Udaya

A classic Japanese set meal of simply salt-grilled, fatty mackerel. The skin is crispy, the flesh is flaky and moist, and the saltiness pairs perfectly with rice. It's commonly enjoyed with grated daikon radish for a refreshing taste.

A dish of salt-grilled sea bream head (kabuto). While there isn't much meat, the flesh around the bones and the cheek meat are very flavorful and fatty. It's a connoisseur's dish, enjoyed by picking meat from the bones.

Popular stir-fried pork with a special ginger soy sauce marinade that goes perfectly with rice. The aroma of ginger and the savory soy sauce stimulate the appetite. It's traditionally eaten with shredded cabbage.

A large grilled Atka mackerel, salted and broiled. It has thick, fatty, and juicy flesh. A very popular fish dish at izakayas and set meal restaurants.

A cutlet made by coating pork with breadcrumbs and deep-frying it. You can enjoy the crispy coating and the juicy flavor of the pork. Served with sauce and eaten with rice.

Fried cutlet made with chicken. It's lighter than pork cutlet but satisfyingly filling. Its crispy texture is a highlight.

A rice bowl dish with chicken and onions simmered in a sweet and savory broth, then bound with egg. It's named 'oyakodon' because it uses chicken (parent) and egg (child). The creamy egg and broth flavor soak into the rice.

A fried dish made by butterflying horse mackerel (aji), coating it in breadcrumbs, and deep-frying it. It features a crispy coating and flaky, tender horse mackerel. Eaten with sauce or soy sauce.

Fish (mainly Spanish mackerel or sablefish) marinated in a sweet white miso (Saikyo miso) and then grilled. The miso flavor and sweetness enhance the fish's umami, creating a refined taste. It's prone to burning, so you can also enjoy its fragrant aroma.

Large sausages grilled to a fragrant finish on a griddle or similar surface. Packed with meaty flavor, they pair well as a side dish for rice or as a snack with drinks.

A set meal featuring hearty tonjiru (pork and vegetable miso soup) as the main dish. The soup, with its blend of vegetable sweetness and pork umami, is nutritious and warming. Served with natto.

A katsudon (pork cutlet bowl) served in a jubako (square container). Deep-fried pork cutlet is simmered in a sweet and savory broth with egg and served over rice. It's a hearty dish served with salad.

A rice bowl dish with grilled pork in a sweet and savory sauce served over rice. The combination of fragrant meat and sauce-soaked rice is exceptional.

A national dish of Japan, curry rice. Spicy curry roux with a thick consistency is poured over rice. It has a spicy flavor.

A hearty and filling menu item with a large pork cutlet topping on curry rice. Served in an extra-large portion.

A great value set meal combining the recommended dishes of the day. It includes simmered or fried seasonal fish, and small side dishes (like chawanmushi or hiyayakko), allowing you to enjoy a well-balanced meal.

Fermented soybeans. It has a unique aroma and sticky texture, and is eaten by mixing with soy sauce and mustard and pouring over rice. A staple of Japanese breakfast.

Fresh raw chicken egg. It's commonly eaten poured over rice with a dash of soy sauce, as 'tamago kake gohan' (egg over rice).