Shibadaimon Natsu Fuyu Gotanda Branch

Pork and beef offal (motsu) slowly simmered in a miso or soy sauce-based broth. Flavors are well-infused and the meat is tender, making it an ideal accompaniment to drinks.

Boiled bean sprouts mixed with a spicy sauce or chili oil. Characterized by a crisp texture and a zesty spiciness.

A dish made from cooked pork trotters, rich in collagen. Has a unique jiggly texture and is typically eaten with vinegar miso or salt.

A platter of fresh raw pork offal (hormone). Boiled and includes cuts like gatsu (stomach), hatsu (heart), and kobukuro (womb). Features a chewy texture.

A simple salad of shredded green onions mixed with dressing and sesame oil. The pungent flavor and aroma of the green onions refresh your palate.

A fermented Korean dish made by pickling vegetables like napa cabbage with chili peppers and garlic. A classic appetizer with a good balance of sourness and spiciness.

Udon noodles to be eaten at the end of a meal. Served in a light broth, perfect for finishing off after drinking.

An onion dish served as a complimentary starter for the table.

Pork udder. High in fat, with a soft and creamy taste.

Pork spleen. Similar in texture to liver, but more tender and with a unique umami.

Pork rectum. Enjoy its firm, springy texture and rich, fatty flavor.

Assortment of seasonal vegetables grilled over charcoal. Enjoy the natural sweetness and smoky aroma of the vegetables.

Boiled young soybeans. A classic snack to enjoy with beer.

Chilled fresh tomato slices. Served with salt or mayonnaise.

Assorted pickles of seasonal vegetables. Refreshing and perfect as a palate cleanser.

Raw cabbage. Often eaten with miso or special sauce.

A large assortment of raw offal.

A small assortment of raw offal.

A refreshing small dish combining mekabu (seaweed) and sweet pickled shallots.

A seasonal salad featuring an abundance of summer vegetables.

Pork trotters grilled to a fragrant crisp. Crispy on the outside and tender and melt-in-your-mouth on the inside.

A dish made by slowly stewing the cartilage from the pork's larynx, known as 'donuts'. It is a rare cut.

A tofu dish with spicy sauce and toppings served over chilled tofu.

Kimchi made with cucumbers (Oi Kimchi). The freshness of the cucumber and its spiciness are a great match.

Fresh beer poured from the tap. Characterized by creamy foam and a refreshing throat feel.

Bottled beer. Enjoy at your own pace.

A drink set consisting of a beer-tasting carbonated beverage (outside) and shochu (inside). You can adjust the strength yourself.

Shochu refill for Hoppy set.

A simple plain sour made by mixing shochu with soda water.

A drink made by mixing whiskey with soda. A refreshing taste.

A refreshing alcoholic beverage made by mixing shochu with soda and adding lemon juice.

A drink made by mixing shochu with oolong tea. Refreshing and pairs well with meals.

A drink made by mixing shochu with green tea.

A high-quality Kōru shochu produced by Miyazaki Honten in Mie Prefecture. It is mellow, has noクセ (クセ -クセ), and pairs well with various mixers.

Barley shochu (Iichiko). Characterized by its clean taste.

Sweet potato shochu. A Kagoshima liquor to enjoy the aroma and richness of sweet potato.

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