Fulin Huoshan Izakaya

Japanese-style chilled tofu, made with fine, soft tofu, usually served with chopped scallions, grated ginger, and bonito flakes, drizzled with soy sauce, with a refreshing and smooth texture.

Japanese lightly pickled vegetables, with a light and crisp flavor, slightly sour and subtly sweet, suitable as an appetizer or palate cleanser.

Spicy and crisp Korean fermented cabbage with a rich garlic and chili aroma, with a sour and spicy flavor that stimulates the appetite.

Fermented soybean product with a unique sticky, stringy texture and a strong aroma, a traditional Japanese healthy food, eaten after stirring.

Raw egg yolk added to sticky natto, making the texture smoother and richer, slightly mellowing the natto's flavor.

Diced fresh tuna mixed with natto, combining the freshness of sashimi with the sticky texture of natto, a popular appetizer.

Mashed or shredded yam mixed with natto, a combination of two sticky ingredients, with a slippery and refreshing texture.

Fresh mashed yam with raw egg yolk, extremely smooth texture, often drizzled with a little soy sauce after mixing.

Diced fresh tuna with smooth mashed yam, rich in texture, refreshing and delicious.

Marinated cod roe, with a savory and slightly spicy flavor and distinct granular texture, perfect with sake or white rice.

Sliced squid marinated and fermented with its own innards, extremely savory and rich with a unique seafood flavor, a classic Japanese delicacy and accompaniment to drinks.

Also known as Tamagoyaki, a thick rolled omelet with a soft and juicy texture, infused with the savory sweetness of dashi broth.

Cheese added to Japanese thick omelet, the melted cheese adds a rich milky and savory flavor, enhancing the texture.

Japanese thick omelet with mentaiko (marinated cod roe), balancing the sweetness of the egg with the salty spiciness of mentaiko.

A platter of three different small side dishes, contents vary depending on the day's ingredients, suitable for those who want to try multiple flavors.

Clear soup made with fresh clams, the broth is clear and delicious, with a rich seafood flavor and a hint of ginger.

Miso soup cooked with clams, the bean flavor of miso perfectly blends with the sweetness of the clams, with a mellow flavor.

Soup made with chicken innards (such as gizzards, hearts, etc.) and chicken fat, with a rich and oily broth and chewy innards.

A Japanese hot pot featuring tofu as the main ingredient, served with vegetables and a light broth, with a refreshing flavor to warm the body and stomach.

Hot pot with various seafood (such as shrimp, clams, fish fillets, etc.), the broth is full of the sweet essence of the sea.

Hot pot with a rich and savory Japanese miso broth, perfectly paired with meat and vegetables.

A mixed hot pot including meat, seafood, and vegetables, with abundant and diverse ingredients, suitable for sharing among multiple people.

Hot pot based on Korean kimchi, with a sour and spicy broth that stimulates the appetite, usually served with pork and tofu.

Beef slices stir-fried over high heat with plenty of scallions, the beef is tender and juicy, with a rich scallion and soy sauce aroma.

Classic Japanese home-style dish, thinly sliced pork stir-fried with ginger and soy sauce, balanced sweet and savory, with a warming ginger flavor that stimulates the appetite.

Pork slices stir-fried with Korean kimchi, the sour and spicy flavor of kimchi permeates the pork, making it very appetizing.

Fresh small squid stir-fried with scallions, with a chewy and delicious texture, retaining the original flavor of the seafood.

Seasonal fresh vegetables stir-fried, with a light flavor that brings out the natural sweetness of the vegetables.

A mix of various seasonal vegetables stir-fried together, colorful, nutritionally balanced, and with diverse textures.

Grilled or fresh onions, which release their natural sweetness after cooking, with a soft and tender texture.

Thick and meaty king oyster mushrooms with a chewy texture similar to abalone, juicy and delicious, usually grilled or pan-fried.

Crisp and tender asparagus, simply cooked to retain its fresh aroma and crunchy texture.

Grilled zucchini, with a crisp and juicy texture and a subtle sweetness, a common vegetable choice for grilling.

Fresh shiitake mushroom dish, the mushrooms are plump and absorb the sauce, with a rich aroma and tender texture.

Also known as 'beauty legs', with a tender and sweet texture, abundant moisture, and a unique fragrance.

Young corn, with or without husks, with a crisp and refreshing texture and a sweet flavor.

Sweet corn cooked with butter, the savory butter perfectly complements the sweetness of the corn, creating a rich aroma.

Baked garlic, after roasting, the spiciness turns into a soft and sweet flavor, with a creamy texture similar to potatoes.

Grilled green peppers, retaining their unique slightly bitter and crisp texture, suitable to be eaten with meat dishes.

Sweet and fluffy baked sweet potato, enjoyed hot, with a creamy texture and a natural caramel aroma.

Potatoes baked with butter, the potatoes absorb the aroma of the butter, resulting in a soft and creamy texture.

Mentaiko mayonnaise sauce topped on grilled onions, the sweetness of the onion blends with the savory aroma of mentaiko.

Fluffy potatoes with savory mentaiko sauce, a beloved Japanese izakaya dish.

Grilled yam slices with mentaiko sauce, the yam has a crisp and slippery texture, perfectly complementing the rich mentaiko sauce.

Enoki mushrooms braised with butter, the enoki mushrooms absorb the buttery aroma, with a tender and crisp texture.

Mixed wild mushrooms cooked with butter, with a rich mushroom flavor and diverse textures.

Japanese grilled eggplant, grilled until tender and usually served with bonito flakes, grated ginger, and soy sauce, melts in your mouth.

Grilled Japanese leeks (shiro-negi), which become extremely sweet and juicy after grilling, with a tender texture and no spiciness.

Triangle onigiri mixed with salmon flakes, brushed with soy sauce and grilled until slightly charred and crispy, with a charming toasted aroma and soft rice inside.

Rice crust grilled until golden and crispy, with a hard, crunchy texture and a toasted rice aroma, often served as a snack with drinks.

Japanese mochi, grilled until crispy on the outside and soft on the inside, sprinkled with sweet peanut powder, a popular dessert.

Mochi grilled with a sweet and savory soy sauce glaze, similar to Japanese dango, with a sweet and savory blend and a chewy texture.

Hot tea or broth poured over white rice topped with flaked grilled salmon and seaweed, with a light and warming flavor, often served as a finishing dish.

Chilled noodles served with a soy sauce-based dipping sauce, with a chewy and refreshing texture, suitable for hot weather or to cleanse the palate.

Udon noodles cooked in a small pot with a sweet broth, typically includes egg, fish cake, and vegetables, enjoyed hot.

Chilled udon noodles with an extremely chewy texture, served with a refreshing dipping sauce.

Japanese-style stir-fried udon noodles with meat, vegetables, and a special sauce, the noodles are smooth and flavorful with a rich aroma.

Congee cooked with seafood, the rice absorbs the essence of the seafood broth, with a sweet and warming flavor.

Light congee with beaten egg, smooth and mellow texture, simple and plain flavor, a good choice for a light meal.

Grated fresh yam (Toro) drizzled over hot white rice, with a sticky and moist texture, usually eaten with a little soy sauce.

Flaked salmon quickly stir-fried with rice and egg, the fried rice is distinct and full of the savory flavor of salmon.

Luxurious fried rice with diced mullet roe, the rich sea flavor and savory saltiness of the mullet roe coat the rice, with a unique flavor.