Tie Ban Shao Izakaya TAKUMI / Ri Shi Ju Jiu Wu

A representative Japanese appetizer. Chilled tofu topped with bonito flakes, green onions, and other condiments. Typically eaten with a little soy sauce. Enjoy the gentle flavor of soybeans and smooth texture.

Well-chilled slices of fresh tomato. Served with "Crazy Salt" (a blend of herbs and spices). Refreshing and perfect for cleansing the palate.

A local specialty originating from Fussa City, Tokyo. Cucumbers served with garlic-spiced miso or mayonnaise. Features a crispy texture and a strong flavor that pairs well with drinks.

Mashed potatoes and vegetables mixed with mayonnaise. Topped with a soft-boiled egg (onsen tamago), which becomes creamier and richer when broken and mixed in.

Fresh oysters topped with ponzu sauce (a soy-based sauce with citrus acidity). The rich umami of oysters, known as the "milk of the sea," is refreshingly enhanced by the ponzu.

Boiled beef tripe (senmai) eaten like sashimi. It has a unique chewy texture and is typically served with a miso-vinegar or spicy sauce.

A salad made with chewy senmai (beef tripe). Mixed with vegetables and dressing, it's a refreshing and recommended dish.

Lightly grilled "Karasumi" (mullet roe), a high-quality delicacy made by salting and drying mullet roe. It has a rich, creamy umami and saltiness similar to aged cheese, and pairs well with sake and shochu.

Caesar salad topped with salty prosciutto. A balanced and hearty salad with creamy dressing, cheese, vegetables, and prosciutto.

Grilled pork tongue on a griddle. It has a bit more chewiness than beef tongue and a light, savory flavor.

A part of horumon (offal) with a lot of fat. Grilling brings out the sweetness of the fat, resulting in a juicy and rich flavor.

Liver. Rich in iron, with a deep flavor and unique aroma. Can be enjoyed with a melt-in-your-mouth texture depending on how it's cooked.

A platter of three types of horumon (offal) with different textures and flavors. An excellent value menu to enjoy the differences between each cut.

Wagyu beef small intestine (called Maruchou or Kopuchan). It is rich in fat, with a plump texture and meltingly sweet fat.

A muscle part of the beef diaphragm. It looks and tastes like lean meat, but has moderate fat, making it tender and juicy. A popular cut with rich meat flavor.

A Tokyo specialty, "Monjayaki." A thin batter mixed with ingredients like mochi, mentaiko (spicy cod roe), and cheese, cooked on a griddle. Eaten with a small spatula, enjoying the slightly burnt parts.

A simple dish of fresh cabbage stir-fried on a griddle. Enjoy the sweetness of the cabbage and its crisp texture.

Kansai-style teppanyaki dish. Stir-fried pork and vegetables, wrapped like an omelet with egg. Served with plenty of sauce and mayonnaise.

A stamina dish of stir-fried local chicken liver and chives. The rich flavor of the liver and the aroma of chives stimulate the appetite. Pairs well with drinks or as a side dish for rice.

Japanese gyoza made by wrapping minced meat and vegetables in dough and pan-frying. Crispy on the bottom and juicy inside. Served with dipping sauce.

Thinly sliced beef tongue, grilled and topped with a special salt and green onion sauce. The chewiness of the beef tongue and the flavor of the salt and green onion are a perfect match.

A luxurious dish made with the fattiest and most tender part of the beef tongue. Enjoy the rich umami of the meat that spreads in your mouth with the salt and green onion sauce.

Chinese dish of tofu and minced meat simmered in a spicy sauce made with chili peppers and Sichuan peppercorns. It has a good balance of umami and spiciness, and is a hearty dish.

Pork belly and enoki mushrooms cooked and finished with a refreshing ponzu sauce. The sweetness of the pork fat, the texture of the enoki mushrooms, and the acidity of the ponzu complement each other well.

Beef and tofu simmered in a sweet and savory soy-based broth. The tofu, infused with flavor, and the tender beef offer a comforting taste reminiscent of Japanese home cooking.