Kuwaji

Gyoza shaped like a full moon. Filled with the umami of pork and vegetables, wrapped in dough, and baked until fragrant. Usually eaten with vinegar soy sauce or chili oil.

Dim sum consisting of pork filling wrapped in thin skin and steamed in a steamer basket. It has a fluffy and juicy taste. Delicious when eaten with mustard soy sauce.

A dish of young pea shoots (ton mio) quickly stir-fried over high heat. It has a crisp texture and a subtle bean aroma. Often seasoned with garlic and salt.

A Japanese home-style dish stir-fried with pork, cabbage, bean sprouts, carrots, and other vegetables. Seasoned with a soy sauce and oyster sauce base, it's a flavor that goes well with rice.

A dish of chilled or warm tofu topped with a sweet and savory miso-flavored minced meat sauce. The blandness of the tofu and the richness of the meat miso are a good match.

Fried chicken sternal cartilage (Yagen cartilage) coated in batter. It has a unique crunchy texture and is a standard izakaya snack.

A Chinese-style fried rice made with rice, eggs, char siu, green onions, etc., stir-fried in oil. Stir-frying over high heat creates a fluffy texture.

A salad featuring cilantro (coriander) as the main ingredient. It has a distinct, strong aroma and is eaten refreshingly with an ethnic dressing.

An appetizer made by mixing menma (fermented bamboo shoots), known as a ramen topping, with cilantro. The saltiness of the menma and the aroma of the cilantro pair well with alcohol.

A simple dish of well-chilled sliced tomatoes drizzled with a Chinese-style dressing based on sesame oil and soy sauce. It's refreshing and good as a palate cleanser.

A dish of raw nagaimo (Japanese yam) pickled in a garlic-flavored soy sauce marinade. It has a crisp texture and a punchy garlic flavor.

A delicacy made by mixing shark cartilage with plum paste (also called Crystal Nanko-ume, etc.). The crunchy texture of the cartilage and the sourness of the plum pair well with sake and shochu.

An appetizer made by mixing garlic with plum paste (sometimes with bonito flakes). The garlic flavor and plum's sourness whet the appetite.

A Korean-style side dish of boiled bean sprouts seasoned with sesame oil, salt, garlic, etc. It has a crisp texture and is light.

A Chinese dish of fried shrimp tossed in a sweet mayonnaise sauce. Characterized by the plump texture of the shrimp and the mild sauce.

Gyoza simmered in soup. Unlike fried gyoza, the skin is smooth and enjoyed with the umami of the soup.

Taiwanese-style sausage. It is sweeter than Japanese sausage and has a distinct spice aroma (like five-spice powder). Served sliced.

A Sichuan dish of minced meat and tofu simmered with chili peppers, Sichuan peppercorns (huajiao), doubanjiang, etc. Characterized by its numbing spiciness and rich umami.

Chinese Shanghai-style fried noodles. Unlike Japanese yakisoba, it features thick noodles seasoned with oyster sauce and soy sauce.

A Hawaiian dish of shrimp (shell-on or peeled) stir-fried in a large amount of garlic and oil. The fragrant garlic aroma whets the appetite.

A Chinese dish of stir-fried wood ear mushrooms (kikurage) and eggs. Enjoy the contrast between the crunchy texture of the wood ear mushrooms and the fluffy texture of the eggs.

A drink made by mixing jasmine shochu with jasmine tea. It has a good aroma, is refreshing, and easy to drink.

Original cocktails or drinks from the restaurant. It is recommended to ask the staff for details.

A sour made with domestic lemons. Shochu mixed with soda water, with the addition of fresh lemon's sourness and aroma for a refreshing drink.

Japanese distilled spirit. "Osumi" is the brand name. Barley shochu has a fragrant and clean taste, while sweet potato shochu has a unique sweet aroma and richness.

Craft gin infused with spices like Sichuan peppercorns. Enjoy the tingling sensation and refreshing aroma in your mouth.

A fruit liqueur made by pickling plums, or a wine spritzer with plum wine. It is sweet, sour, fruity, and easy to drink.

Japan's oldest beer brand, affectionately known as "Akaboshi." It has a rich flavor and bitterness characteristic of heat-treated beer.

Non-alcoholic beverages. Common options include oolong tea, cola, and orange juice.