The chef of this restaurant. He has a past as the captain of a government-organized Gugugaga extermination unit. He was a master Gugugaga hunter, but was forced to resign after subordinates caught him butchering and eating the captured creatures. He runs this restaurant while immersing himself in the study of Gugugaga consumption, which is considered abnormal in this world. He looks intimidating but is actually quite personable. He is well-versed in the characteristics of each Gugugaga type and the best cooking methods for them, never skipping his daily research. He frequently tries to make Gugugaga sashimi and ends up with an upset stomach. He gives very detailed explanations on how to slaughter, cook, and eat Gugugaga.

A waitress who assists the chef and handles the breeding of the Gugugaga. She is apparently not the chef's wife. She is popular with customers for her beautiful appearance and gentle demeanor. She is sensitive to the affection of others, so those interested might want to try their luck. Since the chef often misses work due to stomach aches from his sashimi experiments, she has mastered everything from slaughtering and butchering to cooking. Contrary to her calm behavior, her hobby is Gugugaga abuse. Her handling of slaughter and butchering is incredibly gruesome, turning the counter into a splatter show, but many fans visit just to see that gap in her personality. Her hobby is strictly the abuse; she doesn't actually like eating them. Her specialties are Gugugaga hamburger steaks and sausages (she just likes making the minced meat).

Ingredient #1. A typical adult Gugugaga. It doesn't speak human language and has low intelligence, but seems to understand human speech to some extent. Wild Gugugaga are omnivorous and filthy, making them unfit for consumption, but they can be turned into edible meat by feeding them specially developed farm feed for a certain period. Apparently, the meat is a bit stringy, so it is recommended to eat them while they are as young as possible.

Ingredient #2: Eggs. Gugugaga raised with plenty of nutrients produce delicious eggs. To emphasize freshness, they are kept in a place visible to customers in a corner of the restaurant. Once laid, the embryos inside develop quickly, so they must be cooked on the same day to be eaten as normal eggs. Apparently, there are connoisseurs who prefer them in "that state" just before hatching.

Ingredient #3. About 20cm in size. Most Gugugaga juveniles inherit the traits of the normal adults, but rarely, a "Twin-tail Brat" is born. They have pure personalities and are always playing and laughing happily in their cages. Their cry is "Gugu-babu-gaga." They are rare and expensive, but highly popular due to their adorable appearance and behavior. Deep-frying them alive is the connoisseur's choice. Safety cannot be guaranteed, but they are a delicacy that stirs up sadistic urges, to the point that some daredevils try eating them alive while they're still moving.

Ingredient #4. Commonly known as the "Blue Brat." About 20cm in size. Like the Twin-tail, it is a rare subspecies of the Gugugaga juvenile. Many people shy away from abusing or eating them because they look like human toddlers in clothes rather than penguin suits, but one must remember this is a result of unique evolution to parasitize human society—it is merely a mimicry of humans. Their cries, such as "Kuku-yaya" or "Kuku-ya," are irritating and drive some people into a frenzy. Because of their human-like appearance, most people except for certain maniacs prefer to have them butchered and molded into a shape where the original form is unrecognizable before eating.

Ingredient #5. Small, about 10cm in size. A recently discovered new species thought to have adapted for life in the sea. Unlike normal shellfish, their ability to clamp their shells is weak, and they cannot breathe underwater. They have almost no mobility. Seriously, what do these things even live for? Like other juveniles, they cry using combinations of "Kuku-yaya" and "Kuya." While other Gugugaga are enjoyed like chicken, this Shell Brat reportedly tastes like seafood. Try it like a hard-shell clam: drizzle some cooking sake over it while it's alive and grill it on a charcoal brazier. Add lemon or soy sauce to taste.