Himeji-Jo

Mashed potato croquettes coated in panko breadcrumbs and fried. Crispy and golden on the outside, tender on the inside. A classic of Japanese home cooking.

Grilled chicken skewers cooked over fire. They are usually glazed with a sweet soy sauce (tare). The meat is tender with a slight smoky flavor.

Crescent-shaped Japanese dumplings, filled with chicken and vegetables. They are pan-fried to be crispy on one side and steamed on the other. Served with a vinegary soy sauce.

Spring rolls fried in a crispy rice paper. Filled with a savory mixture of meat or seafood and vegetables. To be enjoyed hot for their crispiness.

Chicken pieces coated in breadcrumbs and fried. The texture is very crispy and the meat remains juicy. Similar to nuggets but prepared in Japanese style.

Immature soybeans served in their pods, boiled or steamed and lightly salted. The beans are extracted with the teeth. A healthy and addictive appetizer.

Round savory dough balls containing a piece of octopus, cooked in a special mold. Crispy on the outside and melting on the inside. Usually topped with brown sauce, mayonnaise, and bonito flakes.

Wakame seaweed salad seasoned with sesame oil, vinegar, and chili. Crunchy and slightly slippery texture. Fresh, oceanic, and slightly sweet and savory taste.

Thin-skinned dumplings fried until very crispy. Filled with shrimp. Served hot, often with a sweet and sour sauce.

Pieces of white radish (daikon) marinated in sweet vinegar. Crunchy and refreshing. Used as a palate cleanser between dishes.

Large Japanese-style breaded (panko) and fried shrimp. Very crispy and light. Often eaten dipped in tartar or brown sauce.

Spicy fermented cabbage of Korean origin. Seasoned with red pepper, garlic, and ginger. Pungent, sour, and umami flavor.

Finely shredded white cabbage salad, often dressed with a light sesame or rice vinegar vinaigrette. Fresh and crunchy.

Short-grain Japanese white rice, steamed. Slightly sticky, making it easy to eat with chopsticks. An essential neutral accompaniment.

Traditional soup made with dashi broth and fermented soybean paste (miso). Often contains tofu, seaweed, and spring onions. Warm and comforting.

Rice dish accompanied by a thick, mild Japanese curry sauce, garnished with various vegetables. Less spicy than Indian curry, with a rich and creamy flavor.

The popular combination of Japanese curry and tonkatsu (breaded pork cutlet). Served with rice and a rich beef curry sauce. A hearty and textured dish.

Japanese curry rice served with crispy breaded shrimp. The curry sauce contains beef for added flavor. A savory surf and turf combination.

Japanese curry served with fried breaded chicken and rice. The rich beef sauce coats the crispy chicken. A popular version enjoyed by children and adults alike.

Simple plate of white rice topped with a generous ladle of Japanese curry sauce. Ideal for appreciating the pure flavor of the spicy and mild sauce.

Rice bowl topped with a breaded pork cutlet (tonkatsu) simmered with eggs and onions in a sweet and savory dashi broth. A very popular complete meal.

Rice bowl topped with grilled chicken pieces glazed with teriyaki sauce (sweet soy). Mild flavor and tender texture.

Rice bowl topped with thin slices of beef stir-fried in Japanese barbecue style. The meat is seasoned with a savory soy and garlic-based sauce.

Two small, fluffy pancakes sandwiching a sweet red bean paste (anko). A much-loved traditional Japanese pastry.

Peeled exotic fruits served in a light syrup. Lychees have a translucent white flesh, juicy and fragrant, reminiscent of rose.

Crunchy confectionery made from sugar and sesame seeds. Rich roasted nutty flavor and crunchy texture.

Warm glutinous rice balls, sprinkled with grated coconut and filled with a sweet yellow paste (often mung bean or cream). Soft and sweet.

A scoop of ice cream wrapped in a thin layer of glutinous rice dough (mochi). Offers a pleasant contrast between the soft outer layer and the frozen center.

Large bottle of still or sparkling mineral water.

Medium bottle of still or sparkling mineral water.

Sparkling and sweet cola-flavored soda (or sugar-free version). Served chilled.

Sparkling French orange soda with citrus pulp. Fruity and slightly sweet taste.

Sweet iced tea, usually peach-flavored. Refreshing.

Sweet fruit juice served by the glass.

Sweet drink containing aloe vera gel or pulp. Slightly gelatinous texture and a very fresh, hydrating taste.

Hot Japanese or Chinese tea. Green tea has a vegetal taste, jasmine is very fragrant and floral.

Oolong tea (semi-fermented) served iced. Woody and roasted flavor without sugar. Very thirst-quenching.

Sweet drink with honey and lemon. Can be served hot or cold, soothing and fragrant.

Classic espresso coffee.

A very popular Japanese lager. Known for its 'Super Dry' taste, crisp, dry, and refreshing.

A very popular Japanese lager. Individual size.

A light and thirst-quenching Chinese lager. Pairs well with Asian dishes.

Fermented Japanese rice wine. Served in a small pitcher (tokkuri). Can be drunk hot or cold. Alcohol content similar to wine.

Red wine from the Bordeaux region. Generally tannic and full-bodied, with notes of black fruit.

Red wine from Beaujolais made from the Gamay grape. Fruity, light, and low in tannins.

Prestigious red wine from Bordeaux. Round, smooth, and elegant, often dominated by Merlot.

Dry rosé wine from the South of France. Fresh, pale, and fruity, ideal for summer.

Rosé wine served by the glass or carafe.

White wine from Languedoc served by the glass or carafe.

Red wine from the South of France served by the glass or carafe.