Sustaina Organic Shop Restaurant

Japanese-style breaded and deep-fried oysters. They feature a crispy panko crust and a creamy, savory interior rich with ocean flavor. Best eaten hot with the accompanying tartar sauce.

Sweet potato leaves stir-fried in a savory style. The leaves are tender like spinach but with a silkier texture. Seasoned with fermented bean paste for a salty, umami kick.

Small willow leaf fish grilled whole, typically full of roe (eggs). The entire fish is edible, from head to tail. It has a savory, slightly bitter taste and a pleasing crunchy texture.

Japanese-style fried chicken wings. Marinated in soy sauce, ginger, and garlic before frying. The skin is thin and crispy, while the meat remains juicy and flavorful.

A fresh salad topped with a cooked salmon steak. The fish adds a rich, savory protein element to the crisp vegetables. Served with dressing.

Salad topped with Chicken Nanban (fried chicken soaked in sweet and sour sauce and topped with tartar sauce). A hearty salad that combines creamy, tangy, and crunchy elements.

Sashimi-style raw salmon slices served over fresh greens. The fatty texture of the salmon pairs well with the acidity of the sesame vinegar soy dressing.

A classic Caesar salad featuring romaine lettuce and creamy dressing. Topped with lean chicken fillet for a protein boost. Savory and satisfying.

Maguro (Tuna) cutlets grilled with a cheese topping. A fusion dish combining the meaty texture of tuna with rich melted cheese and herbal sauces.

Breaded and deep-fried oysters. Crispy outside, creamy inside. Served with dipping sauces.

Tender squid rings coated in batter and deep-fried. Chewy texture with a crispy shell. Similar to Western calamari but often served with different dipping sauces.

Aji Fry (Fried Horse Mackerel). A classic Japanese diner dish where mackerel fillets are breaded with panko and fried. Savory, flaky fish with a crispy crust.

Chilled buckwheat noodles served on a bamboo mat. Dipped into a savory soy-based sauce (tsuyu) before eating. Refreshing and nutty in flavor.

A set of cold buckwheat noodles served with crispy shrimp tempura. The light, airy batter of the tempura contrasts beautifully with the firm, chewy noodles.

A smaller portion of cold soba noodles in broth, topped with refreshing grated daikon radish (oroshi). The radish adds a mild spiciness and aids digestion.