Turban Shell

Horse mackerel butterflied and dried, then grilled. Large size. The drying process concentrates the savory flavor (umami). It has a firm texture and is best eaten with rice or sake.

Salted Mackerel (Saba Shioyaki). Mackerel dried overnight and grilled. Juicy and fatty with a rich savory taste. A classic Japanese breakfast or izakaya dish.

Redfish (Akauo) dried overnight and grilled. The flesh is white, flaky, and mild, enhanced by the drying process.

Okhotsk Atka Mackerel, grilled. A very popular izakaya fish known for its large size, oily meat, and ease of eating.

Assorted sashimi platter with three kinds of fresh raw fish. Selection typically depends on the day's catch. Served with soy sauce and wasabi.

Chunky cuts of raw tuna (lean meat). A casual way to enjoy sashimi, offering a meaty texture and clean flavor.

Red Sea Bream sashimi. A white fish with a delicate sweetness and firm texture. Often considered a festive fish in Japan.

Spear Squid sashimi. Translucent white flesh with a subtle sweetness and a pleasant, slightly chewy texture.

North Sea Octopus sashimi. Typically giant Pacific octopus, known for its tender yet chewy texture and sweet flavor.

Cured Mackerel. Fresh mackerel marinated in vinegar and salt. The curing process balances the fish's natural oils with acidity.

Pickled olives. A simple, salty snack to accompany drinks.

Homemade Japanese rolled omelet. Thick, fluffy, and slightly sweet and savory. A comforting standard dish.

Fermented squid guts. A traditional delicacy with a very strong, salty, and intense umami flavor. Best eaten in small amounts with sake.

Grilled Ginkgo nuts. They have a distinctive soft, chewy texture and a slightly bitter, nutty flavor. Served salted.

Whole dried sardines, grilled. Intense fish flavor with a slight bitterness from the innards. Rich in calcium.

Assorted cheese platter. A simple snack to pair with wine or other drinks.

Konjac (firm jelly made from yam) skewers topped with sweet miso sauce. A healthy and traditional appetizer.

Fried mochi (rice cake). Crispy on the outside and chewy on the inside. savory and filling.

Tomatoes grilled with cheese topping. A hot, savory dish combining the acidity of tomatoes with melted cheese.

Chicken wings grilled with salt. Simple and savory with crispy skin.

Stir-fried garlic chives (nira) and fluffy eggs. A savory, garlicky dish that pairs well with beer.

Boiled dumplings served in broth or with sauce. Soft skin and juicy filling.

Chicken skin and cucumber tossed with yuzu kosho (citrus chili paste). A refreshing appetizer with a spicy citrus kick.

Stir-fried pork, garlic chives, and eggs. A heartier version of the chive and egg stir-fry with added meat.

Tempura of Ashitaba (Angelica Keiskei), a leafy green vegetable. It has a distinctive herbal aroma and slight bitterness, which is mellowed by frying.

Grilled salmon belly (harasu). The fattiest part of the salmon, rich in omega-3s. Very tender and juicy.

Roasted pork (yakibuta) tossed with long green onions. A savory side dish, perfect for snacking.

Chicken wings stuffed with gyoza filling (minced meat and vegetables). Juicy and savory.

Mushrooms stuffed with minced meat and grilled. A savory dish combining the earthiness of mushrooms with juicy meat.

Gratin made with Taro (Satoimo). The taro provides a creamy, sticky texture different from potato gratin. Baked with cheese.

Pork Ginger (Shogayaki). Sliced pork grilled with a savory ginger soy sauce.

Simmered Daikon radish. Cooked in a dashi broth until tender and flavorful. A comforting home-style dish.

Fresh cucumber slices served with Moromi miso (a chunky barley miso). A refreshing and crunchy palate cleanser.

Stir-fry of pork, onions, and ginger. Savory and aromatic.

Steamed or baked potato topped with butter. Simple and satisfying.

Fried rice noodles (Bifun). Stir-fried with vegetables and meat. Light but filling noodle dish.

Ham and eggs. A simple dish often served in izakayas as a comfort food or snack.

Korean-style pancake (Jeon). Savory pancake with vegetables (often chives) and sometimes seafood. Served with a dipping sauce.

Chinese yam (Nagaimo) grilled with butter and soy sauce. The yam remains crunchy while gaining a rich, savory flavor.

Rice dish featuring Ashitaba (Angelica Keiskei). Described as 'Pizza-style', likely topped with cheese and baked.

A dish featuring Natto (fermented soybeans) and Aburaage (deep-fried tofu pouch). Likely natto stuffed inside the tofu and grilled.

Breaded and deep-fried oysters. Crispy on the outside, creamy and briny on the inside.

Fried Shrimp (Ebi Fry). Prawns breaded with panko and deep-fried until golden and crispy.

Crab Cream Croquettes. Deep-fried panko-breaded patties filled with a rich, creamy white sauce and crab meat.

Deep-fried chicken wings (Karaage style). Seasoned and fried without heavy batter. Crispy and savory.

Deep-fried cheese. Usually wrapped in wonton skin or breaded. Melty inside and crispy outside.

French fries. Deep-fried potato strips, salted. A universal side dish.