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From a selection of about ten types of homemade processed meat, four to five are chosen for the "charcuterie plate." Today we are serving deer and foie gras pate, rabbit and pig trotter terrine, as well as duck liver mousse on one plate. The relish and the salads use Kamakura vegetables purchased from the Kamakura farmers' market. The ingredients are excellent and Mr. Igarashi promises, "When you can see the face of the producers, you have a sense of security. There are also things that come through vin natural." This shop is, in the end, a bar. It is a place where people can have fun and be themselves. Also, if there is a customer sitting at the counter drinking alone, we'll exchange a few words with them because we think that building relationships with our customers is really important.

The policy of the owner is [to do everything by himself]. To realize it, he simulated everything including the size and shape of the restaurant and kitchen, the shape and length of a counter, the number of seats, and layout, for 2 years prior to the opening of the restaurant. He cooks in a traditional way; for example, [Meat Pate in Country Style], a standard recipe using livers of pork and chicken and fat mainly is to be left for at least 10 days. While containing high salt concentration, it perfectly goes with wine. The wish of Mr. Kishimoto, the manager, chef, and dish washer at the same time, is to create dishes [people sometimes would like to have so badly] with wine.

Our chef's forte is his rich, meaty stews. Of all of them, this is the one he loves to cook the most. His "Spare Rib Stew" is a dish we are proud to serve. Our locally grown ingredients provide you with a sense of safety and peace of mind. We use local, domestic meats like Fukushima Beef and Utsukushima Pork. We use fresh local, seasonal potatoes in our German Potatoes, too. Our chef tells us that he receives every guest like it is a once in a lifetime encounter. He is usually in the kitchen so he does not have the time to serve himself, but he is very flexible about the flavors he uses and the items in his course meals - he wants to be the kind of chef who can cook precisely according to the wishes of his diners. As a well-loved local beer hall with a nearly thirty year history, you might assume we are a formal and stuffy establishment, but we want you to feel free to drop in for dates or casual dining just to experience some new flavors.

At Tokufuku, our blowfish is delivered freshly from nearby Nagasaki and Kumamoto and prepared just before serving. We are known for our top-grade Japanese blowfish at value prices, and our blowfish is rich in consistency and delicate in flavor -- just a few slices of the thick sashimi pieces will make a full meal. We offer a relaxing dining atmosphere, with private rooms that feature Japanese-style sunken seating for special occastions.

The Charcoal-grilled Yakiniku  -shintan- is a must for lovers of the beef tongue to fully enjoy the dish. They recommend the "Green Onion Tongue Sandwich". Their original salty green onion sauce is sandwiched between two thick slices of tongue, grilled over charcoal, and then eaten directly. Many of their customers also opt the Cold Noodles as an end to the meal. The chef draws out broth every day, and you can enjoy the taste of the broth and the cold noodles, which are rich in Japanese flavor with a hint of citrus fruits. They offer a wide selection of wine and fruit wine that goes well with the meat, so groups of female customers often visit them. Traditional pottery, such as Imari ware, is used for the tableware, making the dishes more visually appealing. The restaurant's interior is decorated in brown tones, creating a relaxed atmosphere. This is the yakiniku restaurant to visit on important occasions such as dates, entertaining clients, and anniversaries.

We use fresh Mikawa chicken meat harvested that morning and sent directly to the restaurant, and make each skewer one at a time by hand here in our kitchen. It is charcoal-grilled for a delicious aroma, and a juicy, savory flavor you will love. We stock up on ingredients from suppliers we trust, like our exceptionally fresh chicken meat - harvested each morning and sent directly to the restaurant for use in sashimi. Our sampler features marbled breast meat, the gizzard, heart, and more. Savor the true deliciousness of chicken like you can only when it is this fresh. Even if what you want is not on the menu, we will do our best to accommodate any requests. We always try to create a cozy, relaxing atmosphere for our guests. We have counter seats for customers dining solo, where they can watch us cook and have a fun time chatting with our staff. We can also accommodate up to 35 diners for banquets or parties - feel free to inquire.

We're especially proud of our Bamboo Shoots and Snow Crab Clay Pot Meal, which features seasonal vegetables and seafood cooked together. We grill, steam, and cut the seafood to bring out its natural deliciousness and make it easier to eat, and then mix it up at your table. Every day, we head down to the market to personally select the most delicious, seasonal, regional, and natural ingredients available. Our selections change depending on what we find, so we can confidently recommend all of our dishes. Knowing that it's a horrible waste to serve food that has cooled down, we time our service based on your pace, bringing you hot food hot, and cold food cold, so that it's always as delicious as possible. We serve you our course dishes in order, so that you can experience the full flavor of each of our dishes. Please eat all of each dish so that we know when you're ready. We also have a carefully selected drinks menu, so please savor each taste and enjoy yourself to the fullest.

In order to make the most of the fresh fish arriving that day, our chef creates a unique "Oh, Stew." The special fish of the day are boiled down to create a rich, sweet and spicy flavorful dish, which goes perfectly with a drink. We're always selecting the best, freshest fish every day, and we aim to bring that freshness to you. Our sashimi is particularly simple and unpretentious, so you can appreciate the chef's technique with the knife and with presentation.

Shanshan Chubo is recommended for those looking to casually enjoy Chinese cuisine. The restaurant's charm lies in its deep appreciation for Chinese cuisine. The menu offers a variety of dishes, such as the signature juicy fried gyoza (dumplings), Mapo Tofu, and Tantanmen noodles with a choice of spiciness, as well as the delightful "Angel Shrimp Chili." You can also enjoy the "Yufutsu-produced Salted Karaage (deep-fried chicken)," winner of the Salt Sauce category at the Karaage Grand Prix®, which is guaranteed to increase your appetite with its aroma of Sansho pepper. A full range of alcoholic beverages, including beer, which goes well with dumplings and spicy dishes, Chinese liquor, highballs, sours, and shochu, are prepared. Smoking is allowed in a dedicated booth inside the restaurant. Come and enjoy Chinese food in a relaxed atmosphere.