My Dining Room

Assorted vegetables battered and deep-fried until light and crispy. Includes seven pieces of seasonal vegetables. Served with a savory dipping sauce.

Fresh shrimp coated in a light, crispy batter and deep-fried. Juicy on the inside with a crunchy exterior. Classic Japanese appetizer served with dipping sauce.

Small, delicate silverfish deep-fried in tempura batter. Offers a crispy texture and mild fish flavor. Great as a snack or appetizer.

Whole soft-shell crab battered and fried to a crisp. The entire crab is edible, offering a rich, savory flavor. Crunchy and satisfying.

An assortment of seafood and vegetables fried in tempura batter. Provides a variety of textures and flavors in one dish. Served with tempura dipping sauce.

Tender scallops coated in crispy tempura batter. Sweet and succulent inside with a light crunch outside. A premium fried seafood option.

Large, high-quality shrimp deep-fried in tempura batter. Plumper and juicier than the standard version. Served with dipping sauce.

Fresh raw salmon slices served over a bed of mixed greens. Accompanied by a savory Japanese dressing. A refreshing and healthy dish.

Shredded imitation crab meat served with fresh vegetables. Tossed in a creamy dressing. Sweet and savory flavor profile.

Imitation crab salad with a kick of wasabi in the dressing. Spicy, pungent, and creamy. Served with crisp greens.

Crispy fried imitation crab strips served on a salad. Adds a crunchy texture to fresh vegetables. Paired with a savory dressing.

A medley of fresh seafood such as shrimp, squid, and fish on greens. Dressed with a tangy and spicy dressing. Rich in ocean flavors.

Creamy slices of fresh avocado served with mixed salad greens. Often paired with a soy-based or creamy dressing. Rich and buttery texture.

Fried soft-shell crab served atop a fresh garden salad. Combines hot, crispy crab with cool, crisp vegetables. Savory and textured.

Crispy shrimp tempura served with fresh salad greens. A mix of fried comfort food and healthy vegetables. Served with dressing.

Fried silverfish atop a bed of salad. The fish adds a crispy, salty element to the fresh greens. Light and textured.

Rich, buttery goose liver served over sushi rice. Seared to bring out the fat and flavor. Decadent and creamy.

Sweet Japanese rolled omelet served over vinegared rice. Fluffy and slightly sweet. A classic sushi staple.

Seasoned seaweed salad served as a sushi topping. Crunchy, sweet, and savory. Wrapped in nori or placed on rice.

Shrimp roe served over sushi rice. The small orange eggs pop in your mouth with a salty, briny flavor. Often wrapped with seaweed.

Imitation crab meat mixed with mayonnaise on sushi rice. Creamy and sweet. A popular fusion sushi style.

Cured mackerel served over sushi rice. The fish has a strong, vinegary, and savory flavor. Firm texture.

Fried shrimp tempura served atop a small portion of sushi rice. Crunchy and savory combination.

Fresh raw salmon slice over vinegared rice. Soft, fatty, and flavorful. One of the most popular sushi items.

Salmon nigiri that has been lightly seared on top. The heat melts the fat, creating a rich, smoky flavor. Soft and creamy.

Grilled freshwater eel glazed with sweet soy sauce, served on rice. Warm, savory, and sweet. Soft texture.

Large, sweet raw botan shrimp served on sushi rice. Known for its firm yet melting texture and delicate sweetness.

Raw scallop (hotate) served on rice. Soft, creamy, and naturally sweet. A delicate seafood flavor.

Ark shell clam served on rice. Known for its distinct red color and crunchy, chewy texture. Briny ocean flavor.

Yellowtail fish served on rice. Rich, buttery, and slightly firm. A flavorful fish with a clean finish.

Yellowtail nigiri lightly seared with a torch. Enhances the fatty flavors and adds a smoky aroma.

Salmon roe marinated in soy sauce, served on rice wrapped in seaweed. The large eggs burst with salty, savory liquid.

Whelk (sea snail) served on rice. Known for its very crunchy texture and sweet, clean ocean taste.

Premium abalone served raw or steamed on rice. Distinctively crunchy texture (if raw) or tender (if steamed) with a subtle sweetness.

Flounder fin muscle served on rice. Highly prized for its rich fat content and slightly chewy, melting texture.

The fattiest portion of the tuna belly. Extremely rich, buttery, and melts in the mouth. A premium sushi delicacy.

Premium sea urchin roe. Creamy, rich, and sweet with a taste of the ocean. Served on rice wrapped in seaweed.

Premium slices of fatty tuna belly without rice. Intensely marbled with fat, offering a melt-in-your-mouth experience. Served with soy sauce and wasabi.

Grilled chicken prepared on an iron griddle. Seasoned and cooked to perfection. Served as a set with sides.

Grilled mackerel fillet cooked teppanyaki style. The skin is often crispy while the meat remains moist. Rich and savory flavor.

Grilled pork neck slices. This cut is known for being tender with a bit of crunch and good marbling. Savory and juicy.

Premium black pork (Kurobuta) grilled on the teppan. Highly valued for its tenderness and rich flavor.

Tenderloin beef steak grilled to your preference. A lean and tender cut of meat. Served as a complete meal.

Fillet of snapper fish grilled on the iron plate. Mild, white fish with a delicate texture. Light and healthy.

Grilled salmon steak. The cooking style gives it a seared exterior while keeping the inside moist. Rich in healthy oils.

Snowfish (butterfish) fillet grilled teppanyaki style. Known for its snowy white meat and incredibly buttery, melt-in-the-mouth texture.

Large premium US scallops seared on the grill. Sweet, tender, and juicy. A luxurious seafood dining option.