Uomura Thonglor

Salt-boiled soybeans (edamame). The natural sweetness and saltiness of the beans are exquisite, making them the perfect accompaniment to beer. · Push the beans out of the pods and eat. Simple, but so delicious you can't stop.

Chilled tofu topped with green onions, ginger, and bonito flakes, eaten with soy sauce. · A representative refreshing Japanese appetizer that allows you to enjoy the smooth texture of tofu and the aroma of the garnishes.

Ginkgo nuts roasted or boiled with salt. Characterized by their unique slight bitterness and chewy texture. · Eat the jade-green kernels after cracking the shells. A mature flavor that pairs well with sake.

A dish made by tossing roughly chopped raw cabbage with salt kelp and sesame oil. · The crispiness of the cabbage, the umami of the kelp, and the aroma of sesame oil stimulate the appetite.

An assortment of Japanese-style pickled vegetables. Cucumbers, napa cabbage, and daikon radish are common. · Has a sourness and saltiness from fermentation, perfect as a palate cleanser or accompaniment to drinks.

Cucumbers are pounded to break down the fibers, making them easier to absorb flavor, then mixed with sesame oil, garlic, and salt. · A quick menu item characterized by its crispy texture and savory seasoning.

Kisu bones are slowly fried until crispy like crackers. · Savory and rich in calcium. An appetizer that can be eaten like a snack.

A delicacy made by lightly grilling dried stingray fins that have been seasoned. · Characterized by its sweet and salty flavor and unique chewy texture. It's traditionally eaten with mayonnaise and ichimi chili pepper.

Shishamo (smelt) with roe, grilled to a savory crisp. · Can be eaten whole from head to tail, enjoying the popping texture of the roe and the umami of the flesh.

Lightly grilled mentaiko (spicy pollock roe). · More savory than raw, the concentrated umami and spiciness pair well with sake and rice.

Tempura made by stuffing chikuwa (fish cake) with cheese and deep-frying it with a nori (seaweed) mixed batter. · The melty cheese and the oceanic aroma of seaweed are a perfect match.

Cream cheese pickled in a special miso paste, infused with the flavor of fermentation. · The rich and creamy flavor is like a Japanese cheesecake or foie gras. Ideal with wine or sake.

A traditional Japanese delicacy made by fermenting fresh squid with its own guts (internal organs) and salt. · Characterized by its distinct strong oceanic aroma, rich umami, and saltiness, it pairs well with sake.

Raw octopus mixed with wasabi and seasonings. · A refreshing appetizer with the chewy texture of octopus and the pungent spiciness of wasabi.

A refreshing dish made by mixing seafood, cucumbers, and wakame seaweed with vinegar. · The sourness refreshes the palate. Enjoyed as an appetizer or palate cleanser.

A dish where the chef selects and arranges the freshest seafood available that day. · Contents change depending on the season and availability, allowing you to enjoy seasonal flavors all at once.

An assortment of premium bluefin tuna, also known as the "diamond of the sea." · Enjoy the rich umami of the red meat and the melt-in-your-mouth texture of the fatty toro.

An assortment that allows you to enjoy plenty of popular salmon. · Enjoy the tender, fatty, and sweet salmon as sashimi.

A premium fish characterized by its firm flesh with a pleasant chewiness and moderate fat content. · Mild and elegant flavor, its sweetness is enhanced when eaten with wasabi soy sauce.

Fresh scallop sashimi. Characterized by its melt-in-your-mouth texture and rich sweetness. · Tender and spreads with umami as you chew.

Shrimp sashimi characterized by its vivid red color. The shrimp are large, with a plump texture and strong sweetness. · The miso in the head part is also rich and delicious.

Thinly sliced fresh raw fish dressed with olive oil or dressing, a Western-style sashimi. · Herbs and a tangy sauce enhance the fish's umami. Pairs well with white wine.

A fisherman-style dish made by finely chopping salmon with miso and seasonings to create a sticky texture. · The spicy kick acts as an accent, and the rich flavor pairs well with drinks.

An appetizer made by mixing fatty tuna (toro) with chopped takuan pickles. · The contrast between the rich sweetness of the toro's fat and the saltiness and crunchy texture of the takuan is exquisite.