Todoroki Kushi-sakaba EVIS

Roughly chopped raw cabbage. A simple yet perfect palate cleanser, eaten with a special sauce or miso. Enjoy its crisp texture.

Thinly sliced raw onion. The pungency is removed by soaking in water, and it is eaten with toppings like bonito flakes or ponzu for a refreshing taste.

Onion slices topped with kimchi. The crispness of the onion and the spiciness of the kimchi combine to make a snack that goes well with drinks.

A set of cucumbers and 'moromi miso' (fermented soybean paste). The refreshing cucumbers pair well with the deep richness and saltiness of the moromi miso, a classic snack.

Cucumbers served with plum paste. The sourness of the plum enhances the refreshing taste of the cucumber, creating a vibrant dish.

Cucumbers dressed with salt sauce and ponzu. The moderate saltiness and sourness have permeated the cucumbers, stimulating the appetite.

Well-chilled sliced tomatoes. Typically eaten with mayonnaise or salt. Enjoy the natural sweetness and acidity of the tomatoes.

A Western-style arrangement of chilled tomatoes with French dressing. The tangy dressing enhances the sweetness of the tomatoes.

A salad-like dish with onion slices placed on top of sliced tomatoes. Enjoy two different textures and flavors at the same time.

A Japanese-style salad using a soy sauce-based dressing, seaweed, and bonito flakes. It is refreshing and goes well with any dish.

A salad with a variety of colorful and nutritious vegetables.

A salad of lettuce and croutons with a rich, creamy cheese-flavored dressing. Often topped with plenty of grated cheese.

Deep-fried Padron peppers, a type of shishito pepper originating from Spain. Characterized by the occasional spicy pepper mixed in. Simply eaten with salt.

Whole fried garlic cloves. Heating removes their pungency, resulting in a fluffy, potato-like texture and sweetness.

A snack made by lightly grilling dried stingray fins. It is seasoned with a sweet and salty flavor and is typically eaten with mayonnaise and ichimi chili pepper.

Boiled pork stomach (gatsu) dressed with ponzu sauce. The chewy texture and refreshing ponzu sauce are an excellent combination.

Thinly sliced pork that is blanched and chilled (shabu-shabu). Excess fat is removed, making it light and refreshing. Served with your choice of sauce.

Chilled tofu topped with green onions, ginger, bonito flakes, and other seasonings. A classic Japanese dish and snack eaten with soy sauce.

Kimchi placed on top of chilled tofu. The sweetness of the tofu and the spiciness of the kimchi pair well.

A hearty dish topped with natto and kimchi on chilled tofu. Enjoy the synergistic effect of the sticky texture and the umami of fermented foods.

Pickled rakkyo (Japanese shallots) in sweet vinegar. Characterized by its crisp texture and sweet and sour flavor, it is served as an accompaniment to curry or as a snack with drinks.

Fermented food made by pickling vegetables such as napa cabbage in a chili-based seasoning. It has a unified flavor of spiciness, sourness, and umami.

Soybeans harvested when immature and boiled in salt. A simple yet classic snack where the sweetness of the beans and the saltiness pair well with drinks. The beans are squeezed out of their pods to eat.

Steamed (or baked) potatoes topped with butter. The melted butter seeps into the potatoes, creating a rich flavor.

A salad of mashed boiled potatoes mixed with vegetables (cucumber, carrot, etc.) and mayonnaise. It has a gentle, homemade flavor.

Boiled offal (hormone) dressed with a sour sauce like ponzu. It has a chewy texture and a refreshing aftertaste, and is also known as a specialty of the Kyushu region.

Boiled and sliced pork ear (mimiga). You can enjoy the unique chewy texture of cartilage. Often eaten with sweet miso or ponzu sauce.

Pork offal simmered slowly with vegetables in a salt-based broth. It is lighter than miso-based stews and allows you to directly taste the umami of the offal.

Cold and sweet ice cream. Perfect for cleansing the palate after a meal.

Heat-treated pork liver, often cooked at low temperatures. It replicates the melt-in-your-mouth texture and rich flavor of raw liver sashimi. Recommended to eat with sesame oil and salt.

Heat-treated pork tongue sashimi. Enjoy its chewy texture and refreshing taste.

Heat-treated pork heart sashimi. It has a crisp texture and is easy to eat with a mild flavor.

Heat-treated pork stomach (gatsu). It is very tender and has a characteristic chewy texture.

Raw horse meat sashimi. It has a mild flavor with a subtle sweetness and a moderate chewiness. Served with soy sauce, minced garlic, and ginger.

Grilled neck meat of chicken (seseri). As it's a well-used part, it's muscular and elastic, and the savory fat spreads as you chew.

A luxurious hamburger steak made with Japanese beef. Finished rare in the center, you can enjoy the natural sweetness of Japanese beef and its melt-in-your-mouth texture.

Thinly sliced premium tongue mixed with a sweet and savory sauce and egg yolk, served in a yukke style. Enjoy the rich flavor.

Grilled tongue seasoned with salt and lemon. The acidity of the lemon makes the fatty tongue taste refreshing.