SUNNY MAN Naradhiwas

Boiled young green soybeans in the pod, lightly salted. The beans have a firm, nutty texture. Squeeze the pod to pop the beans into your mouth.

Chilled soft tofu served with simple toppings like green onions and ginger. Smooth, creamy texture with a refreshing soy taste. Eat with a dash of soy sauce.

Chilled tofu topped with century egg (preserved egg) and spicy seasoning. A mix of creamy tofu and gelatinous, savory egg. Enjoy the contrast of textures and spicy kick.

Chilled tofu topped with 'shirasu' (tiny boiled whitebait or sardines). Mild and refreshing with a slight oceanic salinity. A light, healthy starter.

Fresh cucumber chunks dressed in a spicy sauce or chili oil. Crunchy and refreshing with a sharp heat. A palate-cleansing side dish.

Cream cheese marinated in miso paste. Dense, creamy texture with a deep savory and salty flavor profile similar to fermented cheese. Excellent paired with sake or wine.

Raw octopus bits marinated in wasabi. Slimy and chewy texture with a sharp, nasal-clearing spice. A popular drinking snack.

Pickled daikon radish flavored with yuzu citrus. Crunchy texture with a sweet, sour, and aromatic citrus flavor. Refreshing between rich dishes.

Minced raw salmon mixed with miso, herbs, and aromatics. Sticky and rich in umami. Traditionally eaten by itself or with rice.

Chicken skin served with ponzu (citrus soy) sauce. Can be crispy or chewy depending on preparation, balanced by the tart sauce. Savory and acidic.

Grilled dried stingray fin. Sweet, savory, and chewy like jerky. Dip in mayonnaise and chili powder.

Seared spicy cod roe sacks. The outside is cooked while the inside remains rare and grainy. Salty, spicy, and rich in umami.

Stingray fin deep-fried in tempura batter. Crispy on the outside with a chewy, jerky-like center. savory and slightly sweet.

Fresh cucumber sticks served with a side of meat-miso dip. The dip is savory and salty, complementing the cool, crisp vegetable.

Seasoned seaweed salad with sesame seeds. Crunchy, slippery texture with a sweet and savory sesame oil dressing. A common refreshing side.

Smoked beef tongue. Sliced thin, it has a distinct firm texture and rich, smoky beef flavor. Enjoy with a drink.

A fresh green salad topped with crispy fried buckwheat noodles (soba). Offers a crunchy texture contrast to the soft vegetables. Tossed with dressing.

Mixed vegetable salad dressed with yuzu citrus dressing. Light, tangy, and aromatic. A refreshing healthy option.

Fried soft-shell crab served over greens with yuzu dressing. Crispy, savory crab pairs well with the acidic citrus sauce.

Seafood salad featuring raw fish (sashimi) mixed with Thai-style spicy dressing ('Yum'). Fresh, spicy, and sour.

Mashed potatoes mixed with mayonnaise and small vegetable pieces. Creamy and mild comfort food. Often served as a side dish.

Raw salmon slices tossed in a spicy Thai salad dressing with herbs. Rich fatty salmon balanced by lime, chili, and fish sauce.

A blended Japanese whisky. Smooth with a balanced flavor profile.

The classic Japanese whisky for highballs. Sweet aroma, rich flavor, and a dry finish.

Blended whisky made with water from Mt. Fuji. Mellow and aromatic.

Single grain whisky from Suntory. Light, smooth, and slightly sweet with notes of honey and mint. Very clean taste.

Japanese spirit/whisky. Often affordable and suitable for mixing.

American Bourbon Whiskey. Sweet with vanilla and caramel notes.

Irish Whiskey. Triple distilled for smoothness. Light floral and spicy wood notes.

Tennessee Whiskey. Charcoal mellowed for a smooth character with sweet vanilla and oak flavors.