10 per

• Beef

  Small chunks of buffalo meat taking up the entire top half of the skewer. The small bits help it cook quicker and comes including lean and fatty parts so that it may roast juicy. You're welcome.

• Chicken Medley

  A stick of Gizzards, Hearts, liver, oh my.

• Isaw

  Very thoroughly cleaned chicken intestines. Very thoroughly cleaned. Very.

• Betamax

  Coagulated cubes of chicken blood not to be mistaken for colored tofu.

• Oyster Mushrooms

  A collection of oyster mushroom chunks skewered and ready for roasting.

• King Oyster Mushrooms

  A slice of king oyster mushroom for those who want to feel like kings and refuse to settle for normal oyster mushrooms.

• Spring Onions

  Entire pieces of spring onions skewered through the white ends like a curtain. Useful for spreading sauces. Or pretending you're hiding behind a curtain.

• Lotus Root Rounds

  A Far Eastern favorite that looks like someone tried to cut a flower shape into a popoto.

• Popoto

  Speaking of popotoes... We have those too. Cut into relatively thin slices and skewered in a slight wave to keep from falling.

• Shishito

  Surprisingly, when these peppers are roasted enough they go from spicy to a green bean like sweetness.

• Eggplant

  Of the Doman variety. Cut into disks and skewered in threes.

15 per

• Lamb

  A favorite of most from the Azim Steppe. No matter how cutely it may 'beep' at you. Does not jump happily when you clap.

• Pork Belly

  Pieces from a boar's belly thinly cut and skin trimmed off. Not to be mistaken with bacon.

• Beef Tongue

  Clean cuts of buffalo tongue on a skewer for those times you feel you could use a bit more tongue.

• Helmet

  A singular chicken head on a skewer. Don't worry, it's already dead.

• Yanxian Tiger Prawn

  One fresh tiger prawn skewered shell and all onto a stick. Thankfully, someone so graciously removed the poop shoots and whiskers for your enjoyment.

• Sweetfish

  A whole sweetfish skewered in a sway like it's swimming on the skewer. If you're lucky, it might even have roe inside.

• Scallops

  Three scallops that have been skewered on a stick. Shell and other organs not included.

• Tuna

  Chunks of fresh tuna on a stick ready to be grilled. Miqo'te might know is by another name.

• Shiitake Mushrooms

  Five caps of shiitake on a skewer without that classic chef's X cut out--cause ain't nobody got time for that.

• Tofu Skin

  Unmarinated. Unseasoned. Skewered in its own stick. Uncooked. Ready.

• Enoki Belly

  Five 'bushels' made of thin cut pork belly wrapped around enoki. Still not to be mistaken with bacon.

20 per

• Fatty Beef

  Small chunks of buffalo meat all taken from the fattier parts of the giant. We recommend just adding a bit of salt and pepper to let the meat juices do the talking.

• Chicken Wings

  Two wing flats carefully skewered onto a stick. You get both the left and the right wings of the chicken.

• Stuffed Squid

  An entire medium sized squid removed of beak and stuffed with a tomato, onion, ginger, and spring onions.

• Landkeeper's Set

  A patter of tomato, zucchini, onions, and bell pepper pieces on a stick. If you find these in your order you're not eating enough vegetables.

• Fisherman's Bounty

  A skewer of tuna chunks, scallops, garlic, onions, finger shrimps, and a lemon wedge on top.

• Surf and Turf

  Chunks of fatty marbled buffalo, peeled deveined finger shrimp, garlic cloves, whole pearl onions, and a lemon wedge at the top.

• Sugarcane Skewer

  Seasoned ground pork and shrimp coated around a piece of sugarcane. Feel free to chew the 'stick' after.

• Chicken Skin

  Pieces of chicken skin found from various parts of the bird. Becomes deliciously crisp as it fries in its own juices when cooked.

• Sweet and Savory

  A stick with chunks of smoked ham, pineapple, and bell peppers. While fresh pineapple supplies last.

• Garlean Sausage

  An entire sausage on a skewer. May the kami keep you safe of phallic jokes.

• Longganisa

  Seven miniature red sausage balls on a stick that have a sweet garlicly taste. When you're done with the phallic jokes have some ball ones too.

• Garlic

  Fresh minced garlic perfect for adding to various sauce combinations. A lover who rejects garlic sweats is no lover of mine.

• Chili

  Both red and green chilis chopped up seed and all to add that extra fresh spicy kick.

• Peanuts

  Unsalted roasted peanuts that have been chopped up. No Shingetsu members were harmed in the making of these nuts.

• Soy Sauce

  A dark liquid made of fermented soy beans popular by many names all over the Far East.

• Dark Soy Sauce

  A darker, thicker version of Soy Sauce with a more pungent taste. A popular hidden flavor in many Doman dishes that might just be the flavor you're missing...

• Oyster Sauce

  A thick caramalized sauce made of oysters, salt, sugar, and startch with a deep flavor. A popular Far Eastern addition when cooking stir fries.

• Hoisin Sauce

  A savory thick, dark, and sweet sauce made of fermented soy beans, sugar, vinegar, and spices. Said to be a popular condiment in some Far Eastern soups.

• Sesame Paste

  A thick paste made purely of ground, roasted sesame seeds. Popular both in the Near and Far East, but especially good for making hotpot dips.

• Dark Vinegar

  A dark, tangy vinegar used around Doma and Yanxia. Popular with dumplings and noodles.

• Sinamak

  A spicy, seasoned coconut vinegar with whole peppercorns, garlic, three kinds of chilis, ginger, and onions.

• Jia Chili Oil

  Made in house in large batches by 'Yugen', this oil is infused with cinnamon, star anise, Huājiāo, spring onions, garlic,

• Sesame Oil

  Pure roasted sesame oil that is best used as a condiment than a cooking ingredient due to low smoke points. Grants an irresistable aroma to many things.

• Shao Kao

  A classic mix of ground; Chilis, Huājiāo, White Pepper, Cumin, Sesame seeds, Salt, Sugar, Cardamom, Fennel, Star Anise, and Sesame Seeds.

• Five Spice

  A very aromatic blend of finely ground Star Anise, Cloves, Cinnamon, Fennel Seeds, and Huājiāo. A classic spice sometimes put onto Yan Su Ji.

• Taeyangcho

  A beautifully red ground chili powder prized in some parts of the Far East for many uses from marinates, fermenting, and simply topping on food to bring in an aromatic heat.

Non-Alcoholic

• Water 0g

  It's just water. It's free. It's refillable.

• Fresh Juices & Nectars 50g

  An array of juices that have been freshly gathered and juiced in house kept in chilled bottles and poured with or without ice upon order. We've got; Peach, Plum, Coconut, Orange, Apple, Lychee, and Mango.

• Soy Milk 20g

  Freshly made in the morning, bottled, and brought over kept both cold and room temperature.

• Strawberry Kiss 50g

  A glass of chilled sencha, fresh Strawberry pieces, homemade Strawberry syrup and a bit of lemon juice as a sweet treat.

Teas

• Oolong 150g : pot

  A traditional red/black tea popular around Doma and other parts of the Far East.

• Chrysanthemum 150g : pot

  A simple, refreshing tea made of dried Chrysanthemums often had with dimsum.

• Sencha 100g : pot

  One of the most common forms of Green Tea around Hingashi.

• Genmaicha 150g : pot

  Sencha that is mixed with roasted brown rice and small amount of matcha. It has a nutty flavor and aroma thanks to the roasted brown rice and a soft greenish color thanks to the matcha.

Alcohol

• Huangjiu 100g per glass

  A traditional deep amber colored alcohol made of steamed grains.

• Baijiu 200g per glass

  A traditional clear, aged alcohol made of distilled sorghum.

• Umeshu 200g per glass

  A plum wine that is popular around the Hingashi region.

• Sake 150g per glass

  Another classic and traditional drink around the Hingashi region often made of rice.

Shingetsu Teas

• Juhua Bohe 25g : pot

  Brewed with Bamboo Water. Floral in taste and smell thanks to the chrysanthemum, with minty refreshing afternotes and sweetness from the Bing tang(rock candy). Contains: Mint, Chrysanthemum, Bing Tang

• ZhuLi 30g : pot

  Brewed with Bamboo Water. Lightly sweet, rooty, and very earthy in taste. Not at all bitter and overall smooth tasting with a rather fruity lingering aftertaste. Somehow addicting. Contains: Pear, Carrot, Licorice, Sugar Cane, Chestnut, Jujube, Bamboo Leaf, Imperatae, Bing Tang

• Ba Bao 50g : pot

  Brewed with Bamboo Water. Sweet from both the dried fruits and the rock sugar, yet not overpowering. Smooth with subtle floral and citrus afternotes and clean aftertaste. Contains: Longan, Ginseng, Jujube, Tangerine Peel, Cassia Seed, Chrysanthemum, Goji, Bing Tang