Tochigi-ya

A traditional Japanese pickle. Vegetables (like napa cabbage, daikon radish, cucumber) are pickled in salt or rice bran, characterized by a refreshing salty taste and a crisp texture. Perfect as a palate cleanser or with drinks.

A simple dish of chilled, sliced fresh tomatoes. The acidity and sweetness of the tomatoes refresh your mouth. Usually eaten with salt or mayonnaise.

Fresh cucumber served with miso. The refreshing crispness of the cucumber pairs well with the rich saltiness of the miso. It's a simple yet addictive dish.

Cold tofu topped with tenkasu (tempura bits), green onions, and mentsuyu (noodle soup base). Enjoy the contrast between the smooth tofu and the crunchy tenkasu.

A dish with plenty of boiled whitebait (shirasu) served over grated daikon radish. Enjoy with a little soy sauce for a refreshing taste. The umami of the fish and the pungency of the daikon are exquisite.

A mixture of grated yam (tororo) and fermented soybeans (natto). It has a unique sticky texture and is a healthy dish that provides stamina.

Pork and beef offal (motsu) are slowly simmered with root vegetables in a miso-based soup. The offal is tender, and the rich flavor pairs well with drinks.

Thick slices of tofu, deep-fried and then grilled. The outside is crispy and fragrant, while the inside is fluffy. Served with ginger soy sauce or green onions.

A specialty of Kagoshima, made from ground fish paste formed and deep-fried. It has a slight sweetness and a chewy texture, and is delicious on its own.

White fish paste mixed with ingredients like yam, formed into a white, fluffy cake (hanpen) and grilled. Often seasoned with butter and soy sauce, it melts in your mouth.

Boiled pig's feet, sliced for easy eating. Rich in collagen and has a springy texture. Often eaten with a side of vinegared miso for a refreshing taste.

Fresh fish grilled over an open flame. The skin is crispy and fragrant, while the flesh is flaky and moist. The type of fish varies daily, so please ask the staff.