This Town's Diner

Pork belly simmered for a long time in a soy sauce-based sauce until tender. The sweet and savory flavor pairs perfectly with rice.

Seasoned chicken coated in flour and deep-fried. Crispy on the outside, juicy on the inside.

A classic Japanese home-style dish of stir-fried pork and onions with a ginger-infused soy sauce. The fragrant aroma whets the appetite.

Pork offal (motsu) simmered with vegetables and konnyaku in miso or other broth. Rich and flavorful.

Stir-fried pork, cabbage, bean sprouts, carrots, and other vegetables over high heat. Enjoy the crisp texture of the vegetables.

A hearty and energizing set meal of stir-fried meat and vegetables in a garlic-infused sauce.

Stir-fried beef or pork offal (hormone) with vegetables. Characterized by its unique chewy texture and umami.

A set meal featuring seasonal fish grilled with salt or other seasonings. Simple yet allows you to enjoy the fish's natural flavor.

Fish simmered in soy sauce, sugar, mirin, etc. The flaky fish is infused with a sweet and savory flavor.

Fried chicken coated in a sweet and sour sauce, topped with tartar sauce. Balanced with acidity and richness.

Chicken cutlet coated in breadcrumbs and fried. Crispy on the outside, light on the inside.

A classic Western dish of ground meat and onions formed into a patty and grilled. Enjoy the juicy meat juices.

Special menu that changes based on daily availability. Please check in-store for details.

Special menu that changes based on daily availability. Please check in-store for details.

A rice bowl dish with tonkatsu (fried pork cutlet) and onions simmered in soy sauce and topped with egg.

A rice bowl dish with chicken and onions simmered in "warishita" (sweet soy sauce mixture) and topped with egg. "Oyakodon" originates from the use of chicken and egg.

A rice bowl topped with fragrant, lightly grilled chashu pork. Characterized by the savory sauce and the sweetness of the fat.

A Chinese dish of rice stir-fried with ingredients (egg, green onions, chashu, etc.) in oil. Enjoy the fluffy texture.

Japan's national dish of meat and vegetables simmered in a spicy sauce, served over rice.

A hearty dish of curry rice topped with tonkatsu.

A Japanese-Italian pasta dish of spaghetti stir-fried with onions, bell peppers, ham, and ketchup.

A Western dish of ketchup rice wrapped in a thin omelette. Popular with children and adults alike.

Simple noodle dish served in warm dashi broth. Choose between soba or udon noodles.

Noodle dish topped with tempura (kakiage) made with vegetables and small shrimp coated in batter and fried.

Noodle dish topped with sweet and savory simmered aburaage (fried tofu pouch).

Noodle dish topped with "age-dama" (tempura scraps) from frying tempura.

Noodle dish with a raw egg cracked over it. The egg yolk resembles the moon.

Small-sized vegetable salad.

A simple dish of chilled tofu topped with green onions, bonito flakes, and other seasonings, served with soy sauce.

Fresh raw chicken egg. Can be poured over rice or used as a topping.

Fermented soybeans. Has a unique sticky texture and aroma. Mixed with soy sauce or sauce and eaten with rice.

A small portion of pork offal (motsu) simmered in miso or other broth.

Small portion of fried chicken.

Tempura made with fried vegetables and other ingredients.

Soup made with miso, a traditional Japanese fermented soybean paste.

Cooked white rice.

Additional curry roux.

Additional tartar sauce.

Snack made from popped corn kernels.

A Western-style rice dish cooked with rice and ingredients in soup.

Assorted raw vegetables.

Fried chicken.

French Fries.

Fresh, farmed Atlantic salmon sashimi. Rich in fat and has a mild flavor.

Lightly fried fresh ginkgo nuts. Served with salt, a snack that pairs well with drinks.

Chicken wings and daikon radish simmered together. The chicken's flavor permeates the daikon.

A regional dish of stir-fried chicken and root vegetables (lotus root, burdock, carrot, etc.) then simmered.

A Chinese-style dish of stir-fried and simmered harusame (glass noodles) with minced meat, seasoned with doubanjiang (chili bean paste) and other spices.

A Korean-style side dish of tofu mixed with sesame oil and salt.

Pork belly blocks simmered until tender in a sweet and savory sauce.

Lightly salted boiled young soybeans. A classic snack with beer.

A Korean fermented food made by pickling napa cabbage, etc., with chili peppers and seasonings.

A quick dish of chilled tofu with toppings.

A delicacy made by salt-curing and fermenting squid with its innards. A salty flavor that pairs well with drinks.

A refreshing dish of grated daikon radish topped with boiled shirasu (whitebait).

Chilled sliced tomatoes. Served with salt or mayonnaise.

Simmered Pork Offal

A dish of katsu (fried cutlet) simmered in a sweet and savory dashi broth with egg (a katsudon without rice). Pairs well with alcoholic beverages.

A simple dish of grilled ham and a fried egg.

Japanese rolled omelette simmered in plenty of dashi broth. Juicy and delicately flavored.

Omelette containing natto.

Fried chicken marinated in soy sauce and garlic.

Thick-cut ham coated in batter and fried. Popular for its nostalgic taste.

Fried chicken cutlet.

Gyoza deep-fried in oil. Crispy skin.

Whole or sectioned garlic deep-fried. Fluffy texture.

French fries made from potatoes cut into sticks and fried.

Fried chicken wings. Crispy skin and juicy meat.

A snack made by cooking chicken gizzards with garlic. Crispy texture.

Sapporo Lager Beer. A heat-treated beer with a moderate bitterness and rich flavor.

Asahi Beer's dry beer. Crisp finish.

Non-alcoholic beer-taste beverage.

A drink made by mixing shochu with the beer-taste carbonated drink "Hoppy." White is refreshing, Black is rich.

Shochu refill for Hoppy Set.

Refill bottle of Hoppy (barley shochu-based drink) for Hoppy Set.

A classic highball made with Suntory Whisky "Kakubin" and soda water.

A sweet highball made with whiskey and cola.

A highball made with whiskey and ginger ale.

A cocktail made by mixing shochu with sour fruit juices or soda.

A sour with ume (plum) added. Crushing it releases its saltiness and tartness.

Shochu made from sweet potatoes. Characterized by its unique sweet aroma.

Shochu made from barley. Refreshing and easy to drink.

Local sake from various regions of Japan, offered daily.

Non-alcoholic refreshing beverage.

A refreshing cocktail made with SUI, a Japanese craft gin, and soda.