PRONTO - Wanza Ariake

Beef innards grilled on a hot iron plate with a spicy 'Red Demon' miso sauce. The texture is chewy and rich with fat, complemented by the savory, spicy glaze. A hearty dish that pairs excellently with cold beer or highballs.

A generous portion of sushi rolls topped with an abundance of fresh salmon and salmon roe. The fatty salmon melts in the mouth, while the roe adds a popping texture. Enjoy by eating the overflowing toppings with the sushi rice.

Classic deep-fried potato sticks served hot and crispy. Available in savory soy sauce butter or tangy curry ketchup with mayonnaise flavors. A universal snack perfect for sharing.

Red wieners cut to look like little octopuses and pan-fried. They have a nostalgic, savory taste and a snappy texture. A fun finger food often found in Japanese bento boxes and izakayas.

A platter featuring a variety of cured meats including prosciutto, pancetta, and chorizo. Salty, savory, and rich in umami. Perfect for pairing with wine or cocktails.

Thinly sliced raw lean beef served with a textured garlic sauce. The meat is tender and fresh, while the garlic adds a punchy, crispy contrast. A light yet flavorful appetizer.

Lightly salted boiled soybeans served in their pods. They offer a fresh, nutty flavor and firm texture. Pop the beans out of the pod directly into your mouth.

Small quail eggs boiled and marinated in a savory soy-based sauce. The texture is firm on the outside with a creamy yolk. A bite-sized snack ideal for nibbling with drinks.

A duo of Japanese pickles, including radish (Iburigacco) and greens, that have been smoked. Crunchy, salty, and smoky. Great as a palate cleanser or with sake.

Menma (bamboo shoots) tossed in spicy miso. Crisp and fibrous texture with a savory, fermented chili kick. Often eaten as a topping for ramen or a standalone side.

Mixed nuts coated in sweet caramel and chocolate. Crunchy, sweet, and nutty. A simple sweet snack to contrast with salty dishes.

Shrimp cooked in sizzling olive oil with garlic. The shrimp are plump and savory. Typically served hot in a small skillet, often eaten with bread.

A luxurious twist on garlic oil shrimp, featuring creamy shirako (fish milt) and sea urchin. Very rich, creamy, and oceanic in flavor. A decadent dish for seafood lovers.

Creamy mashed potato salad mixed with spicy salted cod roe (mentaiko). The roe adds a salty, spicy pop to the smooth potatoes. A popular Japanese izakaya standard.

A simple stir-fry of garlic chives (nira) and fluffy eggs served on a hot iron plate. Savory and aromatic with a soft texture. A comforting homestyle dish.

Chicken liver prepared to be exceptionally tender and creamy. Rich, metallic iron flavor typical of liver but with a smoother texture. Best for those who enjoy organ meats.

Slices of savory prosciutto paired with sweet apple and creamy mascarpone cheese. A balance of sweet, salty, and creamy flavors. Served as a light appetizer.

Sea snails (whelks) grilled with rich garlic butter. Chewy texture similar to calamari with a strong savory garlic taste. You may need a toothpick to extract the meat from the shell.

Sliced French bread. Crispy crust and soft interior. Use it to dip in ajillo oil or sauces.

Duck meat seasoned with Sichuan mala spices and Japanese yuzu citrus pepper. Offers a complex flavor profile of numbing spice, savory meat, and citrus zest. Chewy and flavorful.

Changja (spicy salted cod entrails) paired with smooth cream cheese. A unique combination of chewy, spicy fermented seafood and cooling dairy. Very popular as a sake accompaniment.

Fresh raw tuna cubes and creamy avocado tossed in a savory dashi (fish stock) soy sauce. Rich, buttery texture from the avocado and fish. A refreshing and healthy side dish.

A Korean-style salad with fresh pea shoots and crunchy seaweed. Dressed in a savory sesame-oil based dressing. Crisp, refreshing, and slightly salty.

Cold eggplant dish marinated in a spicy Sichuan chili oil sauce. Soft, melting texture with a numbing, spicy kick. A flavorful appetizer that stimulates the appetite.

Blanched okra marinated in a light, savory fish stock (dashi). The okra retains a slight crunch and its characteristic sticky texture. A mild and cooling vegetable side.

Whole chilled tomato sliced and topped with aromatic ginger and green onion dressing. Juicy, refreshing, and cleanses the palate. Simple yet flavorful.

Thinly sliced burdock root deep-fried until crispy. Earthy, nutty flavor with a crunchy texture similar to potato chips. seasoned lightly, making them easy to keep eating.

Classic Japanese Karaage fried chicken. Marinated in soy sauce and ginger before frying, resulting in a crispy shell and juicy meat inside. Served hot, often with a lemon wedge.

Nankotsu (chicken soft bone) battered and deep-fried. Known for its crunchy, snapping texture rather than meatiness. A favorite snack to accompany beer.

Daikon radish that has been simmered in dashi broth, then battered and fried. Soft and juicy inside with a crispy exterior. Served with a creamy mustard mayonnaise.

A retro Japanese pasta dish made with a ketchup-based sauce, sausages, and vegetables. Sweet, tangy, and comforting. Resembles a tomato pasta but with a distinct ketchup flavor.

Spaghetti tossed in a classic tomato sauce with tender eggplant and savory bacon. Balanced acidity and richness. A standard western-style pasta dish.

Thin-crust pizza topped with tomato sauce, mozzarella cheese, and basil. The crust is baked until cracker-crisp. Simple and universally liked.

A variation of the classic Napolitan, likely made with a salt or cream base instead of ketchup, but keeping the ham and vegetable ingredients. Savory and hearty.

Japanese-style pasta with a sauce made of salted cod roe (mentaiko) and butter. Includes salmon chunks and mushrooms. Rich, salty, and umami-packed.

A pizza loaded with extra cheese and mixed toppings (typically vegetables and meats). Rich and gooey. Great for sharing.

Thick, fluffy pancakes with a soufflé-like airy texture. Served with sweet maple syrup and cream. Light and meltingly soft.

A retro-style custard pudding with a firm texture, unlike modern creamy puddings. Topped with bitter caramel sauce and whipped cream. Rich and eggy.

Japanese premium draft ale with a rich aroma and deep flavor. Served chilled. Choose your size from glass to pint.

A standard Japanese cocktail made with shochu, soda water, and lemon. Refreshing, slightly sweet, and tangy. Very popular in izakayas.

A dry version of the lemon sour without added sugar. Highlights the sharp, natural tartness of fresh lemon. Crisp and clean finish.

A sour cocktail loaded with frozen kiwi chunks. Fruity, cold, and refreshing. Works as both a drink and a dessert.

A sour cocktail filled with frozen peach pieces. Sweet, aromatic, and icy. A popular choice for fruit lovers.

A unique cocktail combining strawberries and milk with alcohol. Sweet, creamy, and pink. Resembles a grown-up strawberry milkshake.

Shochu mixed with roasted brown rice tea (Genmaicha). Nutty, roasted aroma and very smooth to drink. Savory rather than sweet.

Shochu mixed with corn tea. Has a distinct roasted corn flavor that is slightly sweet and savory. Very easy to drink.

A refill of the alcoholic base (shochu) for your tea drink. Order this if you still have tea mixer left in your glass.

Jim Beam bourbon whiskey mixed with soda water. Sweet vanilla notes from the bourbon with refreshing carbonation. A standard highball.

Suntory 'Kakubin' whisky mixed with soda. The quintessential Japanese highball with a dry finish. Pairs perfectly with fried food.

A stronger version of the Kaku Highball with a higher ratio of whisky to soda. For those who want more alcohol kick.

Jim Beam highball flavored with lemon tea. Sweet, citrusy, and easy to drink. A variation for those who prefer sweeter cocktails.

Kaku highball with added pomegranate flavor. Fruity, slightly tart, and refreshing.

House wine available in red or white. Offered in various sizes from a single glass to a magnum bottle for groups.

A sweet wine cocktail made with red wine and strawberries. Fruity and easy to drink.

A refreshing wine cocktail combining white wine and peach tea. Light, aromatic, and sweet.

Traditional Japanese distilled spirit. Choose between Barley (Mugi), which is lighter and crisper, or Potato (Imo), which has a richer, earthier aroma. Typically drunk on the rocks or with water.

A plum-flavored cocktail with a creamy texture. Lower in alcohol, making it a gentle drink option. Sweet and tart plum flavor.

Shochu mixed with jasmine tea. Highly aromatic and floral with a clean, non-sweet taste. A refreshing alternative to sweet cocktails.

Japanese SUI gin mixed with soda water. SUI gin features Japanese botanicals like yuzu, green tea, and ginger. Crisp and refreshing.

A savory cocktail made with tomato juice and shochu, often with a salted rim. Similar to a Bloody Mary but lighter and fizzier.

Blackcurrant liqueur mixed with orange juice. Sweet, fruity, and very easy to drink. A classic izakaya cocktail.

Blackcurrant liqueur mixed with oolong tea. The bitterness of the tea balances the sweetness of the cassis. Light and refreshing.

Bright green melon soda topped with a scoop of vanilla ice cream. A nostalgic, sweet treat. Fizzy and creamy.

Pink strawberry soda topped with vanilla ice cream. Sweet and berry-flavored. A fun, dessert-like drink.

Bright blue soda with a tropical flavor, topped with ice cream. visually striking and sweet.

Iced coffee topped with a scoop of vanilla ice cream. The bitter coffee contrasts nicely with the sweet cream.

Non-alcoholic beer-taste beverage. Offers the crisp taste of beer without the alcohol. 0.00% ABV.

Classic cola soft drink. Sweet, caramel flavor and fizzy.

Juice made from blood oranges. Has a distinct deep red color and a sweet-tart flavor profile.

Traditional Chinese tea. Brown in color with a woody, roasted flavor. Unsweetened and refreshing.

Brewed coffee. Available hot or iced. A standard finish to a meal.

Standard black tea. Available hot or iced. Can be drunk straight or with milk/lemon.