Kappa

A platter that allows you to enjoy various pork offal parts (harami, tan, hatsu, shiro, liver, etc.) all at once. It includes all parts except cartilage and is recommended when you can't decide. Please grill it to a fragrant finish on the tabletop grill.

A mix of harami (diaphragm), tan (tongue), and hatsu (heart), with a texture close to lean meat. It has less fat, a strong meaty flavor, and a chewy texture. It is recommended to add garlic and shichimi togarashi to the sauce for a punch.

A mix of white offal such as shiro (large intestine), himo (small intestine), and gatsu (stomach). It is characterized by its chewy, springy texture and the sweetness of the fat. It is recommended to enjoy it with our sauce, or with Japanese mustard for a refreshing taste.

This is the small intestine (marucho) with the fat enclosed in a tube shape, commonly called 'shirokoro'. When grilled, the outside is crispy, and the inside is juicy and plump with plenty of fat. The rich sweetness of the fat fills your mouth.

Fresh pork liver. It has a unique rich flavor and sweetness, and is rich in iron. It becomes dry if overcooked, so the trick is to lightly sear the surface to enjoy its texture. It is recommended to enjoy it simply with salt and pepper.

This is a part of the pig's uterus, with a mild, less gamey flavor. When grilled, it offers a pleasant crispy and chewy texture. Because it's light, it's best enjoyed simply with salt and pepper.

Cartilage from the pig's throat, also called 'donut' due to its shape. It has a little meat attached and is characterized by a firm, crunchy texture that is not too hard. It is seasoned with salt and is perfect as a snack with drinks.

Salt-grilled chicken cut into bite-sized pieces. The skin is crispy, and the meat is juicy and tender. Enjoy the refreshing umami of chicken between hormonal dishes.

Coarsely ground sausage made from Yonezawa pork from Yamagata Prefecture. It has a meaty texture, and the juices overflow when you bite into it. Enjoy it grilled to a crisp over charcoal.

A whole, high-quality Aomori-grown garlic, roasted. Roasting removes its spiciness, allowing you to enjoy its fluffy, potato-like texture and sweetness. Please enjoy with rock salt and aonori (seaweed).

A seasonal assortment of fresh vegetables. Grilling them with meat enhances their sweetness and balances the meal. The contents vary depending on the season.

Chopped raw cabbage. It has a crispy texture and is perfect for cleansing your palate between rich offal dishes. Enjoy it like a salad with our special miso or sauce.

A dish of diced long potato topped with dashi-infused soy sauce. You can enjoy its crisp texture and the unique sliminess of long potato. Its refreshing taste makes it perfect as a palate cleanser.

Korean kimchi made from diced daikon radish. Characterized by the spiciness of chili peppers, the sweetness of daikon, and a crunchy texture. It pairs well with drinks and rice.

A simple small dish of cold tofu topped with condiments such as green onions, bonito flakes, and ginger. The tofu has a smooth texture that allows you to taste the flavor of soybeans. Please enjoy with a little soy sauce.

A homemade stew made by slowly simmering fresh pork offal and vegetables. It has a rich, miso-based flavor, and the offal is so tender it melts in your mouth. A classic izakaya dish that goes well with drinks.

Thin seaweed seasoned with sesame oil and salt. Characterized by its crispy texture and fragrant flavor. Recommended to eat as is as a snack, or to wrap around rice.

A Korean-style hot pot dish made by simmering soft tofu, vegetables, and meat in a spicy broth. The soup, infused with the spiciness of chili peppers and the umami of the ingredients, will warm you up. Please enjoy it while it's piping hot.

A salty soup with plenty of wakame seaweed and green onions. The aroma of sesame oil whets the appetite, and it's perfect for cleansing your palate after yakiniku. It has a light and gentle flavor.

White rice made with the brand rice 'Yumegokochi' from Yamagata Prefecture. This variety is characterized by its chewy texture and strong sweetness. It pairs excellently with grilled offal.

Rice balls grilled with soy sauce for a fragrant finish. Customers grill them themselves on the tabletop shichirin (small charcoal grill). Grill until the surface is crispy and enjoy the fragrant aroma of the charred soy sauce.