Yamakita Hachimanyama

Pork offal slowly simmered in a miso-based broth. Characterized by its rich flavor and tender texture. Typically eaten with shichimi togarashi (seven-spice blend).

Skewered pork from the temple to the cheek area. Low in fat, with a firm texture and rich flavor.

Skewered pork diaphragm. It has the tenderness of red meat and the savory richness of juicy fat.

Skewered pork tongue tip. Has a unique chewy texture and a refreshing taste.

Skewered pork liver. Enjoy its rich, creamy texture and unique flavor.

Skewered pork heart. Fine muscle fibers provide a crisp, tender bite.

Skewered pork large intestine. Crispy on the outside and satisfyingly chewy on the inside.

Skewered pork rectum. Thicker and more elastic than shirokoro, its flavor intensifies with each chew.

Skewered pork uterus. Mild flavor with a pleasant, chewy texture.

Skewered pork tongue root. It's fatty, tender, and juicy.

Skewers of pork belly and long green onions. The sweetness of the pork fat and the aroma of the grilled onions pair well.

Assortment of 5 recommended grilled pork offal skewers.

Skewered pork large intestine, served whole. It's rich and juicy with plenty of fat inside.

Shirokoro skewers seasoned with a sansho (Japanese pepper) flavored sauce. The piquant sansho enhances the savory flavor of the fat.

Salt-grilled shirokoro skewers served with wasabi. The spiciness of the wasabi cuts through the richness.

Skewered chicken thigh meat. Moderately fatty, with a rich and savory flavor.

Skewered chicken gizzard. Has a unique chewy texture and a light flavor.

Skewered chicken skin. Crispy on the outside, chewy on the inside, with a rich fatty flavor.

Skewered meat from around the chicken's tail bone. One of the fattiest parts, with a melt-in-your-mouth texture.

Skewered chicken neck meat. This part is well-exercised, resulting in firm meat with a rich flavor and elasticity.

Restaurant's original chicken meatball skewers. Fluffy texture packed with chicken flavor.

Skewered chicken tenderloin with plum paste and perilla. A refreshing dish.

Salt-grilled chicken tenderloin served with wasabi. The wasabi adds a kick to the simple, light flavor.

Chicken tenderloin grilled with mentaiko (spicy cod roe) on top. The saltiness and umami of the mentaiko complement the tenderloin.

Assortment of 5 recommended grilled chicken skewers.

Skewered long green onions. Grilling brings out their sweetness and a fragrant aroma.

Skewered shishito peppers. Enjoy their unique bitterness and aroma.

Skewered shiitake mushrooms. Concentrated mushroom flavor, very juicy.

Skewered king oyster mushrooms. Enjoy their chewy texture, similar to abalone.

Boiled quail eggs skewered and grilled.

Spicy sausage skewers. The piquant spiciness pairs well with beer.

Fresh, low-temperature cooked liver. Enjoy a melt-in-your-mouth texture and rich flavor, similar to raw liver.

Low-temperature cooked pork tongue. It has a tender yet chewy texture.

Low-temperature cooked pork uterus. It has a chewy texture and a refreshing taste.

Low-temperature cooked pork head meat. Rich in flavor with a firm texture.

Low-temperature cooked pork stomach. It has a mild flavor and a chewy texture.

Low-temperature cooked pork rectum. Enjoy its elastic texture and savory flavor.

Assortment of 3 recommended low-temperature cooked meat sashimi.

Young soybeans, boiled and salted. A classic bar snack.

A simple salad of roughly chopped cabbage with ponzu sauce. Refreshing and perfect as a palate cleanser.

Boiled chives and egg yolk mixed with dashi soy sauce.

Cucumber with plum paste. The sourness of the plum and the crunch of the cucumber are refreshing.

Thinly sliced raw onion topped with egg yolk. Processed to reduce pungency.

Chilled sliced tomatoes. Served with salt or mayonnaise.

Chilled tofu topped with green onions, bonito flakes, ginger, and other condiments. Served with soy sauce.

Salted raw octopus seasoned with wasabi and other condiments. Features a pungent spiciness.

Pickled vegetables made by briefly marinating seasonal vegetables in salt or seasoning liquid.

Whole deep-fried garlic. Fluffy texture and a strong aroma that stimulates the appetite.

Japanese rolled omelet generously soaked in dashi broth. Fluffy and juicy.

Dashimaki tamago (rolled omelet) with mentaiko (spicy cod roe) inside.

Salad of boiled and mashed potatoes mixed with vegetables and mayonnaise.

Caesar salad with tofu and mentaiko.

Stir-fried chives and egg until semi-fluid and creamy.

Teppanyaki dish with cabbage and egg. Tastes like okonomiyaki.

Teppanyaki dish with pork and egg.

A steak made by grilling grated yam on a hot plate. Crispy on the outside, fluffy and melt-in-your-mouth on the inside.

A stamina-boosting dish of stir-fried pork liver, chives, and bean sprouts.

Stir-fried pork diaphragm with spicy miso sauce.

Chicken thigh meat, seasoned with soy sauce and ginger, coated in flour, and deep-fried. Juicy and popular.

Deep-fried chicken cartilage. Its crunchy texture pairs well with drinks.

Deep-fried mixed meat cuts. "Meli Melo" means jumbled in French.

Breaded and deep-fried thick-cut ham cutlet.

French fries made from potatoes cut into sticks and deep-fried.

Onigiri (rice balls) brushed with soy sauce or miso and grilled for a fragrant finish.

Garlic fried rice. Its fragrant aroma stimulates the appetite.

A Japanese noodle dish of stir-fried Chinese noodles with pork and vegetables, seasoned with sauce like Worcestershire sauce.

Stir-fried udon noodles with ingredients and seasoning.

Chilled beer poured from the tap. Enjoy its fine foam and refreshing finish.

Beer in a bottle.

Non-alcoholic beer-like beverage.

Shochu mixed with a beer-flavored carbonated drink. You can adjust the strength yourself.

Shochu refill for Hoppy set.

Refill bottle for Hoppy set.

Whiskey mixed with soda water. Refreshing and easy to drink.

Whiskey mixed with cola.

Whiskey mixed with ginger ale.

A highball with frozen lemon.

Highball made with Doro-kame shochu.

A sour generously filled with cut frozen lemon.

A sweet and sour sour with frozen mango.

A fruity sour with frozen mixed berries.

A fresh sour made with freshly squeezed grapefruit juice.

A sour with a whole pickled plum. Mash the plum as you drink.

A sour with yuzu fragrance and honey sweetness.

A refreshing sour with the tartness of shikuwasa.

A classic sour with a pink hue, made with perilla and apple extract. It has a refreshing taste.

A sour with the fresh tartness of squeezed lemon.

Refill for a sour with ice (lemon, mango, etc.), consisting of alcohol and soda water.

Glass of wine.

Shochu mixed with soda water. A simple drink with no sweetness.

Shochu mixed with oolong tea.

Shochu mixed with gyokuro (high-grade green tea).

A classic sweet potato shochu. Made with black koji, it has a syrupy sweetness and a crisp finish.

Sweet potato shochu. Smooth on the palate with a sweet potato aroma.

Sweet potato shochu made with purple sweet potatoes. Fruity aroma and a clear sweetness.

Barley shochu. Fruity aroma and a clean taste.

A famous barley shochu. Smooth and easy to drink, it pairs well with any dish.

Barley shochu aged in old cognac barrels. Mellow and highly aromatic.

Shochu made with Hokkaido-grown perilla. Enjoy its refreshing perilla aroma.

Sake from Toyama Prefecture. A crisp, dry sake with a clean finish.

Barley shochu aged in cognac casks. It has a mellow and aromatic flavor.

A famous sake from Niigata Prefecture. Light, dry, and elegant, it doesn't overpower your meal.

Traditional Japanese sake. Enjoy it hot, at room temperature, or chilled.

A plum wine with moderate sweetness, easy to drink. Enjoy it on the rocks or with soda.

A refreshing tea.

Green tea with gyokuro.

Carbonated drink.

A Japanese lactic acid beverage.

Ginger-flavored carbonated drink.

Orange juice.