Yuzu Suki YUZU SUKI - Ari

A fresh salad topped with deep-fried silver fish (shirauo). Served with a nutty, aromatic sesame dressing. The fish adds a delightful crispy texture to the crisp greens.

Creamy ripe avocado slices served on a bed of fresh salad vegetables. Dressed with a signature yuzu sauce that provides a refreshing citrus zest.

Assorted raw fish (sashimi) served over salad greens. The dish is brought together with a zesty yuzu dressing, balancing the richness of the fresh fish.

Fresh tofu served with salad greens. A light and healthy option featuring a citrusy yuzu dressing that complements the mild taste of the tofu.

Thai-style spicy salad (Yum) featuring fresh raw salmon. The dressing is a bold mix of lime, chili, and fish sauce, creating a spicy, sour, and savory flavor profile.

Thai-style spicy salad with octopus (tako). The chewy texture of the octopus pairs well with the intense spicy and sour dressing typical of Thai 'Yum' dishes.

Thai-style spicy salad made with fresh raw tuna cubes. Tossed in a zesty dressing of chili, lime juice, and herbs for a refreshing yet fiery dish.

Small silver fish (shirauo) deep-fried until golden and crispy. lightly salted and served as a snack. Great for nibbling alongside drinks.

Shrimp coated in a light, airy batter and deep-fried. Crispy on the outside and tender inside. Usually dipped in a savory tentsuyu sauce.

Japanese-style dumplings filled with minced pork and vegetables. Pan-fried to create a crispy bottom while steaming the filling inside.

Seasoned wakame seaweed salad. It has a slightly sweet, sesame flavor and a crunchy, slippery texture. A classic Japanese side dish.

Spicy fermented cabbage made in-house. Offers a crunchy texture with a sour and spicy flavor profile, serving as a palate cleanser.

A variation of the classic seaweed salad with an added spicy kick. The chili heat complements the sweet and savory sesame seasoning.

Boiled young soybeans in the pod, lightly salted. You squeeze the beans out of the pod with your teeth to eat them.

Raw octopus (Tako Wasabi) marinated in a slimy, spicy wasabi sauce. It has a chewy texture and a sharp nasal kick from the wasabi. Popular with sake or beer.

A rich egg yolk cured or served with truffle essence. Creamy and aromatic with the distinct earthy scent of truffle. Often eaten as a dip or topping.

A rich pork bone broth ramen featuring spicy flavors and aromatic yuzu citrus. Topped with substantial pieces of pork belly. The yuzu cuts through the richness of the tonkotsu soup.

Tonkotsu (pork bone) ramen infused with yuzu juice and spicy elements. Creamy, spicy, and refreshing all at once.

Ramen in a soy sauce (Shoyu) based broth enhanced with yuzu citrus. Lighter and clearer than tonkotsu, offering a savory and tangy flavor profile.

Salt (Shio) based ramen with yuzu. The broth is clear and delicate, allowing the bright citrus notes of the yuzu to shine through.

Dipping noodles served separately from a concentrated soup. The noodles are cold and chewy, meant to be dipped into the hot, rich yuzu-flavored broth before eating.

Tonkotsu ramen topped with black garlic oil (ma-yu). The garlic oil adds a deep, roasted, slightly bitter-sweet complexity to the creamy pork soup.

A classic creamy pork bone soup ramen with added spice. Rich and savory with a heat that builds up.

Standard pork bone broth ramen. The soup is cloudy, thick, and rich with collagen. Served with noodles and classic toppings.

A basic version of the classic pork bone broth ramen. Creamy and savory soup with noodles.

High-quality pork from Black Iberian pigs known for its marbling and nutty flavor. Served raw in thin slices, typically for cooking in a hot pot.

A platter featuring a variety of premium pork cuts. Ideal for those who want to try different textures and flavors.

Black pork (Kurobuta) known for its tenderness and rich flavor. Served thinly sliced.

Fatty belly cuts of Kurobuta pork. Rich, juicy, and flavorful, perfect for hot pot.

Slices of fresh chicken meat. A lighter alternative to the pork options.