Aozora Japanese Restaurant

Fresh raw salmon slices paired with creamy avocado. A salad dish combining rich fish oils with buttery fruit texture, likely dressed with a savory vinaigrette or soy-based sauce.

Grilled chicken served as a salad dish. Features smoky, charred chicken pieces atop fresh vegetables, offering a lighter protein option.

Thinly sliced premium Wagyu beef served in a salad style. The beef is likely lightly seared or tataki-style, known for its intense marbling and tenderness.

A starter platter of sliced fresh raw fish suitable for 1-2 people. Served with soy sauce and wasabi to enhance the natural flavors of the seafood.

A large assortment of fresh raw fish slices designed for sharing among 3-4 people. Includes a variety of seasonal fish textures and flavors.

An assortment of 6 nigiri sushi pieces. Features vinegared rice topped with various raw seafood like salmon, mackerel, and scallops.

Traditional Japanese soup made from dashi stock and fermented soybean paste. Savory and warming, typically containing tofu, seaweed, and green onions.

Deep-fried tofu cubes served in a hot savory dashi broth. The tofu has a crispy exterior and soft interior, usually garnished with grated daikon and bonito flakes.

Japanese-style dumplings with a savory meat and vegetable filling. Deep-fried until the skin is golden and crunchy. Served with dipping sauce.

Japanese fried chicken nuggets marinated in soy sauce, ginger, and garlic. Crispy on the outside and juicy on the inside, often served with lemon.

Fried chicken soaked in a sweet and sour vinegar sauce and topped with rich tartar sauce. A popular hearty dish with a balance of tanginess and creaminess.

Spring rolls filled with tender braised pork. Deep-fried until the wrapper is crispy, offering a savory and textural bite.

Assorted vegetables battered and deep-fried. The batter is light and airy, preserving the natural taste and texture of the vegetables.

Shrimp coated in a light tempura batter and deep-fried. Crispy and not greasy, highlighting the sweetness of the prawn. Served with dipping sauce.

Thinly sliced raw kingfish served with a dressing. A refreshing appetizer that highlights the clean taste of the white fish.

Thin slices of raw salmon served with a zesty dressing. The rich, fatty fish pairs well with the acidity of the sauce.

A sushi roll featuring shrimp tempura and avocado, topped with crispy tempura flakes and fish roe (tobiko). Offers a distinct crunchy texture.

A colorful sushi roll topped with alternating slices of salmon, tuna, kingfish, and avocado. Garnished with salmon roe (ikura) for a burst of flavor.

Sushi roll filled with crispy deep-fried soft-shell crab, creamy avocado, and fresh cucumber. Savory and textural.

Thick wheat noodles in a hot savory broth, served with crispy tempura on top or on the side. A comforting and filling noodle dish.

Thick wheat noodles served in a hot broth with chicken. Simple and savory.

Thick wheat noodles in a hot broth topped with simmered beef. The beef adds a rich, meaty flavor to the soup.

Thick wheat noodles in a hot broth served with assorted vegetables. A lighter option for noodle lovers.

Stir-fried thick wheat noodles with chicken and vegetables. Seasoned with a savory soy-based sauce.

Stir-fried thick wheat noodles with beef and vegetables. A hearty dish with a rich, savory flavor.

Stir-fried thick wheat noodles with assorted vegetables. Flavorful and satisfying without meat.

Plain drinking water.

Bottled green tea, likely unsweetened. Refreshing with a slight bitterness typical of Japanese tea.

A classic carbonated soft drink with a sweet caramel flavor.

A clear, lemon-lime flavored carbonated soft drink. Sweet and crisp.

Carbonated soda with lime flavor. Tart and refreshing.

A sweet and tangy soda, likely flavored with red syrup (sala flavor) and lemon, a popular Thai-style drink mix.

Bottled Oolong tea. Offers a complex flavor profile somewhere between green and black tea.

Breaded and deep-fried mashed potato cake filled or served with a creamy edamame (soybean) sauce. Crispy outside, soft inside.

Small prawns deep-fried in tempura batter. Crunchy and savory, often eaten whole as a snack or appetizer.

Eggplant sliced and grilled with a sweet miso glaze. The eggplant becomes meltingly soft while the miso adds a savory, caramelized finish.

Japanese braised pork belly slow-cooked in soy sauce, mirin, and sugar until very tender. Served with a soft-boiled egg and spinach.

Monkfish liver (often called the foie gras of the sea) steamed and served cold. Accompanied by citrusy ponzu sauce to cut through the richness.

Chopped fresh raw salmon, seasoned and often shaped into a mound. Rich and flavorful, typically served with crackers or seaweed.

An elaborate sushi roll featuring eel (unagi) and shrimp tempura. Topped with mixed vegetables and often drizzled with sweet eel sauce.

A Japanese rice wine (sake) aged in cedar barrels (taru), giving it a distinctive woody aroma. Dry and crisp.

A premium Japanese sake with a high rice polishing ratio. Features fruity notes of pear and melon with a clean, smooth finish. Best enjoyed chilled.