Dandadan Musashikoyama Branch

Pork dumplings wrapped in thick, homemade skin. When bitten into, hot meat juices gush out like xiaolongbao. They are flavorful enough to eat without dipping sauce.

Assortment of fresh horse sashimi, featuring two different cuts. Typically eaten with Kyushu soy sauce, garlic, and ginger. Low in calories and high in protein.

Assortment of fresh horse sashimi, featuring three different cuts. You can compare the flavors of lean meat, fatty cuts, and more.

Sashimi of lean horse meat. It's refreshing and allows you to enjoy the original flavor of the meat. It's tender and easy to eat.

Meat from the rib area of a horse. A rare cut with a chewy texture and the sweetness of fat. It has a rich flavor.

Meat from between the ribs of a horse. It has a rich fat content and a firm texture, with umami that develops the more you chew.

Chicken gizzards marinated in garlic soy sauce. The chewy texture and punchy flavor pair well with drinks.

Mozuku seaweed from Okinawa topped with a hot spring egg. The sourness and the mellowness of the egg blend together for a smooth, slippery texture.

Lightly pickled cabbage with added yuzu flavor. Refreshing and perfect as a palate cleanser.

A simple appetizer of chilled tofu topped with various seasonings. Enjoy the flavor of soybeans.

A Korean-style spicy mix made with scallop rims. The chewy texture and chili spiciness are addictive.

A fermented food made by salting squid innards. It has a rich umami and saltiness, and pairs well with sake.

Quail eggs marinated in a soy sauce-based sauce. The flavor penetrates to the core, and they are bite-sized and easy to eat.

Seasoned menma (bamboo shoots). Known as a ramen topping, but also enjoyed as a standalone appetizer.

Thinly sliced raw onion. Served refreshingly with bonito flakes and ponzu sauce.

Crispy fried gyoza skins. They have a light saltiness and a crispy texture, making them enjoyable as a snack.

A salad with plenty of cilantro. Accented with a special dressing and nuts.

A voluminous salad topped with moist steamed chicken. Served with sesame dressing, etc.

A salad made by mixing cod roe (fish roe) and potatoes. It's creamy and salty, and pairs well with bread or crackers.

Thinly sliced chilled tomatoes. A simple and refreshing dish served with salt or mayonnaise.

A mountain of shredded cabbage. Dressed and can be eaten in large quantities.

A Chinese dish of tofu and minced meat simmered in a spicy sauce. Characterized by the numbing spiciness of Sichuan pepper and the heat of chili peppers, with whole tofu pieces, which is the style of this restaurant.

Fried chicken coated in a sweet and sour green onion sauce. The coating is crispy and the chicken is juicy.

Boiled gyoza. The skin is smooth and has a chewy texture different from pan-fried gyoza. Sometimes served in a special soup.

Chicken wing meat is deboned and stuffed with gyoza filling, then fried. You can enjoy the umami of the chicken and the flavor of the gyoza at the same time.

Slow-cooked pork, seared over an open flame. Characterized by its fragrant aroma and melt-in-your-mouth fatty richness.

Steamed potatoes topped with butter and salt-cured squid. A Hokkaido-style dish where the richness of the butter and the saltiness of the squid are exquisitely matched.

Fresh chicken gizzards topped with sesame oil, salt, and plenty of green onions. Rich flavor.

Boiled bean sprouts topped with spicy meat miso. Enjoy the crisp texture.

A Chinese-style appetizer of tofu topped with chopped century egg (aged duck egg) and sauce.

So-called century egg. Duck eggs aged under alkaline conditions, characterized by a jelly-like white and a rich yolk.

Noodles are dipped into a rich, spicy soup with a strong sesame flavor. The noodles are made with whole wheat and are fragrant.

Sauceless noodles topped with a sweet and savory meat miso. Mix well before eating.

A gentle noodle dish with warm somen noodles in chicken broth. Perfect as a finishing dish after drinking.

Dandadan's special egg-over-rice. Seasoned with a special sauce and toppings.

White rice. Recommended to eat with gyoza or mapo tofu.

Vanilla ice cream served with fried gyoza skins. Enjoy the balance of saltiness and sweetness.

A chewy dessert tofu kneaded with matcha. Drizzled with kuromitsu (black sugar syrup) or other toppings.

A refreshing sherbet made with yuzu juice. Good for cleansing the palate after a meal.

High-quality Japanese draft beer. Characterized by its rich aroma and deep body.

A classic highball made with Suntory Kakubin whisky and soda water. Refreshing and pairs well with meals.

A highball with added yuzu flavor. The citrus aroma makes it easy to drink.

A drink made by mixing shochu with soda and lemon juice. The acidity provides a refreshing sensation.

A drink made with jasmine shochu mixed with jasmine tea. It has a good aroma and is refreshing and easy to drink.

A set of beer-flavored carbonated drink (Hoppy) and shochu. A downtown Tokyo style where you mix it yourself.

Shochu for refilling Hoppy Set.

Bottled beverage (mixer) for refilling Hoppy Set.

A world-famous Japanese Junmai Daiginjo sake. Characterized by its fruity aroma and elegant sweetness.

A famous sake from Fukui Prefecture. It has a clean finish and a taste that enhances meals.

A barley shochu from Miyazaki Prefecture. Characterized by its fragrant barley aroma and light taste.

A sweet potato shochu from Kagoshima Prefecture. It has a gorgeous aroma like citrus and is easy to drink, overturning the conventional image of sweet potato shochu.