Beer Hall Ginza Lion Akihabara Radio-kaikan

Grilled sausages smothered in a rich curry-spiced ketchup sauce. A classic German street food and beer hall staple. The sauce is savory with a distinct spice kick, perfect for pairing with beer.

German-style coleslaw made with pickled cabbage. It has a crisp texture and a refreshing sour taste that acts as a palate cleanser between rich meat dishes.

A breaded and fried pork cutlet topped with a creamy mushroom sauce ('Jaeger' style). The coating is crispy while the meat remains tender. The savory mushroom sauce adds richness.

A hearty German meat platter featuring sausages and pork simmered with sauerkraut. The acidity of the sauerkraut tenderizes the meat and cuts through the fat. A warming, shared dish.

Pickled herring from Hokkaido. The fish is cured in vinegar, giving it a firm texture and tangy flavor that highlights the natural umami of the fish. A classic appetizer for white wine or beer.

A traditional German baked bread knot with a dark, chewy crust and soft interior. Topped with coarse salt. It has a dense texture and is classically eaten while drinking beer.

Grilled white fish served with a nutty browned butter sauce. The fish is tender and flaky, complemented by the rich, aromatic sauce.

Local Iwatsu leeks baked in the oven with thick-cut bacon. The heat brings out the intense sweetness of the leeks, which pairs perfectly with the salty, savory bacon.

Thin slices of raw swordfish and sweet Iwatsu leeks served with a dressing. A fresh appetizer combining seafood and aromatic vegetables.

Sweet Iwatsu leeks wrapped in meat, breaded, and deep-fried. The leek inside becomes meltingly soft and sweet, contrasting with the crispy exterior.

Two large bone-in pork loin chops, grilled to perfection. Served with a traditional steak sauce. A substantial meat dish meant for sharing.

A single bone-in Berkshire (Kurobuta) pork loin chop coated in herb breadcrumbs and baked. The crust adds fragrance and crunch to the juicy premium pork.

Diced steak made from Hokkaido Tokachi Herb Beef, cooked with Aomori garlic. The beef is lean but juicy with a clean flavor, enhanced by the aromatic garlic.

Skewers of Hokkaido Tokachi Herb Beef, breaded and deep-fried (kushikatsu style). Crispy on the outside with savory beef inside.

Seared Tachiuo (Cutlassfish/Beltfish) served with aromatic vegetables and grated sudachi citrus. The fish is lightly seared to enhance its fatty texture, served with refreshing citrus to balance the richness.

A mixed platter of fried seafood: two breaded oysters, one fried prawn, and one crab cream croquette. Served with tartar sauce and soup. Includes a choice of rice, bread, or salad.

Four pieces of breaded and deep-fried oysters. Juicy and savory. Served with soup and your choice of rice, bread, or salad.

Japanese-style spaghetti stir-fried with oysters and bacon, seasoned with butter and soy sauce. A rich and savory pasta dish served with soup.

Upgrade option for the all-you-can-drink course. Adds premium draft beers including Yebisu, Yebisu Premium Black, Half & Half, and other special brews.