Hakata Kawaya Oimachi shop

Assortment of 5 types of recommended skewers chosen by the chef. Recommended when you can't decide.

Assortment of 7 types of recommended skewers chosen by the chef. Enjoy various parts.

Japanese hot pot dish simmered for a long time in broth. The ingredients are infused with flavor and enjoyed with warm broth.

Assortment of 6 types of Oden ingredients.

Freshly cooked white rice.

A classic Japanese noodle dish stir-fried with meat and vegetables in sauce. Characterized by the fragrant sauce aroma.

Hakata's famous tonkotsu (pork bone) ramen. Characterized by its milky, rich broth and thin noodles.

White rice topped with Hakata's specialty mentaiko (spicy marinated pollock roe).

Cold, sweet, vanilla-flavored ice cream.

Japanese green tea (matcha) flavored ice cream. A balance of bitterness and sweetness.

Hakata specialty: Chicken skin skewers, grilled multiple times to render fat, then marinated in sauce and aged. Crispy outside, chewy inside.

Chicken tenderloin lightly grilled and served with wasabi soy sauce dressing. Enjoy the tender texture and pungent spiciness.

Skewered pork belly (sanmai niku). A staple in Hakata yakitori shops, alongside chicken.

Skewered sausage.

Pork belly wrapped around perilla leaves (shiso) and cheese, then grilled. The rich cheese and the aroma of perilla complement each other.

Chicken breast meat, which is lean and light-tasting. Healthy and mild flavor.

Chicken thigh or breast meat.

Skewered chicken meatballs.

Chicken liver. Characterized by its rich flavor and creamy texture.

Chicken gizzard. A part with a unique chewy texture.

Chicken heart. Has a firm, springy texture.

Chicken cartilage. A part enjoyed for its firm, chewy texture. Usually salt-grilled.

Chicken neck meat. Because it's a well-exercised part, the meat is firm and rich in umami.

Meat from the base of the chicken's tail. Fatty and juicy.

Small fish with roe, grilled. Can be eaten whole, including the head.

Skewered and grilled mushrooms such as shiitake and king oyster mushrooms.

Skewered green pepper. Its unique bitterness is good for cleansing the palate.

Skewered onion. Becomes sweet when grilled.

Squid body skewered and grilled. Characterized by its fragrant soy sauce aroma.

Grilled "Jakoten" (fried fish cake made from ground fish). Concentrated fish flavor.

Torched sliced yam. Crispy texture.

Potatoes cut into long, thin strips and deep-fried.

Fried "kibinago" (small fish). Crispy and edible bones and all.

Deep-fried dumplings wrapped in chicken skin instead of dough. Crispy outside, juicy inside.

A set of 3 types of skewers, with ingredients skewered, coated in panko, and deep-fried.

A simple, plain salted rice ball with no filling.

Hakata stall specialty dish of boiled ramen noodles stir-fried with tonkotsu broth and sauce.

A popular dish to finish a meal: Ochazuke (rice soup) with a refined broth made from flying fish (ago).

A dish with raw mackerel sashimi mixed with sesame soy sauce dressing, served over rice. A Hakata specialty.

Rice generously topped with Hakata's specialty spicy mentaiko (spicy marinated pollock roe).

Ice cream flavor changes daily.

A cocktail made by mixing whiskey with soda water. Refreshing throat feel.

Classic highball using Suntory "Kakubin" whiskey.

A drink made by mixing shochu with soda water and lemon juice. Refreshingly sour.

Grapefruit flavored sour.

A sour with the flavor of "Ramune," a traditional Japanese carbonated soft drink.

A sour with the flavor of "Calpis," a Japanese lactic acid drink. Sweet and easy to drink.

A sour made with ginger (gari) served with sushi. Sweet, sour, and spicy flavor.

Sour made with whole plums. Drink while crushing them.

Simple, unsweetened chu-hai (shochu highball).

A drink made by mixing the Japanese craft gin "SUI" with soda. Features aromas of yuzu and green tea.

A drink made by mixing shochu with green tea. Refreshing and pairs well with meals.

A lemon sour made with frozen shochu (shari-kin) that has a slushy texture. It's cold and the flavor doesn't get diluted.

A drink made by mixing shochu with the beer-like beverage "Hoppy." You can adjust the strength yourself.

Bottle of wine.

A cocktail made by mixing the sweet fruit wine "Akadama Port Wine" with soda. Sweet and easy to drink.

A distilled Japanese spirit made from sweet potatoes. Characterized by its unique sweet aroma.

Japan's representative draft beer. Dry and crisp taste.

Beer in a bottle. Poured into a glass to drink.

Fruit liqueur made by steeping green plums in shochu and rock sugar. Sweet and sour taste.

A traditional Japanese alcoholic beverage made by fermenting rice.

Non-alcoholic beverages.