炙MARU

Red Eggplant (Aka Nasu). A variety of eggplant with reddish skin, known for its soft texture and lack of bitterness.

King Oyster Mushroom. Grilled to bring out its meaty texture and savory flavor.

Sweet green pepper (Shishito). Mildly sweet with a slight bitterness, grilled whole.

Shiitake mushroom. Grilled to enhance its earthy aroma and umami.

Anno sweet potato. Known for its high sugar content and creamy, sticky texture when cooked.

Ginkgo nuts. Grilled in their shells, offering a chewy texture and slightly bitter, distinctive taste.

Green Asparagus. Grilled crisp and tender.

White Asparagus. More delicate and slightly sweeter than green asparagus.

White Eggplant. Known as 'Toro Nasu' for its melt-in-the-mouth texture similar to fatty tuna (toro) when cooked.

Onion. Grilled until sweet and tender.

Manchurian Wild Rice stems. Has a mild, sweet flavor and a texture similar to bamboo shoots.

Propagules of the yam plant. Small, potato-like bite-sized spheres with a nutty, earthy flavor.

Pumpkin (Kabocha). Sweet and starchy Japanese squash.

Inca-no-Mezame Potato. A variety of potato known for its deep yellow flesh and chestnut-like sweetness.

Zucchini. Grilled to a tender texture.

Lotus Root. Crunchy and starchy root vegetable.

Spanish Mackerel (Sawara). A white fish available with your choice of preparation: herb breadcrumb grilled, tomato gratin, fried (karaage), or charcoal grilled.

Carpaccio made with Suma Katsuo (Eastern Little Tuna). Served raw with dressing.

Homemade smoked salmon. Rich and smoky flavor.

Various smoked fish options. Choose from Pacific Saury (Sanma), Salmon Belly, Mackerel, Sardine, or Conger Eel.

Duck Confit. Duck leg slow-cooked in its own fat until tender, then crisped.

Beef tongue stewed in red wine sauce until very tender.

Ratatouille (stewed vegetables) served with Spam.

Whelk prepared Escargot-style with garlic butter.

Fish cake (Hampen), cheese, and spicy cod roe wrapped in crispy brick pastry.

Avocado and Kimchi prepared in Yukhoe style (seasoned tartare).

Spanish-style omelet containing eel.

Tempura of Pike Conger (Hamo), a white fish known for its many small bones which are expertly cut.

Whole squid grilled over charcoal.

Pescatore (seafood pasta) featuring Pacific Saury.

Seared dried Firefly Squid. A rich, savory snack perfect for sake.

Pacific Saury grilled over charcoal.

Deep-fried chicken breast cartilage (Yagen) and potatoes.

Chicken skirt steak stir-fried with chives and egg.

Dried Skate Fin, lightly grilled. Sweet and savory chewy appetizer.

Deep-fried White Shrimp.

Fig Butter. Dried figs mixed with butter, often served with bread or crackers.

Potato and Whitebait Cheese Galette. Crispy potato pancake with small white fish and cheese.

Seafood Gratin Doria (Rice Gratin).

Pizza Margherita.

Pizza with anchovies.

Stone-grilled Yakisoba (fried noodles). Served sizzling in a hot stone bowl.

Okonomiyaki. Savory Japanese pancake.

Chicken breast tender skewer. Lean and soft.

Chicken gizzard skewer. Crunchy texture.

Obi skewer. A soft part of the chicken thigh meat.

Solyes skewer. The 'oyster' of the chicken, a rare and juicy part of the thigh found near the hip.

Chicken knee cartilage covered in green onions.

Chicken neck meat (Seseri) served with Yuzu Kosho (citrus chili paste). Juicy and textured.

Chicken meatball (Tsukune) served with a soft-boiled egg for dipping.

Grilled chicken thigh served with salad.

Chicken liver skewer. Rich and creamy.

Tsunagi skewer. The artery connecting the heart and liver, known for its unique texture.

Chicken heart skewer. Firm and flavorful.

Chicken wing tip. Juicy meat with skin.

Grilled Iberico pork served with salad.

Pork cartilage (throat/esophagus) topped with shiso leaf.

Beef skirt steak. Flavorful red meat.

Beef tenderloin (fillet). Lean and very tender.

Beef loin. Rich and savory.

Aged beef. Intensified flavor through aging.

Deep-fried thick tofu, grilled.

White liver mousse. Smooth and rich spread.

Assorted raw ham.

Gizzard Ajillo. Chicken gizzards cooked in garlic oil.

Japanese-style rolled omelet made with dashi stock.

Beef tendon stew. Slow-cooked savory stew.

Caesar Salad.

Vegetable sticks served with dip.

Tomato Salad.

Assorted pickles.

Ramen noodles.

Oyakodon. Chicken and egg rice bowl.

Steak Don. Rice bowl topped with steak.

Spaghetti Aglio e Olio (Garlic and Oil).

Grilled Onigiri (Rice Ball). Crispy exterior with soy sauce flavor.

Homemade custard pudding.

Gateau Chocolat (Chocolate Cake).

Ice cream or Sherbet.

Yebisu Draft Beer.

Lemon Sour. Shochu mixed with lemon and soda.

Grapefruit Sour.

Ginger Highball. Whisky with ginger ale.

Jasmine High (JJ). Jasmine Shochu mixed with Jasmine Tea.

Cocktails. Choose from Gin, Vodka, Rum, or Cassis base.

Japanese Sake.

Craft Beers.

Glass Wine (Red or White).

Red Wine.

Red Wine.

White Wine.