Katou

An assortment of various cuts of offal and meat. Grilled over charcoal or on a griddle. Sizes are available to match the number of people in your group.

This is the stomach of a pig. It's low in fat and characterized by its crisp, chewy texture. It has a mild flavor with little gaminess.

Pork heart. It has fine muscle fibers and a crisp, clean bite. It has a rich umami that hints at iron.

This is the uterus of a pig. It's cut into small pieces and has a delightfully chewy texture. It has a mild flavor and becomes fragrant when grilled.

This is the tongue of a pig. It has a unique chewiness and juicy meaty flavor. It's commonly eaten with salt and lemon.

Pork cartilage, often from the throat area. It has a very hard, chewy texture. Best enjoyed well-grilled.

Pork liver. It has a rich, creamy taste and a unique aroma. It's rich in iron and has a tender texture.

Pork large intestine. It's fatty, and when grilled, it becomes crispy on the outside and chewy on the inside. Pairs well with rich sauce.

Meat from the temple and cheek of a pig. It has a good balance of fat and lean meat, is muscular, and has a satisfying chew. It's a part with strong meaty flavor.

Muscle from the diaphragm of a pig. It looks and feels like red meat, and is tender and juicy. You can enjoy the sweetness of the fat and the umami of the meat.

This is meat from the pork belly. It has layers of lean meat and fat, and when grilled, the fat melts out, resulting in a juicy and rich flavor.

This is meat from the back of the pig. It has a fine texture, is tender, and has moderate fat. It is characterized by its elegant umami.

This is meat from around the pork ribs. It's fatty, and when grilled, its fragrant aroma and rich, fatty sweetness fill your mouth.

This is a part of the pork cheek. As it's a muscle that moves a lot, it has a firm texture and contains rich umami (gelatinous).

A representative mushroom from Japan. It becomes fragrant when grilled, and its unique umami components seep out.

Cut green onions. When grilled, their sharpness turns into sweetness, and they become soft and tender.

Sliced squid. It becomes fragrant when grilled and has a chewy texture.

A green bell pepper. It has a slight bitterness, but grilling brings out its sweetness and leaves a crisp texture.

A type of small green chili pepper. Usually not spicy, but occasionally a hot one appears. It becomes more flavorful when grilled.

A mushroom with a thick, white stem. It has a chewy texture similar to abalone and is easy to eat with a neutral flavor.

Pork sausage. When grilled until the skin is crispy, the juices overflow.

Sweet corn. It becomes fragrant when grilled, emphasizing the sweetness of the kernels. Adding a little soy sauce is also recommended.

Cloves of garlic. Grilled until fluffy on the grill. Said to be invigorating.

Boiled bean sprouts seasoned with sesame oil (namul). It has a crisp texture and a rich sesame oil flavor.

Meat from the base of a fish's fin. It's fatty and has a unique, chewy texture. Perfect as a snack.

Boiled immature soybeans. Squeeze the beans out of the pods to eat. A classic accompaniment to beer.

An assortment of pickled vegetables. It's salty and sour, and helps to refresh your palate between rich dishes.

Pork offal (innards) stewed for a long time in a miso-based broth with vegetables and konjac. It's flavorful and tender.

Cold sliced tomatoes. Eaten with mayonnaise or salt. A simple and refreshing dish.

Napa cabbage pickled with chili peppers and other seasonings. A Korean fermented food with a spicy and sour taste, it pairs exceptionally well with yakiniku.

Raw cabbage. Eaten as is to cleanse the palate between yakiniku courses, or with miso.

Cucumber that has been smashed with a stick or similar object and mixed with sesame oil and seasonings. It's an appetizer that absorbs flavors well and has a good texture.

Roughly chopped cabbage mixed with salt kombu and sesame oil. The kombu's umami and saltiness enhance the cabbage's sweetness.

Vegetables (like cucumber and napa cabbage) lightly pickled in salt for a short time. It's a refreshing pickle that can be eaten like a salad.

A salad made by mashing boiled potatoes and mixing them with vegetables and mayonnaise. A standard menu item at Japanese izakayas.

Fresh liver thinly sliced and lightly seared. Typically eaten with sesame oil and salt, it has a melt-in-your-mouth texture.

Steamed white rice. The staple food eaten with yakiniku.

A small portion of white rice. Suitable for those who want to eat just a little.

A traditional Japanese soup made with fermented soybean paste (miso). It's warm and perfect as a closing dish or palate cleanser.

Cold draft beer poured from the tap. It has a refreshing finish and pairs very well with yakiniku.

Bottled beer (large size). Poured into glasses to drink.

A drink originating from the old downtown area of Tokyo, made by mixing shochu with a malt-based fermented beverage. It has a flavor similar to beer but is low in purines and calories.

An extra shot of shochu (naka) for the Hoppy set.

An order for only the mixer (soto/bottle) for Hoppy.

Japanese sake. A brewed liquor made from rice, served warm (atsukan) or at room temperature.

A brand of imo (sweet potato) shochu. Characterized by its rich sweet potato aroma and deep flavor.

A famous imo (sweet potato) shochu. Characterized by its syrupy sweetness from black koji fermentation and a crisp, clean finish.

A traditional imo (sweet potato) shochu. It has a classic taste with the strong aroma and sweetness of the sweet potato itself.

A best-selling barley shochu. It's smooth, with a fruity, floral aroma and a clean finish.

A fruit liqueur made by steeping green plums in alcohol and sugar. It's sweet and sour, and easy to drink.

A drink made by mixing Suntory Kakubin whisky with soda. Enjoy the carbonation's tingle and the whisky's richness.

A drink made with a pink mixer containing perilla extract called 'Kodamaバイスサワー'. It has a plum-like and perilla-like sourness and sweetness, making it refreshing.

Shochu mixed with soda or water, with a pickled plum added. Drink while crushing the plum. The saltiness is delicious.

A drink made by mixing shochu with oolong tea. The tea's astringency makes it refreshing and pairs well with meals.

A drink made by mixing shochu with green tea. It has the aroma and bitterness of tea, and is refreshing.

A plain chu-hai made by mixing shochu with soda water. It's unsweetened and has a dry taste.

A drink made by mixing shochu with soda water and lemon juice. It has a refreshing taste due to the lemon's sourness.

A drink made by mixing shochu with soda water and grapefruit juice. It has a citrusy bitterness and sourness.

A drink made by mixing shochu with soda water and plum syrup. It's sweet, sour, and easy to drink.