HORMONE DINING

Crispy panko-breaded pork cutlet (Tonkatsu). Tender and juicy inside, golden brown and crispy outside. Often served with shredded cabbage and sweet and sour tonkatsu sauce.

Thinly sliced raw onion, served cold to reduce its pungent spiciness, leaving only a sweet crispness. Served with salad dressing or soy sauce. A refreshing appetizer.

Crispy Japanese-style fried chicken wings (Karaage), seasoned with a special sauce. Savory, crispy outside, tender inside. Perfect as a snack or with drinks.

Bite-sized raw cabbage drizzled with a salty umami sauce. Mellow salty flavor and crisp texture. A popular izakaya appetizer.

Eggplant stir-fried with a sweet and savory miso sauce. The soft eggplant perfectly absorbs the flavor of the Japanese soybean paste.

A fusion dish using eggplant as a base instead of pizza dough, or topped with eggplant, cheese, and tomato sauce, baked until the cheese is melted and gooey. Rich flavor.

Thinly sliced boiled pork ear, seasoned with vinegar or sour sauce. Crispy and chewy texture, cuts through richness.

Small pieces of raw squid marinated in wasabi sauce. Salty and pungent flavor. Slippery and crunchy texture. A classic appetizer.

Japanese Horse Mackerel battered and fried, then marinated in vinegar sauce with various vegetables. Refreshing sweet and sour taste. Firm fish.

Japanese kamameshi seasoned with soy sauce, containing pork and gobo (a type of aromatic root). The rice is fragrant and may have a slightly charred bottom.

Japanese kamameshi with beef and gobo. Rice cooked in seasoned broth until infused, fragrant with beef and gobo herbs.

Dried ray fin lightly grilled. Sweet and salty flavor. Chewy and satisfying texture. Often eaten with mayonnaise.

Dried smoked salmon, a chewy and satisfying snack with a rich salmon flavor and perfect saltiness.

Tofu stir-fried in Sichuan sauce with minced pork and chili. Spicy, salty, and aromatic with spices. Goes well with hot steamed rice.

Fresh salmon sliced into bite-sized pieces. Beautiful orange flesh with streaks of fat. Sweet, rich, and melt-in-your-mouth texture. Served with wasabi and soy sauce.

Freshly sliced raw Japanese Horse Mackerel (Aji). Firm, shiny flesh with a rich flavor. Often served with grated ginger and chopped spring onions to remove any fishiness.

Fresh, large, plump Japanese oysters. Sweet and juicy with a taste of the sea. Served with ponzu sauce or lemon.

Thinly sliced fresh avocado, served sashimi-style. Buttery texture similar to raw fish. Served with soy sauce and wasabi.

Finely chopped fatty tuna mixed with chopped spring onions. Sweet and rich flavor from the fish fat, served with seaweed or rice.

Freshly sliced raw Yellowtail (Hamachi). White-pink flesh with good marbling. Sweet, crisp, and fatty flavor.

Small smelt fish lightly battered and deep-fried. Can be eaten whole, including the bones. Inside is full of savory roe.

Japanese-style curry poured over hot steamed rice. Dark brown curry with a mellow, spiced flavor. Not overly spicy.

Japanese curry rice served with a large piece of deep-fried pork tonkatsu. The crispiness of the tonkatsu complements the rich curry sauce.

Japanese curry rice served with crispy skinned Japanese-style pork sausage. Springy texture.

Japanese curry rice served with deep-fried minced pork (Menchi Katsu). Juicy pork.

A fusion dish combining Japanese curry rice with Thai basil stir-fry. A unique and intense flavor.

Cooked Japanese short-grain rice, soft and sticky, with a fragrant aroma.

Hot Japanese soybean paste soup. Mellow salty flavor, with seaweed and tofu. Soothing.

Ramen in a chicken or pork broth seasoned with Japanese soy sauce (Shoyu). Clear broth with a savory flavor, fragrant with soy sauce. Chewy ramen noodles.

Ramen in a cloudy white pork bone broth, simmered for a long time to achieve a rich flavor, sweet and savory from the bone marrow.

Ramen in a rich Japanese soybean paste (miso) broth. Fermented bean aroma with a balanced salty and sweet flavor.

Spicy miso ramen broth. Adds zest to the soybean paste broth. For those who enjoy spicy flavors.

Cold ramen served on a bamboo sieve, with a cold, sweet and savory tsuyu sauce, garnished with spring onions, wasabi, and seaweed. A refreshing dish.