Hatakenya Tokachimaru

Hokkaido's specialty lamb yakiniku. Grilled on a special pan with a raised center.

Jingisukan enjoyed with a sweet and savory sukiyaki-style sauce.

Jingisukan seasoned with a sweet and spicy Korean-style sauce.

Jingisukan cooked and served fresh from the kitchen. Easy to enjoy.

Extra large Hokkaido dried Atka mackerel. Fatty and plump.

Squid grilled whole with its innards (goro). Rich umami from the guts.

Fermented squid mixed with its innards. A delicacy perfect with drinks.

Whole deep-fried squid. Crispy and chewy.

Whole grilled squid, a simple dish. The savory aroma of soy sauce whets the appetite.

Squid legs stir-fried with butter and soy sauce. Rich butter flavor.

Dried overnight smelt. Typically eaten with mayonnaise and shichimi (seven-spice blend).

Precious Hon Shishamo from Hokkaido. Plump and flavorful.

Salt-grilled salmon belly (harasu). Very fatty and juicy.

A Hokkaido regional dish of salmon and vegetables steamed with miso sauce.

A lamb version of Chan-chanyaki. The combination of miso and lamb is excellent.

Deep-fried small fish (wakasa-gisu). Edible with bones, crispy texture.

Whelk grilled in its shell. Enjoy the oceanic aroma and shellfish umami.

Steamed potato with butter, a classic dish. Topped with salt-cured squid in the Hokkaido style.

Baked potato generously topped with melting cheese.

Classic French fries.

Homemade croquette. Crispy outside, fluffy inside.

Tataki (seared) of Daisen chicken thigh, a famous brand from Tottori Prefecture. Enjoy the fresh chicken flavor.

Fresh chicken sashimi. Refreshing taste.

Finely shredded chicken mixed with sauce and egg yolk.

Juicy fried chicken. Enjoy with your choice of sauce.

Appetizer of local chicken mixed with refreshing wasabi.

A refreshing dish of boiled chicken skin seasoned with ponzu sauce.

Large grilled chicken wings. Crispy skin and juicy inside.

A dish originating from Miyazaki, featuring deep-fried chicken coated in sweet and sour sauce, topped with tartar sauce.

Fried chicken cartilage. The crunchy texture is addictive.

Seared mackerel, a dish where the surface of the vinegar-cured mackerel is seared over an open flame. Enjoy the savory aroma and rich flavor.

A spicy mapo tofu-style hot pot dish with adjustable spice levels. Perfect for cold weather.

Shrimp mixed with mayonnaise sauce. Sometimes served on skewers.

Stir-fried shrimp in chili sauce. Spicy with a plump texture.

Japanese rolled omelet generously filled with dashi broth. Fluffy texture.

Snack of cheese wrapped in batter and deep-fried. Enjoy the melting cheese.

A gentle dish of chives lightly bound with beaten egg.

Deep-fried whole garlic. Fluffy inside and mellowed in flavor.

Spicy sausage. Perfect with beer.

Stir-fried pork belly and vegetables. Choose your preferred seasoning.

Salad with crisp daikon radish and mizuna. Served with a special miso dressing.

Smoked pickled daikon radish, a specialty of Akita. Characterized by its smoky aroma and crisp texture.

Seasoned bean sprouts with sesame oil and salt.

Simple appetizer of cold tofu topped with condiments.

Boiled soybeans. A standard izakaya snack in Japan.

Fresh cucumber served with moromi miso paste.

Dried and grilled stingray fin. The sweet and savory taste and unique texture pair well with drinks.

Lightly pickled vegetables, quickly marinated.

Cucumber with plum paste. Refreshing.

Grated daikon radish topped with boiled shirasu (whitebait). Drizzled with a little soy sauce.

Chilled sliced tomatoes.

Cucumber served with a miso-mayonnaise dip.

Natto mixed with grated daikon radish. Refreshing.

Ramen with a special double soup of chicken broth and seafood.

A bowl dish with chicken and egg simmered in dashi broth, served over rice. Features a rich, runny egg.

A specialty dish from the Tokachi region of Hokkaido, featuring pork grilled in a sweet and spicy sauce served over rice.

A hearty bowl of Jingisukan (lamb yakiniku) served over rice.

Rice mixed with crispy pickled plums and shirasu (whitebait). Refreshing and perfect for finishing a meal.

Rice mixed with mentaiko (spicy cod roe) and shirasu (whitebait).

Fried rice made with natto. Heating reduces stickiness and enhances fragrance.

Yakisoba seasoned lightly with salt.

Warm, handmade onigiri (rice ball). Choose your filling.

Rich black sesame flavored ice cream.