Maruichi Sakaba Tamachi Branch

Gyoza (dumplings) grilled in an iron pot. Wheat flour wrappers filled with a vegetable-rich filling, crispy and fragrant on the bottom and chewy on top. Served piping hot, enjoy with soy sauce and chili oil.

A hot pot dish with beef offal and vegetables simmered in a rich miso-based soup, generously topped with mentaiko (spicy salted cod roe). The mentaiko's umami and spiciness dissolve into the rich soup, creating a profound flavor. Available for 2 or more people.

A hot pot dish featuring fresh wagyu offal and vegetables like cabbage and chives, simmered in a rich miso-based soup. The sweetness of the offal fat and the richness of the miso complement each other. Available for 2 or more people.

A mountain of french fries, much larger than usual. Simply seasoned with salt on freshly fried potatoes, it's perfect for sharing among groups.

A giant salad piled high with shredded cabbage and other vegetables. Recommended for those who want to eat plenty of vegetables or for group meals.

Sashimi of fresh horse meat. It has no gamey smell and is characterized by the umami of the lean meat and sweet fat. Eat with condiments like ginger and garlic, dipped in sweet soy sauce.

Hakata's regional dish of fresh mackerel sashimi mixed with a special soy sauce-based dressing and sesame seeds. The mackerel's umami and the sesame's fragrance are exquisitely matched, pairing perfectly with drinks.

A dish made by mixing fatty tuna (toro) with chopped takuan (pickled daikon radish) and topping it with a raw egg yolk. Enjoy the contrast between the rich toro and the crunchy texture of the takuan.

Beef offal simmered slowly in a miso or soy sauce-based broth until tender. It is well-seasoned and perfect as a snack with sake or shochu.

A dish of meat and tofu stewed in a sweet and savory broth. The tofu absorbs the flavor of the meat, creating a warm and comforting taste.

Squid stir-fried and grilled in a spicy miso sauce. The chewy texture of the squid and the rich miso flavor stimulate the appetite.

A dish where cheese is placed on ingredients and baked until fragrant. Enjoy the richness of melting cheese and its saltiness.

A dish originating from Miyazaki Prefecture, featuring deep-fried chicken coated in a sweet and sour sauce, topped with tartar sauce. The juicy chicken and rich sauce are a perfect match.

An assortment of 5 recommended skewers.

An assortment of 7 recommended skewers.

Skewered and grilled cherry tomatoes wrapped in bacon. The sweetness and acidity of the cooked tomatoes pair well with the bacon fat.

Skewered and grilled enoki mushrooms wrapped in thinly sliced pork. Enjoy the texture of the mushrooms and the flavor of the pork.

Skewered and grilled green onions wrapped in pork. The aroma of the green onions cuts through the richness of the pork.

Skewered and grilled green asparagus wrapped in pork. Characterized by the crisp texture and sweetness of asparagus.

Skewered and grilled quail eggs wrapped in bacon.

Skewered and grilled pork belly (sanmai niku). It's fatty and juicy, offering a rich umami flavor.

Skewered and grilled diaphragm muscle. It looks and has a texture similar to red meat, and is tender and flavorful.

Skewered and grilled pork tongue. It has a unique texture and a light flavor.

Skewered and grilled beef tongue topped with chopped green onions and salt sauce.

Skewered and grilled chicken thigh meat. It has a good balance of fat and richness, and is tender and juicy.

Skewered and grilled chicken skin. Crispy on the outside, chewy on the inside, with a rich fatty flavor.

Skewered and grilled gizzards (part of a chicken's stomach). Characterized by a unique, firm, and chewy texture.

Skewered and grilled chicken hearts. They are plump and springy yet easy to bite, with a rich, iron-like flavor.

Skewered and grilled pork tripe (intestines). It's springy and the sweetness of the fat spreads as you chew.

An appetizer of boiled quail eggs marinated in a soy sauce-based sauce.

A dish of fermented bamboo shoots (menma) seasoned to be mildly spicy with chili peppers and other spices.

A refreshing dish of fried or boiled eggplant topped with a tangy ponzu soy sauce.

An appetizer of pounded cucumber, seasoned with salt and sesame oil, making it easy to absorb flavors.

A simple dish of cold tofu topped with green onions, ginger, and bonito flakes, served with soy sauce.

A salad of thinly sliced raw onions. Served with bonito flakes and dressing.

A simple dish of chilled, sliced raw tomatoes. Served with salt or mayonnaise.

Boiled soybeans (immature). The most classic appetizer in Japanese izakayas.

A dish of raw cucumber served with moromi miso (a type of miso with visible grains). Eat by dipping in the miso.

Lightly pickled vegetables. Perfect for cleansing the palate.

Steamed potato topped with butter. The melted butter and the sweetness of the potato are a perfect match.

A delicacy made by tossing shark cartilage with plum paste. Characterized by its crunchy texture and the sourness of the plum, it pairs well with sake.

An appetizer of raw octopus sashimi mixed with spicy kimchi seasoning.

A preserved food made by fermenting squid with its innards and salt. It has a rich saltiness and umami that pairs well with drinks.

A dish of raw octopus, chopped and mixed with wasabi. Characterized by its pungent spiciness.

Sashimi of tuna (lean cut) cut into bite-sized pieces. Served with wasabi and soy sauce.

A delicacy similar to salted seafood, made by tossing whelk with a chili-based seasoning. Enjoy the crunchy texture and spiciness.

A dish with mentaiko (spicy cod roe) inside a rolled omelet cooked with dashi broth. The mildness of the dashi and the spiciness of the mentaiko complement each other.

Clams steamed in sake. The clam broth is flavorful, offering a simple yet deep taste.

Small river shrimp deep-fried whole. They are fragrant and crispy, served with salt.

Tempura or deep-fried sand lance (kibinago).

Deep-fried ginkgo nuts. Characterized by a unique slightly bitter taste and chewy texture, served with salt.

Thinly sliced burdock root, deep-fried into a snack-like dish. Enjoy the crispy texture and earthy flavor.

French Fries.

Deep-fried squid legs (geso). They have a chewy texture and are popular as a snack with drinks.

Deep-fried cheese roll. Crispy on the outside and melty cheese on the inside.

Deep-fried chicken cartilage. The crunchy texture is addictive.

Deep-fried chopped octopus. The umami of the octopus is concentrated.

A classic Japanese dish of chicken marinated in soy sauce and garlic, then deep-fried. It's juicy and substantial.

Crispy fried gyoza wrappers, like chips. Enjoy their light texture like a snack.

Rolled omelet with chives.

A simple stir-fry of pork and bean sprouts. Enjoy the crisp texture.

Corn stir-fried with butter. Its sweetness and buttery aroma are popular with everyone from children to adults.

Kansai-style okonomiyaki with pork wrapped in egg, grilled on an iron plate. Served with sauce and mayonnaise.

Simple salt-grilled beef tongue. It has a chewy texture and its flavor intensifies with chewing.

A whole piece of spicy mentaiko (cod roe) lightly seared on the surface. It's rare inside, offering a fragrant aroma and popping texture.

A dish with mentaiko served on a hot iron plate.

A traditional Japanese light meal of rice with tea or broth poured over it. Popular as a final dish.

Fried rice with rice and ingredients.

Hakata-style ramen characterized by its cloudy tonkotsu (pork bone) broth and thin noodles.

Potato salad mixed or topped with seared mentaiko. The saltiness and aroma of the mentaiko add a nice accent.

A healthy Caesar salad made with tofu.

Whiskey mixed with carbonated water.

Highball made with Suntory Kakubin. It has a dry and refreshing taste.

Kak Highball served in a large mug.

A classic dry Japanese beer. Characterized by its crisp finish.

Beer served in a giant 1-liter mug.

A carbonated cocktail based on shochu. Available in various fruit flavors.

Shochu mixed with tea. Not sweet and pairs well with meals.

Specialty sours made with luxurious use of fresh fruits.

A sour served in a giant 1-liter mug.