Haikara Deep Fried

Japanese-style fried chicken marinated in soy sauce. Crispy on the outside and tender on the inside. Eaten hot, dipped in mayonnaise.

Panko-breaded and fried pork slice. The meat is juicy thanks to slow cooking and the crust is very crispy. Drizzled with sweet and sour Bulldog sauce.

Lightly battered Japanese-style fried fish (sea bream) and various vegetables. The batter is airy and crispy. Dip in soy sauce for more flavor.

Assortment of lightly battered and fried vegetables and egg. Crispy and non-greasy texture. Enjoy with a light soy sauce.

Chili oil-based condiment with fried onions. Adds spiciness and crunch. Add it to your dishes to enhance the flavor.

Egg cooked slowly at low temperature. The white is milky and the yolk is creamy like a crème anglaise. Served with soy sauce.

Whole fried garlic clove. Melting texture and softened garlic flavor, almost sweet. A small aromatic accompaniment.

Traditional fermented soybean paste soup, enriched with a touch of butter. Rich and creamy umami flavor. Served hot with vegetables.

Fermented cabbage, kimchi style but without strong red chili. Tangy, fresh, and crunchy taste. Perfect for refreshing the palate.

Fresh and silky tofu dish served cold. Garnished with dried bonito flakes and crispy tempura crumbs. Seasoned with a lemony ponzu sauce.

Breaded and fried camembert cheese until melted. Served with a Japanese plum (umeboshi) sauce for a tangy touch.

Steamed Japanese white rice. Slightly sticky and fluffy grains. The essential basic accompaniment.

The chef's special dessert of the day. Ask the staff for the current suggestion.