Da He Ri Ben Liao Li

Assorted fresh sashimi slices, such as salmon, tuna, or swordfish. The flesh is tender and fresh, served with soy sauce and wasabi. The set meal includes white rice and miso soup.

Salt-grilled thick-cut salmon, with crispy skin and juicy, fatty flesh. A classic Japanese grilled fish dish, perfect with rice.

Whole grilled Ayu (sweetfish), with delicate flesh and a unique melon-like aroma. Usually eaten with the skin, offering a distinctive flavor.

Hokke (Okhotsk Atka Mackerel) from Hokkaido, dried overnight to concentrate its flavor. The flesh is firm and elastic, rich in oil, and highly aromatic after grilling.

Salt-grilled mackerel, rich in healthy fish oil. The skin is grilled to a crisp, and the flesh is firm and delicious. A very popular home-style Japanese dish.

Salt-grilled saury, with a unique bitter taste from its internal organs. The flesh is firm, and a squeeze of lemon juice enhances its freshness and cuts through the richness.

Fish marinated in miso and then grilled. The flavor is sweet, savory, and has a lingering sweetness. The miso aroma penetrates the fish, creating a rich flavor that is very satisfying with rice.

Broiled eel served over white rice, with a thick, sweet, and savory sauce. The eel is soft and tender, full of sauce and charcoal-grilled aroma.

Deep-fried pork cutlet simmered with onion and egg in a Japanese sauce. The cutlet absorbs the sweet and savory broth, the egg is tender, and the texture is moist and rich.

Meat slices grilled with Japanese sauce, with a balanced sweet and savory flavor. Usually stir-fried with onions, it is very aromatic.

Beef cooked on a hot plate, maintaining its temperature and aroma. The beef is tender and juicy, served with black pepper or a special sauce.

Includes deep-fried shrimp and vegetable tempura. The batter is light and crispy, and the ingredients are fresh and sweet. Served with grated daikon radish dipping sauce, it is refreshing and not greasy.

Fried shrimp cutlet made with shrimp meat. The outer layer is golden and crispy, while the filling is full of shrimp's fresh and springy taste. Usually served with tartar sauce or a special dipping sauce.

Chicken grilled on a hot plate, with crispy skin and tender meat. Usually served sizzling with vegetables on a hot iron plate, it's a feast for the eyes, nose, and palate.

Thick-cut pork loin coated in breadcrumbs and deep-fried until crispy outside and tender inside. Served with shredded cabbage and tonkatsu sauce, it's a classic Japanese set meal.

Whole boneless chicken thigh coated in sauce and grilled. Crispy skin, tender and juicy meat, with a sweet and savory teriyaki flavor.

Hot udon noodles in a Japanese dashi broth, with tender, flavorful beef slices. The noodles are smooth and chewy, and the broth is light and sweet.

Udon noodles served in a small pot with abundant toppings, usually including tempura shrimp, egg, fish cake, and vegetables. The broth is delicious and warming.

Japanese stir-fried udon noodles with slices of meat, vegetables, and a special sauce, stir-fried over high heat. Savory and flavorful, the noodles remain chewy.

Chilled soba noodles served with a soy-based dipping sauce mixed with green onions and wasabi. Refreshing and crisp, perfect for hot weather.

Chilled udon noodles, thick and chewy. Served with a dipping sauce to fully appreciate the wheat aroma and chewiness of the noodles.

Similar to Tempura Donburi, this dish features crispy fried shrimp and vegetables served over white rice, drizzled with a sweet and savory sauce.

Katsudon. Deep-fried pork cutlet simmered with egg and onion in a sauce, then served over white rice. Moist and rich in flavor.

Triangular hand-pressed rice ball, with chopped grilled salmon mixed in or on top. Usually wrapped in nori seaweed, it is simple and delicious.

Assorted sashimi platter, medium portion. A variety of fresh fish slices are offered based on the day's catch.

Selected assorted sashimi platter with higher grade or richer fish. Suitable for sashimi connoisseurs.

The highest grade of nigiri sushi platter, usually including premium ingredients like sea urchin, scallops, and botan shrimp. Each piece is meticulously crafted by the chef.

Premium nigiri sushi platter, including various seasonal fish such as salmon, tuna, and swordfish. The ratio of vinegared rice to fish is just right.

Sushi roll featuring avocado, with a creamy, smooth texture. Usually paired with crab sticks or cucumber for a refreshing taste.

A colorful bowl of vinegared rice topped with assorted diced sashimi, tamagoyaki, and cucumber. Every bite offers a different fresh flavor.

A luxurious rice bowl topped with fresh sea urchin. The sea urchin has a rich, sweet flavor, melts in your mouth, and carries the taste of the sea.

White rice topped with glistening salmon roe. The roe bursts in the mouth, releasing a savory liquid with a rich texture.

Sushi made with fresh squid. The squid meat is thick and chewy, with a natural sweetness and excellent texture.

Thick sushi rolls wrapped in roe or nori seaweed, with fillings such as egg, cucumber, and seasoned pork floss. Offers a rich layering of textures.

A la carte swordfish sashimi, with pale pink or white flesh. The texture is firm, and the flavor is light and elegant.

A la carte yellowtail (buri) sashimi. Rich in oil, the flesh is tender and sweet, making it a high-grade fish in Japanese cuisine.

A la carte tuna sashimi, with a bright red color. The flesh is tender, with a unique iron-like aroma and a slightly tart finish. It is one of the most popular sashimi choices.

Sushi-grade sweet shrimp, with a sticky and sweet texture. The shrimp heads are often deep-fried or used in soup separately, offering excellent flavor.

Kansai-style pressed sushi. Marinated mackerel and vinegared rice are pressed into shape in a wooden box. The fish is firm, with a rich, sour, and savory flavor.

Assorted fresh greens with Japanese vinaigrette dressing. Sweet and sour, refreshing, and palate-cleansing.

A salad featuring king prawns, served with lettuce and mayonnaise. The shrimp meat is fresh and springy, making it a hearty appetizer.

A la carte teppanyaki beef dish, without rice. Suitable as a side dish or appetizer. The beef is tender and juicy with a rich sauce flavor.

Deep-fried king prawn, with a crispy batter and plump, firm shrimp meat.

Fresh asparagus lightly stir-fried, retaining its crispness and original flavor. Simple and healthy.

Stir-fried Japanese parsley over high heat. It has a crisp texture and a unique wild vegetable aroma.

Shredded beef stir-fried with shredded burdock root. The burdock has a crisp and chewy texture with an earthy aroma, pairing perfectly with the beef.

Japanese raw beef dish, usually lightly seared on the surface. Thinly sliced and served with shredded onion and ponzu sauce. The texture is tender and free of any gamey taste.

Salt-grilled fish chin, the fattiest part of the fish. The meat is extremely tender and rich in collagen. It becomes very delicious after grilling the skin to a crisp.

Japanese hot pot dish with a delicious broth. Choose from beef, fresh fish, or assorted ingredients. Suitable for sharing and warming the body and soul.