Ichifuku

Cutlet made with pork loin. A classic cut with sweetness from the fat and umami from the lean meat. Fried with a crispy coating.

Cutlet made with pork fillet. Low in fat, very tender, and light. Recommended for health-conscious individuals.

Cutlet made with chicken. Lighter than pork and juicy.

A dish made by mixing minced meat and onions, coating them, and frying. Characterized by juicy meat juices.

Large shrimp coated and fried. Enjoy the plump texture and sweetness.

Fried scallop. Fibrous texture and concentrated ocean flavor.

A dish made by opening horse mackerel, coating it, and frying. The crispy texture and the flavor of horse mackerel pair well with rice.

Croquette made with potatoes and minced meat. The fluffy sweetness of potatoes and the umami of meat.

A croquette made with béchamel sauce containing crab meat, then fried. Crispy on the outside, creamy and melty on the inside.

Cutlet made with carefully selected high-quality loin meat. Better meat quality than regular loin cutlet, with strong fat sweetness.

Cutlet made with carefully selected high-quality fillet. Enjoy exquisite tenderness.

A dish with green onions sandwiched inside or served alongside pork fillet cutlet. The aroma of green onions enhances the flavor of the pork.

Tonkatsu served with grated daikon radish. Enjoyed with ponzu sauce for a refreshing taste.

Chicken cutlet with cheese. Melty cheese and delicate chicken pair well.

A steak formed from minced meat and grilled. A Western-style classic seasoned with demi-glace sauce or similar.

Pork stir-fried in a special ginger sauce. The fragrant soy sauce and ginger aroma stimulate the appetite.

A winter-only dish of oysters coated and fried. Rich flavor known as the 'milk of the sea'.

Cutlet made with loin meat of Kurobuta (premium black pork). Fine fibers, unique umami, and sweetness.

Kurobuta pork and green onions skewered and fried.

Assortment of chicken cutlet and crab cream croquettes.

Assortment of fried shrimp and jaga-meat croquettes.

Assortment of fillet cutlet and fried scallop.

Assortment of fillet cutlet and fried shrimp.

Assortment of fillet cutlet and crab cream croquettes.

Assortment of pork fillet cutlet and fried horse mackerel.

Assortment of seafood fries. Changes to either fried oysters or crab cream croquettes depending on the season.

A small-sized salad with fresh vegetables.

Salad topped with boiled pork (shabu-shabu). Refreshing with ponzu or sesame dressing.

A hearty salad topped with chicken.

Well-chilled sliced tomatoes. Refreshing taste.

Cucumber served with miso (like moromi miso) as a side dish.

Simple dish of chilled tofu topped with condiments (green onions, ginger, bonito flakes, etc.) and soy sauce.

Mozuku seaweed dressed in Sanbaizu (three-vinegar dressing) or similar. Gelatinous texture and sourness.

A Japanese omelet made by rolling eggs in layers. Sweet or dashi-flavored.

Fermented food made from napa cabbage pickled with chili peppers, etc. Spicy.

A simple grilled fish dish with salted mackerel.

Mackerel simmered in a miso-based sauce. Rich flavor that pairs well with rice and sake.

A dish using raw egg yolk. May be combined with grated yam or other ingredients.

A dish of tuna sashimi topped with grated yam. Eaten with soy sauce.

Fried potatoes (French fries). A classic snack.

Boiled or sautéed spinach.

Beef offal (mots) simmered for a long time in a miso or soy sauce-based soup. Tender and flavorful.

A classic Japanese lager beer. Moderate bitterness and a refreshing finish.

A small size of draft beer (nama biiru).

A large mug of draft beer (nama biiru).

Sake served chilled.

A traditional Japanese brewed alcoholic beverage made from rice.

A Japanese distilled spirit. Available in various types.

A cocktail made by mixing whiskey with soda water.

Shochu made from sweet potatoes. Characterized by its unique sweet aroma.

A beer-taste beverage without alcohol.

Carbonated beverage.

Orange fruit juice.

Loin cutlet set meal at a great price.

Fillet cutlet set meal at a great price.

A hearty dish with tonkatsu served over curry rice.

A rice bowl dish with tonkatsu and onions simmered in egg over rice.

A luxurious katsudon using two eggs. Enjoy a richer egg flavor.