Moom Muum Park

Raw octopus bits marinated in wasabi. Slimy texture with a sharp, spicy kick. A classic Japanese appetizer to pair with beer or sake.

Finely minced fresh salmon mixed with miso, ginger, and green onions. Soft, sticky texture with savory and aromatic flavors. Eat it in small bites.

Grilled crab tomalley (innards paste) served in a shell. Rich, creamy, and intensely savory like an ocean pâté. Often eaten warm, sometimes mixed with sake.

A grilled dish focusing on green onions, likely a scallion pancake or onions wrapped in meat. Savory and aromatic.

Japanese-style pan-fried dumplings filled with pork and vegetables. Crispy bottom and steamed top. Dip in soy sauce and vinegar.

Steamed or boiled chicken served cold with a rich sesame sauce. Tender meat with a nutty, savory dressing. A refreshing salad-like dish.

Boiled young soybeans in the pod, lightly salted. Pop the beans out of the pod into your mouth. A simple, healthy snack.

Ball-shaped snacks made of wheat batter with octopus chunks inside. Topped with sauce, mayo, and bonito flakes. Crispy outside, gooey and hot inside.

Fried ginkgo nuts, lightly salted. They have a distinctive chewy texture and slightly bitter, nutty flavor. A popular snack with drinks.

Fresh cucumber served with grilled miso paste. Crisp, cool cucumber contrasts with the salty, savory warm miso.

Cucumber seasoned with sesame oil and seeds. Crunchy and aromatic. A light palate cleanser.

Spicy fermented cabbage. Crunchy, sour, and spicy. Adds a kick to the meal.

Raw cabbage leaves dressed with a salty savory sauce (often salted kelp or sesame oil). Crunchy and addictive.

Boiled bean sprouts seasoned with sesame oil and soy sauce. Light, crunchy, and savory.

Breaded and deep-fried salmon cutlet. Crispy panko crust on the outside, tender fish inside. Served with dipping sauce.

Nagoya-style fried chicken wings. Glazed with a sweet and savory soy sauce and heavily seasoned with black pepper. Crispy and addictive.

Deep-fried squid tentacles. Chewy texture with a crispy batter. A classic izakaya snack.

Shrimp coated in a light, airy batter and deep-fried. Crispy and non-greasy. Dip in tempura sauce with radish.

Grilled willow leaf fish (smelt), often full of roe. You eat the whole fish, head to tail. Savory, slightly bitter, with popping roe texture.

Beef grilled with miso sauce. Rich, umami-packed flavor from the miso pairs well with the juicy meat.

Grilled skewers of fatty salmon belly. Rich, buttery, and melts in the mouth. Smoky from the grill.

Grilled shrimp skewers. Sweet, firm flesh with a smoky char.

Enoki mushrooms wrapped in bacon and cooked with butter, likely in foil. Juicy, savory, and buttery.

Grilled whole squid. Chewy, tender, and savory. Often served with soy sauce, ginger, or mayo.

Squid sautéed or grilled with butter. Rich buttery flavor complements the seafood.

Large mussels cooked with butter. Juicy shellfish with a rich, creamy butter sauce.

Grilled chicken wing skewers. Crispy skin and juicy meat with salt or tare sauce.

Assorted mushrooms sautéed with butter. Earthy flavors enhanced by rich butter.

Grilled asparagus with butter. Crisp-tender texture with a savory buttery glaze.

Skewers of enoki mushrooms wrapped in bacon. A popular combination of salty meat and crunchy mushrooms.

Chicken meatball skewers. Soft and savory, often seasoned with ginger and scallions.

Grilled chicken skin skewers. Crispy and fatty. A rich snack for drinking.

Grilled chicken liver skewers. Creamy texture with a distinct, rich iron flavor.

Grilled chicken thigh skewers. Juicy and tender meat.

Grilled pork belly skewers. Fatty, juicy, and savory.

Skewers of chicken thigh alternating with pieces of green onion (Negi). A classic yakitori item.

Squid stir-fried with fragrant Thai basil and chili paste. Spicy, aromatic, and savory.

Squid cooked in a rich salted egg yolk sauce. Creamy, savory, and slightly gritty texture.

Squid stir-fried with XO sauce, a spicy seafood sauce made from dried scallops and shrimp. Umami-packed and savory.

Squid stir-fried with plenty of black pepper. Spicy, pungent, and savory.

Squid stir-fried with yellow curry powder, egg, and vegetables. Mildly spiced, aromatic, and creamy.

Squid steamed in a zesty lime, garlic, and chili broth. Sour, spicy, and refreshing.

Squid wok-fried with a medley of aromatic herbs and spices. Fragrant and flavorful.

Large river prawn stir-fried with pungent black pepper sauce. Spicy and aromatic.

Grilled large river prawn served with a spicy, sour, and garlicky Thai seafood dipping sauce.

Famous Thai spicy and sour soup with river prawns, lemongrass, galangal, and lime leaves. Aromatic, spicy, and savory.

River prawn served with a sharp lime dressing. Sour and refreshing.

River prawn stir-fried with curry powder, egg, and vegetables. Creamy, yellow, and mildly spiced.

River prawn cooked with XO sauce (spicy seafood sauce). Rich in umami.

Simple boiled prawns. Sweet natural flavor, easy to peel and eat.

A gin-based cocktail with berry flavors and a touch of balsamic vanilla. Sweet, tart, and complex.

A creamy and floral gin cocktail with raspberry and elderflower notes. Sweet and aromatic.

A bold whiskey cocktail mixing coffee and citrus with a spicy chili kick. Unique and intense.

A smooth cocktail combining vodka and bourbon with peach and rose flavors. Frothy texture from egg white.

A refreshing tea-based cocktail with rum and tropical passion fruit. Floral and tangy.

A bubbly spritz with Aperol and white wine. Enhanced with fresh passion fruit and orange. Light and summery.

An amaretto sour style cocktail with almond flavor and lime. Silky texture with a bitter chocolate finish.

A spicy tequila cocktail with fresh jalapenos and pineapple juice. Sweet heat with a frothy top.