Shu

Korean fermented food made by pickling napa cabbage with chili peppers, etc. It is spicy and sour.

Dish of beef tendon and konjac simmered in a sweet and savory sauce.

Chilled tofu topped with finely chopped summer vegetables such as cucumber and eggplant mixed with 'dashi'.

A dish of finely chopped vegetables (eggplant, cucumber, etc.) mixed with soy sauce and served over rice.

Okinawan thick mozuku seaweed served with a refreshing shikuwasa-flavored vinegar.

Soup with chicken meatballs and glass noodles. Simple salt and pepper seasoning.

Chicken meatballs served with grated daikon and ponzu for a refreshing taste.

Salad made with shredded daikon and scallop meat.

Salad of sliced tomatoes and onions.

Salad using avocado, seasoned with a wasabi-flavored dressing.

Teppanyaki squid.

Teppanyaki of high-quality angel shrimp. So tender you can eat them with the shells on.

Teppanyaki of fresh Hokkaido scallops.

Whelks and king oyster mushrooms stir-fried fragrantly with butter and soy sauce.

Teppanyaki of squid tentacles (geso).

Assorted teppanyaki of shrimp, scallops, and squid.

High-quality Wagyu steak using the rare ichibo cut. Cut into bite-sized pieces.

Beef offal (hormone) grilled on a teppan with vegetables. Served with a refreshing ponzu sauce.

Pork neck (ton-toro). Fatty and chewy.

Teppanyaki of chicken gizzard. Characterized by its crunchy texture.

Teppanyaki of chicken neck (seseri). Elastic and rich in flavor.

Spiral-shaped long sausage.

Stir-fried pork and kimchi. Slightly spicy, goes well with rice and drinks.

Kansai-style teppanyaki dish made by wrapping pork and egg in a thin batter, served with sauce and mayonnaise.

Assorted seasonal vegetable teppanyaki. Served with ponzu sauce.

Local yakisoba from Fujinomiya City, Shizuoka Prefecture, using chewy noodles. Generously filled.

Taiwanese-style yakisoba with spicy minced meat and homemade chili oil.

A dish originating from Kobe, made by finely chopping yakisoba noodles and rice and stir-frying them on a teppan.

Okonomiyaki named after the restaurant. Contains chicken meatballs, mochi, cheese, and garlic.

Okonomiyaki with plenty of green onions and pork.

Negi pork okonomiyaki with double the amount of pork, for a hearty portion.

Modern-yaki, an okonomiyaki layered with yakisoba noodles. Contains pork.

Modern-yaki with simmered beef tendon and konjac.

Okonomiyaki with homemade simmered beef tendon and konjac.

Okonomiyaki using a large amount of green onions instead of cabbage. Contains beef tendon and mochi. A soy sauce flavor is recommended.

Mixed okonomiyaki with various ingredients such as pork, squid, and shrimp.

Luxurious okonomiyaki with plenty of seafood (squid, shrimp, octopus, scallops).

Okonomiyaki generously made with cheese and pork belly.

Creamy okonomiyaki with mashed potatoes and cheese.

Okonomiyaki topped with dashi-infused grated yam (nagaimo).

Pork okonomiyaki with the crisp texture of bean sprouts.

Popular combination of mentaiko, mochi, and cheese.

Okonomiyaki accented with the saltiness and umami of corned beef.

Okonomiyaki with the appetizing flavors of kimchi and sesame oil.

Unique okonomiyaki using natto. Served with a refreshing ponzu sauce.

Okonomiyaki generously made with squid.

Okonomiyaki with homemade keema curry and cheese.

Okonomiyaki with a great combination of mochi and cheese.

Okonomiyaki with beef hormone and chives for stamina.

Okonomiyaki with a flavor reminiscent of gyoza filling.

Rich Western-style okonomiyaki using avocado, cheese, and mayonnaise.

Mexican okonomiyaki with a taste similar to tacos. Contains Doritos chips.

Luxurious special okonomiyaki combining seafood and negi pork.

Monjayaki named after the restaurant. Contains chicken meatballs and cheese.

Monjayaki with simmered beef tendon.

Classic mixed monjayaki with various ingredients.

Monjayaki made with whole Hakata mentaiko.

The ultimate combination of mentaiko, mochi, and cheese. Our most popular menu item.

Simple monjayaki with plenty of green onions.

Monjayaki with bean sprouts and minced meat.

Spicy pork and kimchi monjayaki.

Spicy monjayaki in the style of Korean 'jjigae' stew.

Rich and creamy monjayaki with a whole Camembert cheese.

Monjayaki infused with the umami of seafood.

Monjayaki with an Italian flavor using tomatoes and basil.

Mexican monjayaki with a taco-like flavor.

Monjayaki with a spicy curry aroma that whets the appetite.

Japanese-style monjayaki with the refreshing sourness of plum and shiso.

Monjayaki infused with the flavor of corned beef.

Rich black monjayaki made with squid ink.