Sukiya Shinjuku South Restaurant

A special beef bowl topped with sukiyaki ingredients (tofu, vegetables, konjac noodles) and a raw egg (Tsukimi). The egg adds a rich, creamy texture to the sweet and savory soy-based sauce. Mix the egg into the hot beef and rice.

A spicy variation of the Sukiyaki Beef Bowl with a raw egg. The heat from the chili balances with the sweet sukiyaki sauce and creamy egg.

Beef bowl topped with sukiyaki-style ingredients like grilled tofu, napa cabbage, and shirataki noodles. Flavored with a sweet soy sauce broth.

Spicy version of the Sukiyaki Beef Bowl. Contains spicy seasoning to give a kick to the savory-sweet flavor profile.

The classic Gyudon. Thinly sliced beef and onions simmered in a savory-sweet soy sauce broth, served over steamed rice. A Japanese comfort food staple.

Beef bowl topped with a blend of three types of melted cheese. The richness of the cheese pairs surprisingly well with the soy-seasoned beef.

Beef bowl topped with a generous amount of chopped green onions and a raw egg. Provides a fresh, crunchy texture and creamy finish.

Beef bowl topped with grated daikon radish and citrus-based ponzu sauce. A refreshing and lighter way to enjoy Gyudon.

Japanese curry rice topped with the signature simmered beef from the Gyudon. Combines the spicy-sweet curry with savory beef.

Beef Curry with double the amount of meat. For those who want a heartier meal.

Beef Curry topped with a soft-boiled egg (On-tama). The egg adds creaminess and mellows out the spice.

Beef Curry topped with melted cheese. Rich and satisfying.

Standard Japanese curry rice. The sauce is thick, savory, and slightly sweet compared to Indian styles. Served with fukujinzuke pickles.

Japanese curry rice topped with a soft-boiled egg.

Japanese curry rice topped with melted cheese.

Japanese curry rice topped with both melted cheese and a soft-boiled egg.

A rice bowl topped with seasoned minced chicken (soboro) and egg. Flavored with a savory dashi broth.

A combo bowl featuring both grilled eel (unagi) and simmered beef (gyudon topping). Enjoy two popular flavors in one bowl.

Large serving of the Una-Gyu combo with more eel and beef.

Grilled freshwater eel (unagi) glazed with sweet soy sauce served over rice. Soft texture and savory flavor.

Special Eel Bowl with two pieces of eel and a large portion of rice.

A plate featuring grilled eel and simmered beef, served without rice. Perfect as a side dish or snack with alcohol.

Large portion plate of grilled eel and simmered beef.

Grilled eel served on a plate without rice.

Large portion plate of grilled eel (two pieces).

Small portion beef bowl suitable for children.

Mild curry with rice, suitable for children.

Small portion chicken mince bowl suitable for children.

Simmered beef and onions served on a plate (without rice). Good as an appetizer or extra topping.

Double portion of simmered beef and onions served on a plate.

Minced raw tuna (negitoro) served on a plate. Add soy sauce and wasabi to taste.

Grilled salted salmon.

Lightly grilled salted mackerel. Savory and oily fish.

Side order of curry sauce only.

Grilled sausage (3 pieces).

Caesar salad with creamy dressing.

Fresh vegetable salad featuring cabbage, corn, and broccoli.

Salad topped with sliced okra, adding a unique sticky texture.

Steamed chicken breast tenderloin.

Raw egg. Commonly mixed into beef bowls or rice for richness.

Soft-boiled egg (Onsen Tamago). The yolk is runny and custard-like.

Japanese pickles (usually cabbage and cucumber). A refreshing palate cleanser.

Small seasonal side dish.

Chilled tofu served with ginger and green onions. Add soy sauce to eat.

Dried seaweed sheets (Nori).

Fermented soybeans. Has a strong smell and sticky texture. Very traditional breakfast item.

Pickled mustard greens. Slightly spicy and crunchy.