Kogane-ya Futago-Tamagawa

A Japanese hot pot dish made by simmering beef giblets (motsunabe) with cabbage, chives, and other vegetables in soup. The giblets are fatty, with a plump texture and rich umami. Eaten with the hot soup along with the softened vegetables.

A soy sauce-flavored motsunabe for one person. Enjoyable even for a small group.

A spicy motsunabe for one person. Characterized by its rich miso soup.

A spicy motsunabe for one person. The slight spiciness whets the appetite.

A hot pot set meal with a cloudy white soup made by simmering chicken. The rich chicken umami is concentrated, and it comes with rice and pickles.

A la carte dish of Mizutaki hot pot with a rich chicken broth soup. Suitable for those who want to enjoy the hot pot without rice.

A dish featuring Mizutaki hot pot with thick champon noodles. It's voluminous and satisfying as a meal.

A refreshing cold dish of boiled giblets mixed with ponzu sauce. Characterized by its crunchy texture and a classic Hakata appetizer.

Salt-boiled soybeans (edamame). A simple and easy-to-eat classic appetizer that goes well with drinks like beer.

Raw octopus mixed with wasabi. Enjoy the pungent spiciness of wasabi and the texture of the octopus.

A preserved food made by fermenting squid with its own internal organs. It has a rich umami and saltiness, and pairs well with Japanese sake.

A salad-like appetizer of raw cabbage with a salt-based dressing. Enjoy the crispy texture.

Cucumbers mixed with a spicy sauce. Refreshing and perfect as a palate cleanser.

Whole pickled eggplant. Juicy and refreshing.

Whole cucumber pickles. Chilled and has a satisfying crunchy texture.

Green chili peppers pickled in sweet Kyushu soy sauce. The strong spiciness stimulates the appetite.

Lightly seared dried stingray fin. Fragrant and sweet, with increasing umami the more you chew.

Soft-boiled marinated egg topped with a special sauce containing chives. The rich egg flavor and the aroma of the seasonings are a good match.

Potato salad mixed with mentaiko and salt kelp. The spiciness of mentaiko and the umami of kelp are a good accent.

A cold dish of tender steamed chicken (salad chicken) with mentaiko sauce. Healthy and refreshing.

Raw horse meat sashimi. Served with salt, sesame oil, and garlic to bring out the sweetness of the meat. A famous dish from the Kyushu region.

Lightly seared mackerel (saba) skin. It's fatty, with a good balance of aroma and acidity.

Finely chopped raw horse meat mixed with a sweet and savory sauce and egg yolk. Rich and melt-in-your-mouth texture.

A salad topped with fried noodles. Enjoy the crispy texture of the noodles and the crunchiness of the vegetables.

Assortment of 5 recommended yakitori. Enjoy fragrant chicken grilled over charcoal.

Thigh meat of chicken. A classic cut with juicy meat and moderate fat.

Skewered chicken thigh and green onion. The sweetness of the green onion and the umami of the chicken are a good match.

Skewered chicken thigh and garlic. A stamina-boosting flavor.

A part of the chicken gizzard. Characterized by its unique crunchy texture.

Meat from around the chicken's tailbone. Very fatty, with a juicy, melt-in-your-mouth texture.

The part inside the chicken breast. Low in fat and has a refreshing taste.

Grilled chicken tenderloin skewer topped with mentaiko. The saltiness and spiciness of mentaiko are a great accent.

Large chicken meatballs (tsukune) grilled with a sweet and savory sauce, served with a raw egg yolk. Break and mix the yolk before eating.

Bite-sized gyoza. Made with Kurobuta pork, with a strong meaty flavor. Crispy on the outside, juicy on the inside.

A dish made by grilling mochi and mentaiko topped with cheese. The melting cheese, the texture of the mochi, and the flavor of mentaiko are a perfect match.

Mentaiko lightly seared on the surface. Adds a smoky flavor and a rare texture inside. A dish that goes well with drinks.

Mentaiko tempura. Crispy on the outside and moist on the inside, with the flavor of mentaiko.

Chicken tenderloin skewer topped with mentaiko.

A simple small bowl with mentaiko on top of rice.

Champon noodles with a mentaiko cream sauce. Rich and creamy flavor.

Fried rice with mentaiko. Characterized by its creamy seasoning.

Thick-rolled omelet with mentaiko, green onions, and cheese. The fluffy egg and the ingredients are a perfect match.

Grilled shishamo with roe. Can be eaten whole, including the head. The popping texture of the roe is good.

A snack made by grilling mochi, mentaiko, and cheese together.

Beef large intestine (teppan) cooked in a spicy sauce. The sweetness of the fat and the spiciness are a good match.

Lightly seared mentaiko.

Charcoal-grilled cartilage from the tip of the chicken's breastbone. The crunchy texture is addictive.

Charcoal-grilled chicken diaphragm (harami). A rare cut with a chewy texture and rich umami.

Pork giblets (large intestine, etc.) stir-fried in a special spicy sauce. A flavor that goes well with drinks.

Mapo tofu served in a piping hot stone pot. A rich dish where the sweetness of the giblet fat and the spiciness of mapo tofu merge.

A dish originating from Miyazaki Prefecture, made by deep-frying chicken thigh, soaking it in sweet and sour sauce, and topping it with tartar sauce. Here, it's served with a special tartar sauce made with takana pickles.

A steak made by grilling Kurobuta pork loin over an open flame. Enjoy the natural flavor of the meat with our special salt.

A classic appetizer of deep-fried potatoes. Available in various flavors.

Horse mackerel (fish) coated in breadcrumbs and deep-fried. Served with a tartar sauce containing takana pickles.

Deep-fried tofu. Crispy on the outside and piping hot on the inside, enjoy the texture of the tofu.

Seasoned menma (fermented bamboo shoots) coated and deep-fried. Goes well with alcoholic beverages.

A croquette made by coating white sauce with crab meat in batter and deep-frying it. Creamy and rich flavor.

Sweet shrimp deep-fried whole, including the shell. Crispy and enjoyable for the shrimp's aroma and sweetness.

Deep-fried chicken thigh. A Japanese-style fried chicken, typically seasoned with soy sauce. Characterized by its juicy meat.

Deep-fried beef small intestine (motsunabe). Crispy on the outside and meltingly fatty on the inside, with a unique texture.

Mentaiko deep-fried.

Mentaiko cream soup champon noodles.

Yakisoba with giblets. Rich sauce flavor and the umami of giblets coat the noodles.

Fried rice with takana pickles and mentaiko. Spicy and salty, it's appetizing.

A bowl topped with plenty of mentaiko.

White rice.

Additional ingredients to add to the hot pot.

Dessert after a meal.

A large pot of highball. Perfect for sharing and a great value.

Sweet and fruity highball using syrup from special fruits of Kyushu.

Whiskey mixed with soda.

Cocktails based on shochu.