Asashi sushi

A common type of sushi where seasoned sweet fried tofu skin is wrapped around vinegared rice. Slightly sweet and juicy. Usually eaten directly without much soy sauce.

Cooked Shrimp Nigiri Sushi. The shrimp meat is red and firm, served with sushi rice. Chewy texture with the sweetness of shrimp.

Japanese Rolled Omelet Nigiri Sushi. The egg is pan-fried into a sweet, thick omelet with a soft, cake-like texture. Loved by adults and children alike.

Fresh raw squid nigiri sushi. White flesh, crisp and chewy texture. Usually served with a little wasabi, refreshing taste.

Refers to processed fish products with roe (e.g., herring roe), with a crisp texture and a popping sensation when chewed. The flavor is sweet and sour.

Classic raw salmon nigiri sushi. Orange-red meat rich in fat, tender and smooth texture. A very popular sushi item.

Amberjack (Kanpachi) Nigiri Sushi. The meat is pale pink, firm, and has a moderate amount of fat. Delicious and subtly sweet.

Cobia Nigiri Sushi. White flesh, crisp and chewy texture, and rich in fat. A common high-grade farmed fish in Taiwan.

Fresh Tuna Nigiri Sushi. Deep red meat with less fat, refreshing taste, and a unique iron-like flavor.

Imitation crab stick nigiri sushi made from fish paste. Distinct flaky texture, sweet taste. A popular and common flavor.

Salmon belly. Higher fat content than regular salmon. Melts in your mouth, full of rich fish oil aroma.

Belly meat of Amberjack. Fattier and more tender and oily than the back meat. Full of umami.

Sashimi-grade Sweet Shrimp Nigiri Sushi. The shrimp meat is a natural coral red, with a soft, sweet, and tender texture. Usually served with the head or tail intact.

Sashimi-grade Scallop Nigiri Sushi. Thick and tender meat, sweet and tender. A high-grade sushi ingredient.

Hokki clam nigiri sushi, usually with a purplish-red tip. Crisp and tender texture, with a light sea flavor and sweetness.

Abalone Nigiri Sushi. The abalone meat is chewy and firm, with a delicious taste. Usually sliced and placed on top of sushi rice.

Salmon belly nigiri sushi lightly seared with a torch. High temperature brings out the aroma of the fat, slightly charred surface, melts in your mouth, with a smoky flavor.

Seared Conger Eel Nigiri Sushi. Delicate and soft meat, seared with a sweet and savory sauce. Rich flavor.

Seared Cobia with Butter. The aroma of butter blends with the fish oil, creating a unique and rich flavor.

Seared Barracuda Fin Meat. Extremely rich in fat, it becomes fragrant after searing, with a texture that almost melts in your mouth.

Lightly seared raw scallops. Retains the tender sweetness inside while adding a charred aroma.

Seared Broiled Eel Nigiri Sushi. Rich sauce flavor, tender meat. A classic Japanese flavor.

Luxurious nigiri sushi made with a whole Conger Eel. Generous portion, tender meat, flavorful sauce. A feast for both the eyes and the palate.

A 6-piece nigiri sushi platter selected by the chef. Usually includes various types of fresh fish of the day. Suitable for individual enjoyment.

A 12-piece nigiri sushi platter selected by the chef. Includes various types of fish and seafood, larger portion. Suitable for sharing or for those who enjoy variety.

Thick-cut fresh salmon sashimi. Rich in fat, tender texture. Usually served with shredded daikon radish and wasabi soy sauce.

Fresh Tuna Sashimi. Bright red meat, low in fat, refreshing taste with an iron-like aroma.

Small assorted sashimi platter. Includes several types of seasonal fish. Suitable for 1-2 people.

Large assorted sashimi platter. More variety and pieces, allowing you to enjoy the sweetness of various seafood. Suitable for sharing among multiple people.

Donburi topped with various sashimi and seafood. Usually includes salmon, tuna, swordfish, etc. Served with miso soup.

Donburi featuring salmon sashimi and salmon roe. Allows you to enjoy both the rich flavor of salmon and the bursting sensation of roe. Served with miso soup.

Broiled Eel Donburi. Grilled eel with a rich sauce served over white rice. The eel is tender, and the sauce is perfect with rice. Served with miso soup.

Donburi topped with fresh tuna sashimi. The best choice for those who love the refreshing taste of tuna. Served with miso soup.

Hand roll filled with tamagoyaki (Japanese omelet). Crispy nori, simple and sweet filling.

Hand roll filled with cooked shrimp and lettuce. Refreshing texture, recommended to eat as soon as possible before the nori gets soggy.

Asparagus Hand Roll. Uses blanched asparagus and salad dressing, crisp and refreshing texture.

Hand roll filled with fresh avocado. Creamy and smooth texture, rich flavor.

Hand roll combining fresh shrimp and asparagus. Offers both the sweetness of seafood and the crispness of vegetables.

Shrimp and Avocado Hand Roll. A classic combination with a rich and smooth texture.

Broiled eel and avocado hand roll. The sweet and savory eel sauce pairs perfectly with the creamy avocado.

Hand roll generously topped with salmon roe. Every bite delivers the fresh, salty burst of roe popping in your mouth.

Hand roll made with fish roe. It has a slightly granular texture and a delicious taste.

Minced tuna hand roll with scallions. The freshness of the tuna and the aroma of the scallions complement each other.

Hand roll containing only broiled eel. Allows you to savor the rich aroma of the eel sauce.

Hosomaki sushi roll filled with cucumber. Crisp texture, light and refreshing taste. Suitable for vegetarians or as a palate cleanser.

Hosomaki sushi roll filled with Japanese thick omelet. Sweet taste and soft texture.

Classic tuna hosomaki sushi. 'Tekka' refers to the color of tuna akami. Simple yet allows you to taste the freshness of the fish.

Hosomaki sushi roll filled with fermented natto. Has a unique sticky texture and strong aroma, preference varies by individual.

Sushi roll filled with broiled eel. Rich flavor from the eel sauce.

A variation of the California roll, topped with various colorful sashimi (e.g., tuna, salmon, white fish, etc.), as colorful as a rainbow.

Sushi roll with avocado as the main filling. Creamy and smooth texture with a fresh, milky flavor.

Gunkan sushi topped with corn kernels mixed with mayonnaise. Sweet taste and distinct granular texture. A favorite among children.

Gunkan sushi with cooked tuna mixed with mayonnaise. Smooth, savory, and salty taste.

Gunkan sushi topped with small shrimp roe. Has a fine granular texture and distinct umami.

A side dish made with pickled octopus and wasabi stem. Slippery and crisp texture, with a pungent wasabi flavor, very appetizing.

Lobster Flavored Salad Gunkan. Typically contains lobster meat or imitation lobster meat mixed with a special sauce. Rich and sweet flavor.

Minced tuna mixed with fresh scallions, served as a gunkan sushi. The rich fat of the tuna and the refreshing scallions are a perfect match.

Raw squid mixed with mentaiko (cured pollock roe). Chewy squid, salty and slightly spicy mentaiko.

Gunkan sushi made with cod liver. Extremely creamy texture, rich flavor, known as 'foie gras of the sea'.

Rich grey-green crab paste gunkan. Full of crab's unique umami and sea flavor. Intense taste.

Crystal clear orange-red salmon roe gunkan. The fresh, salty juice bursts in your mouth when bitten, a very popular high-end item.

A la carte cod liver side dish. Larger portion, usually served with a sweet and sour sauce and sliced onions, creamy and palate-cleansing texture.

Large scallops seared with butter. The savory butter and the sweet scallops blend perfectly, with a tender texture.

Simply salt-seasoned grilled chicken skewers. Slightly charred skin, tender and juicy meat, allowing you to taste the original flavor of the chicken.

Salt-grilled chicken wing skewers. Crispy skin, tender and juicy meat inside. Enjoying the meat around the bone is a unique experience.

Whole Grilled Prawn. The shell becomes fragrant after grilling, and the prawn meat is firm and chewy, full of seafood flavor.

Pork belly slices wrapped around grilled asparagus. The fat from the pork belly seeps into the crisp asparagus, creating a balanced and not greasy texture.

Pork belly slices wrapped around grilled enoki mushrooms. The enoki mushrooms absorb the meat juices and sauce, resulting in a tender, juicy, and crisp texture.

Salt-grilled premium Matsusaka pork (pork jowl). Crisp and chewy texture, with evenly distributed fat, not dry.

Cubed eel grilled on skewers. Brushed with kabayaki sauce, it has a sweet and savory flavor and tender meat.

Grilled Mackerel. Crispy skin, tender meat, rich in fat. Usually served with lemon and pepper salt.

Grilled Threadfin Bream. A common high-grade edible fish in Taiwan, with very delicate flesh, high fat content, and delicious taste.

Salt-grilled salmon head, including the jaw. Rich in collagen and fat, especially the eye socket and jaw meat are the most delicious.

Grilled Salmon Jaw. One of the fattiest parts of salmon, with tender and smooth meat and a crispy skin.

Grilled Amberjack Jaw. The meat is thick and elastic, with moderate fat content and a rich umami flavor.

Grilled Cobia Jaw. Lots of meat, few bones, rich in collagen, firm texture.

Grilled Japanese Kanpachi (Buri) Jaw. Extremely rich in fat, tender and sweet meat, a favorite among gourmets.

Deboned chicken wings stuffed with mentaiko (cured pollock roe) and grilled. The tenderness of the chicken and the salty, spicy, granular texture of mentaiko intertwine in your mouth.

Grilled baby corn in the husk. Retains the moisture and sweetness of the baby corn. Peel and eat with a pinch of salt for a refreshing, palate-cleansing experience.

Whole Grilled Squid. Chewy texture with a sweet seafood flavor.

Grilled boneless beef short rib. Marbled fat distribution, tender and juicy meat, rich beef flavor.

Japanese Fried Shrimp Tempura. Crispy batter, sweet shrimp. More delicious when dipped in tempura sauce.

Oysters from Hiroshima, Japan, coated and deep-fried. Crispy outside, tender inside, bursting with savory juices when bitten.

Japanese Age Tofu. Silken tofu lightly coated in flour and deep-fried, crispy exterior and smooth interior, served in a sweet and savory sauce.

Assorted Vegetable Salad. Includes fresh lettuce, tomatoes, cucumbers, etc., with Japanese-style dressing, refreshing and appetizing.

Japanese steamed egg custard. Smooth and delicate texture like pudding, usually containing chicken, fish cake, mushrooms, etc. Full of savory broth.

Miso soup simmered with fresh fish chunks. The broth is savory and rich, with the sweetness of fish and the aroma of miso.

Apple-flavored soda from Nagano, Japan. Rich fruit aroma, fine bubbles, cool and thirst-quenching.

A unique drink combining Shizuoka green tea and cola. A carbonated beverage with a tea aroma, distinctive flavor.

A classic Japanese green melon soda. Bright in color, sweet and smooth, often reminiscent of Japanese cafes.

Common carbonated beverages. Coke has a dark caramel flavor, Sprite has a clear lemon-lime flavor. Cold and refreshing.

Japanese lactic acid beverage. Moderately sweet and sour, refreshing taste, very effective at cutting through richness.

Draft Beer (Asahi Super Dry) imported from Japan. Crisp and dry taste, rich in carbonation, perfect for pairing with grilled dishes or sushi.

A well-known Japanese sake brand. Smooth and balanced taste, suitable for both cold and hot consumption. 210ml small bottle.

Japanese Hakutsuru Sake. Refreshing and light taste with a rice aroma. 300ml bottle.