Izakaya Jockey

Young soybeans boiled in salt. A standard izakaya snack in Japan. Squeeze the beans out of the pods to eat.

An appetizer of celery and gari (pickled ginger) mixed together. Refreshing taste and crisp texture.

Quail eggs simmered in a soy sauce-based sauce. Well-seasoned and pairs well with drinks.

Slices of chilled fresh tomato. Commonly eaten with salt or mayonnaise.

Chilled tofu topped with green onions, bonito flakes, and ginger. Served with soy sauce, a simple and refreshing dish.

Sliced avocado served like sashimi with wasabi soy sauce. Rich and creamy flavor.

A Korean fermented food made by pickling vegetables like napa cabbage with chili peppers, garlic, and salted seafood. Has spiciness and sourness.

A Korean-style side dish of boiled bean sprouts dressed with sesame oil and salt. Enjoy the crisp texture.

Chopped cabbage dressed with a special salt-based sauce. Simple yet addictive flavor.

Raw octopus mixed with wasabi and seasonings. The pungent spiciness and chewy texture pair well with drinks.

Raw cucumber served with miso paste. Refreshing and perfect as a palate cleanser.

Vegetables lightly pickled for a short time. A refreshing pickle that retains the fresh texture of the vegetables.

A Korean-style salad of fresh vegetables like sunny lettuce dressed with a salt-flavored sesame oil-based dressing.

Potato salad topped with seared mentaiko (spicy cod roe). The fragrant aroma and spiciness are a great accent.

A local specialty from Kumamoto Prefecture, made by stuffing lotus root holes with mustard miso and deep-frying. Features a crisp texture and a pungent spiciness.

Chicken wings stuffed with mentaiko, then baked or fried. The umami of the chicken and the spiciness of the mentaiko complement each other.

A delicacy of shark cartilage mixed with plum paste. Characterized by its chewy texture and the sourness of plum.

Chikuwa (fish cake) coated in batter mixed with aonori (seaweed flakes) and deep-fried. A classic fried dish with a fragrant seaweed flavor.

Bite-sized pieces of octopus coated in batter and deep-fried. The octopus's flavor spreads as you chew.

Cream cheese topped with 'Shuto' (salted fish innards). The rich cheese and salty shuto pair well with sake.

French fries or steamed potatoes served with squid salt-cured innards. A popular combination in Hokkaido and other regions.

Tofu coated in potato starch, deep-fried, and served with a dashi-based broth. Crispy on the outside and melt-in-your-mouth on the inside.

A Korean delicacy of pollack tripe pickled in chili peppers, etc. Characterized by its chewy texture and spiciness.

Potatoes cut into long, thin strips and deep-fried. A classic snack seasoned with salt.

Cream cheese served with crackers. A simple appetizer.

A Fukuoka/Hakata street food specialty where ramen noodles and ingredients are stir-fried on a hot plate and coated with a reduced tonkotsu soup. Fragrant and rich flavor.

A donburi dish with roast horse, the horse meat version of roast beef, served over rice. Horse meat is low in fat and light.

Rich ice cream made with Aichi Nishio matcha. Enjoy the bitterness and aroma of matcha.

Assortment of fresh horse sashimi. Served with ginger soy sauce or garlic soy sauce. A healthy, low-calorie, high-protein meat dish.

The fattiest part of horse meat. Characterized by a melt-in-your-mouth texture and sweetness.

The most tender lean cut of horse meat. Low in fat, allowing you to savor the true flavor of the meat.

Lean cut with less fat. Light and chewy.

Fatty meat from under the horse's mane. Pure white with a chewy texture and creamy sweetness. Delicious when eaten with lean meat.

A cut with a good balance of lean meat and fat. Has moderate tenderness and flavor.

A rare cut from the rib area, consisting of three layers: fat, lean meat, and fat. Has a unique texture and sweetness.

Diaphragm cut. Known for its tender and juicy flavor.

Meat from the back. Fine-grained, tender meat with a refined flavor.

A combo set of fried horse meat gyoza and menchi-katsu. Enjoy the flavor of horse meat in fried dishes.

Menchi-katsu made with minced horse meat. Juicy and satisfying.

A dish where horse meat sinew and other parts are slowly simmered with vegetables. Melts in your mouth with a rich flavor.

Carefully selected horse steak. Recommended to be cooked rare to directly savor the meat's flavor.

A horse meat sushi set featuring three popular cuts: chutoro, fillet, and harami.

A healthy horse meat sushi set featuring lean cuts.

A luxurious 3-piece set including premium O-toro.

A 5-piece set allowing you to enjoy various cuts at once.

Nigiri sushi of O-toro (fatty tuna) with a good amount of fat.

Nigiri sushi of chutoro (medium fatty tuna) with a good amount of fat.

Nigiri sushi of tender lean fillet.

Nigiri sushi of juicy harami (skirt steak).

Nigiri sushi of refreshing sirloin.

Details unknown, but believed to be a type of sushi.

Horse meat from the rib area, cut into cubes and grilled. Enjoy the rich flavor of the fat.

Slightly seared horse meat, sliced and served with condiments and ponzu sauce. Characterized by its fragrant aroma and rare texture.

Thinly sliced horse meat dressed with olive oil and dressing. A Western-style appetizer.

Finely sliced raw horse meat mixed with sauce and egg yolk. Enjoy the rich flavor.

A dish similar to roast beef, made with horse meat. Slowly cooked at low temperature for a moist finish.

Prosciutto made from cured horse meat. Pairs well with wine.

An appetizer of horse meat mixed with wasabi. The pungent spiciness is a great accent.

Horse offal stir-fried with vegetables. Has a unique texture and flavor.

Smoked horse tongue. Enjoy the smoky aroma and chewy texture.

Fried dumplings filled with minced horse meat. Crispy on the outside and juicy on the inside.

Sausage made with horse meat. Offers a different flavor than pork.

Horse meat with takuan (pickled daikon radish). Usually eaten rolled in nori seaweed.

A stamina dish stir-fried with horse meat and kimchi. Spicy and goes well with rice and drinks.

Boiled offal dressed with ponzu sauce. A refreshing appetizer.

Japan's representative draft beer. A premium taste with 100% malt.

Traditional heat-treated beer. Characterized by its rich flavor and bitterness.

A neutral-flavored Kōru shochu. Ideal for mixing with various beverages.

Large capacity bottle of shochu.

Another lineup of KINMIYA shochu.

Sweet potato or barley shochu. Choose your preferred way of drinking.

Shochu with Matcha.

Shochu with Jasmine Tea.

Shochu with Corn Tea. Has a fragrant aroma.

Shochu with Green Tea.

A refreshing, unsweetened lemon sour.

Soda highball of Japanese gin "SUI".

Convenient wine served in a cup.

Fruit liqueur. Available in various flavors.

A local sake from Miyagi Prefecture. Available in dry styles and fragrant ginjo sakes.