Naniwa-Ya

Immature soybeans served in their pods, boiled and lightly salted. A healthy and popular snack. Squeeze the pod to release the beans.

Spicy Korean-fermented Chinese cabbage. Pungent, tangy, and umami-rich flavor. A classic accompaniment.

Silken tofu served cold, often garnished with grated ginger, green onions, and bonito flakes. Add a little soy sauce to taste.

Blanched spinach served in a light dashi broth. A healthy and delicate side dish.

Fermented soybeans with a sticky, stringy texture, served with a quail's egg. A very particular strong and earthy flavor.

Julienned Japanese yam (yamaimo). Crunchy and slightly slimy texture.

Pieces of kabocha squash simmered in dashi broth, soy sauce, and sugar. Sweet flavor and melt-in-your-mouth texture.

Konjac (firm plant-based paste) cut into strips and seasoned very spicy. Firm and elastic texture.

Refreshing salad of octopus and cucumber with a spicy vinaigrette. A mix of crunchy and tender textures.

Pan-fried Japanese dumplings, crispy on the bottom and soft on top. Stuffed with a juicy mixture of pork and vegetables.

Hot savory dough balls containing pieces of octopus, cooked in a special mold. Topped with takoyaki sauce and mayonnaise.

Fatty and flavorful part of salmon (engawa) grilled. Rich in taste and melts in your mouth.

Fresh slices of raw salmon. Tender texture and rich flavor. Dip in soy sauce with a little wasabi.

Seasoned raw tuna tartare (often sesame oil and spices), topped with a raw quail's egg to mix for creaminess.

A mix of diced raw tuna and natto (sticky fermented soybeans). A dish rich in umami and varied textures.

Raw tuna served with tororo (sticky grated yam). A unique combination of textures highly appreciated in Japan.

Slices of raw bluefin tuna. Firm flesh and delicate taste. Served with wasabi and soy sauce.

Green salad topped with fresh raw salmon slices. Light dressing.

Mixed salad served with a rich Japanese tartar sauce, with a choice of shrimp or chicken.

Assortment of steamed vegetables to preserve their nutrients, served with a creamy sesame sauce (goma-dare).

Noodle bowl (Udon or Soba) in a hot, clear, and savory dashi broth. The simplest version to appreciate the taste of the broth.

Noodles served with abura-age, fried tofu simmered in a sweet soy sauce. The sweet and savory contrast is delicious.

Noodles topped with tenkasu (fried tempura batter flakes), which add crispiness and richness to the broth.

Nicknamed 'moon viewing' (Tsukimi), this dish is served with a raw egg that gently poaches in the hot broth, resembling the moon.

Noodles accompanied by thin slices of simmered beef. The broth is enriched with the flavors of the meat.

Noodles topped with finely grated Kombu (seaweed) (Tororo kombu), providing a marine flavor and a melt-in-your-mouth texture.

Noodles served in a Japanese curry broth, thick, mild, and fragrant. Very comforting.

Noodles served with crispy shrimp tempura. Dip them in the broth to soften them slightly.

Cold noodles served on a bamboo sieve (zaru), accompanied by a cold dipping sauce (tsuyu). Refreshing, especially in summer.

Udon simmered and served directly in a small individual pot (nabe), with various toppings such as tempura, chicken, and vegetables.

Chinese wheat noodles (Ramen) in a savory chicken broth, topped with roasted pork (chashu).

Rice bowl topped with a fluffy omelette with onions, simmered in a sweet and savory broth.

A classic: breaded and fried pork cutlet (tonkatsu), cooked with eggs and onions in a dashi sauce, served over rice.

Means 'parent and child bowl': chicken (parent) and egg (child) simmered together and served over rice.

Means 'bowl from abroad' (because beef and egg are not related). Beef and egg simmered over rice.

Rice bowl topped with fried shrimp and vegetable tempura, drizzled with a thick sweet soy sauce.

Vinegared or plain rice bowl topped with marinated or plain slices of raw tuna.

Luxurious rice bowl with raw salmon and ikura (salmon roe), offering an explosion of marine flavors.

Rice served with a rich and creamy Japanese curry sauce containing beef.

The perfect marriage of Japanese curry and tonkatsu (breaded pork). Hearty and delicious.

Popular Western-style dish (yoshoku): ketchup fried rice wrapped in a thin omelette.