Izakaya Niji

A bowl of rice topped with a deep-fried pork cutlet, egg, and vegetables simmered in a savory dashi broth. A filling and popular Japanese comfort food.

Simmered chicken and egg served over rice. The name literally means 'parent and child' bowl. It has a sweet and savory flavor profile.

Rice bowl topped with fluffy simmered eggs and onions in a savory sauce. A simple, meatless option similar to Oyakodon.

Japanese curry rice topped with a crispy pork cutlet. The curry sauce is thick, mild to medium spicy, and slightly sweet.

Japanese-style garlic fried rice. Fragrant and savory, often seasoned with soy sauce and butter.

Five-ingredient fried rice. Typically includes diced pork, egg, vegetables, and fish cake. A colorful and flavorful stir-fried rice dish.

Classic Japanese fried rice. Stir-fried with egg, roast pork, and green onions. Savory and aromatic.

Steamed white rice. A staple side dish to accompany main meals.

Rice with hot green tea or dashi broth poured over it, topped with seaweed (nori). A light and comforting dish.

Ochazuke topped with spicy cod roe (mentaiko). The salty and spicy roe flavors the broth effectively.

Ochazuke topped with salted salmon flakes. A classic savory variation of the tea-over-rice dish.

Ochazuke topped with sea bream (tai). A delicate and slightly elegant version of the dish.

Ochazuke topped with pickled plum (umeboshi). Tart and salty, providing a refreshing contrast to the rice.

Rice ball filled with bonito flakes mixed with soy sauce. A traditional and savory filling.

Rice ball filled with simmered kelp (kombu). Savory with a sweet soy flavor.

Rice ball filled with spicy cod roe. Salty, spicy, and rich in umami.

Rice ball filled with grilled salted salmon. One of the most popular onigiri fillings.

Rice ball filled with pickled plum. Sour and salty, known for its preserving qualities.

Traditional soybean paste soup with tofu, seaweed, and green onions. Warm and savory.

Clear broth soup with fluffy egg ribbons. Mild and soothing.

Ramen noodles in a soy sauce-based broth. Light, clear, and savory. Topped with bamboo shoots, green onions, and pork.

Ramen noodles in a salt-based broth. The lightest of ramen broths, allowing the ingredients' flavors to shine.

Ramen topped with generous slices of braised pork belly (chashu). Rich and meaty.

Ramen noodles in a rich soybean paste broth. Hearty, savory, and aromatic.

Ramen noodles served with wontons (dumplings). A Chinese-influenced dish with slippery, savory dumplings.

Noodle soup with stir-fried vegetables and pork in a salt-based broth. Loaded with cabbage, bean sprouts, and carrots.

Ramen topped with shiitake mushrooms. Earthy and savory flavor from the mushrooms.

Ramen noodles served in a curry-flavored broth. Thick, spicy, and satisfying.

Cold ramen noodles topped with various colorful ingredients like cucumber, ham, and egg. Served with a tart soy vinegar dressing.

Stir-fried noodles with pork and vegetables. Available in salt (shio) or savory sauce flavor.

Crispy deep-fried noodles topped with a thick, savory sauce containing vegetables and meat. Crunchy texture softens as it soaks up the sauce.

Classic tuna sushi roll. Fresh raw tuna wrapped in sushi rice and seaweed.

Sushi roll filled with fermented soybeans (natto). Distinctive pungent aroma and sticky texture.

Sushi roll filled with cooked tuna salad (tuna mayo). Creamy and savory.

Sushi roll filled with pickled daikon radish. Crunchy, yellow, and refreshing.

Cucumber sushi roll. Simple, crisp, and refreshing. A good palate cleanser.

Inside-out roll with salmon. often topped with more salmon or roe. Rich and fatty.

Sushi roll with crab stick, avocado, cucumber, and roe. A popular Western-style roll.

Shrimp tempura roll. Fried shrimp wrapped in rice. Crunchy and savory.

Classic salmon sushi roll. Fresh raw salmon wrapped in seaweed and rice.

Battered and deep-fried shrimp. Light and crispy coating.

Deep-fried chicken cartilage. Crunchy texture, often served with lemon. A popular snack with drinks.

Assorted tempura platter. Includes shrimp and various vegetables fried in light batter.

Vegetable tempura. Assorted seasonal vegetables deep-fried in batter.

Squid tempura. Tender squid pieces in a crispy batter.

Japanese-style fried chicken. Marinated in soy sauce and ginger before frying. Juicy and flavorful.

Breaded deep-fried pork cutlet. Served with shredded cabbage and dipping sauce.

Deep-fried squid tentacles. Chewy and savory.

French fries. Crispy fried potato sticks.

Deep-fried small shrimp. Crunchy and eaten whole, shell and all.

Cream croquettes. Crispy breaded exterior with a soft, creamy white sauce filling.

Breaded deep-fried shrimp. Similar to tempura but with panko breadcrumbs for a crunchier texture.

Breaded deep-fried horse mackerel. Flaky fish with a crispy crust.

Breaded deep-fried squid. Chewy squid with a crunchy panko coating.

Deep-fried liver. Rich flavor with a crispy exterior.

Fried burdock root chips. Earthy, crunchy, and savory.

Mixed vegetable tempura fritter. Shredded vegetables fried together in a round shape.

Burdock root tempura. Earthy root vegetable in a light batter.

Deep-fried spine bone of Kisu (whiting) fish. Very crunchy and rich in calcium, eaten as a snack.

Deep-fried tofu served in a savory dashi broth with grated daikon and ginger. Silky tofu with a slightly chewy skin.

Pan-fried dumplings filled with ground pork and vegetables. Juicy inside, crispy bottom.

Breaded deep-fried squid rings. Classic calamari.