Restaurant Sugita

Spicy cured pork sausage flavored with paprika. Salty, smoky, and savory. Often served as an appetizer.

A fried appetizer roll with a crispy wrapper and savory filling. Crunchy on the outside, hot and flavorful on the inside.

Finely chopped raw meat (usually beef) seasoned with sauces and spices. Has a soft, melt-in-the-mouth texture and rich umami flavor.

Bonito fish (Katsuo), typically served seared (tataki) or raw. Firm texture with a deep, savory oceanic flavor comparable to tuna but richer.

Soft roe (sperm sacs) from fish like cod or pufferfish, known as Shirako. Creamy, custard-like texture with a mild, milky taste.

Beef tongue, a popular cut for grilling. Often sliced and cooked to be slightly crisp on the outside and tender inside. Rich beefy flavor.

A Japanese sandwich featuring a breaded, deep-fried meat cutlet (likely premium beef) between soft white bread with sauce. Crispy and savory.

A prime cut of beef from the loin. Known for a good balance of tenderness and fat marbling. Juicy and flavorful.

A lean cut of beef from the hindquarters. Has a firmer texture than loin cuts but offers a deep, robust meat flavor.

Tenderloin steak, the most tender cut of beef with very little fat. Soft, buttery texture with a milder flavor.

Likely refers to garlic rice, a staple finishing dish in steak courses. Fried rice infused with aromatic garlic and savory seasonings.

Sparkling wine. Crisp, bubbly, and acidic. Serves as a refreshing palate cleanser or accompaniment to dessert.

Sweet fruit with soft flesh and edible seeds. Served fresh or prepared as a light dessert.

A variety of Japanese citrus fruit. Juicy, sweet, and slightly tart, similar to a pomelo or grapefruit. Very refreshing.

Longtooth Grouper (Kue), a prized white-fleshed fish in Japan. The meat is firm, flaky, and has a delicate, sweet flavor.

Finely chopped raw meat served with seasonings. Offers a smooth texture and concentrated savory flavor.

A premium ingredient from the Amakusa region, likely Amakusa Daio chicken or seafood. Known for superior quality and rich taste.

A prestigious brand of Wagyu beef. Features intense marbling which provides a buttery, melting texture and rich umami flavor.

A warm soup course. Designed to comfort the stomach and cleanse the palate between richer dishes.

Cutlet sandwich made with breaded and fried meat (katsu) and soft bread. A luxurious version of a classic Japanese snack.

Lean beef steak from the round section. Offers a hearty, meaty flavor with a bit more chew than fatty cuts.

Spareribs featuring 'Houna' ingredients or style. Meat on the bone, cooked to be tender and savory with a rich fat content.

Steamed or fried rice served as the final savory dish to ensure a satisfying end to the meal.

A cold, frozen dessert such as sorbet or ice cream. Provides a refreshing, sweet finish.

Hot tea served at the conclusion of the meal. Aids digestion and cleanses the mouth.