Boiled salted soy beans.

Served with sweet moro miso paste and ume paste.

Chilled tofu with grated singer and bonito flakes.

Spicy pickled nappa cabbage.

Raw octopus with wasabi.

Steamed monkfish liver with ponzu sauce.

Assorted pickled vegetables.

Stir fried shishito pepper with grated radish, and dried bonito flakes.

Peeled chilled tomato served with salt and mayonnaise.

Finely chopped okra, sliced mountain yam and quail egg with korean seaweed for wrapping.

Raw firefly squid marinated with plum soy sauce and sake.

Served with miso soup with tofu and seaweed.

Served with manila clams and green onions in miso soup.

Served with simmered pork and tofu with gobo root.

Served with pork innards, vegetables and tofu.

Served with clams, oyster, vegetables and tofu.

Served with pork, kimchi, vegetables and tofu.

Served with cod fish, vegetables and tofu.

Chilled pork shabu over shredded daikon radish and mizuna with plum balsamic dressing.

Butter sauteed shimeji mushrooms and bacon on fresh spinach.

Served with salmon sashimi, blue cheese and onions over romaine lettuce.

Grilled pork belly slices served over fresh spinach and topped with onions and tomatoes and garlic chips.

Mashed potato salad.

Fresh chunks of sashimi and salmon romaine lettuce.

Finely shredded strips of daikon radish, and dried bonito flakes.

Juicy strips of grilled beef tongue finely shredded daikon radish and mizuna.

Crispy julienned burdock root and mountain yam cubes a mizuna and daikon radish.

Fried chicken, onions and mayonnaise romaine lettuce.

Grilled oyster with ponzu sauce.

Served with thick and chunky cuts of octopus.

Served with sashimi and kimchi.

Assorted seafood, fermented soy beans and seated yam.

Sea urchin with poached eggs in soy based sauce.

Salmon and sea urchin with yuzu dressing.

Seared yellow tail with onions and wasabi dressing.

Snapper and grapefruit with yuzu dressing.

Snapper and monkfish liver with yuzu dressing.

Served with grilled squid.

Served with grilled smelt.

Stir fried squid and squid liver.

Served with stir fried scallops and shimeji mushrooms with butter.

Seared mackerel and onion with ponzu sauce.

Seared white tuna and onion with ponzu sauce.

Steamed clams steeped in butter and garlic.

Panko breaded scallop cream croquettes.

Fried oysters served with tartar sauce and tonkatsu sauce.

Fried cod fish and tofu cubes with mushrooms and tasty thick sauce.

Grilled yellow tail collar.

Grilled salted pike mackerel.

Grilled atka mackerel.

Grilled salted mackerel.

Braised yellow tail and daikon radish.

Braised cod fish with tofu.

Braised snapper head.

Served with white tuna.

Yellow tail.

Octopus.

Mackerel.

Sea urchin.

3 pieces each. Sashimi 3 kinds and 9 pieces.

3 pcs each. Assorted sashimi 6 kinds and 18 pieces total.

Stir fried bitter melon, pork, egg and fish cake.

Stir fried sliced king oyster mushroom with butter. Vegetarian.

Grilled eggplant with dried bonito flakes. Vegetarian.

Served with pickled daikon radish, cubed yam, finely chopped okra, white tuna cubes and cucumber.

Fermented soybean wrapped in omelet.

Served with scallop, shrimp, potato, bacon, and white sauce with melted cheese in a stone pot.

Served with scallop, shrimp, bacon, white sauce with mayonnaise and spicy cod roe in a stone pot.

Served with stir fried mushroom, carrot, cabbage, bean sprouts and onions.

Fried homemade tofu, pork and napa in thick sauce.

Korean pancake with kimchi and cheese. Vegetarian.

Thinly sliced rare beef with onions and ponzu sauce.

Braised chicken wings.

Served with sliced steak, garlic, and onions with soy, garlic and butter sauce.

Black pork sausage served with ketchup and mustard.

Grilled sliced duck with green onion.

Grilled sliced pork with green onion.

Grilled chicken liver with green onion.

Grilled sliced beef tongue.

Served with beef, tonkatsu sauce, mayonnaise and dried bonito flakes.

Served with seafood, tonkatsu sauce, mayonnaise and dried bonito flakes.

Beef tendon wrapped in omelet with tonkatsu sauce and mayonnaise.

Served with stir fried chicken liver and chives with ginger sauce.

Served with stir fried pork with kimchi.

Spicy miso stir fried pork innards with vegetables.

Braised silky pork.

Served with grilled beef kalbi with sweet soy sauce.

Served with grilled shishito pepper.

Served with grilled quail egg wrapped with bacon.

Served with grilled mushroom wrapped with bacon.

Braised pork over rice with poached egg in a stone pot.

Sashimi rice with poached egg in a stone pot.

Sea urchin rice with poached egg in a stone pot.

Grilled crispy triangle rice ball with green onion and salmon roe topping.

Yaki onigiri in broth.

Served with beef kalbi rice in a stone pot.

Seafood over sushi rice.

Served with rice ball.

Rice bowl with broth and topping.

A CUP OF WHITE RICE

Stir fried yakisoba noodle with clam and pickled mustard leaf.

Stir fried yakisoba noodles with pork and vegetables.

Stir fried yakisoba noodle with spicy cod roe, pork and vegetables.

Chilled green tea soba noodle with soba dipping sauce.

Chilled flat and thin udon noodle with dipping sauce.

Chilled soba/udon noodle with dipping sauce.

Shrimp and vegetable tempura with dipping sauce.

Stir fried udon noodle with pork and vegetables.

Udon noodles and green onions in egg bound soup.

Udon noodle, chicken, shrimp tempura and vegetables with soup.

Served with fried boneless chicken.

Fried boneless chicken marinated in vinaigrette with onion and tartar sauce.

Served with fried chicken cartilage.

Fried chicken wings marinated in sweet sauce.

3 skewers. Panko-breaded pork belly and onions on skewers.

Fried tofu cubes with bonito fish based sauce and bonito flakes. Vegetarian.

Fried spring roll with mochi and cheese. Vegetarian.

Fried fish cake with roasted seaweed. Vegetarian.

Served with shrimp and vegetable tempura with bonito fish broth dipping sauce.

Shishito pepper tempura with bonito fish broth dipping sauce.

Served with shrimp tempura with bonito fish broth dipping sauce.