TONKATSU KATSU ICHI Sheng Yi

Pollock roe pickled with chili peppers, etc. Has a spicy kick and a rich umami flavor. Perfect as a snack with drinks or as a side with rice.

Squid pieces salted and fermented with their innards. Has a strong saltiness and a unique richness. A traditional delicacy that pairs well with Japanese sake.

Thinly sliced cucumber mixed with plum paste. The sourness of the plum is refreshing, and the taste is light. Perfect as a palate cleanser.

Shirasu (baby sardines) served on grated daikon radish. Eaten with a little soy sauce. A refreshing dish where the spiciness of the daikon and the umami of the shirasu complement each other.

Raw octopus seasoned with wasabi, etc. Characterized by the pungent spiciness of wasabi and the crunchy texture of octopus. A standard izakaya menu item.

Raw cucumber served with moromi miso. Eat as is, dipping in the miso. Simple yet the flavor of the miso pairs well with the cucumber.

Thick fried tofu, grilled and seasoned with ginger soy sauce, etc. Crispy on the outside and fluffy on the inside. The ginger flavor stimulates the appetite.

Gobo and carrots are julienned, then simmered in a sweet and savory soy sauce mixture. A Japanese home-style dish with an enjoyable crisp texture.

Thinly sliced lotus root stir-fried in a sweet and savory sauce. Characterized by the unique crunchy texture of lotus root. May have a spicy kick from chili peppers.

Beef tongue marinated in a special soy sauce. The flavor is well-infused, and the umami spreads with each chew. Pairs well with alcoholic beverages.

Octopus and cucumber or wakame seaweed mixed with vinegar. The acidity is prominent, giving it a refreshing taste. Recommended as an appetizer.

Boiled enoki mushrooms tossed with ponzu sauce. The texture of the mushrooms and the citrusy acidity are refreshing. A light dish.

Seasonal vegetables briefly pickled in salt or seasoning liquid. Retains the fresh texture of the vegetables and is light.

Boiled immature soybeans. Have a natural sweetness and moderate saltiness. A very popular snack with beer.

Chilled tofu topped with condiments such as green onions, ginger, and bonito flakes. Served with soy sauce. A simple dish that allows you to enjoy the original flavor of tofu.

Hiyayakko topped with chirimenjako (dried small fish). The saltiness and texture of the chirimenjako add accent to the tofu.

Ginkgo nuts are roasted in their shells or shelled. They have a unique slightly bitter taste and a chewy texture. Popular as an autumn delicacy.

Eggplant grilled over an open flame and peeled. Enjoy its melt-in-your-mouth texture and smoky flavor. Served with ginger soy sauce or bonito flakes.

Spaghetti tossed with tarako (salted fish roe), butter, and cream. A pasta dish originating in Japan, where the savory and salty flavor of the roe complements the noodles well.

A very spicy spaghetti using plenty of Thai herbs and chili peppers. Characterized by its spicy and stimulating flavor.

Cutlet made with high-quality Kurobuta pork fillet. Low in fat, the meat is very tender. Enjoyed with sauce alongside a crispy coating.

Cutlet made with high-quality Kurobuta pork loin. Has moderate fat content, offering a juicy and rich flavor.

Kurobuta pork fillet cutlet topped generously with grated daikon radish and green onions. Served refreshingly with ponzu sauce, etc.

Kurobuta pork fillet cutlet with a garlic flavor. A punchy dish that provides stamina.

Cutlet with cheese sandwiched between fillet meat and deep-fried. The hot, melted cheese and pork are an excellent combination.

Pork loin cutlet fried with cheese. The juicy fat and rich cheese create a deep flavor.

Fillet meat wrapped with shiso leaves (perilla) and deep-fried. The refreshing aroma of shiso acts as an accent, making it a light dish.

Pork loin combined with shiso leaves. The savory fat of the pork is enhanced by the aroma of the shiso.

Kurobuta pork fillet cut into easy-to-eat bite-sized pieces. Also easy to eat as a snack.

Ground beef mixed with onions, etc., and deep-fried (Menchi Katsu). Crispy on the outside and juicy on the inside with overflowing meat juices.

Mashed potatoes mixed with ground beef and deep-fried. Enjoy the fluffy texture of the potatoes and the savory flavor of the beef.

Creamy white sauce with crab meat, coated in batter and deep-fried. The contrast between the creamy, rich filling and the crispy batter is delicious.

A classic, simple-tasting potato croquette. Characterized by its rustic and nostalgic flavor.

Shrimp coated in batter and deep-fried. Enjoy the plump, chewy texture of the shrimp. Commonly eaten with tartar sauce.

Oysters coated in batter and deep-fried. When you bite into it, the rich flavor of oysters and the aroma of the sea spread out.

Chicken pieces marinated in soy sauce, ginger, etc., and deep-fried. A standard menu item at Japanese izakayas. Juicy and pairs well with beer.

Squid cut into rings and deep-fried. The batter is crispy, and the squid has a chewy texture.

Boiled and mashed potatoes mixed with vegetables and mayonnaise. A home-style and gentle flavor.

Boiled macaroni and vegetables mixed with mayonnaise. A voluminous and creamy salad.

A simple salad focusing on leafy greens like lettuce and cabbage. Eaten with dressing for a refreshing taste.

A salad generously using wakame seaweed. A healthy dish with the aroma of the sea and a unique texture.

Salad topped with tofu. The smooth texture of the tofu pairs well with the vegetables. Japanese dressing is commonly used.

Thinly sliced onion salad. Characterized by the crispness and spiciness of the onion. Also expected to have a blood-clearing effect.

Chilled tomatoes, sliced and served as is. Eaten with salt or mayonnaise. A simple and refreshing dish.

Rolled omelet baked with plenty of dashi broth. Has a fluffy texture and a gentle, savory flavor from the dashi.

Asparagus stir-fried with butter. The richness of the butter enhances the sweetness of the asparagus.

Enoki mushrooms sautéed with butter. The crisp texture and the aroma of butter stimulate the appetite.

Squid stir-fried with butter, soy sauce, etc. The savory flavor of the squid and the richness of the butter are deeply intertwined.

Eringi mushrooms stir-fried with butter. Enjoy the chewy, abalone-like texture of the eringi mushrooms.

Eggplant and green peppers stir-fried in a sweet and savory miso sauce. The richness of the miso is well-absorbed by the vegetables, making it a great accompaniment to rice.

Spinach stir-fried with garlic. The aroma of garlic stimulates the appetite. A stamina-boosting dish.

Sausages stir-fried with a garlic flavor. A punchy dish perfect as a snack with beer.

Chicken gizzards stir-fried with garlic. Enjoy the unique crunchy texture of the gizzards.

A simple dish of stir-fried meat with vegetables such as lettuce, cabbage, and carrots. Cooked to retain the crispness of the vegetables.

Minced meat and vegetable filling wrapped in dough and pan-fried. Characterized by a crispy exterior and juicy interior. Served with soy sauce and chili oil.

Onions and bacon stir-fried together. The saltiness and savory fat of the bacon enhance the sweetness of the onions.

Dough with octopus pieces baked into a ball shape. Served with sauce, mayonnaise, and bonito flakes. A famous Osaka snack.

Pork rolled in egg and pan-fried on a hot plate. The egg is cooked to a fluffy texture. Served with sauce and mayonnaise.

Flaked salted salmon placed on rice, with tea or dashi broth poured over it. Easy to eat and perfect as a finishing dish after drinking.

Umeboshi (pickled plum) placed on rice, with tea or dashi broth poured over it. A refreshing taste due to the sourness of the ume.

Tako-wasabi (spicy octopus) served over rice, with tea or dashi broth poured over it. The spiciness of wasabi and the dashi broth are a great combination.

Cold noodles served on a bamboo sieve, to be dipped in a rich broth. Can choose between soba or udon. Recommended for hot days or when you want something refreshing.

Warm noodle dish topped with sweet and savory fried tofu (kitsune). The juicy fried tofu absorbs the broth deliciously.

A dish with hot noodles topped with a raw egg. The egg yolk is likened to the moon. The broth becomes milder when the egg is broken.

Thin udon noodles, a specialty of Akita Prefecture. Made using a hand-stretched method, characterized by a smooth texture and firm bite.

Rice formed into a triangle. Often contains fillings and is wrapped in nori seaweed. A national snack of Japan.

Cooked white rice. The staple food of Japanese cuisine, it pairs well with any dish.

Japanese soup made with dissolved miso paste. Contains ingredients like tofu and wakame seaweed. A standard soup served with meals.

A set of white rice and miso soup. Recommended for combining with single side dishes to create a set meal.