Hona Azabu

A salad of thinly sliced sweet new onions from Awaji, dressed with a Japanese-style dashi dressing. Features a crisp texture and the sweetness of the onions. Refreshing and perfect as a palate cleanser.

Boiled spring chives served with a rich egg yolk. The strong aroma and crisp texture of the chives pair well with the mellow egg yolk. Perfect as a snack with drinks.

Vinegared natural rock mozuku. Thicker than regular mozuku, it has a firm texture and a rich sea aroma. Its refreshing acidity stimulates the appetite.

A dish made by pounding fresh firefly squid with miso and seasonings. The rich umami of the firefly squid and the depth of the miso create a perfect pairing with sake.

A salad made by instantly smoking fresh spinach with cherry wood. The presentation includes smoke rising when the lid is opened, allowing you to enjoy the smoky aroma.

Creamy potato salad made with rich Ran-Oh eggs. The spicy pickled green chili peppers add a kick, making it a great accompaniment to drinks.

A refreshing dish of chilled tomatoes mixed with boiled whitebait and sweet and sour gari (pickled ginger). Its vibrant colors also refresh your palate.

Fresh amberjack sashimi dressed in our special sesame sauce. An adaptation of Hakata's local dish, Goma-saba, it combines the rich sesame flavor with the umami of the fish.

Ajillo made with high-quality "Tenshi no Ebi" (Angel Prawns). The shrimp, simmered in garlic and olive oil, have a plump texture. Enjoy by dipping baguette into the oil.

Ajillo with plenty of boiled whitebait and green chili peppers. The saltiness of the whitebait and the spiciness of the green chili peppers infuse the oil, making it pair well with bread.

A smooth dip made from tofu and cream cheese. It combines the healthiness of tofu with the richness of cheese, making it a dessert-like appetizer to enjoy with bread.

Soft-boiled quail eggs marinated in our special soy sauce. Bite-sized, with a rich flavor where the yolk flows out.

A dish where raw green peppers are stuffed with sweet and savory wagyu meat miso. The balance between the bitterness and crispness of the green pepper and the umami of the meat miso is exquisite.

Tenderly stewed Japanese beef tendon and konjac, served with refreshing ponzu sauce. Rich in collagen with a springy texture.

Edamame steamed in a bamboo steamer. Compared to boiling, this method retains the beans' umami and sweetness, resulting in a fluffy texture. Perfect with beer.

Lightly pickled cucumber with salt and dashi. Its crisp texture and refreshing saltiness make it a perfect palate cleanser.

A dish of long yam pickled in wasabi-flavored dashi. Enjoy the crunchy texture of the yam and the refreshing spiciness of wasabi that tickles your nose.

A delicacy made by curing salmon with salt koji and mixing it with salmon roe. It has a rich, sticky umami that pairs well with sake and rice.

A fermented food made from napa cabbage. Our homemade kimchi balances spiciness, sourness, and umami. It's delicious on its own or as a side dish for teppanyaki.

A dish of "Tenshi no Ebi" (Angel Prawns) grilled on the teppan and seasoned with mayonnaise and chili sauce. The sweetness of the shrimp and the richness of the sauce blend together.

Mentaiko (pollock roe) lightly grilled on the teppan. Seasoned with black shichimi for a spicy accent. Enjoy the rare texture inside.

Fresh Hokkaido water octopus lightly grilled on the teppan. Cooked rare to maximize the octopus's tenderness and sweetness.

Grated yam baked on the teppan, topped with a fried egg. Features a fluffy texture and a fragrant soy sauce aroma.

A whole thick shiitake mushroom grilled on the teppan. When you bite into it, the mushroom's umami essence overflows, and you can enjoy it refreshingly with the sourness of sudachi.

Broccoli grilled on the teppan and coated with rich anchovy butter. The texture of the broccoli and the saltiness of the anchovy pair well with drinks.

A steak of rare cut "kata sankaku" (oyster blade) that has been aged with kombu to condense its flavor, then grilled on the teppan. A luxurious dish where the umami of the red meat and the flavor of kombu overlap.

Chicken neck meat (seseri) grilled to a fragrant crisp on the teppan. Known for its chewy texture and juicy fat, it's served with grated daikon radish and ponzu sauce for a refreshing taste.

Fried gyoza with crispy "wings." A punchy flavor with garlic, and juicy filling that bursts out.

A steak made from thick-cut brand ham from Unzen, Nagasaki, grilled on the teppan. Features the rich umami of pork and the sweetness of the fat.

A classic dish of pork belly and kimchi stir-fried on the teppan (pork kimchi). Okonomiyaki sauce is used as a secret ingredient, adding richness and sweetness.

A classic Osaka teppanyaki dish of pork belly wrapped in an omelet. Made with rich Ran-Oh eggs and seasoned with sauce and mayonnaise. Perfect with drinks.

Cheese spread thin and baked until crispy on the teppan. A simple yet addictive appetizer with a pizza-like flavor and texture.

The most standard okonomiyaki, grilled with pork belly on top. Crispy on the outside, fluffy on the inside, you can enjoy the texture of the dough and the umami of the pork fat.

Okonomiyaki made with plenty of grated yam (oro). It has an even fluffier and lighter texture than usual.

A luxurious okonomiyaki with multiple ingredients including pork belly, shrimp, and squid. A popular menu item where you can enjoy various textures and flavors at once.

Okonomiyaki generously made with seafood such as shrimp and squid. The umami of the seafood permeates the batter for a flavorful taste.

Okonomiyaki with wagyu beef tendon simmered until tender and plenty of green onions. The rich umami of the beef tendon and the flavor of the green onions are perfectly matched.

Okonomiyaki with pork belly and kimchi as ingredients. The spiciness and sourness of the kimchi add an accent, stimulating the appetite.

A unique okonomiyaki mixed with natto, Japan's fermented soybean dish. The aroma and stickiness of the heated natto surprisingly complement the batter.

Japanese sauce yakisoba stir-fried with noodles and ingredients such as pork, shrimp, and squid. A filling dish with plenty of ingredients.

Yakisoba using "Abukasu" (deep-fried beef intestine), a specialty of Osaka. The unique sweetness and umami from the abukasu blend with the sauce for a rich flavor.

Yakisoba with seafood such as shrimp and squid. Rich in seafood flavor and light to eat.

Yakisoba with tenderly stewed beef tendon and green onions. The savory broth from the beef tendon coats the noodles for a rich finish.

Yakisoba stir-fried with pork belly and kimchi. The spiciness of the kimchi pairs well with the sauce-flavored noodles, making it a hearty dish.

Yakisoba with natto added as an ingredient. The flavor and stickiness of natto coat the noodles, creating a unique richness in this unusual menu item.

Yakisoba wrapped in a thin omelet. The mildness of the egg gently envelops the sauce yakisoba. Served with sauce and mayonnaise.

A local sake from Wakayama Prefecture. It has a crisp, dry taste that doesn't interfere with the flavor of food, making it ideal as a mealtime sake.

A local sake from Fukuoka Prefecture. Made with Yamada Nishiki rice from Itoshima, it has a well-balanced taste with the umami of the rice and a refreshing acidity.

A local sake from Mie Prefecture. It has a fragrant aroma and fruity sweetness with a clean finish.

Japanese draft beer. Enjoy its refreshing taste and creamy foam.

A leading Japanese bottled beer. Characterized by its crisp, dry taste.

A drink made by mixing shochu with green tea. Refreshing and pairs well with meals.

A drink made by mixing shochu with oolong tea. It has a fragrant aroma and a clean aftertaste.

A jasmine tea highball using the jasmine shochu "Mali-ka." Enjoy its floral aroma.

A healthy alcoholic beverage made by mixing shochu with ao-jiru (green juice).

A classic sour made with shochu, soda water, and lemon juice. Characterized by its refreshing acidity.

A lemon sour with a less sweet, dry taste that complements the flavors of your meal.

A bourbon whiskey from the USA. Sweet aroma like vanilla and a mild taste.

A Japanese premium whisky blended with the world's five major whiskies. Complex and rich flavor.

A grain whisky produced at the Chita Distillery in Japan. It is light with a subtle sweetness.

A neutral distilled spirit. Enjoy as a cocktail with your preferred mixer.

A distilled spirit characterized by the aroma of juniper berries. Popular for gin and tonic.

A blackcurrant liqueur. It has a sweet and sour taste, commonly enjoyed with orange juice or soda.

A peach liqueur. It has a fruity sweetness and is popular among women.

Shochu made from sweet potatoes. It features the sweetness of the potato and a fragrant aroma.

A brand of imo shochu blended with a small amount of mugi shochu. It has the flavor of sweet potato but a clean finish.

One of the premium shochu brands known as "3M." Popular for its fruity, mild aroma and mellow, aged taste.

Shochu made from barley. It has a fragrant barley aroma and a refreshing taste.

A barley shochu from Oita Prefecture. Known for its mellow taste and rich aroma from long aging.

A fruit liqueur made by steeping green plums in alcohol and sugar. Sweet, sour, and easy to drink.

A tequila from Mexico. Known for its mellow taste from barrel aging.

A high-quality, long-aged tequila. It has a deep richness and vanilla aroma, similar to whiskey.

An exceptionally smooth premium tequila. It has sweet aromas of caramel and chocolate.

Japanese green tea. A refreshing taste.

A type of Chinese tea that helps wash down the richness of meals with its refreshing taste.

Tea flavored with jasmine flowers. Its floral aroma is relaxing.

Orange juice beverage.

A Japanese lactic acid beverage. Sweet, sour, and refreshing.

Carbonated beverage.

Carbonated beverage with a ginger flavor.

Tomato juice beverage.

Natural sparkling water from France.

A beer-like beverage without alcohol.