Tachinomisakabamotsugin Senzokuiketen

Skewers made from the jowl of a pig. It has less fat and a firm, muscular texture. Grilled to a fragrant finish with salt or sauce, its umami spreads with each chew.

Pork large intestine skewers. They are crispy on the outside and have a unique, chewy texture on the inside. The sweet fat overflows when chewed, pairing well with drinks.

Pork liver skewers. Characterized by a rich, creamy taste and a unique flavor. The texture can be fluffy depending on how it's grilled.

Pork neck (kama) cut. It has a good amount of fat, a crisp, tender texture, and a rich, sweet flavor from the fat. It is juicy and satisfying.

Fatty pork belly seasoned with spices and grilled on a skewer. The juicy pork fat and the stimulating spices whet the appetite.

A rare cut from the aorta near the heart. Enjoy the simultaneous chewy texture of cartilage and the rich umami of the fat.

Pork tongue skewers. They have a unique, firm, and chewy texture that is crisp when bitten, with a light yet strong meaty flavor.

Pork diaphragm muscle. It has a good balance of tenderness and juicy fat, similar to red meat, offering a meaty flavor.

Coarsely ground minced meat formed into balls and grilled. The texture of the meat is retained, making it juicy and satisfying.

Skewers made from a rare cut called "Hana-abura," which has a good amount of fat. It is extremely juicy and offers a melt-in-your-mouth sweetness of the fat.

A classic yakitori dish with chicken and green onions skewered alternately and grilled. The umami of the chicken and the sweetness and aroma of the grilled green onions are a perfect match.

Thigh meat of chicken. It has a moderate amount of fat, making it juicy and rich in flavor. It is a popular, tender, and easy-to-eat cut.

Chicken liver. Less gamey than pork liver, it has a fluffy, soft, and creamy texture.

Chicken heart. It has a unique, springy, and chewy texture, with a bland and easy-to-eat flavor.

Korean-style chicken skewers seasoned with a very spicy sauce. The intense spiciness is balanced by the chicken's umami, making it a must-try for spice lovers.

Skewers made from the tenderloin of "Shingen Chicken," a brand chicken. It is low in fat, bland, and healthy, yet the meat is moist and tender. Enjoy it lightly seasoned with your preferred condiments.

Veal thymus (sweetbread) skewers. This cut, also used in French cuisine, is characterized by its creamy, rich fat umami, similar to shirako (milt), and its fluffy texture.

Pork small intestine skewers, with the fat trapped inside by turning it inside out. Enjoy the chewy, springy texture and the rich, sweet fat that bursts out with each bite. Pairs well with drinks.

Pork diaphragm muscle. It has a rich, beef-like umami and a moderate amount of fat, making it a popular tender and juicy cut.

Long green onions skewered and grilled to a fragrant finish. Grilling brings out their sweetness, and you can also enjoy their crisp texture.

Skewered and grilled onions. Grilling removes their pungency, making them very sweet and tender.

Grilled shishito peppers. Characterized by a slight bitterness and aroma, they are perfect as a snack or palate cleanser.

Grilled shiitake mushrooms. Grilling condenses the umami components, allowing you to enjoy the rich flavor of the mushrooms.

Whole garlic cloves are skewered and grilled. They become fluffy and offer a strong aroma and umami, perfect for stamina.

Boiled eggs marinated in a soy sauce-based sauce. The flavor penetrates to the core, and the richness of the yolk pairs perfectly with drinks.

Thinly sliced raw onion. The pungent flavor has been removed, and it can be enjoyed with a crisp texture for a refreshing taste.

Salt-boiled soybeans (immature). A classic Japanese izakaya snack, the sweetness and saltiness of the beans pair well with drinks.

Fresh cucumber served with a special miso sauce containing offal (hormone). The refreshing cucumber and the rich miso flavor pair well.

Chilled tofu topped with green onions, ginger, bonito flakes, and other condiments, served with soy sauce. Enjoy the flavor of soybeans.

An appetizer of raw cabbage served with miso sauce. Enjoy the sweetness of the cabbage and its crisp texture.

Chopped cabbage mixed with salted kelp. The umami and saltiness of the kelp blend with the cabbage, creating a flavor that you can eat endlessly.

A fermented food made by pickling napa cabbage and other vegetables with chili peppers and garlic. It has a homemade flavor with a good balance of spiciness, sourness, and umami.

Chilled sliced tomatoes. Refreshing and perfect for cleansing the palate.

Thickly sliced deep-fried tofu. Crispy on the outside, with a fluffy tofu texture on the inside. Served with ginger soy sauce, etc.

An appetizer made with plenty of green onions. Irresistible for green onion lovers, it offers a crisp texture and a pungent flavor.

Cucumbers seasoned with sesame oil and garlic. As the name suggests, it has an addictive flavor that makes you keep eating.

A traditional Japanese pickle made by fermenting vegetables in rice bran. Enjoy the sourness and deep umami from fermentation.

A creative dish combining potato salad with nori (seaweed) and squid shiokara (fermented guts). The rich umami and saltiness of the shiokara complement the potatoes, making it an ideal accompaniment to drinks.

Boiled offal and plenty of green onions topped with a "Mala" (numbing and spicy) sauce flavored with Sichuan pepper and chili peppers. It is characterized by its numbing spiciness.

Tuna sashimi topped with grated yam (tororo). The umami of the tuna and the sticky texture of the tororo combine.

A dish where diced tuna is mixed with natto. The fermented ingredients complement each other, offering a sticky and umami-rich experience.

Fresh pork offal, safely cooked at low temperatures to create a "sashimi-style" dish. Enjoy the safe, sashimi-like chewy texture and rich umami. Typically eaten with sesame oil and salt, or garlic soy sauce.

A classic Japanese dish of pork offal simmered slowly with vegetables and konjac in a miso-based broth. The tender offal, infused with flavor, is exquisite.

Beef tendon (e.g., Achilles tendon) and tofu simmered in a sweet and savory broth. The melt-in-your-mouth beef tendon and the flavorful tofu create a gentle taste.

Beef tongue simmered until tender in a Japanese-style broth. Enjoy the unique umami of beef tongue and its melt-in-your-mouth texture.

Thickly sliced ham, breaded and deep-fried. The crispy coating and the saltiness of the ham have a nostalgic taste, served with sauce.

Whole horse mackerel (aji) filleted and deep-fried. The flesh is plump and full of fish umami.

Spicy version of fried baby octopus. The chewy texture of the octopus and the spiciness pair well with drinks.

A rice bowl dish with tofu simmered in broth, served over rice. The broth flavor soaks into the rice, making it irresistibly delicious.

A dish of rice topped with tuna sashimi, served with hot tea or broth. The semi-raw tuna texture and the light, easy-to-eat nature make it ideal for finishing a meal.

Boiled or grilled kashira (pig's temple) tossed with ponzu sauce. The acidity of the ponzu sauce cuts through the richness of the meat.

Skewers made with especially fatty, fresh liver. It offers an even more melt-in-your-mouth texture and rich sweetness than regular liver.

Enoki mushrooms wrapped in pork and grilled on a skewer. The crisp texture of the enoki mushrooms and the umami of the grilled pork come together.

Whole baby octopuses are deep-fried. You can enjoy the full flavor of the octopus, from head to tentacles.

Classic wiener sausages skewered and grilled. The crispy skin and juicy interior are popular with everyone from children to adults.

A popular oden ingredient, beef tendon skewers. The melt-in-your-mouth texture after long simmering and the beef umami dissolved in the broth are exceptional.

The classic oden ingredient, daikon radish. It has absorbed plenty of broth and become tender, bursting with umami when bitten into.

Boiled eggs simmered in broth. The whites are firm, and the yolks are fluffy, blending well with the flavor of the broth.

Konjac with a unique chewy texture. It is low in calories and healthy, yet satisfying with its good texture.

Fish paste, grilled. It becomes tender when simmered, adding fish umami to the broth.

A unique oden ingredient from the Kanto region, made from kneaded wheat flour. It has a chewy texture, similar to suito or udon.

Fish paste mixed with vegetables and deep-fried. Enjoy the sweetness of the vegetables and the umami of the fish, with a fluffy texture.