Kushiro Restaurant

A Hokkaido-originated fried chicken dish called 'Zangi'. It's well-seasoned with soy sauce, ginger, and garlic, offering a juicy and fragrant taste. Enjoy it freshly fried.

Zangi made with chicken wings. Enjoy the umami of the bone-in meat and the crispy skin. Recommended to eat with your hands.

Zangi made with chicken wingettes. It's meaty and satisfying, allowing you to fully enjoy the chicken's umami. Perfect with drinks.

Zangi made with chicken cartilage. It has a unique crunchy texture and its flavor intensifies with each chew. Popular as a light snack.

A fried dish made with potatoes. Enjoy the fluffy texture and sweetness of Hokkaido-grown potatoes. Typically seasoned with salt or butter.

Gyoza with crispy fried skin. The filling is juicy, offering a delightful contrast with the fragrant skin. Please enjoy while hot.

A whole half of young chicken deep-fried. The skin is crispy, the meat is juicy, and you can directly taste the chicken's natural flavor. Enjoy the different tastes of each part.

A classic dish of fried young chicken (Zangi). Choose between bone-in or boneless. It's a Hokkaido soul food with a strong flavor that pairs well with both rice and drinks.

Zangi made with chicken thigh meat seasoned with a salt-based sauce. It's lighter than soy sauce-based zangi and brings out the chicken's sweetness. Recommended with a squeeze of lemon.

A dish of the part of the heart closest to the aorta, boiled and tossed in ponzu with green chili peppers. It has a chewy texture and a spicy, refreshing taste.

Fresh raw cabbage. Served with a special garlic miso dip. Simple yet addictive, it's perfect as a palate cleanser.

A classic salad made by mixing mashed potatoes and vegetables with mayonnaise. It has a creamy and mild flavor.

An appetizer combining cucumber and cheese. Served with wasabi soy sauce for a refreshing Japanese flavor.

Fried Rausu kelp chips from Hokkaido. They have a crispy texture and concentrated kelp flavor, perfect as a snack with drinks.

A simple dish of cold tofu topped with condiments and served with soy sauce. Enjoy the subtle flavor of soybeans in this refreshing dish.

Thinly sliced onion salad. Rinsed in water to remove spiciness, it has a crisp texture. Typically served with bonito flakes and ponzu.

Rakkyo (scallions) pickled in sweet vinegar. Characterized by its crunchy texture and sweet and sour taste, it's perfect as a palate cleanser.

A dish of grated yam and mekabu (seaweed) mixed with vinegar. Features a slimy texture and a refreshing, tangy taste, making it a healthy dish.

Sliced kamaboko (fish cake) served with wasabi soy sauce. This version uses flavorful Hokkaido mountain wasabi, providing a pungent accent.

Chef's special salad made with the day's recommended ingredients. It's hearty and recommended for those who want to eat plenty of vegetables.

Boiled pork stomach (gatsu) served in a sashimi style. It has a chewy, elastic texture and is typically eaten with sweet miso or ponzu for a refreshing taste.

Fresh chicken sashimi. The surface may be lightly seared. Enjoy the sweetness and firm texture of the chicken. Served with ginger-soy sauce or garlic-soy sauce.

Whelk sashimi. Characterized by its firm, chewy texture and oceanic aroma. Its sweetness increases with chewing.

Chicken thigh lightly seared on the outside, served rare inside and sliced. Enjoy the smoky flavor and juicy meatiness simultaneously. Served with ponzu and condiments.

A fermented delicacy made by marinating squid in its own innards and salt. Known for its rich umami and saltiness, it pairs exceptionally well with sake.

Salted sea pineapple (hoya), also known as 'sea pineapple'. It has a unique flavor and oceanic aroma, and while polarizing, it's a consistently popular bar snack.

A delicacy made by mixing jellyfish with sea urchin. Enjoy the crunchy texture of the jellyfish and the rich flavor of the sea urchin.

A traditional Hokkaido dish of frozen, thinly sliced octopus head. It's best enjoyed after it slightly melts in your mouth, releasing the octopus's sweetness.

A traditional Hokkaido dish of frozen, thinly sliced salmon. Enjoy the icy texture and the rich flavor of the fat as it melts in your mouth.

A 1-serving set of Hokkaido's famous Genghis Khan (lamb yakiniku). Grill it with vegetables on a special pan and dip it in our special sauce. Enjoy the unique flavor and umami of lamb.

A 2-serving Genghis Khan set. Available for 2 or more people, you can grill it yourself at the table on a special pan. Offered at a great value.

An additional vegetable set for grilling in a Genghis Khan pot. Includes bean sprouts, onions, etc.

Additional lamb for Genghis Khan.

Udon noodles to finish off your Genghis Khan meal. It's exquisite when simmered in the sauce infused with the flavors of meat and vegetables.

Hormones (offal) grilled with salt sauce. It has a chewy texture, and the sweetness of the fat pairs well with the saltiness.

Grilled high-quality part of beef's first stomach (mino). Known for its unique chewy texture and light flavor.

A simple snack of yam baked with butter. Enjoy its crisp texture and the fragrant butter.

Chicken gizzard stir-fried with garlic. Features a crunchy texture and a punchy garlic flavor that pairs well with drinks.

Thick fried tofu grilled until fragrant. Crispy on the outside and fluffy on the inside. Served with ginger-soy sauce and green onions.

A dish made by stuffing fried tofu pouches with natto, green onions, etc., and then grilling them. The golden-brown fried tofu is fragrant and delicious.

A dried delicacy from Hokkaido made from dried Komai (a type of fish). It's hard but its flavor intensifies with chewing. Often eaten with mayonnaise and ichimi chili pepper.

A classic Hokkaido dish of steamed potatoes topped with butter. Made with the sweet 'Kitaakari' variety, its fluffy texture is irresistible.

Grilled Hokke (Atka Mackerel) Fillet. Although listed as 'dobin-yaki', Hokke is generally a fatty, flaky fish and a representative Hokkaido seafood dish.

A classic grilled salted mackerel. Crispy skin and juicy flesh, pairs well with rice and drinks.

Saury pickled in rice bran and then grilled. The rice bran imparts flavor, improves preservation, and enhances umami.

Grilled fatty part (harasu) of salmon. Known for its melt-in-your-mouth fat and rich flavor.

A snack of lightly seared tarako (cod roe). Crispy on the outside and semi-raw on the inside with a popping texture.

Grilled dried Komai (fish) that has been dried overnight. Drying concentrates its flavor and firms the flesh. Typically eaten with mayonnaise.

Pork belly grilled on a skewer. Enjoy the sweetness of the fat and the juicy meat. In Hokkaido, pork is commonly served as yakitori.

A classic chicken thigh skewer. Tender, juicy, and universally liked.

Chicken wing tips grilled on a skewer. The skin is crispy and fragrant, and the meat around the bones is very flavorful.

Whelk grilled on a skewer. Grilling enhances its oceanic aroma and provides a chewy texture.

Seared liver. Enjoy the rich flavor and melt-in-your-mouth texture. Typically eaten with sesame oil and salt.

Boiled pig's feet served with a sweet miso sauce. Rich in collagen with a jiggly texture.

Beef offal slowly simmered in a salt-based broth. The broth is light yet infused with the sweetness of the offal's fat.

Beef offal simmered in a rich miso flavor. The flavorful offal and vegetables are a perfect accompaniment to drinks.

A grilled udon dish flavored with Genghis Khan sauce. The umami of the lamb blends with the udon for a rich flavor. A unique Hokkaido menu item.

TKG (Tamago Kake Gohan) made with carefully selected fresh eggs. The rich egg yolk and rice are a perfect match.

A classic Hokkaido rice dish with grated mountain wasabi (horseradish) on hot rice, served with soy sauce. The pungent, nose-tingling spiciness is addictive.

Handmade onigiri (rice balls). Choose from ume (plum), salmon, or okaka (bonito flakes). Perfect for a light meal or when you need a satisfying finish.

Plain white rice. Perfect with Zangi or Genghis Khan.

Sapporo Black Label Draft Beer. A well-balanced lager with creamy foam and a rich malt flavor.

A small draft beer.

Sapporo Lager bottled beer, commonly known as 'Aka Hoshi' (Red Star). Its thick flavor, characteristic of heat-treated beer, is popular.

A malt-based fermented beverage for diluting shochu. White offers a clean taste, while Black offers a rich flavor. Popular for being low-calorie and low-sugar.

Refill of shochu (naka) for Hoppy set.

A fruit liqueur made by steeping green plums in shochu and sugar. Characterized by its sweet and sour, rich aroma.

A cocktail made with Cassis liqueur. Choose between orange juice (Cassis Orange) or oolong tea (Cassis Oolong).

A highball made with Suntory Kakubin and carbonated water. It has a clean taste that pairs well with food.

A highball made with Kak and ginger ale. A refreshing drink with added ginger spiciness and sweetness.

A highball made with Jim Beam bourbon and soda. Characterized by its sweet bourbon aroma and mild taste.

A cocktail made with Jim Beam and ginger ale.

A cocktail made with Jim Beam and cola. It has a sweet and refreshing taste.

A standard Japanese whiskey. Enjoy it on the rocks, with water, or your preferred way.

A pure malt whisky from Nikka Whisky. Characterized by its complex, rich aroma and smooth taste.

A distilled spirit made from apples. Enjoy its fruity aroma and sweetness.

A potent cocktail mixing beer and whiskey. Also known as 'Boilermaker', it has a high alcohol content and a punchy flavor.

An even more potent cocktail mixing beer and tequila. A drink for those who want to enjoy a stimulating night.

A plain sour made with shochu and carbonated water. Not sweet and refreshing, it pairs well with any dish.

Shochu mixed with oolong tea. A standard drink during meals.

Shochu mixed with green tea. The bitterness and aroma of green tea make it a refreshing drink.

Shochu mixed with barley tea. Features a fragrant aroma and is easy to drink.

Shochu mixed with jasmine tea. Features a floral jasmine aroma and a refreshing taste.

A sour made with shikuwasa juice. Characterized by its citrusy, refreshing aroma.

A sour with added citric acid for a tart taste. Said to be good for fatigue recovery, it's recommended when you want to refresh yourself.

A sour combining the flavor of plum and the tartness of lemon.

Shochu mixed with turmeric tea.

A cocktail made with shochu and acerola drink, rich in vitamin C.

A cocktail made with shochu and tomato juice. It's light and healthy.

A health-conscious cocktail made with shochu and green juice.

A sour made with freshly squeezed lemon. Enjoy its fresh aroma and tartness.

A sour made with freshly squeezed grapefruit juice. Features a pulpy texture and fruity flavor.

An original sour made with shochu and ginger ale.

An original cocktail mixed with shochu, Akadama Sweet Wine (Akadama Punch), and tonic water.

One of Japan's most famous barley shochus. It has a clean, smooth taste that pairs well with any dish.

A barley shochu characterized by its fruity, floral aroma.

A carefully aged Iichiko shochu. It has a mellow and deep flavor. Served in a bottle.

An imo shochu made with black koji. It has a syrupy sweetness and a crisp finish, making it popular nationwide.

A traditional imo shochu from Kagoshima. Enjoy the rich aroma of the sweet potato and its robust flavor.

An imo shochu with a mellow taste and a soft sweet potato aroma.

An imo shochu with a strong, traditional sweet potato aroma. The aroma is enhanced when served warm.

An imo shochu with a clean taste.

A premium imo shochu popular for its fruity, floral aroma and smooth taste.

An imo shochu with a refreshing aroma, similar to citrus. Recommended on the rocks or with water.

A brown sugar shochu specialty from Amami Oshima. It has a subtle sweet aroma of brown sugar and a clean taste, making it easy to drink.

A Kōrui (columnar) shochu from Korea. It has a clear and pure taste that doesn't interfere with the flavor of mixers. Popular for its low calorie and low sugar content.

A shiso shochu made with shiso from Shirane, Hokkaido. Enjoy its refreshing shiso aroma.

A crisp, dry sake that complements the flavors of food. A classic choice.

A local sake from Miyagi Prefecture. It has a crisp dry taste and a flavor that you won't get tired of.

A famous sake from Asahikawa City, Hokkaido. It has a crisp dry taste and can be enjoyed chilled or warm.

A local sake from Nemuro City, Hokkaido. A crisp sake loved by locals, it pairs well with seafood.

A super dry Junmai sake from Kochi Prefecture. It has a high aroma, a rich umami that expands in the mouth, and a clean finish.

Easy-to-enjoy house wine. Choose between red and white.

Bottled wine. Recommended for groups.

Ice set for orders of shochu bottles, etc.

A pot of oolong tea for diluting shochu.

A pot of green tea for diluting shochu.

A pot of turmeric tea for diluting shochu.

A pot of acerola drink for diluting shochu.

Carbonated water (bottle) for diluting shochu.

A cut lemon to add to your drink.

A pickled plum to add to sours or shochu.

Refreshing oolong tea.

Japanese green tea.

Fragrant jasmine tea.

Caffeine-free barley tea.

A standard carbonated beverage.

Dry ginger ale.

100% orange juice.

Sweet and sour acerola juice.

Tomato juice.

Healthy turmeric tea.