Ten Seijogakuenmae Branch

A creamy gratin using oysters and spinach. Topped with rich cheese and baked. Recommended to eat while hot.

A dish of tonpeiyaki (pork wrapped in egg) using beef intestines, topped with grated yam (tororo). You can enjoy the fluffy and melty texture along with the umami of the intestines.

A simple yet flavorful dish of stir-fried chives and eggs. The fluffy texture of the egg and the aroma of chives stimulate the appetite. A classic dish for drinks.

A dish where a whole asparagus spear is wrapped in tsukune (minced chicken) mixed with cheese and then grilled. You can enjoy the juicy meat and the texture of the asparagus.

A spicy and stamina-filled dish of stir-fried pork and kimchi. The sourness and spiciness of kimchi pair well with the fat of the pork. The seasoning is perfect for beer and rice.

Free-range chicken grilled in a fragrant garlic soy sauce. It features the firm texture unique to free-range chicken and the appetite-stimulating garlic flavor.

A stamina dish of stir-fried beef intestines and vegetables. It is characterized by the sweetness of the intestine fat and the rich seasoning. A dish that pairs well with drinks.

Fried chicken wings coated in a sweet and savory sauce. Enjoy the crispy outside and juicy inside. Recommended to be eaten heartily by hand.

Oysters coated in batter and fried. It is characterized by its crispy batter and the rich oyster flavor that bursts from the inside. Served with tartar sauce or lemon.

A creative dish of mozzarella cheese and anchovies wrapped in spring roll wrappers and fried. The melting cheese and the saltiness of anchovies are a perfect match.

A snack-like dish made by deep-frying thinly sliced burdock root. You can enjoy the fragrant flavor of burdock and its crispy, light texture.

A nostalgic cutlet made by coating thick-cut ham in batter and frying it. The crispy batter and the saltiness of the ham pair well with drinks. It is commonly eaten with sauce.

A fritter made by coating dried squid with a batter mixed with aonori (seaweed flakes). The oceanic aroma and the umami of the dried squid spread with every chew.

Scallop adductor muscles coated in batter and fried. The sweetness and umami of the scallops are trapped within the batter.

Cheese is wrapped in dough (like gyoza or spring roll wrappers) and fried. You can enjoy the crispy outside and the melty cheese inside.

A dish where chicken tsukune (minced meat) is sandwiched between lotus root slices and fried. You can enjoy the crunchy texture of the lotus root and the umami of the tsukune simultaneously.

A Japanese-originated spaghetti dish with a ketchup base. Stir-fried with ingredients like sausage and vegetables, it has a sweet, sour, and nostalgic flavor.

A dish combining hot udon noodles with mentaiko (spicy cod roe) and shiso leaves. The spiciness of mentaiko and the refreshing aroma of shiso stimulate the appetite.

A dish where a ball of rice (onigiri) is wrapped in thinly sliced meat, grilled, and seasoned with a sweet and savory sauce. The umami of the meat soaks into the rice.

A 2-hour all-you-can-drink plan. Includes a wide variety of drinks such as beer, whiskey (highball), sours, cocktails, sake, shochu, and wine. Last order is 30 minutes before closing.