Shakariki432 Ari

A creamy Japanese-style salad made with mashed potatoes, cucumbers, and carrots. It has a mild, savory flavor from mayonnaise. Typically served chilled as a starter or side dish.

Fresh romaine lettuce tossed with creamy Caesar dressing, croutons, and cheese. It offers a crunchy texture and savory, cheesy flavor. A classic Western-style salad.

Fresh salad greens topped with cubes of soybean curd (tofu). Often served with a sesame or soy-based dressing. A light and healthy option with a mix of crisp and soft textures.

Chilled tofu (hiyayakko) served with tomatoes and cream cheese. A fusion appetizer blending the clean taste of tofu with the richness of cheese and tanginess of tomato.

A seafood salad featuring fresh raw fish (sashimi) on a bed of greens. Served with a spicy and pungent homemade wasabi dressing. A refreshing dish for seafood lovers.

Thin slices of boiled pork (shabu-shabu style) served over fresh vegetables. Typically dressed with a sesame or ponzu sauce. Savory meat paired with crisp greens.

Cold boiled pork belly slices served with Ponzu, a citrus-based soy sauce. The meat is tender and fatty, balanced by the tart and refreshing sauce. Served as an appetizer.

Japanese-style fried chicken coated in a sweet and sour glaze and topped with creamy tartar sauce. Crispy, savory, and rich. A popular comfort dish.

Fried chicken tossed in a spicy and sour Korean-style sauce. Typically features gochujang (chili paste). Crispy skin with a sticky, flavorful coating.

A variation of Chicken Nanban with a spicy kick added to the tartar sauce. Combines creamy, sour, and spicy flavors over crispy chicken.

Fried chicken seasoned with Thai 'Yum' flavors, which are spicy, sour, and savory. Uses Thai herbs and chilies for a zesty local twist.

Fried chicken dressed with a lime-based spicy sauce ('Manao' means lime). Offers a sharp, citrusy acidity combined with chili heat.

Fried chicken flavored with aromatic garlic and savory soy sauce. A classic Japanese flavor profile that is salty, umami-rich, and appetizing.

Classic fried chicken with a crispy batter. Simple savory seasoning allowing the taste of the chicken to shine.

Grilled sirloin beef steak topped with grated daikon radish ('oroshi') and citrus soy sauce ('ponzu'). The refreshing topping balances the rich fat of the steak.

A Japanese-style hamburger steak (patty without a bun) made from ground beef. Served with a savory steak sauce. Juicy and tender.

Seared premium beef tongue served with grated radish and ponzu sauce. The tongue has a unique chewy yet tender texture and rich beefy flavor.

A juicy beef hamburger patty topped with melted cheese. Rich and savory, often served on a hot iron plate.

Beef tongue cooked and served with grated daikon radish and ponzu sauce. A popular izakaya dish with a distinct texture and refreshing taste.

Wagyu beef grilled on an iron plate (teppan). High-quality beef known for its marbling and tenderness. Served with a savory sauce.

A large hot pot served with a split pot allowing for two different soup bases. Ideal for sharing. Comes with assorted ingredients to cook in the broth.

Pork hot pot (Nabe) featuring sliced pork and vegetables cooked in a savory broth. A warming communal dish typically eaten with a dipping sauce.

A hot pot set featuring a mix of chicken and pork with vegetables. Cooked at the table in a flavorful soup broth.

Chicken hot pot containing chicken pieces and vegetables. The broth is savory and rich with chicken flavor. Served bubbling hot.

Spicy hot pot made with kimchi, pork, and vegetables. The broth is red, spicy, and tangy from the fermented kimchi. A hearty and warming dish.

Premium Berkshire pork (Kurobuta) slices for shabu-shabu. The meat is known for its tenderness and rich flavor. Cooked briefly in hot broth and dipped in sauce.

Chopped chili peppers used as a condiment to add heat to your dish.

Grated daikon radish mixed with red chili pepper. A spicy and refreshing condiment often paired with ponzu sauce for hot pot or sashimi.

A citrus-based soy sauce. Tart, salty, and refreshing. Commonly used as a dipping sauce for shabu-shabu or hot pot.

A set including ponzu sauce and likely accompaniments like green onions or spicy radish (momiji oroshi).

Raw egg. In the context of hot pot, it is often beaten and used as a dipping sauce for the cooked meat, or added to the soup at the end.

A rice porridge set. Includes cooked rice and ingredients (like egg and green onion) to be added to the leftover hot pot broth to make a savory porridge.