Yakiton Hayasiya

A high-value solo drinking set. Includes 2 drinks, 3 pork skewers, and 2 side dishes of your choice. A perfect starter kit to sample the menu.

Grilled pork large intestine. Chewy on the outside and soft inside with a rich fatty flavor. Best enjoyed with the house sauce (tare).

Pork liver. Creamy texture with a distinct, iron-rich flavor. Grilled to retain moisture.

Pork tongue. Firm and crunchy texture with a clean, meaty taste. Usually served with salt.

Pork heart. Dense and muscular texture, less fatty than other cuts. Has a strong, savory meat flavor.

Meat from the pork temple/head. Juicy with a texture similar to regular pork meat but more intense flavor.

Pork throat cartilage. Very crunchy and bony texture. Good for those who enjoy texture over meatiness.

Pork spleen. Soft, spongy texture somewhat similar to liver but with a unique graininess. Rich flavor.

Fatty pork neck meat. Juicy, crunchy, and rich in fat. Melts in the mouth.

Pork breast meat. Fatty and soft, often with a milky richness.

Fatty part of the small intestine. Very rich, soft, and gelatinous. A delicacy for fat lovers.

First stomach of the pig. Thick and rubbery texture requiring some chewing, mild flavor.

White beef intestine. Chewy and full of sweet, rich fat. Grilled until crispy on the outside.

Minced chicken meatballs on a skewer. Soft and savory, often seasoned with ginger or herbs. Two skewers per order.

Chef's selection of 4 different pork skewers.

Chef's selection of 6 different pork skewers.

Low-temperature cooked pork liver, served sashimi style. Creamy texture similar to raw liver.

Low-temperature cooked pork heart sashimi. Firm and crisp texture.

Low-temperature cooked pork tongue sashimi. Crunchy texture.

Low-temperature cooked pork skirt steak sashimi. Juicy and meat-like.

Assortment of 3 types of cold cooked organ meats.

Assortment of 4 types of cold cooked organ meats.

Pork stomach served cold with ponzu or soy sauce. Crunchy and refreshing.

Japanese style potato salad, mashed with vegetables and mayonnaise.

Spicy pickled bean sprouts.

Traditional stew of pork offal and vegetables in miso broth. Savory and warming.

Smoked daikon pickles (Iburigakko) served with cream cheese. A perfect salty-smoky-creamy snack for alcohol.

Shark cartilage mixed with sour plum paste. Crunchy texture with a tart flavor.

Asahi Super Dry draft beer. Crisp, dry, and refreshing.

A beer-flavored beverage mixer served with a glass of shochu. 'White' is standard lager taste, 'Black' is dark beer taste. Mix them yourself at the table.

Refills for Hoppy set. Order 'Naka' for more alcohol (shochu) or 'Soto' for more mixer.

Suntory Kaku Whisky with soda. The standard Japanese highball.

A unique 100% sweet potato shochu made from the rare 'Tsurunashi Genji' variety. Intense aroma and distinctive flavor.

Barley shochu. Deep richness and sweetness with a clean, light finish.

Famous sweet potato shochu made with black koji. Powerful flavor and impactful sweetness.

Kasutori (lees) shochu made from the lees of the famous Dassai sake. Retains the fruity aroma of the sake.

A value decanter (550ml) for shochu brands priced at 500 yen per glass.