Izakaya Mikasa

Chilled sliced tomatoes. Simple and refreshing taste. Perfect as a palate cleanser.

Fresh cucumber served with a flavorful moromi miso (fermented soybean paste) with whole soybeans and barley grains. The crispness of the cucumber and the saltiness of the miso pair well.

An appetizer of cucumbers mixed with garlic and seasonings. The punch of garlic makes it a great drink companion.

Salt-pickled rakkyo. Unlike sweet pickled rakkyo, this retains its saltiness and the natural spiciness of the scallions. Crisp texture.

Low-temperature cooked beef round, served sashimi-style. Enjoy its moist texture and beefy flavor.

Low-temperature cooked beef heart (hatsu). Has a unique, firm, chewy texture and is easy to eat with a mild flavor.

Low-temperature cooked sashimi of beef tripe (senmai). Characterized by its unique pleated appearance and crisp texture. Often eaten with vinegar miso or sesame oil.

A Korean-style dish of thinly sliced beef round, low-temperature cooked and mixed with a special sauce and egg yolk. Rich flavor and smooth texture.

A classic Japanese izakaya dish where beef and pork offal (motsu) are simmered for a long time in a miso-based broth with vegetables. Characterized by the rich flavor and umami of the tenderly simmered offal.

Boiled beef tendon with ponzu sauce. The sweetness of the fat and the acidity of the ponzu create a perfect balance for a refreshing dish.

Boiled beef small intestine (motsu) served with ponzu sauce. It has a plump, fatty texture but a refreshing aftertaste from the ponzu.

A dish of stir-fried pork large intestine (shiro) and garlic. The chewy texture of shiro and the intense garlic flavor stimulate the appetite.

A stamina dish of stir-fried pork large intestine (shiro) and chives. The fragrant chives enhance the umami of the giblets.

Stir-fried pork rectum (teppo). This thick, chewy cut releases more flavor the more you chew.

Stir-fried beef's second stomach (hachinosu). Characterized by its honeycomb-like shape, it has a chewy and unique texture.

Stir-fried beef's fourth stomach (giara), also known as red tripe. It is fatty, with a rich umami and chewy texture.

Beef steak, seared on the outside and rare on the inside. Enjoy the natural tenderness and juicy meat juices.

Grilled beef liver (reba). Rich and flavorful, with abundant nutrients like iron.

Whole garlic cloves, deep-fried. Cooking makes them fluffy and sweetens them by removing the pungent flavor.

Deep-fried pork large intestine (shiro). Crispy on the outside and chewy on the inside, offering the unique texture of giblets as a snack.

Deep-fried pork cartilage. Characterized by its crunchy, firm texture, the flavor develops with each chew.

French fries generously coated with chopped garlic and garlic powder. A junky and addictive flavor.

Yakisoba seasoned with a salt-based sauce instead of soy sauce. It has a refreshing yet punchy flavor with a hint of garlic.

Yakisoba (fried noodles) wrapped in a thin omelet. The mildness of the egg balances the acidity of the sauce. Eaten with mayonnaise or okonomiyaki sauce.

Yakisoba generously made with offal (internal organs). The sweetness and umami of the offal fat coat the noodles for a rich flavor.