Doodle Izakaya

Toast topped with aromatic truffle paste and generous snow-like parmesan cheese. Rich, savory, and earthy flavors. Great as a starter.

A smooth pate made from smoked monkfish liver, often known as the foie gras of the sea. Rich, creamy texture with a smoky depth. Served on toast.

Fresh yellowtail (Hamachi) served with salmon roe and refreshing tomato dashi jelly. Features myoga (Japanese ginger) for zest. A light and textural appetizer.

Raw yellowtail slices dressed simply with olive oil, lemon zest, and dill. A Western-influenced carpaccio style dish. Fresh, citrusy, and clean tasting.

An assortment of fresh sashimi tossed in a savory sesame sauce. Topped with Japanese ginger and crispy rice crackers (bubu arare). Nutty, savory, and fresh.

Raw scallops served with salmon roe, citrusy yuzu ponzu sauce, and dill oil. Tender and sweet scallops balanced by tart sauce. Delicate and refreshing.

Raw squid sliced into thin, noodle-like strips. Served with a light dipping sauce, chives, and sesame. Chewy texture with a clean seafood flavor.

Korean-style seasoned raw beef tartare topped with a raw egg yolk. Mix the yolk into the meat for a creamy, savory bite. Soft texture and rich umami flavor.

Chilled soft tofu served with yuzu ponzu, sesame oil, and chives. A classic simple Japanese appetizer. Light, cool, and refreshing.

A spicy salad featuring lean tuna (Akami) and yellowtail (Hamachi). Dressed with a Thai-style spicy dressing ('Yum'). Fusion of Japanese fresh fish and zesty Thai flavors.

A very spicy Japanese curry served over steamed rice. Thick, rich curry sauce with a significant heat kick. Choose between chicken or beef.

Chicken glazed with a teriyaki sauce enriched with a red wine reduction. Served with pepper puree. Sweet, savory, and slightly tangy flavor profile.

Beef bowl featuring picanha steak seasoned with yuzu kosho (citrus chili paste). Served over fragrant garlic fried rice with a side of clear soup. Rich meaty flavor with a citrusy spice kick.

Rice bowl topped with soy-marinated lean tuna (Akami) and an egg yolk. Served on sushi rice. Savory, smooth texture with clean fish flavor.

Grilled yellowtail collar served as a set with rice and soup. The collar meat is fatty, juicy, and tender. Needs to be picked from the bone.

Breaded and deep-fried pork chop cutlet. Crispy exterior and tender meat inside. Served with fresh mixed salad.

Slow-cooked duck leg with crispy skin and tender meat. Served with cashew cream and a yuzu-infused red wine sauce. Rich and savory with citrus notes.

Grilled Picanha beef steak served with yuzu kosho condiment. The steak is flavorful with a cap of fat. Spicy citrus paste cuts through the richness.

Premium tenderloin steak served with spinach corn cream. Finished with a savory soy sauce butter. Very tender meat with rich, creamy accompaniments.

Grilled skewer of chicken thigh meat. Juicy and flavorful. A classic yakitori staple.

Grilled skewer featuring pieces of chicken thigh alternating with pieces of leek (negi). The leek adds sweetness and fragrance to the chicken.

Grilled chicken wing skewer. Crispy skin and tender meat on the bone. Rich and savory.

Grilled chicken liver skewer. Soft, creamy texture with a distinct, rich iron flavor. Best enjoyed while hot.

Grilled chicken heart skewer. Firm, springy texture with a clean, meaty taste. A popular cut for texture lovers.

Grilled chicken gizzard skewer. Crunchy and firm texture. Mild flavor, mostly eaten for the unique bite.

Grilled chicken skin skewer. Crispy on the outside and fatty on the inside. Rich, savory, and decadent.

Grilled Japanese leek skewer. Sweet and aromatic when charred. A simple vegetable side.

Grilled ginkgo nuts on a skewer. Soft, slightly chewy texture with a distinctive, slightly bitter and savory flavor.

Grilled cabbage. Sweet and slightly charred. A light vegetable accompaniment to the meat skewers.

Grilled smelt fish filled with roe. The entire fish is edible, including head and bones. Savory and full of tiny popping eggs.

Grilled skewers of cabbage wrapped in bacon. The fat from the bacon flavors the sweet cabbage. Savory and juicy.

Grilled scallops. Tender and sweet shellfish. Simply grilled to highlight natural flavors.

A variety set of 5 skewers: Thigh, Thigh with Leek, Skin, Heart, and Liver. A good way to try different textures and cuts.

A volume set featuring popular cuts: 2 Thigh, 2 Thigh with Leek, and 1 Chicken Wing. Focuses on meatier, safer choices.