TOKIBAYAMA SEOUL

A dish where thinly sliced lotus root is sandwiched with minced chicken and other ingredients, then deep-fried. You can enjoy the crisp texture of the lotus root and the umami of the filling. It's recommended to enjoy it freshly fried with ponzu sauce, lemon, or salt for a refreshing taste.

The surface of vinegared mackerel (shime saba) is lightly seared. The exquisite balance of the fragrant seared aroma, the richness of the mackerel's fat, and the acidity of the vinegar is delightful. Please enjoy it thinly sliced like sashimi, with soy sauce, ginger, or wasabi.

A dish combining minced tuna (negitoro) with grated yam (tororo). It features the rich umami of tuna and the smooth texture of tororo, offering a melt-in-your-mouth experience. It's commonly enjoyed over rice in a bowl or rolled with seaweed.

Tempura made by lightly coating spicy chili peppers and deep-frying them. You can enjoy the contrast between the piquant flavor of the chili peppers and the crispy batter. It's recommended to enjoy it simply with salt or tentsuyu (tempura dipping sauce).

Simply grilled fresh shiitake mushrooms. You can fully enjoy the rich aroma characteristic of shiitake and the deep umami brought out by grilling. You can add a little soy sauce, or enjoy it as is to bring out the natural flavor of the ingredients.

A dish where grated yam and other ingredients are wrapped in seaweed and deep-fried. It's crispy on the outside and has the characteristic sticky texture of yam on the inside, with a savory aroma of the sea that whets the appetite. It's recommended to enjoy it hot with a sprinkle of salt.