Sosan no Mise

Japanese pan-fried dumplings filled with ground pork and vegetables. They are steamed and then fried to create a crispy bottom and juicy filling. Dipped in a mixture of soy sauce, vinegar, and chili oil.

Boiled dumplings with a silky, tender skin. The filling is juicy and flavorful. A lighter alternative to pan-fried dumplings.

A smaller portion of the signature pan-fried dumplings, typically containing 3 pieces. Perfect for a light side dish.

Raw, uncooked dumplings prepared for takeout. Intended to be cooked at home to ensure freshness.

A satisfying meal set featuring pan-fried dumplings as the main dish. Includes steamed white rice, a small soup, and pickled vegetables (zhai cai).

The standard dumpling set but with a large portion of steamed rice for a heartier meal.

A classic 'after-work' combo featuring a full serving of pan-fried dumplings and a mug of cold draft beer.

A combination of spicy Taiwan Ramen and a half-portion of dumplings. Taiwan Ramen is a Nagoya specialty featuring spicy minced pork and chives.

A classic ramen set featuring a soy sauce based noodle soup and a side of three pan-fried dumplings.

A spicy noodle dish originating in Nagoya. It features a soy-based chicken broth topped with spicy minced pork, garlic, bean sprouts, and garlic chives. It has a sharp, savory heat.

Spicy Taiwan ramen topped with a seasoned soft-boiled egg (ajitama). The creamy yolk balances the spicy broth.

Spicy Taiwan ramen topped with plenty of shredded white green onions for extra crunch and sharpness.

Spicy Taiwan ramen with the addition of soft, meat-filled wontons.

Spicy Taiwan ramen topped with slices of roasted pork (chashu) for a meatier experience.

Spicy Taiwan ramen topped with tender, slow-cooked beef tendon. The rich gelatinous texture of the tendon pairs well with the spicy soup.

Classic Japanese ramen with a clear, savory broth made from soy sauce and chicken or pork stock. Topped with bamboo shoots, green onions, and pork.

Soy sauce ramen topped with a seasoned soft-boiled egg.

Soy sauce ramen generously topped with shredded white scallions.

Soy sauce ramen served with smooth, meat-filled wontons.

Soy sauce ramen with extra slices of roasted pork (chashu).

Chilled ramen noodles served on a bamboo strainer (zaru) with a separate dipping sauce. A refreshing dish, often eaten in warmer weather.

Seasoned soft-boiled egg with a marinated, custard-like yolk.

Shredded white parts of green onions (scallions).

Dumplings with a thin wrapper, typically boiled.

Slices of seasoned, roasted pork belly or loin.

Slow-cooked beef tendon, tender and gelatinous.

Upsize the noodle portion.

A standard bowl of steamed white rice.

A large bowl of steamed white rice.

A popular Japanese highball made with Suntory 'Kaku' whisky and soda water. Served with ice and a lemon wedge.

Cold draft beer.

Japanese bottled beer. Choose between The Premium Malt's or Asahi Super Dry.

Non-alcoholic beer-flavored beverage.

Traditional Japanese rice wine. Served either cold or warm.

Traditional Chinese fermented rice wine. Dark amber color with a rich, complex flavor.

Japanese plum liqueur made from steeping ume fruits in alcohol and sugar. Sweet and fruity.

A Japanese cocktail (Chu-hai) made with Shochu, soda water, and fruit juice or tea.

Non-alcoholic beverages.