Ebisusan Kyodo

Skewered pork liver. Characterized by a rich flavor and tender texture.

Skewered pork heart. Plump and elastic, with a refreshing taste.

Pork large intestine skewers. Crispy on the outside, uniquely chewy on the inside.

Pork temple and cheek area. Fatty and rich in meat flavor.

Pork tongue. Chewy texture and juicy.

Pork rectum. Strong elasticity, develops more flavor with chewing.

Ground chicken formed into balls and grilled. Fluffy and easy to eat.

Pork diaphragm. Good balance of red meat-like texture and juicy fat.

Skewered long green onions. Grilling brings out their sweetness and makes them fragrant.

Skewered shishito peppers. Their slight bitterness and spiciness pair well with drinks.

Skewered shiitake mushrooms. Rich in umami and highly aromatic.

Mini tomatoes wrapped in thinly sliced meat and grilled. The acidity of the tomato and the fat of the meat pair well.

Skewers of asparagus wrapped in meat. Enjoy the texture of asparagus and the umami of meat.

Bell pepper stuffed with cheese and wrapped in meat. The melting cheese is exquisite.

Liver topped with plenty of green onions and salt sauce. The aroma of sesame oil whets the appetite.

Tsukune skewers served with a raw egg yolk. To be mixed with the rich yolk.

Seared liver seasoned yukke-style. To be mixed with raw egg yolk.

Harami skewers topped with grated daikon radish and ponzu sauce. Enjoy a refreshing taste.

Boiled pork intestines grilled with sansho pepper. Characterized by a sharp spiciness.

Various types of offal boiled and served sashimi-style. Enjoy the different textures.

Beef's third stomach sashimi-style. Has a unique chewy texture and is eaten with vinegar miso, etc.

Beef's second stomach. Characterized by a honeycomb-like appearance and elasticity.

Pork stomach sashimi-style. Little gamey flavor, good chewy texture.

A dish made by slowly simmering fresh offal in a salt-based broth. Light yet rich.

Salt-boiled soybeans. A classic beer snack.

Chilled sliced tomatoes. Perfect for a refreshing palate cleanser.

Thinly sliced onions. Eaten refreshingly with bonito flakes and ponzu sauce.

Spicy fermented cod innards. Strong spiciness and umami, goes well with alcohol.

Cucumbers served with plum paste. The sourness of the plum makes it refreshing.

Tofu served with miso and mayonnaise.

A local dish made by finely chopping horse mackerel with miso and seasonings. Rich in umami.

Steamed shumai packed with the umami of meat.

Homemade potato salad. Creamy and mild flavor.

A salad with plenty of shredded cabbage and crispy toppings for a pleasant texture.

Salad with a Japanese-style dressing made with tomatoes and onions.

Thick-cut ham coated and fried. The crispy coating and the saltiness of the ham are exquisite.

French fries. Crispy fried potatoes are a classic snack.

Red sausage with a nostalgic taste. Served stir-fried or deep-fried.

Deep-fried tofu. Crispy on the outside, fluffy on the inside. Served with ginger soy sauce, etc.

Shumai deep-fried. The wrapper is crispy and fragrant.

A Neapolitan-style spaghetti with motsu (offal). A unique dish combining ketchup flavor and the umami of motsu.

Onigiri grilled with soy sauce or miso.

Champon noodles served in a chicken broth soup. Perfect for finishing a meal.

Donburi bowl with sweet and savory stir-fried beef kalbi over rice.

A classic set meal of pork stir-fried in a special ginger sauce.

Seasonal eggplant and pork belly stir-fried in a rich miso sauce.

A Chinese-style dish of deep-fried white fish and eggplant tossed in a spicy chili sauce.

A stamina-boosting dish of hormones and vegetables grilled together on an iron plate.

Juicy fried chicken set meal.

Simple set meal of salt-grilled, fatty mackerel.

A hearty fried food set meal including menchi katsu, ham katsu, and karaage.

Seafood fry set meal with 2 pieces each of fried horse mackerel and fried oysters.

A large portion of fried chicken set meal. For those who want to eat a lot.

Premium beer characterized by fine foam and deep richness.

A classic Tokyo downtown drink made by mixing shochu with Hoppy (a malt-based fermented beverage).

A refreshing drink made by mixing whiskey with soda.

A fresh sour made with freshly squeezed lemon.

A refreshing alcoholic drink made by mixing shochu with green tea.

A refreshing cocktail made by mixing the Japanese gin "SUI" with soda.