Kevin Nomiya

Boiled young soybeans in the pod, lightly salted. Pop the beans out of the pod to eat. A classic, healthy Japanese appetizer.

Japanese-style coarse-ground pork sausages. Juicy and smoky with a snappy skin. Served hot, often with mustard.

Japanese fried chicken. Bite-sized pieces of chicken thigh marinated in soy sauce and ginger, then fried until crispy.

Chilled silken tofu topped with garnishes like bonito flakes, green onions, and ginger. A refreshing and light side dish.

Deep-fried breaded patties filled with mashed potatoes and ground beef. Crispy on the outside, creamy and savory on the inside.

Fresh Hamachi (yellowtail) sashimi dressed with a citrusy yuzu sauce. The tart sauce cuts through the rich, fatty fish.

Beef short ribs slow-cooked in a savory dashi broth. The meat is tender and flavorful, absorbing the soup.

Sliced beef short plate braised in broth. This cut is rich and fatty, becoming very tender when simmered.

Premium Kobe beef braised until tender. The high marbling of Kobe beef adds a luxurious richness to the dish.

Honeycomb tripe simmered in a seasoned broth. Chewy yet tender texture with a mild flavor that soaks up the soup.

Braised beef intestine. Known for its distinct chewy texture and rich flavor, served in a savory broth.

Meatballs incorporating beef tendon. They have a unique texture that is both meaty and slightly gelatinous.

Fresh mixed greens topped with slices of Hamachi (yellowtail). A light and healthy dish highlighting the fresh fish.

Crisp salad greens topped with fresh tofu. A vegetarian-friendly option with a light, savory dressing.

Signature fried rice cooked with beef fat. Rich, aromatic, and savory.

Rice bowl topped with slices of grilled beef steak. A hearty and satisfying one-bowl meal.

Stir-fried wheat noodles with vegetables and meat in a savory, slightly sweet sauce. A popular Japanese street food.

Rice bowl topped with grilled beef tongue. The tongue is sliced and grilled to have a pleasant, slightly chewy texture.

Japanese curry rice served with a breaded, deep-fried pork cutlet. The curry sauce is thick, mild, and savory.

Japanese curry rice served with breaded, deep-fried beef. A variation of the classic katsu curry using beef.

A breaded, deep-fried pork cutlet. Crispy on the outside and juicy inside, typically served with shredded cabbage.

Rice bowl topped with a rich, savory beef stew. Comfort food with tender meat and sauce over rice.

Clams sauteed in sake (rice wine). The sauce is light, savory, and aromatic with the essence of the sea and sake.

Octopus sauteed with a generous amount of garlic. Chewy, savory, and very aromatic.

A refreshing highball made with Suntory Sui Gin. Mixed with soda and a touch of orange for a citrusy, botanical drink.

A mix of Shochu (Fukiake Imo) and Oolong tea. A non-carbonated cocktail with earthy tea flavors and a spirit kick.

The classic Japanese highball. Made with Suntory Kakubin whisky, soda water, and a squeeze of lemon.

A Shochu highball featuring charred or 'yaki' lemon. The burnt lemon adds a smoky complexity to the refreshing citrus drink.

A bourbon highball made with Jim Beam White Label. Sweet vanilla and caramel notes from the bourbon, refreshed with soda.

A citrusy highball made with Yuzu sake/liqueur and a hint of salt (shio). Sweet, tart, and savory.

A highball made with rich plum wine (Ume Genshu) and ginger. Sweet, fruity, and slightly spicy.

Signature house highball using Regency (Thai brandy), orange bitters, and soda. A local twist on the classic highball.

Whisky highball made with Nikka Black Clear. Known for its clean, smooth taste that pairs perfectly with soda.

Japanese rice lager served on tap. Dry, crisp, and very refreshing, perfect for pairing with fried food.

A premium lager from Thailand. Richer and smoother than standard Singha.

Premium Japanese craft beer. Offers a choice of styles such as Lager (Iroha), Pilsner (Ruri), or Sweet Potato Amber (Beniaka).

Bottle of Suntory Kakubin whisky. A versatile Japanese whisky with a sweet aroma and dry finish.

Bottle of Nikka Black Clear whisky. A light and smooth whisky made with non-peat malt.

Bottle of Japanese blended whisky. Named after Mt. Fuji, it typically offers a balanced and mild flavor.

Bottle of Japanese craft gin. Features botanicals like yuzu, green tea, and ginger for a uniquely Japanese profile.

Japanese sake with a 'Tanrei' (dry and crisp) profile. Light-bodied and easy to drink.

Taru sake, aged in cedar barrels. It has a distinctive woody aroma and a crisp, spicy flavor.

Classic Japanese sake. Versatile, smooth, and suitable for pairing with various dishes.

A standard sake from Ozeki. Balanced flavor that is enjoyable either chilled or warm.

Namazake (unpasteurized sake) from Ozeki. It has a fresh, lively, and slightly fruity flavor profile.

Nigori (cloudy) sake. It contains rice sediment, giving it a creamy texture and sweet, rich flavor.

A Japanese alcoholic beverage, likely a Shochu or Sake variety. (Specific type inferred from context).

Yuzu-infused liqueur or sake. Offers a sweet and tart citrus flavor, very aromatic.

Imo Shochu (sweet potato spirit). Known for its strong aroma and distinctive earthy, slightly sweet flavor.