Motsuyaki Den Togoshiginzaten

A fresh, cold draft beer. It has a smooth finish and is perfect for your first drink. Pairs well with yakitori and simmered dishes.

Beer made with homemade ginger syrup. The sharp spiciness of ginger and the bitterness of beer are exquisitely matched.

Chilled bottled beer. Suitable for pouring and sharing.

A malt-based fermented beverage used to mix with shochu. It has a clean taste and is popular among those concerned about purines.

Hoppy made with fragrant black malt. It has a rich, bitter taste, similar to a dark beer.

Order only the mixer (bottle) for Hoppy. Enjoy by adding to the "naka" (shochu) you have left.

Refill of shochu for Hoppy. Order this when you still have "soto" (mixer) left.

Shochu mixed with soda water. A simple drink with no sweetness, it won't interfere with the flavor of any dish.

A chu-hai with fresh ginger added. The refreshing aroma and spiciness of ginger stimulate the appetite.

A refreshing sour with lemon juice. The acidity and carbonation cut through rich dishes.

A pink sour made with shiso and apple juice. It has a plum-like sourness and a nostalgic taste.

A sour with whole pickled plums. By crushing the plum, you can adjust the saltiness and sourness.

A drink made with shochu and the health-conscious tea "Tokucha." Enjoy the astringency of the tea.

A classic drink made with shochu and oolong tea. It's refreshing, easy to drink, and pairs well with meals.

A tea highball with a grape aroma, or a drink using grape-flavored liqueur. Enjoy the fruity aroma.

A sweet and easy-to-drink cocktail of whiskey and cola. Characterized by its carbonation and sweetness.

A cocktail of whiskey and ginger ale. It has a ginger flavor and sweetness, and is easy to drink.

A drink mixed with the energy drink "Oronamin C." Popular for its unique sweetness and invigorating taste.

A stronger or drier highball than usual. Recommended for those who want a powerful drink.

A highball finished with a sweet and fruity flavor. Prioritizes drinkability.

A highball made with the bar's original blend. Its flavor matches the atmosphere of a casual izakaya.

A unique highball with a slightly bitter taste or unique flavoring, reminiscent of bittersweet memories.

A highball using shiso-flavored "バイス" syrup. The sourness and carbonation are refreshing.

A hot cocktail made with warm lemonade and alcohol. It's sweet and sour, and warms the body.

Warmed Japanese sake. Enhances the rich aroma and umami of the rice, popular in winter or in air-conditioned rooms.

Shochu made from barley. Characterized by its fragrant aroma and clean taste.

Shochu made from sweet potatoes. It has a unique sweet aroma and rich flavor.

A traditional Japanese alcoholic beverage. Served chilled or at room temperature.

A slushy or extremely cold umeshu (plum wine). Can be enjoyed as a dessert.

Shochu with plum syrup, a downtown-style drink. High alcohol content and satisfying.

A shochu mixed with ginger. The sharp stimulation is addictive.

A full bottle of red wine. Perfect for sharing with a group or pairing with meat dishes.

Red wine served by the glass. Easily paired with meat dishes.

A sweet carbonated soft drink.

A carbonated ginger-flavored beverage. It has a refreshing sweetness.

A refreshing lemon-flavored carbonated beverage.

Cold oolong tea. Perfect for cleansing the palate after rich, fatty dishes.

Skewered pork liver. Characterized by its rich and creamy taste. Also highly nutritious.

Skewered pork heart. Enjoy its springy, elastic texture and light umami.

Skewered pork tongue. It has a unique chewiness, and the flavor deepens with each bite.

Meat from the pork's temples and cheeks. It is fatty and juicy, with a meaty flavor.

Pork diaphragm muscle. It has a tenderness and rich umami similar to red meat, and is a popular cut.

Cartilage from the throat. Characterized by its firm, chewy texture, perfect as a snack with drinks.

Pork spleen. Similar in texture to liver, but with a more unique flavor and rich umami from the fat.

Meat from around the pork's neck (butatoro). It is fatty and offers a crispy texture and sweet fat.

A part of the diaphragm, with less fat than harami and a light, lean red meat flavor.

A fatty cut from around the heart. Extremely juicy, with a rich sweetness of fat that fills your mouth.

Muscle part from the underside of the tongue. Slightly tougher than regular tongue, but the flavor develops with chewing.

Pork large and small intestines. Characterized by their chewy, elastic texture and excellent pairing with sauce.

A part of the large intestine, named because it resembles a gun barrel when opened. It is thick and has a strong elasticity.

Pork stomach. It has a crisp, chewy texture, is light, and has little odor.

A rare, fatty part of the heart. Softer and juicier than regular hatsu.

The most premium part near the base of the tongue, which is fatty and tender. Enjoy its luxurious flavor.

Ground meat formed into balls. They are fluffy and packed with meaty flavor.

Grilled skewers of pork wrapped around yanaka ginger. The spiciness of the ginger and the fat of the meat pair well, making it a refreshing dish.

Cartilage from the back of the throat, a rare cut available only in small quantities per animal. Enjoy the extremely chewy texture.

Liver wrapped in caul fat (the membrane around the organs) and grilled. The richness of the fat seeps into the liver, increasing its juiciness.

Grilled harami topped with plenty of green onions and ponzu sauce. Enjoy the meat's flavor in a refreshing way.

Skewered pork jowl (butatoro) finished lightly with green onions and ponzu sauce. The sweetness of the fat and the acidity are a great match.

A dish of slowly simmered beef offal. Characterized by its melt-in-your-mouth tenderness and deep flavor, often based on miso or soy sauce.

Pork cartilage simmered until tender. Rich in collagen, it has a melt-in-your-mouth texture.

A classic appetizer of slow-simmered beef tendon. It's well-seasoned and pairs perfectly with drinks.

A hard-boiled egg simmered in broth until flavored throughout. The yolk is also well-seasoned.

Tofu simmered in motsunabe broth or similar. It is well-seasoned and served piping hot.

Konjac simmered in dashi broth. A healthy dish with a good texture.

Fresh liver stir-fried with a sweet and savory sauce and plenty of green onions. A rich flavor that goes well with both rice and drinks.

A stamina dish stir-fried with various internal organs and vegetables. Enjoy the springy texture.

Blanched offal mixed with ponzu sauce for a refreshing appetizer. The chewy texture is addictive.

A classic salad mixed with mayonnaise. Perfect as a palate cleanser.

Thinly sliced onions. Served with katsuobushi (bonito flakes) and ponzu sauce for a refreshing taste. May also help improve blood flow.

A salad-like dish of chilled tomatoes topped with a special green onion dressing.

A simple yet addictive appetizer of roughly chopped cabbage seasoned with ginger.

Lightly pickled vegetables. Perfect for refreshing your palate.

Freshly fried french fries. A classic menu item that everyone can share.

Liver coated and fried like a cutlet. Often served coated in sauce, it's less gamey and easier to eat.

Kushikatsu (deep-fried skewers) made with fatty parts (likely butatoro or toro hatsu). A juicy fried dish.