Hachikou

Name: Hachikou
Address: 4 Chome-1-5 Ōi, Shinagawa City, Tokyo
Price range: ¥170 - ¥850

八幸

An izakaya menu where you can enjoy seasonal sake, oden, and various side dishes.

★ 4.2 (146) $$Moderate 📍 4 Chome-1-5 Ōi, Shinagawa City

Sake

Recommended delicious sake has arrived!

Mutsu Hassenn

陸奥八仙

Winter Recommendation Limited Edition Dry A nama (unpasteurized) version of 'Isaribi', an excellent sake for accompanying meals. Gentle aroma, smooth umami, and a crisp, refreshing aftertaste. Produced by Hachinohe Shuzō, Aomori Prefecture

Sake from Aomori Prefecture. Characterized by a dry and crisp taste, it pairs exceptionally well with food. Recommended to drink chilled.

¥850 ≈ $5.00

Shichiken

七賢

Winter Recommendation Limited Edition Rich A refreshing and light taste that cherishes the umami of rice unique to origarami (lightly cloudy sake). A fresh nama-zake born from the water of Hakushu. Produced by Yamanashi Meijo, Yamanashi Prefecture

Sake from Yamanashi Prefecture. Enjoy the rice umami and fresh taste unique to origarami (lightly cloudy sake). It has a refreshing drinkability.

¥750 ≈ $5.00

KID -KID-

紀土 -KID-

Rich A gentle taste from a mild mouthfeel, followed by a crisp finish and lingering aftertaste. A faint, gentle ginjo aroma. This is a "relaxing" style of sake that naturally makes you want to have another glass. Produced by Heiwa Shuzō, Wakayama Prefecture

Sake from Wakayama Prefecture. It has a gentle mouthfeel and a clean aftertaste. The balance of fragrant aroma and umami is excellent, making it a sake that you won't get tired of drinking.

¥580 ≈ $4.00

Ginban

銀盤

Dry A refreshing ginjo aroma, a smooth finish, and a gentle umami spread throughout your mouth. Praised for its easy drinking and lack of hangover. Produced by Ginban Shuzō, Toyama Prefecture

Sake from Toyama Prefecture. Features a gorgeous aroma and smooth finish, characteristic of Daiginjo. It's dry and crisp, enhancing the flavors of food.

¥850 ≈ $5.00

Oden

All prices include tax

Assorted Chef's Selection

おまかせ盛り合わせ

For one person

An assorted selection of recommended oden ingredients. Enjoy various ingredients at once. A warm dish infused with the flavor of the broth.

¥750 ≈ $5.00

Daikon Radish

だいこん

Daikon radish, a standard oden ingredient. It's simmered until so tender it can be cut with chopsticks, having absorbed plenty of broth.

¥190 ≈ $1.00

Egg

たまご

Boiled egg simmered in dashi broth. The white is firm, and the yolk is infused with the dashi flavor, making it rich.

¥190 ≈ $1.00

Chikuwa-bu (Wheat Gluten Cake)

ちくわぶ

A kneaded wheat flour ingredient. Known for its chewy texture, it's an essential part of Kanto-style oden.

¥190 ≈ $1.00

Konjac

こんにゃく

Chewy konjac. A low-calorie and healthy ingredient. Recommended to eat with miso or mustard.

¥170 ≈ $1.00

Atsuage (Thick Fried Tofu)

あつあげ

Thick-cut deep-fried tofu. Enjoy the crispy exterior and soft interior, which absorbs broth well.

¥190 ≈ $1.00

Shirataki Noodles

しらたき

Konjac noodles. Bundled together, they have a unique texture and absorb broth well.

¥170 ≈ $1.00

Ganmo (Tofu Ball)

がんも

Ganmodoki (fried tofu ball) made by mixing vegetables into tofu and frying. The sponge-like texture absorbs plenty of broth, releasing umami with every bite.

¥190 ≈ $1.00

Grilled Chikuwa

焼きちくわ

Chikuwa (grilled fish cake). Characterized by the fragrant skin and chewy texture.

¥230 ≈ $1.00

Hanpen (Puffed Fish Cake)

はんぺん

A dish made from white fish paste mixed with yam and boiled. It has a fluffy, light texture and a delicate flavor.

¥230 ≈ $1.00

Fish Cake Sausage

練りフランク

A sausage wrapped in or made to resemble fish cake. It's hearty and popular with both children and adults.

¥300 ≈ $2.00

Tsumire (Fish Ball)

つみれ

A dish made by grinding fish like sardines bones and all into a paste and forming it into balls. You can enjoy the rich flavor and umami of the fish.

¥300 ≈ $2.00

Satsuma-age (Fried Fish Cake)

さつま揚げ

Fried fish paste. Concentrated fish sweetness and umami with a chewy texture.

¥300 ≈ $2.00

Tofu

おとうふ

Simple oden with tofu. The gentle soybean flavor and the saltiness of the broth are a great match. Be careful as it's easy to break.

¥300 ≈ $2.00

Beef Tendon

牛すじ

Beef tendon skewered and simmered. Cooked until meltingly tender, offering a rich umami flavor.

¥350 ≈ $2.00

Tokyo-age (Fried Tofu)

東京揚げ

A type of Kanto-style satsuma-age (fried fish cake). Often contains kneaded vegetables and is a flavorful processed fish product.

¥350 ≈ $2.00

Cabbage Roll

キャベツ巻き

Oden dish with cabbage rolls filled with minced meat and other ingredients. The sweetness of the cabbage and the umami of the meat blend perfectly with the broth.

¥390 ≈ $2.00

Side Dishes

Chilled Tomato

冷やしトマト

Chilled sliced tomatoes. Refreshing and perfect as a palate cleanser or snack with drinks. Served with salt or mayonnaise.

¥400 ≈ $3.00

Hiyayakko (Cold Tofu)

冷奴

Cold tofu topped with green onions, ginger, and bonito flakes. Served with soy sauce for a simple taste.

¥350 ≈ $2.00

Kimchi

キムチ

A Korean fermented food made by pickling vegetables like napa cabbage with chili peppers. Its spicy and sour taste stimulates the appetite.

¥350 ≈ $2.00

Kimchi Hiyayakko

キムチ冷奴

Cold tofu topped with kimchi. The spiciness and umami of the kimchi add an accent to the bland taste of the tofu.

¥500 ≈ $3.00

Plum and Cucumber

梅きゅう

An appetizer of cucumber mixed with plum paste. The sourness of the plum and the crispness of the cucumber are refreshing.

¥450 ≈ $3.00

Miso Cucumber

みそきゅう

Fresh cucumber served with miso. The richness of the miso enhances the freshness of the cucumber.

¥450 ≈ $3.00

Tomato Namul

トマトナムル

A Korean-style salad of tomatoes dressed with sesame oil and salt. The fragrant sesame oil enhances the sweetness of the tomatoes.

¥500 ≈ $3.00

Chilled Peppers

冷やしピーマン

Raw bell peppers chilled in ice water for a crisp texture. The bitterness is reduced, offering a unique crunch. Typically eaten with miso or mayonnaise.

¥400 ≈ $3.00

Crispy Snacks

おつまみサクサク

Snack-like appetizer with a crispy texture. Perfect with drinks.

¥450 ≈ $3.00

Avocado with Plum and Kelp

アボカド梅こんぶ

Creamy avocado mixed with plum and salted kelp. The sourness of the plum and the umami of the kelp are a perfect match for the creamy avocado.

¥550 ≈ $4.00

Yam with Wasabi Dressing

長芋わさび和え

A dish of chopped yam mixed with wasabi. The crunchy texture of the yam and the sharp spiciness of the wasabi make for a refreshing appetizer.

¥550 ≈ $4.00

Grilled Stingray Fin

エイヒレ

Dried and grilled stingray fin. It has a sweet and salty flavor and a unique chewy texture, pairing well with sake. Eaten with mayonnaise.

¥500 ≈ $3.00

Grilled Natto

焼なっとう

Natto grilled to bring out its aroma. The sticky texture is slightly reduced, making it easier to eat as an appetizer.

¥500 ≈ $3.00

Grilled Yam

長いも焼

Sliced and grilled yam. Offers a fluffy texture different from raw yam. Seasoned with soy sauce or salt.

¥500 ≈ $3.00

Stir-fried Green Onion with Butter

長ネギバター焼き

Green onions stir-fried with butter. Cooking brings out the sweetness of the green onions, which pairs well with the richness of the butter.

¥500 ≈ $3.00

Grilled Garlic

にんにく焼き

Whole or sectioned garlic cloves, grilled. A stamina-boosting dish with a fluffy texture and intense aroma and flavor.

¥500 ≈ $3.00

Chorizo

チョリソー

Spicy sausage. The crisp skin and juicy meat flavor pair well with beer.

¥600 ≈ $4.00

Tamagoyaki (Rolled Omelet)

たまご焼

A classic Japanese home-style dish, tamagoyaki (rolled omelet). Enjoy its fluffy texture and gentle eggy sweetness.

¥600 ≈ $4.00

Pork and Kimchi Stir-fry

豚キムチ炒め

Stir-fried pork and kimchi. The sweetness of the pork fat and the spiciness of the kimchi blend perfectly, making it a dish that goes well with drinks.

¥750 ≈ $5.00

Natto Omelet

納豆オムレツ

An omelet filled with natto. The fluffy texture of the egg and the flavor of natto are surprisingly well-matched.

¥600 ≈ $4.00

Tofu Steak

豆腐ステーキ

Drained tofu, grilled and served steak-style. Seasoned with a soy sauce-based sauce and toppings, it's healthy yet satisfying.

¥750 ≈ $5.00

Recommended Menu

Sea Bream Sashimi (Kobu-jime)

真鯛刺(コブ〆)

Sea bream sashimi cured with kelp. The kelp's umami infuses the fish, firming it up for a sticky texture and deep flavor.

¥780 ≈ $5.00

Tuna Sashimi

マグロ刺

Fresh tuna sashimi. A representative Japanese fish dish characterized by the rich umami of the red meat and its smooth texture.

¥780 ≈ $5.00

Namerou (Minced Fish)

なめろう

A fisherman's dish made by pounding fish like horse mackerel with miso, green onions, and ginger until sticky. Rich in flavor and pairs well with sake.

¥780 ≈ $5.00

Steamed Chicken (Spicy Sauce)

むし鶏(辛)ダレ

Steamed chicken breast topped with a spicy sauce. The mild chicken pairs well with the slightly hot sauce.

¥680 ≈ $4.00

Chicken and Avocado Tartare (Baguette)

鶏とアボカドのタルタル(バゲット)

Chicken and avocado mixed with tartare sauce. Creamy flavor, served with baguette slices.

¥780 ≈ $5.00

Chicken Yukke (with Seaweed)

鶏ユッケ(のり付)

Fresh chicken seasoned in a yukke style. Enjoy the rich flavor by mixing with egg yolk. Recommended to eat wrapped in seaweed.

¥780 ≈ $5.00

Seared Hats (Chicken Hearts)

ハツ炙り

Seared chicken hearts (hatsu). Offers a unique chewy texture and a pleasant grilled aroma.

¥680 ≈ $4.00

Seared White Liver

白レバー炙り

Seared rare white liver. Characterized by a rich and creamy flavor, similar to foie gras.

¥800 ≈ $5.00

Goya Champuru

ゴーヤチャンプル

A classic Okinawan dish. Stir-fried goya (bitter melon), tofu, eggs, and pork. The bitterness of the goya adds a nice accent.

¥700 ≈ $4.00

Pork Jowl Steak

豚かしらステーキ

Steak made from grilled pork cheek and jowl (kashira). It's lean, with a firm texture that releases more flavor as you chew.

¥750 ≈ $5.00

Eggplant with Miso

なす味噌炒め

Eggplant stir-fried in a sweet and savory miso sauce. The tender eggplant coated in rich miso is delicious with both rice and sake.

¥680 ≈ $4.00

Beef Tendon Curry with Baguette

牛すじカレーバケット

A dish of slow-cooked beef tendon curry served with baguette. The curry, infused with the rich flavor of beef tendon, is thick and spicy.

¥650 ≈ $4.00

Iburigakko Potato Salad

いぶりがっこポテサラ

Potato salad mixed with Akita's specialty smoked daikon, 'iburigakko'. The smoky aroma and crunchy texture are a great accent.

¥500 ≈ $3.00

Nishin Kirikomi

にしん切込み

A regional dish from Hokkaido and Tohoku made by fermenting herring with rice koji and salt. It has the sweetness of koji and the umami from fermentation, making it ideal with sake.

¥400 ≈ $3.00

Shioto Cream Cheese

酒盗クリームチーズ

An appetizer of shiokara (salted guts of fish like bonito) served with or mixed into cream cheese. The saltiness of the shiokara and the mellowness of the cheese are a perfect match.

¥550 ≈ $4.00

End of menu

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