ROMAN-TEI

A home-style dish of fluffy scrambled eggs and chives. Characterized by its gentle flavor enhanced by dashi broth and the aroma of chives.

Stir-fried pork with cabbage, bean sprouts, and other vegetables over high heat. The crisp texture and soy sauce-based seasoning make it a great accompaniment to beer or rice.

A stir-fry in the style of Hokkaido's famous Jingisukan. Lamb and vegetables are stir-fried with a special sauce, allowing you to enjoy the unique flavor of lamb.

Salt-boiled immature soybeans. Simple yet sweet, perfect as a snack with beer.

Chilled tofu topped with green onions, bonito flakes, ginger, and other condiments. Served with soy sauce, it's a refreshing classic appetizer.

Tofu topped with century egg (preserved duck egg). The refreshing tofu and the rich flavor of the century egg create a perfect balance.

Mashed boiled potatoes mixed with vegetables and mayonnaise. A classic Japanese izakaya dish with a creamy taste.

Thinly sliced raw onions topped with bonito flakes and ponzu sauce. The pungent taste is removed, leaving a crisp and refreshing flavor.

Fresh, chilled tomatoes, simply sliced. Enjoy the natural sweetness and acidity of the tomatoes.

Minced meat and vegetable filling wrapped in dough and pan-fried. Features a crispy bottom and juicy filling.

Small river shrimp deep-fried whole, including the shells. Crispy and fragrant, they can be enjoyed like a snack.

Chicken cartilage coated in batter and deep-fried. The unique, chewy texture is an addictive snack.

Japanese-style fried chicken, seasoned with soy sauce and ginger. Crispy on the outside, juicy on the inside.

A croquette made by coating mashed potatoes with curry flavor and deep-frying. Features a spicy aroma and a fluffy texture.

Cheese wrapped in batter and deep-fried. Enjoy the rich, melted cheese that flows out when hot.

Small icefish (shira-uo) deep-fried whole. It has a delicate, refined taste and a light, crispy texture.

Tempura made by coating chikuwa (fish cake) with batter mixed with aonori (seaweed flakes). Enjoy the aroma of the sea and the chewy texture of the chikuwa in this classic side dish.

Yam (Japanese mountain yam) wrapped in nori seaweed and deep-fried. Enjoy the crispy texture of the nori and the fluffy, sticky texture of the yam.

Grilled shishamo (smelt) with roe. Can be eaten whole, including the head, and the popping texture of the roe and its savory flavor are delicious.

Dried stingray fin, grilled. Sweet and savory seasoning, with a rich umami flavor that develops with chewing. Commonly eaten with mayonnaise.

Chopped chashu (braised pork) and plenty of green onions mixed with a sauce. The rich meaty flavor and the pungent taste of green onions pair well.

Japanese fried rice with chopped chashu, egg, green onions, etc. Characterized by its fragrant aroma from high-heat stir-frying.

Fried rice mixed with pickled takana. The saltiness of takana and the sourness from fermentation add a nice accent.

A donburi bowl with chicken and onions simmered in a sweet and savory broth, then bound with egg, served over white rice. Named 'oyako' (parent and child) for using chicken and egg.

A Japanese risotto-style dish made by simmering rice in chicken broth. It has a gentle flavor, is easy to digest, and is popular as a finishing dish.

Japan's national dish of curry roux, thickened and served over rice with vegetables and meat. A good balance of sweetness and spice.

A donburi bowl with rich, fatty salmon sashimi served over rice. Enjoyed with soy sauce and wasabi.

A luxurious seafood donburi topped with salmon sashimi and soy-marinated salmon roe. Enjoy the rich salmon and the salty flavor of the salmon roe.

A donburi bowl generously topped with salmon roe over rice. Enjoy the popping texture and rich ocean flavor.

A stamina-boosting dish of eel grilled with a sweet and savory sauce, served over rice.