Yakitori and Oden Kushitakiya Ooyama Branch

Salt-boiled edamame. Simple and sweet, it pairs well with drinks like beer.

Thickly sliced kamaboko (fish cake). A simple and elegant Japanese snack eaten with wasabi and soy sauce.

An assortment of 3 carefully selected pickles. They are salty and sour, perfect as a palate cleanser or with drinks.

Raw octopus seasoned with wasabi and other ingredients. It features a chewy texture and a pungent spiciness.

A spicy relish made from salted and fermented pollack intestines. The chewy texture and spicy flavor pair well with drinks.

Fresh firefly squid marinated in a soy sauce-based sauce. Concentrated rich umami.

Cucumbers seasoned with sesame oil and salt. Enjoy the fragrant aroma and crisp texture.

A quail egg marinated in dashi soy sauce. The flavor permeates the inside, making it an easy-to-eat, bite-sized snack.

Dried stingray fin lightly seared. It has a sweet flavor and is served with mayonnaise and shichimi togarashi (seven-spice blend).

A salad made with steamed chicken and mizuna. The sesame dressing is flavorful and refreshing.

A salad made with tofu and okra. The citrusy aroma of yuzu provides a refreshing accent.

A large Tochio fried tofu (aburaage) from Niigata Prefecture, grilled and topped with plenty of scallions. Crispy on the outside, fluffy on the inside.

A dish of Tochio fried tofu (aburaage) stuffed with natto and grilled. The combination of soy products is excellent.

A Japanese omelet (tamagoyaki) baked with cheese inside. The melted cheese blends with the egg.

Tamagoyaki with cheese and mentaiko (spicy pollack roe). The richness of the cheese and the spiciness of the mentaiko complement each other well.

Thinly sliced lotus root deep-fried into chips. Enjoy the crispy texture and salty taste.

Classic french fries. Enjoy the fluffy texture of the potatoes.

Large, salt-flavored fried chicken pieces. The saltiness enhances the juicy flavor of the chicken.

A dish of sweet shrimp deep-fried whole, including the shells. Enjoy the fragrant shells and the sweetness of the shrimp.

A dish of tempura-fried dried squid (sakiika) served as a snack. It features a crispy batter and the savory flavor of squid.

A dish of chikuwa (fish cake) deep-fried with a batter mixed with aonori (seaweed flakes). The aroma of the sea whets the appetite.

A warm Japanese hot pot dish with ingredients like daikon radish and processed fish cakes simmered slowly in dashi broth. Enjoy a variety of ingredients in a set.

Tender daikon radish thoroughly soaked in dashi broth. A classic Oden ingredient.

A processed fish cake made from ground fish. It has a cylindrical shape and a chewy texture.

A jiggly food made from sweet potatoes. It is low in calories and absorbs flavors well.

A white, fluffy processed fish cake made from white fish paste and yam.

Konjac noodles. They easily absorb broth and have a unique chewy texture.

Fried tofu. The outer skin absorbs the broth, while the inside remains soft tofu.

A processed fish cake made from ground fish. It is packed with the flavor of fish.

A boiled egg simmered in Oden broth. The flavor permeates even the yolk.

Chicken wing portions. Simmering makes the meat tender, and the umami from the bones dissolves into the broth.

Fried tofu pouch filled with mochi. The combination of melted mochi and dashi-soaked tofu pouch is popular.

A seaweed also used for making dashi broth. It is simmered until tender and offers a taste of the sea.

An ingredient made from kneaded flour. It has a chewy texture and absorbs Oden broth well.

An assortment of 5 recommended yakitori skewers. Enjoy various parts at once.

Chicken thigh meat. A classic cut known for its juicy and rich flavor.

The part of the chicken breast. It is low in fat, lean, and tender.

Chicken liver. Characterized by its rich and creamy taste.

Meat from around the tailbone of a chicken. It is fatty, juicy, and has a springy texture.

Chicken and scallions skewered alternately. The umami of the chicken and the sweetness of the scallions pair well.

Diced chicken meat formed into balls. Enjoy the fluffy texture.

Ground chicken meat formed into balls. Enjoy the fluffy texture.

Meat from the chicken's neck. As it's a well-exercised part, the meat is firm and rich in flavor.

Quail eggs skewered and grilled.

Chicken tenderloin topped with mentaiko (spicy pollack roe). The spiciness and saltiness of the mentaiko accent the lean tenderloin.

Chicken tenderloin served with yuzu pepper. The aroma of yuzu and the spiciness of chili pepper enhance the flavor of the tenderloin.

Chicken liver topped with a special scallion-salt sauce. The flavors of sesame oil and scallions pair well with the liver.

Skewered long scallions grilled to bring out their sweetness.

A type of small green chili pepper. While some can be spicy, they generally have a fragrant, slightly bitter taste.

Chewy mushrooms. Grilling enhances their aroma and umami.

Thick and fragrant mushrooms. Juicy umami spreads in your mouth.

A creative dish combining fatty yellowtail (buri) and daikon radish. Finished in a Western style with balsamic sauce.

A dish made by simmering beef tendon for a long time in Oden broth until tender. It has a melt-in-your-mouth texture.

Chicken liver heated by low-temperature cooking. Safely enjoy a smooth, raw-like texture and rich flavor.

A very large tsukune (a chicken meatball dish). It's a signature dish with an impressive appearance.

Tender simmered pork belly served over rice and steamed in a wappa (wooden container).

A luxurious wappa meshi (rice box) with salmon and ikura. The flavors of the sea soak into the rice.

Large tofu simmered in Oden broth, served over rice. A simple yet profound flavor.

Rice cooked in tea or dashi broth, topped with a savory sauce. The fragrant aroma whets the appetite.

Egg that can be added to rice dishes.

A dessert like a rich cheesecake with a caramelized, crispy surface.

A moist chocolate cake with a strong cocoa flavor.

A Japanese sweet featuring yokan (sweet bean jelly) made from Hokkaido azuki beans, served in a bottle. It has a smooth texture.

A famous Japanese beer with a crisp, dry taste.

A popular Japanese alcoholic beverage made by mixing shochu with a beer-flavored drink. You can adjust the strength yourself.

A lemon sour made with frozen Kinmiya shochu. Since no ice is used, the flavor does not get diluted.

A classic highball made with Black Nikka Japanese whisky and soda.

A highball made with Denki Bran, a brandy-based cocktail originating from Asakusa. It has a unique herbal aroma and sweetness.

A highball flavored with smoke. Enjoy the smoky aroma.

A refreshing alcoholic beverage made by mixing shochu with lemon-flavored carbonated water.

A famous sweet potato shochu from Miyazaki Prefecture. Made with black koji, it has a syrupy sweetness and a crisp, clean finish.

A traditional Japanese brewed alcoholic beverage made from rice. Enjoy it chilled or warm.