Dàhùwū Mínquán Dōnglù Yīduàn Diàn

This is a combination dish featuring pork belly marinated in salt koji and chicken marinated in soy koji. The meat is tenderized by the koji marinade, with a soft texture and a unique fermented aroma. It is recommended to enjoy with white rice to experience two different flavors of charcoal-grilled deliciousness.

Classic Japanese fried pork cutlet, made with pork loin coated in breadcrumbs and fried to a golden brown. Crispy on the outside, with a firm and chewy texture. Typically served with shredded cabbage and special tonkatsu sauce.

Pork belly marinated with salt koji, grilled over charcoal for a rich aroma. Salt koji tenderizes the meat and enhances its natural sweetness. The balance of fat and lean meat provides a rich texture.

Katsudon. Crispy fried pork cutlet simmered with onions and egg in a sweet and savory sauce, then served over rice. The pork cutlet absorbs the sauce, making it moist, and the egg is silky smooth, creating a very satisfying dish.

Premium Matsusaka pork (pork jowl) marinated in salt koji and then charcoal-grilled. The meat is crisp and tender, with a charred aroma from the grill and the mellow saltiness of the salt koji.

Korean-style hot pot dish, simmered with pork and vegetables in a spicy kimchi broth. The rich and appetizing soup is perfect for those who enjoy bold flavors and hot soup.

Fried pork cutlet made with lean fillet. The meat is extremely tender, with no sinew and little fat, crispy on the outside and tender on the inside, with a refreshing and non-greasy texture.

A refreshing hot pot dish with plenty of seasonal vegetables and pork slices. The broth is light and sweet, allowing you to taste the original flavor of the vegetables, making it a nutritionally balanced choice.

Fried pork loin cutlet simmered in a special barley miso sauce. The coating absorbs the rich and sweet miso sauce, creating a hearty flavor that is very satisfying with rice.

Charcoal-grilled ribeye steak. Crispy on the outside, tender and juicy on the inside. Served with a special dipping sauce to savor the rich aroma of the beef and the flavor of the charcoal grill.

Classic Japanese hot pot dish. Sliced beef, vegetables, and tofu are cooked in a sweet and savory soy sauce broth. The flavor is rich and sweet. It is recommended to dip in raw egg (if provided) for a smoother texture.

Steamed Malabar King grouper with shredded ginger and soy sauce. The fish is delicate and springy with abundant collagen. Steaming preserves the fresh, original flavor of the fish, resulting in a light and elegant taste.

Charcoal-grilled eel brushed with a sweet and savory kabayaki sauce, served over rice. The eel is tender, and the sauce seeps into the rice, creating a rich aroma. It's a luxurious dish to replenish your energy.

First, enjoy the original flavor of the eel over rice. Second, mix in toppings (such as green onions, seaweed, wasabi) and eat. Third, add broth to make ochazuke (rice soup). Enjoy three different flavor variations in one meal.

Whole Atka mackerel treated with "himono" (dried fish) and then charcoal-grilled. The fish is thick and rich in oil, with a delicate texture and a light saltiness. Served with grated daikon radish for a more refreshing taste.

Ootoya's popular dish. Fried chicken pieces and various vegetables (such as lotus root, carrots, eggplant, etc.) are tossed in a special black vinegar sauce. It's sweet, sour, appetizing, rich in texture, and nutritionally balanced.

Charcoal grilled chicken served with a fresh salad, drizzled with a special orange vinegar dressing (or basil sauce). The chicken has a charcoal aroma, and the dressing is refreshingly sour and fresh, making it a dish for those who prefer light flavors.

Charcoal grilled chicken with plenty of green onions and special miso sauce. The rich and savory miso perfectly complements the pungent aroma of the green onions, making it a great dish to eat with rice.

Includes delicious clam steamer rice and salt koji seasoned chicken pot. The steamer rice absorbs the sweetness of the clams, and the chicken pot has a refreshing and mellow broth, making it a warm combination of surf and turf.

Charcoal grilled chicken with orange vinegar sauce. The fruity acidity of the orange vinegar balances the richness of the meat, creating a refreshing flavor with a hint of citrus aroma.

Ootoya's classic combination, usually including fried chicken and croquettes, served with a half-cooked egg. Enjoy a variety of popular Japanese home-style side dishes at once.

Oyakodon. Charcoal-grilled chicken and onions are topped with a silky, half-cooked egg over rice. The charcoal aroma adds layers of flavor, and the sauce is sweet and savory, creating a smooth and comforting dish.

A specialty udon from Nagoya. Udon noodles and charcoal-grilled chicken are simmered in a red miso broth. The noodles are chewy, and the broth is rich and deep with the unique bean aroma of miso.

Purely vegetarian black vinegar sauce dish. Various colorful vegetables are deep-fried or stir-fried and then coated in a sweet and sour, rich black vinegar sauce. The texture is crisp and refreshing, making it a healthy and delicious vegetarian option.