Iza by Kura

Soybeans still in their pods, served hot or cold with salt. To be eaten with fingers by squeezing the pod to release the beans. · Mild vegetal taste and crunchy texture. · A classic and healthy appetizer.

Soybeans in pods seasoned with a spicy sesame sauce. · Savory umami and nutty flavor. · Can be enjoyed like classic edamame.

Half-moon shaped Japanese dumplings, grilled on one side and steamed. · Thin and crispy pastry, juicy filling. Served with a tangy sauce. · To be dipped in the sauce before eating.

Small crispy fried chicken pieces, karaage style. · Tender inside, light and golden breading. · Can be eaten easily with fingers or chopsticks.

Breaded and fried minced meat balls. · Crispy on the outside (panko breading), soft on the inside. · Often served with a sweet and savory sauce.

Grilled eggplant glazed with a sweet and savory miso paste. · Melting and creamy texture, rich and caramelized flavor. · A flavorful vegetarian dish.

Japanese croquette with potato and vegetables, breaded and fried. · Very crispy exterior, soft and warm interior. · A classic of Japanese home cooking.

Japanese fried croquette stuffed with shrimp with a hint of citrus (yuzu) and seaweed. · Mix of crispy and soft textures with a fresh note. · To be enjoyed hot.

Small stewed black seaweed, often with carrots and fried tofu. · Mild, iodized, and slightly sweet flavor (soy sauce and mirin). · Rich in minerals and fiber.

Fresh salad combining tofu and crunchy vegetables. · Light and healthy taste with a sesame dressing. · Perfect as a light starter.

Finely shredded cabbage served with a creamy sesame dressing. · Very crunchy texture and toasted sesame flavor. · Pairs well with fried dishes.

Tofu prepared with black sesame paste. · Silky texture and deep sesame flavor. · Often served fresh with a little soy sauce.

Refreshing salad of vinegared cucumbers and wakame seaweed (sunomono). · Tangy taste and crunchy texture. · Cleanses the palate between dishes.

Bowl of rice topped with grilled meat glazed with teriyaki sauce. · Rich sweet and savory flavor and tender meat. · Complete and comforting dish.

Assortment of sushi (fish on rice) and maki (rolls). · Allows tasting different raw fish. · Served with soy sauce, wasabi, and ginger.

Large varied platter of sushi and maki, ideal for big appetites or sharing. · Combination of fresh fish flavors and textures. · Served with traditional accompaniments.

Fresh raw fish slices served without rice. · Melting texture and pure fish flavor. · To be enjoyed with a little soy sauce and wasabi.

Large selection of raw fish slices. · For lovers of pure fish. · Careful presentation highlighting freshness.

Bowl of vinegared rice covered with an assortment of sashimi and garnishes. · A complete meal combining sushi rice and raw fish. · Can be eaten with chopsticks.

Larger version of the rice bowl topped with raw fish. · Wider variety of fish and generous portion. · Colorful and satisfying dish.

Inside-out rolls (rice on the outside) with lots of salmon. · Creamy texture and rich salmon flavor. · Often garnished with avocado or cucumber.

Ramen with chicken broth seasoned with soy sauce (shoyu). · Clean, salty, and savory taste. Served with wheat noodles. · The classic Tokyo style.

Ramen with chicken broth enriched with fermented soybean paste (miso). · Thicker broth, rich and complex in flavors (umami). · Comforting and hearty dish.

Vegetarian ramen with miso broth with a spicy touch. · The melting eggplant contrasts with the rich broth. · Flavorful meat-free alternative.