Raan Dok Thanyawan Sakha 2

Chilled tofu topped with condiments (bonito flakes, green onions, ginger, etc.). Served with soy sauce. A classic appetizer that is refreshing and has a smooth tofu texture.

Salt-boiled soybeans. Push the beans out of the pods to eat. Characterized by the sweetness of the beans and a moderate saltiness, it's one of the most popular snacks with beer.

Fermented food made by pickling napa cabbage with chili peppers and garlic. It has a good balance of spiciness, sourness, and umami. Its crisp texture stimulates the appetite.

A traditional Japanese food made by fermenting soybeans. Characterized by its unique stickiness and strong aroma. Eaten with soy sauce and mustard. It has a unique flavor and umami and is known as a health food.

A delicacy made by salting and fermenting sliced squid with its innards. It has a strong saltiness, rich umami, and a unique aroma of the sea. It pairs exceptionally well with sake.

Raw octopus mixed with wasabi and seasonings. Characterized by the crunchy texture of the octopus and the pungent spiciness of wasabi. It's a refreshing dish that pairs well with drinks.

Tamagoyaki (rolled omelet) mixed with pickled ginger. The sweetness of the egg and the sourness/spiciness of the pickled ginger are perfectly matched. It's also visually appealing and a flavorful snack.

Seaweed salad seasoned with sesame oil and seasonings. Characterized by its crunchy texture and the savory aroma of sesame. The sweet and savory seasoning makes it a perfect palate cleanser.

Fresh cabbage with a special salt-based sauce. The crisp texture of the cabbage and the sauce, flavored with sesame oil and salt, are a perfect match. Simple yet addictive.

Raw tuna mixed with a soy sauce-based dressing and sesame oil, topped with a raw egg yolk. Breaking and mixing the yolk creates a rich and mellow flavor.

A dish of flaked salted salmon on rice, served with hot tea or dashi broth. The saltiness and umami of the salmon dissolve into the broth, making it a refreshing meal. Often eaten at the end of a meal.

A simple dish of warm rice topped with mayonnaise. The richness and tang of the mayonnaise coat the rice, providing a rich flavor.

Yakitori made by skewering and grilling chicken thigh meat. Juicy with moderate fat, allowing you to fully enjoy the chicken's umami.

Chicken and leek pieces skewered alternately and grilled. The sweetness of the grilled leeks and the umami of the chicken are a perfect match. One of the representative yakitori dishes.

Chicken pieces seasoned with soy sauce and ginger, coated in batter, and deep-fried. Crispy on the outside and juicy on the inside, this is a classic Japanese dish.

Fresh raw vegetables (cucumber, radish, carrot, etc.) cut into sticks. Eaten with dips such as miso or mayonnaise. Crisp and healthy.

Chicken thigh skewer topped with mentaiko. The juiciness of the chicken and the spicy, salty flavor of the mentaiko are a great match.

Dried and seasoned stingray fin, lightly grilled. Characterized by its sweet and salty taste and the umami that emerges with chewing. It is commonly eaten with mayonnaise and shichimi togarashi (seven-spice chili pepper).

Boiled or grilled chicken skin mixed with ponzu sauce. The chewy texture of the chicken skin and the sourness of the ponzu make it a refreshing dish.

Sliced bitter melon (goya) deep-fried. Frying reduces its bitterness and creates a crispy texture. A snack that pairs well with beer.

A simple dish of stir-fried bacon and cabbage. The fat and saltiness of the bacon enhance the sweetness of the cabbage. A home-style flavor.

A dish with takoyaki (octopus balls) in a dashi-rich soup (Akashiyaki style). The takoyaki become soft by absorbing the soup, offering a gentle flavor.

A fresh vegetable salad topped with tofu. Healthy and refreshing. Served with dressing (e.g., Japanese-style or sesame dressing).

Salad topped with raw salmon. Enjoy the combination of fatty salmon and fresh vegetables.

A seafood salad luxuriously made with both tuna and salmon. A popular menu item where you can enjoy the taste and texture of two types of fish at once.

A hearty salad topped with cooked beef. The umami of the beef matches the refreshing taste of the vegetables, making it a satisfying dish.

A Kansai-originated dish, similar to a soup with beef udon but without the udon noodles. Contains plenty of beef and tofu, with a gentle, dashi-rich flavor.

Shredded daikon radish mixed with mentaiko (spicy cod roe) and mayonnaise. The crispness of the daikon and the richness and spiciness of the mentaiko mayo create an addictive flavor.

Extremely thin noodles (somen) boiled and chilled in cold water, served on a sieve. Eaten by dipping in cold noodle soup. It has a smooth texture and is refreshing.

Chinese noodles chilled in cold water, served on a sieve, and dipped in a broth. Enjoy the chewy texture of the noodles.

Stir-fried pork and onions. Often seasoned with a sweet and savory sauce, this dish goes well with both rice and drinks.

Grilled coarse-ground sausage. Characterized by its crispy skin and juicy meat. A classic appetizer.

Sliced onions with mayonnaise. This salad reduces the pungency of the onions, allowing you to enjoy their crisp texture and creamy taste.

Rice topped with kimchi, served with tea or dashi broth. The spiciness and sourness of the kimchi spread through the broth, creating a stimulating, spicy flavor.

Stir-fried squid legs (geso) with butter and soy sauce. Enjoy the richness of butter, the savory aroma of soy sauce, and the chewy texture of squid.

Finely chopped raw salmon mixed with sesame oil and seasonings, topped with a raw egg yolk. The fatty salmon and rich yolk blend together for a melt-in-your-mouth experience.

Okinawan-style stir-fry using water spinach (kusinatsai). Characterized by the crisp texture of the water spinach, it is often stir-fried with eggs, tofu, and Spam. *The menu item is water spinach, but the Thai notation indicates bitter melon.

Udon noodles, beef, and vegetables stir-fried on a griddle or in a pan. Seasoned with soy sauce or sauce, it offers a savory aroma and the chewy texture of udon.

Yaki udon made with pork. The sweetness of the pork fat coats the udon, making it a hearty dish.

Pasta topped with Japanese beef curry. The curry spices and the umami of the beef blend well with the pasta, creating a Japanese-Western fusion menu item.