BBC : Big Black Cat -Kushiyaki 串焼き-

Dry-style AOP (Aglio Olio e Peperoncino) spaghetti with fresh prawns, garlic, and dried chili. Spicy, savory, and aromatic with garlic and spices.

Large New Zealand mussels baked with Asahi beer until fragrant. Sweetness from the mussels and a subtle beer aroma. Tender and juicy.

Spicy and sour assorted seafood salad with a full range of flavors, topped with crispy dried fish for added texture and unique aroma. Great as a side dish.

Fresh salmon diced tartar-style, seasoned with Isaan-style dipping sauce and jaew sauce. A spicy and intense flavor that combines with the richness of salmon.

Crispy fried duck larb, seasoned with complete larb spices. Served with a trio of cilantro salads. Offers a crunchy texture and aromatic herbs.

Charcoal-grilled pork udder, perfectly charred. Springy texture, served with cilantro salad and a zesty dipping sauce.

Three types of charcoal-grilled skewers served together with spicy vegetable larb. A diverse dish with various flavors, perfect as a snack or appetizer.

Crispy fresh kale salad served with crispy chicken skin, drizzled with a special homemade miso balsamic dressing. A well-balanced sweet and sour flavor that cuts through richness.

Silken tofu salad drizzled with spicy yuzu dressing. Refreshing with a hint of spice.

Premium assorted sashimi salad featuring salmon, tuna, Hokkaido scallop, and salmon roe. Drizzled with homemade shoyu sesame dressing, topped with sweet and sour seaweed salad.

Lightly grilled cos lettuce with a smoky aroma, served with crispy bacon and homemade Caesar dressing. Rich and creamy flavor.

Silken tofu salad with sesame dressing, served with garlic sautéed spinach. A light appetizer with a fragrant garlic aroma.

A hot nabe set with bacon and tofu in a sweet and savory sukiyaki broth, served with fragrant garlic fried rice. A complete and satisfying meal.

Spaghetti in a rich prawn fat sauce, topped with grilled prawns and dried bonito flakes (Katsuobushi). Aromatic with a hint of the sea and a creamy, savory flavor.

Spaghetti in a uniquely aromatic truffle cream sauce, served with grilled shiitake mushrooms for a crunchy texture.

Stir-fried clams with chili and garlic in a Thai style. Spicy and intensely flavorful, with a wok-hei aroma.

Spaghetti tossed with mentaiko roe, savory and slightly spicy from chili. A fusion of Japanese and Italian flavors.

Spaghetti tossed with hijiki seaweed in a savory sauce, served with a generous piece of pan-seared salmon steak.

Black ink spaghetti stir-fried with pesto sauce and dried chili, served with fresh garlic-sautéed squid. Intense flavor and aromatic herbs.

Japanese cold somen noodles in a refreshing sweet and sour ponzu sauce. Served with sweet and fresh scallop sashimi.

Dry cold somen noodles tossed with lemon-shoyu sauce and wasabi. Refreshing with a slight pungent kick. Served with marinated tuna.