01 / ABOUT THE PLACE
About this place
Brimming with unpretentious pub energy, Dorogame centres on charcoal-grilled offal and robatayaki grill dishes designed to accompany round after round of drinks. The skewer selection features tender beef-rib cartilage (karubi nankotsu), temples (kashira), hearts (hatsu), and prized shirokoro offal available with secret sauce, Japanese sansho pepper glaze, or salt with freshly grated wasabi. Skewers like Baka Negi Tongue, hidden beneath a sprawling mound of chopped scallions, and unpeeled quail eggs grilled fragrant in their shells lend distinctive textures and visual flair that keep glasses moving.
From Stewed Motsu to Sizzling Hot Plates
Beyond the skewers, substantial meat dishes anchor the menu, from slow-simmered miso motsu nikomi (braised offal stew) to sizzling teppanyaki beef offal served piping hot. For variety, diners can pivot toward sashimi and seafood appetisers such as limited lean horsemeat (basashi) and horse mackerel tartare (aji no namerou), fried bites like shiso-cheese cutlets and crumbed horse mackerel, or vegetable robata grills including thick shiitake caps and whole charred spring onions. Hearty finishes wrap up the meal, including beef offal yakisoba enriched by pan juices and sea bream chazuke steeped in hot savoury broth.
Evenings over Shochu and Doroball Highballs
Drinks lean heavily on variety, anchored by the signature Doroball—a sparkling highball made with the bar's namesake barley shochu, Dorogame—alongside hoppy sets, fresh sour cocktails, and regional shochu labels from across Japan. From a quick solo dram at the counter to lively group gatherings around shared plates at the tables, the room offers the relaxed ease typical of a neighbourhood izakaya.
