Kitsuneya

A classic Japanese rice bowl (Gyudon) topped with thinly sliced beef and onions simmered in a sweet and savory sauce made from soy sauce, mirin, and dashi. The meat is tender and flavorful, soaking into the steamed rice below.

A rice bowl topped with Motsuni, a traditional Japanese stew of pork or beef offal (tripe). The organ meat is simmered until chewy-tender in a rich miso or soy-based broth, offering a deep savory flavor.

A partially cooked egg with a set white and a runny yolk (Onsen Tamago style). Often cracked over rice bowls or eaten with a dash of soy sauce.

A fresh raw egg. In Japanese cuisine, it is common to mix this into hot rice or use it as a rich dipping sauce for meat dishes.

Simmered beef and tofu served without rice. The beef is cooked in the same sweet-savory soy broth as the beef bowl, making it a high-protein side dish or appetizer.

Firm tofu that has been simmered in broth. Despite the name 'Yaki' (grilled), the preparation here is stewed, allowing the tofu to absorb the savory flavors of the sauce.

A standalone bowl of Japanese offal stew (tripe) with green onions. Savory, miso-rich, and hearty, it pairs excellently with alcohol or as a side to rice.