Our menu

Tender chicken hearts with carrots and onions in a sweet soy vinegar sauce.

Chicken liver paired with ginger in a luscious sweet soy marinade.

Creamy avocado with tender octopus and cherry tomatoes.

Chicken breast with wasabi, wasabi jelly, and kizami nori, enhanced by sweet soy.

Chicken breast with a spicy kick from green onions and sweet chilli soy sauce.

A trio of hatsu nanbanzuke, liver tamarizuke, and yodaredori.

Curry potato croquette. Quail eggs wrapped in potato and fried, served with curry and topped with parmesan cheese.

Deep fried tofu with sakura shrimp and shimeji mushrooms in a savory, sticky dashi.

Pork intestine with konjac and shimeji mushrooms, simmered in a subtle salt broth.

Amberjack coller, either grilled or simmered in miso.

Dried Stingray Fin. It's served with shichimi mayonnaise.

A popular appetizer, made from the wing sections of a chicken, fried and coated with home made sweet soy sauce.

Sunagimo Confit is a Japanese dish of grilled chicken gizzard, slow-cooked in oil and soy sauce.

slow cooked seasoned pork cheek served w/Yuzu pepper ponzu sauce

Chose Salt or Hojicha. Edamame are young soybeans typically served as a snack.

Japanese stir fried noodles with Pork and Vegetables.

This Shoyu Ramen is made with soy sauce-based broth, pork chashu, noodles, and various toppings.