that pairs perfectly with beer.

Fresh, soft tofu served cold. Typically topped with green onions, ginger, and bonito flakes. Add a little soy sauce before eating. Light and refreshing.

Creamy macaroni salad with a hint of curry powder. A savory side dish with a mild spice kick.

Rakkyo (Japanese shallots) pickled in salt. Crunchy, slightly pungent, and refreshing. Serves as a palate cleanser.

Chewy whelk (sea snail) meat tossed with spicy kimchi. A great snack for alcohol with a spicy and umami-rich flavor profile.

A hot snack resembling french fries, made from Calbee potato snack dough. Crispy on the outside and fluffy on the inside.

Japanese-style potato salad served with a whole boiled egg. You mash the ingredients together yourself at the table to your preferred texture. Creamy and savory.

Red wieners cut to look like small octopuses and stir-fried. A nostalgic and playful Japanese bento box favorite.

Uncured ham prepared in the style of Yukhoe (Korean steak tartare). Topped with an egg yolk and sauce. Rich, salty, and creamy when mixed with the egg.

Chicken wings prepared in a 'tulip' shape (meat pushed to one end) and deep-fried. Easy to eat and juicy.

Yakisoba (stir-fried noodles) seasoned with the restaurant's signature sauce. Savory, slightly sweet, and aromatic.

Make your own soft serve ice cream at the machine. A fun activity, especially for kids.

A small parfait cup layered with cornflakes, soft serve, chocolate sauce, and banana.

Jelly-like mochi made from bracken starch, dusted with soybean flour (kinako). Cool, soft, and slightly sweet.

Whisky mixed with soda water. A refreshing highball made with Jim Beam. Ask for the 'Chinchirorin' game to test your luck with the price.

Japanese draft beer with a rich aroma and creamy foam head.

Shochu mixed with soda and lemon. Tart, refreshing, and standard in Japanese izakayas.

Allows you to order almost any item on the menu for a fixed time. Great value for hungry groups.

All-you-can-eat plan restricted to skewered items (Kushikatsu) only.