Tege-tege

A set meal of pork ribs (soki) tenderly simmered and seasoned with Kyushu soy sauce. It has a sweet and savory flavor that goes well with rice.

A set meal featuring crispy fried white fish (cod) topped with homemade basil-flavored tartar sauce.

A popular set meal from Miyazaki, featuring fried chicken dipped in sweet and sour sauce and generously topped with tartar sauce. It's juicy and substantial.

A medium-spicy spice curry set meal using beef tongue. Enjoy the aroma of spices and the flavor of the tongue.

A set meal of pork grilled in a special miso marinade. The rich miso flavor is perfect with rice.

A set meal of tenderly boiled chicken breast served with a spicy, arrabbiata-style cold tomato sauce. Refreshing and light.

An economical combo set meal where you can choose two of your favorite side dishes. Recommended when you can't decide.

A hot pot dish with beef or pork offal (motsu) and plenty of vegetables. Features a rich broth that warms you up.

A hot pot dish featuring chicken as the main ingredient. Enjoyed with vegetables in a light yet flavorful broth.

A hot pot dish featuring pork as the main ingredient. The sweetness of the pork fat dissolves into the broth, pairing well with vegetables.

Fresh offal grilled with salt seasoning. The simple seasoning brings out the natural flavor of the ingredients.

Offal grilled in a rich miso marinade. The strong flavor pairs well with drinks.

The surface of Wagyu beef loin is lightly seared, and the inside is served rare and sliced. Eaten with ponzu sauce and condiments.

Fresh Wagyu beef loin lightly seared on the surface and served rare, sliced. Enjoyed with ponzu sauce and condiments.

Local chicken thigh meat grilled over charcoal or other heat sources until fragrant. It has a chewy texture, and the flavor intensifies with each bite.

Pork grilled in a miso marinade. The fragrant miso aroma whets the appetite.

A popular dish originating from Miyazaki, made with fried chicken dipped in sweet and sour sauce, topped with tartar sauce.

Classic fried chicken, made with chicken seasoned and deep-fried.

A local dish from Oita Prefecture, made by coating seasoned chicken in tempura batter and deep-frying it. Typically eaten with ponzu sauce and mustard.

Chicken wing meat is deboned, stuffed with gyoza filling, and then fried or grilled. It's juicy and satisfying.

Beef tongue grilled in a salt marinade, topped with plenty of chopped green onions. Refreshing and perfect as an appetizer.

Sashimi of Kibinago, a small fish. Popular in Kagoshima and other areas, the beautifully translucent fish is enjoyed with sweet vinegar miso or ginger soy sauce.

A dish of lightly grilled mackerel, cured in vinegar, with the skin side seared. Grilling melts the fat, enhancing its aroma.

Okinawa's specialty seaweed. Known as "green caviar," it has a unique popping texture. Enjoyed refreshingly with ponzu sauce.

Mozuku (seaweed) from Okinawa Prefecture. It's thick and chewy, and enjoyed with sanbaizu (three-vinegar sauce) or similar dressings.

A stir-fry dish using Okinawa's specialty Kurumafu (wheel-shaped wheat gluten). The fu, soaked in egg batter, is stir-fried with vegetables, offering a fluffy texture.

Okinawan dish of stir-fried somen noodles cooked al dente. Simply seasoned with tuna and vegetables.

Okinawa's representative home-style dish stir-fried with bitter melon (goya), tofu, egg, and pork. Characterized by the bitterness of the goya.

A simple dish combining grilled Spam (luncheon meat) and rolled omelet. The saltiness pairs well with drinks.

A cutlet made by combining spam and cheese, coated and deep-fried. Rich in flavor.

Okinawan dish of pork spare ribs simmered in a sweet and savory sauce. So tender they fall off the bone.

A quick pickled dish made by pounding cucumbers to help them absorb flavor, then seasoning with sesame oil and salt.

Small shrimp deep-fried with shells on. Crispy and fragrant, they can be eaten whole.

A delicacy made by lightly grilling dried stingray fins. It has a sweet and salty taste and a unique chewy texture, pairing well with sake and shochu.

Salt-boiled soybeans (immature). A classic appetizer to enjoy with beer.

An appetizer of chicken and kimchi. It's spicy and goes well with drinks.

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

Eggplant grilled in miso marinade. The soft eggplant pairs well with the miso flavor.

Rich cream cheese. Enjoy as is, or with iburi-gakko (smoked daikon).

A salad topped with chirimenjako (small dried sardines). The crispy texture and saltiness complement the vegetables.

A salad made with thinly sliced bitter melon and onions. The bitterness and spiciness are subdued for a refreshing taste.

A healthy salad of steamed chicken breast and plenty of green onions.

A classic salad made with mashed potatoes mixed with vegetables and mayonnaise.

A platter of smoked nuts and Akita's specialty smoked dried daikon (iburi-gakko).

A platter of homemade smoked items. Includes cheese, bacon, mackerel, etc., offering a flavorful smoked aroma.

Jockey-sized draft beer. Perfect for a toast with cold beer.

Glass-sized draft beer. For those who want a smaller portion.

A beer cocktail with added mango flavor. Fruity and easy to drink.

A drink made by mixing whiskey with carbonated water. Refreshing and pairs well with meals.

A highball made with whiskey and ginger ale. It has a ginger flavor and sweetness.

A set of Shochu (Naka) and malted barley fermented beverage (Soto - White). It has a refreshing taste with a beer-like flavor.

A set of Shochu (Naka) and malted barley fermented beverage (Soto - Black). It has a richness and bitterness like a dark beer.

Additional order of Hoppy bottle (mixer).

Refill of shochu for Hoppy.

A sour made with freshly squeezed lemon. Characterized by its fresh acidity.

A sour made with Okinawa's specialty citrus, Shikuwasa. Enjoy its refreshing acidity and aroma.

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

Okinawa's classic way to drink: Shochu mixed with Sanpin tea (jasmine tea). It has a gorgeous aroma.

A sweet and easy-to-drink cocktail made by mixing shochu with mango juice.

Miyazaki Prefecture's representative imo shochu. Characterized by a crisp taste from black koji fermentation and the sweetness of sweet potato.

Amami Oshima brown sugar shochu. Aged with sound waves, it has a mellow and light taste.

Okinawa's representative Awamori. Known as "Zanshiro," it's characterized by its fruity and easy-drinking nature.

A Japanese brewed liquor made from rice and rice koji. Enjoyed chilled or at room temperature.