Izakaya Tachinomi Chuka Kiriture Jiyugaoka

Cold poached chicken in a spicy, numbing sauce made with chili oil, Sichuan peppercorns, and aromatics. A signature appetizer with bold flavors.

A savory, crispy snack seasoned with Japanese sansho pepper. Light and perfect for nibbling with drinks.

Cashew nuts coated in 'strange flavor' (guaiwei) sauce, a complex Sichuan blend of salty, sweet, sour, spicy, and nutty tastes.

Pickled bitter melon with a hot and sour profile. Refreshing, crunchy, and slightly bitter.

A mashed tofu dressing mixed with zha cai (pickled mustard stem), celery, apple, and cilantro. A unique fusion appetizer with creamy and crunchy textures.

Savory mousse made from fresh corn, served with five-spice salt. Creamy, sweet from the corn, and aromatic.

Seasonal summer vegetables wrapped in Chinese tofu skin (yuba). A light and textured cold dish.

Beef shin simmered in a spicy soy sauce broth until tender. Rich, savory, and gelatinous.

Cured mackerel smoked with Chinese tea leaves. Smoky, oily, and savory, pairing well with alcohol.

Small turban shells marinated in Shaoxing wine lees (koji). Savory with the distinct aroma of aged rice wine.

Fresh bluefin tuna scrapings (nakaochi) dressed with spicy red chili oil. Melt-in-the-mouth texture with a spicy kick.

Steamed shrimp dumpling (shu mai). Juicy filling wrapped in a thin dough skin.

Steamed meat dumpling (shu mai), typically pork. Savory and juicy.

Homemade Cantonese-style sausage (lap cheong). Sweet, savory, and firm texture, often served sliced.

Morning glory (water spinach) stir-fried over high heat with XO sauce. Crunchy stems with a rich seafood-umami flavor.

Fried shrimp tossed in a creamy mayonnaise sauce. A popular sweet and savory dish.

Aged Mapo Tofu. Spicy tofu dish with minced meat, fermented beans, and numbing Sichuan pepper.