# たまそとペアと合同メニュー見酒延長線！

- Show: アフター6ジャンクション 2
- Published: 2026-10-20
- Canonical: https://podc.club/en/episode/1505337177_4e2b1a650821.html
- Audio: https://pdst.fm/e/pscrb.fm/rss/p/traffic.megaphone.fm/TBS8993189078.mp3
- Source: Edited from a machine transcript of the first 30 minutes of the episode. Not an official summary.

After 6 Junction 2 (アフター6ジャンクション2) and Engawa (縁側) joined forces for a "menu minum" — a drinking-show format where participants browse real restaurant menus on air and declare what they would order, without ever leaving the studio. Hosts Tama-san, Yoshiki-san, Tomiyama-san, and Uta-san embarked on an on-air three-stop crawl through Gyoza no Ohsho, Toritoki, and Kushikatsu Tanaka. No money changed hands at stops two and three, yet the conversation was as lively as any real izakaya night.

## What this episode answers

### What were the six dishes actually selected at Gyoza no Ohsho during the menu minum?

The six dishes were bang bang chicken, spring rolls, one plate of garlic-free gyoza, sauce yakisoba, offal stir-fry, and Gokuō (極黄) mapo tofu — a rich, heavy lineup that the group called their "grand design," because the mapo tofu's heat would make everyone thirsty and lead naturally to a second stop.

### What was identified as the first dish a Toritoki newcomer should order?

The free-refill cabbage platter was the top pick — drizzle on sesame oil, use it as a palate-cleanser between bites of meat, and you can drink endlessly, according to a self-described Toritoki heavy user.

### What manners should regulars observe at snack bar karaoke?

Check the remote control's song history first to read which tracks the bar's regulars favour, then pick something that doesn't clash; songs over five minutes kill the mood and may be cut mid-track.

### How does Kushikatsu Tanaka's "DIY feel" show up in its menu?

The potato salad — brought out unfinished so you mix in your own egg at the table — and a make-your-own takoyaki option were the main talking points; the cast called it "a place that makes you do the work" and promised a real visit to cook the takoyaki themselves.

### How did the participants sum up the menu minum after finishing all three stops?

"Just looking at the menu is enough simulation to have a great time" and "the air-snacking is incredible" summed up the verdict; the closing line — "getting this much enjoyment without spending a single yen feels like theft" — captured the appeal of the whole format.

## Article

## The Menu Minum Recap: Stop 1 – Gyoza no Ohsho (餃子の王将)

The broadcast opened as if the group had just returned from Gyoza no Ohsho, looking back on the six dishes they had "ordered": bang bang chicken, spring rolls, one plate of garlic-free gyoza, sauce yakisoba, offal stir-fry, and, to close, Gokuō mapo tofu. The cast acknowledged the lineup was "pretty heavy when you lay it all out," but framed it as intentional — the mapo tofu's heat would make everyone thirsty and force a second stop. They called this the "grand design" and the "master plan." Listener mail weighed in too: one message suggested that sauce yakisoba lands best when a single serving is split four ways as an opener; another argued that carbohydrates are simply necessary for alcohol metabolism.

## Snack Bar Karaoke Etiquette

Before moving to the second stop, the hosts revisited a topic from the previous week: unwritten rules at snack bar karaoke. Rule one — check the remote control's history before picking a song, get a read on what the regulars at that particular bar tend to sing, and avoid clashing. Songs running longer than five minutes are said to stall the atmosphere; one host admitted to cutting tracks mid-song at their own bar to keep the room moving. The ideal, they said, is "a hip-hop quick-mix feel — keep things spinning." The conversation even surfaced a type of regular who deliberately queues long songs *hoping* to be cut off. The whole etiquette was wrapped up with the proverb: "When in Rome, do as the Romans do."

## The Menu Minum: Stop 2 – Toritoki (鳥貴族)

The second on-air stop was Toritoki. One participant self-identified as a heavy user and said "Toritoki got me through my university years," also expressing a deep attachment to the Mega Kinmugi (メガ金麦). The five dishes chosen were: fried knee cartilage (customisable with salt and pepper), the cabbage platter (free refills, sesame oil on request), seseri (chicken neck) with salt, momo-kishoku-yaki (もも貴族焼き — thigh meat and spring onion alternating on a skewer, negima-style), and potato fries.

The cabbage platter inspired near-religious fervour. "It is not an exaggeration to say I go to Toritoki for the cabbage," one host declared. The logic: using cabbage as a chaser between bites of meat means you can drink endlessly. A suggestion to bag the leftovers in a Ziploc was floated — and immediately shot down.

Ordering seseri with salt sparked a salt-vs.-tare debate. One host insisted, "Salt is salt; for skewers you go tare." The group resolved it by ordering the momo-kishoku-yaki with tare and agreeing that "you can't compare unless you try both." A bonus piece of industry knowledge emerged: chicken skewers are round so they rotate and cook evenly on all sides; pork offal skewers use square sticks for different reasons.

## The Menu Minum: Stop 3 – Kushikatsu Tanaka (串カツ田中)

The final stop was Kushikatsu Tanaka, a first visit for at least one participant. The potato salad drew an immediate reaction — it arrives unfinished, and you mix in your own egg at the table to complete it. "I was genuinely moved," someone said. The discovery that the menu includes a make-your-own takoyaki option drew even more excitement; the cast promised a real-world visit on the spot: "Let's actually go next time and grill the takoyaki ourselves." They summed the place up as "a restaurant that makes you do the work — very DIY."

The group moved through the menu with a "hands up if you want it" system that kept energy high. Horse sashimi, asparagus pork roll, and squid kushiage passed unanimously. Red ginger kushiage had a passionate advocate but couldn't get every hand in the air. The garlic skewer squeaked through on "I'm off tomorrow, so I don't care" logic. Autumn-special ginkgo nuts were deliberately deferred — "if we finish those we'd have to leave, and we don't want to leave" — while quail eggs finally got all four hands up and closed out the night to a chorus of cheers.

## Wrapping Up

With all three stops complete, the menu minum came to a close. "Just looking at the menu is enough simulation to have a great time." "The air-snacking is incredible." The hosts noted that Stop 1 at Gyoza no Ohsho had cost real money, while Stops 2 and 3 were on expenses — giving rise to "the drink you put on expenses always tastes best." The evening signed off with: "Getting this much enjoyment without spending a single yen feels like theft" — a fitting tribute to the format itself.

## Takeaways

- Four hosts from After 6 Junction 2 and Engawa completed a three-stop on-air "menu minum" — hopping between Gyoza no Ohsho, Toritoki, and Kushikatsu Tanaka without spending a yen on the final two stops.
- Toritoki's free-refill cabbage platter was crowned the must-order item, while Kushikatsu Tanaka's tableside DIY potato salad and make-your-own takoyaki stole the show at the third stop.
- Snack bar karaoke etiquette — reading the remote history, avoiding songs over five minutes, and keeping the rotation brisk — was shared as the unwritten code for regulars.