Sakana-tei Tamachi Branch

Chicken marinated in soy sauce and ginger, then coated and fried. Crispy on the outside, juicy on the inside. A classic Japanese side dish that goes well with rice.

Stir-fried pork with soy sauce and ginger sauce. The sweet and savory seasoning and the aroma of ginger stimulate the appetite. A popular home-style dish in Japan.

Deep-fried seafood and vegetables coated in a flour batter. Characterized by a crispy, light texture and the sweetness of the ingredients. Eaten dipped in tentsuyu (tempura dipping sauce).

Fried chicken dipped in sweet and sour sauce, topped with tartar sauce. Rich flavor with a hint of sourness and depth. A dish originating from Miyazaki Prefecture.

Deep-fried pork loin coated in breadcrumbs (tonkatsu). Characterized by crispy coating and juicy pork flavor. Eaten with sauce.

Assortment of thinly sliced fresh raw fish. Enjoy the delicate umami and texture of the fish itself. Eaten with soy sauce and wasabi.

Grilled beef diaphragm (harami) on a hot plate. Has moderate fat, is tender, and has a rich flavor. Served piping hot.

Food made by fermenting soybeans with Bacillus subtilis. It has a unique strong aroma and sticky texture. Mix with soy sauce or sauce and eat over rice.

Fresh raw egg. Crack the shell and mix with rice, or dip meat in it like sukiyaki. Rich and mellow flavor.

Fermented food made by pickling napa cabbage, etc., with chili peppers and salted seafood. Has a spicy and sour taste. Perfect with rice.

An extra portion-sized serving of fried chicken. Suitable for adding volume to a meal or as a snack with drinks.

A drink made by mixing whiskey with carbonated water. Refreshing and pairs well with fried foods and meat dishes.

A cocktail made by mixing distilled spirits like shochu with sour fruit juice or soda. Refreshing and easy to drink.

Cold beer poured from a server. Characterized by fine foam and bitterness.