Ikejiri Chokotto Yokocho

Thinly sliced low-temperature cooked pork tongue topped with a green onion salt sauce with sesame oil. Enjoy the chewy texture and rich umami.

Pork liver processed with low-temperature cooking to maintain a melt-in-your-mouth texture while ensuring safety. Typically eaten with sesame oil and salt for a rich flavor.

Duck breast finished with low-temperature cooking for a moist texture. Enjoy the unique sweetness and flavor of duck fat.

Sliced boiled pork tripe (gatsu). It has a clean, chewy, and light flavor, making it a refreshing dish.

Boiled pork tripe (kobukuro). Characterized by its unique chewy and firm texture.

A Japanese traditional stewed offal dish, arranged in an ethnic style with lemongrass and herbs. The richness of the miso and the freshness of the herbs are fused.

A special appetizer using cabbage. It seems to recreate a recipe that became popular on a TV show.

Chicken tenderloin salt-dried to concentrate its flavor. Lightly grilled, its taste seeps out with each chew.

A dish of beef and pork offal (hormone) stir-fried over high heat with vegetables. The sweetness of the fat and the sauce create a flavor that pairs well with rice and drinks.

Fried eggplant soaked in sweet and sour sauce. Juicy eggplant with added acidity for a refreshing taste.

Spicy mentaiko (pollock roe) lightly grilled over charcoal. Crispy on the outside, semi-raw inside, with a popping texture and rich umami.

A dish where raw, crisp bell peppers are topped with seasoned chicken meatballs (tsukune). The bitterness of the bell pepper and the flavor of the tsukune complement each other well.

A stamina dish of crunchy sunagimo (chicken gizzard) stir-fried with garlic. The aroma of garlic whets the appetite.

A dish combining liver and chives, finished with low-temperature cooking for a moist texture. Uses yakitori sauce, characterized by its sweet and savory flavor.

A healthy appetizer of shredded cabbage mixed with natto. The dashi-based mentsuyu adds a flavor that makes you want to keep eating.

French fries topped with sour cream and sweet chili sauce. A addictive flavor combining sourness, sweetness, and spiciness.

Aromatic dish of stir-fried squid legs (geso) with garlic. The squid's flavor deepens with each chew.

Stir-fried red-skinned sausages with a nostalgic taste. A retro dish popular in Japanese homes, bento boxes, and izakayas.

Fried chicken coated in a sweet and spicy gochujang-based sauce. A rich flavor that pairs well with drinks.

Simple appetizer of pan-fried ginkgo nuts (gingko seeds) sprinkled with salt. Enjoy the slightly bitter adult taste and chewy texture.

Chicken breast cooked using low-temperature methods to achieve a moist, not dry, texture. A healthy and refreshing dish.

A set of 3 recommended vegetable-wrapped skewers. Thinly sliced pork wrapped around vegetables, allowing you to enjoy the sweetness of the vegetables and the richness of the pork.

Skewers of pork wrapped around plenty of lettuce. Characterized by the crisp and refreshing texture of the lettuce.

Skewers of bundled scallions wrapped in pork. The aroma and texture of the scallions add an accent.

Classic skewers of asparagus wrapped in bacon. The sweetness of the asparagus and the saltiness of the bacon pair well.

Skewers of plum and shiso wrapped in pork. The refreshing aroma and acidity cut through the richness of the fat.

Skewers of broccoli wrapped in pork. Grilling brings out the sweetness of the broccoli.

Skewers of cherry tomatoes wrapped in pork. Grilled tomatoes burst in your mouth, releasing a juicy acidity. Be careful, they are hot.

Skewers of enoki mushrooms and cheese wrapped in pork. The combination of the mushroom's texture and melted cheese is exquisite.

Skewers of bell pepper stuffed with cheese and wrapped in pork. The melting cheese and the bitterness of the bell pepper match well.

Soba topped with kakiage (mixed vegetable and shrimp tempura). The crispy batter soaks up the broth, making it delicious.

Soba topped with tempura of shungiku (edible chrysanthemum). The unique bitterness and aroma of shungiku pair well with soba broth.

Soba topped with tempura of maitake and shimeji mushrooms. A dish where you can enjoy the rich flavor and texture of the mushrooms.

A rice bowl dish with deep-fried pork cutlet simmered with egg and dashi broth. Hearty and delicious with the cutlet soaked in broth.

A dish of grated yam (tororo) served over rice. Smooth and easy to swallow, with a refreshing taste.

Restaurant-made curry rice. Soba restaurant curries often have a rich dashi base, giving them a deep flavor.