Muteki by Mugendai, Samyan Mitrtown

A rice bowl topped with grilled mackerel (saba), typically seasoned with salt or teriyaki sauce. The fish has a rich, oily texture and savory flavor. Served as part of a set with side dishes.

A rice bowl topped with slices of raw salmon. The salmon is creamy and soft. Served as a set with accompaniments.

Japanese curry rice topped with a breaded and deep-fried cutlet. The curry is thick, mild to moderately spicy, and savory/sweet. You can choose between pork (tonkatsu) or chicken.

Breaded and deep-fried chicken cutlet served as a set. The exterior is crispy panko breadcrumbs, while the meat inside is tender.

Japanese curry rice served with crispy deep-fried shrimp (Ebi Fry). The rich curry sauce complements the crunchy texture of the shrimp.

A bowl of sushi rice topped with scattered pieces of raw salmon and other toppings. A refreshing and light dish highlighting fresh seafood.

A rice bowl topped with a deep-fried pork cutlet, egg, and onions simmered in a sweet and savory dashi broth. Comforting and filling.

A classic Japanese dish consisting of a bowl of vinegared sushi rice topped with a variety of raw fish (sashimi) and garnishes. Colorful and offering diverse textures.

Rice bowl topped with minced raw tuna (maguro) and chopped green onions (negi). The tuna is soft and melts in the mouth, balanced by the sharp crispness of the onions.

Rice bowl topped with marinated raw tuna, seasoned in a Korean 'Yukke' style with sesame oil, soy sauce, and often an egg yolk. Rich, savory, and nutty.

Similar to Chirashi, but the sashimi and ingredients are diced into small cubes and scattered over the sushi rice. Easier to eat and ensures a mix of flavors in every bite.

Rice bowl topped with premium grilled Wagyu beef. The beef is known for its intense marbling and tenderness.

Rice bowl featuring Engawa (flounder fin muscle), likely seared or served with a rich sauce ('Lava'). Engawa has a unique crunchy-chewy texture and high fat content.

Rice bowl topped with raw salmon marinated in savory sesame oil and soy sauce, Yukke style. Creamy salmon with a nutty, aromatic finish.

Rice bowl topped with slices of salmon sashimi and salmon roe (Ikura). The popping texture of the salty roe complements the smooth fish.

Grilled freshwater eel (unagi) glazed with a sweet and savory tare sauce, served over steamed rice. The eel is tender and flavorful.

Fusion pasta dish featuring spaghetti tossed in basil pesto sauce, topped with a piece of grilled salmon. Herbaceous and nutty flavors.

Spaghetti served with a traditional tomato-based sauce containing minced pork. Sweet, tangy, and savory.

Pasta in a creamy 'Rose' sauce (tomato and cream mix), flavored Korean-style likely with gochujang, and topped with shrimp roe (ebiko). Creamy with a slight spicy kick.

Spaghetti in a rich, creamy white Alfredo sauce with mushrooms. Smooth and comforting.

Classic Italian pasta with clams, garlic, olive oil, and white wine. Light, savory, and aromatic.

Oil-based pasta stir-fried with garlic, dried chili, and bacon. Spicy and aromatic, similar to Aglio e Olio.

Spaghetti tossed with mixed seafood in a spicy sauce. Likely features local Thai spice influences.

Creamy pasta with bacon, egg, and cheese. Rich and savory.