Ekimae Shuzō

A classic Japanese izakaya dish of carefully simmered fresh pork offal. It has a rich, miso-based flavor and melt-in-your-mouth offal texture. Perfect as a snack with drinks.

A large portion of our classic motsunikomi (stewed offal). Recommended for those who want to eat plenty.

Thick-cut tofu, deep-fried to a crispy exterior. The inside is fluffy and soft, allowing you to enjoy the texture of the tofu. It's typically eaten with ginger-soy sauce or condiments.

A nostalgic dish of stir-fried, old-fashioned red sausages. The skin is crispy, and the taste is simple yet addictive.

Tofu that has thoroughly absorbed the flavor of the stewed broth. It has a warm, gentle taste that soothes the stomach.

A Japanese snack made by baking wheat flour batter with octopus into a ball shape. Served with sauce, mayonnaise, and bonito flakes. Crispy on the outside and gooey on the inside.

Sunagimo (chicken gizzard) with a chewy texture, stir-fried with chili peppers and other spices for a spicy kick. It's spicy and pairs well with drinks.

Fried eggplant topped with ginger-soy sauce. The eggplant, having absorbed the oil, becomes juicy and melts in your mouth, while the ginger flavor provides a refreshing contrast.

A dish of tender chicken breast wrapped with plum paste and deep-fried. The plum's tartness provides an accent, making it a refreshing dish.

Small river shrimp deep-fried with their shells on. They are fragrant and crispy, enjoyable as a snack.

A dish made by mixing minced squid with vegetables and deep-frying it. It's packed with the umami of squid and is as satisfying as menchi-katsu.

Deep-fried pork cartilage. It's characterized by its unique crunchy texture, and the flavor intensifies with each chew.

Japanese-style fried chicken, marinated in soy sauce and garlic before being fried. Crispy on the outside and juicy with overflowing meat juices on the inside.

Thick-cut ham coated in breadcrumbs and deep-fried. It's substantial, and the crispy coating pairs well with the salty ham.

Fresh raw octopus, deep-fried and served with a refreshing ponzu sauce. The octopus's chewiness and the ponzu's tanginess are a perfect match.

A dish of live loaches, deep-fried whole. They are soft enough to eat bones and all, offering a unique crispiness and slight bitterness.

An assortment of today's fresh seafood sashimi. You can enjoy the natural flavors of seasonal fish. Served with soy sauce and wasabi.

Hokke (Atka mackerel) from Hokkaido, opened, dried, and grilled. It's large, fatty, and characterized by its fluffy texture and rich umami.

A hearty dish of grilled salmon belly (harasu) served whole. It's extremely fatty and melts in your mouth.

A classic Japanese home-style dish of grilled mackerel seasoned with salt. The richness of the fat and the saltiness are exquisite, pairing well with both drinks and rice.

A dish of small fish like anchovies, salted and dried, then grilled. It's characterized by its saltiness and the bitterness of the fish, pairing well with sake.

An assortment of 5 types of our recommended skewers. It's a great value set allowing you to enjoy various cuts and flavors at once.

A cut from the temple to the cheek of a pig. It's fatty and juicy, but also has a firm texture.

Grilled chicken skin. Crispy and fragrant on the outside, with the sweetness and umami of the fat spreading in your mouth as you chew.

A part of the pig's stomach. It's low in fat and offers a unique, chewy, and firm texture.

Chicken hearts. They have a firm, springy texture and a rich flavor with a hint of iron.

Thigh meat of a chicken. It has a good balance of fat and richness, and the meat is tender and juicy.

The muscle of the diaphragm. It looks like lean meat but has the unique umami and tenderness of offal.

A classic yakitori dish with chicken and green onions skewered alternately. The sweetness of the scallions enhances the deliciousness of the chicken.

The belly part of a pig (sanmainiku). It's fatty, and grilling brings out the sweetness of the fat and the rich flavor of the meat.

The tip of a chicken's wing. The skin is crispy, the meat around the bones is juicy, and it's rich in collagen.

Boiled quail eggs skewered and lightly grilled. They have a fluffy texture and make a good palate cleanser.

Thick-cut green onions, grilled. Grilling removes their pungency, enhancing their sweetness and aroma.

Skewers of pork wrapped with perilla leaves (shiso) and grilled. The refreshing aroma of shiso neutralizes the richness of the pork, making it a light dish.