Zen

Salt-boiled immature soybeans. Simple yet brings out the sweetness of the beans. · A classic snack with a moderate saltiness that pairs well with beer and sake. · Push the beans out of the pods and eat.

Chilled tofu topped with condiments (green onions, ginger, etc.). · A refreshing taste that allows you to enjoy the soybean flavor and smooth texture. · Eat with a small amount of soy sauce.

Salad made from mashed boiled potatoes mixed with vegetables and mayonnaise. · Creamy and mild flavor. · Enjoy as is for an appetizer.

Tofu-like dish made by solidifying kudzu starch and ground sesame. Different from soy tofu. · Chewy texture and rich sesame aroma. · Eat with wasabi soy sauce or a special sauce.

Steamed monkfish liver. A delicacy also known as 'foie gras of the sea'. · The rich and creamy flavor is balanced by a refreshing ponzu sauce. · Pairs excellently with sake.

Assortment of Japanese pickles made with seasonal vegetables pickled in salt or rice bran. · Crispy texture, saltiness, and acidity are perfect for cleansing the palate. · Eat between courses as a palate cleanser.

A specialty of Osaka, made by baking batter with octopus into a spherical shape. · Crispy outside, melt-in-your-mouth inside. Topped with sauce or mayonnaise. · Generally eaten in one bite while hot, but be careful of burns.

Vinegared dish of grilled eel and cucumber. · The umami of eel fat and the acidity of vinegar are balanced, making it refreshing. · Enjoy as an appetizer.

Boiled octopus, wakame seaweed, and cucumber dressed with vinegar. · Enjoy the refreshing sour taste and the texture of each ingredient. · Enjoy with seasoned vinegar miso.

Japanese dumplings filled with minced pork and vegetables, then grilled. · Characterized by crispy grilled skin and juicy filling. · Eat with a dipping sauce made of soy sauce, vinegar, and chili oil.

Chicken seasoned with soy sauce and ginger, coated and fried. · Crispy on the outside, juicy on the inside with overflowing meat juices. · Recommended to enjoy with a squeeze of lemon for a refreshing taste.

A healthy salad generously using wakame seaweed. · The oceanic aroma and the savory richness of the sesame dressing pair well. · Enjoy as an appetizer.

Grilled eggplant topped with a sweet miso paste infused with yuzu. · The tender eggplant and flavorful miso pair well. · Eat while hot.

Salmon grilled with a sweet and savory soy-based sauce (teriyaki sauce). · The savory sauce and salmon fat pair well with rice. · Enjoy as a main dish.

Grilled salmon marinated in miso paste. · The savory flavor of miso permeates the salmon. · A dish that pairs well with rice and sake.

A traditional sushi set with various fresh seafood slices on top of sushi rice. · Enjoy various types of fish at once. · Eat with a little soy sauce on the topping.

A set of nigiri sushi using more luxurious toppings. · Enjoy a luxurious taste with sea urchin, fatty tuna, and more. · Recommended for special occasions.

Sushi with various seafood beautifully arranged on a bed of sushi rice in a bowl. · Visually appealing and allows you to enjoy many ingredients at once. · Drizzle a little soy sauce over the top.

Luxurious chirashi sushi generously using high-quality ingredients. · Savor the full flavor of fresh seafood. · A highly satisfying dish.

A rice bowl topped with generous slices of salmon sashimi. · Popular for its melt-in-your-mouth texture and rich fat content. · Eat with wasabi soy sauce.

A rice bowl topped with tuna (akami) slices. · The balance between the rich tuna flavor and the acidic sushi rice is excellent. · Simple yet luxurious flavor.

Assortment of thinly sliced fresh raw seafood. · Enjoy the delicate, original flavor and texture of the fish directly. · Eat with soy sauce and wasabi.

Assortment of sashimi focusing on carefully selected high-quality seafood. · Visually appealing, allowing you to savor the high-quality fish fat and umami. · Served with rice and miso soup.

Thin roll sushi with cucumber as the filling. · Crisp texture and refreshing taste, good as a palate cleanser. · One of Japan's traditional rolled sushi.

Sushi roll with avocado. · The creamy avocado pairs well with sushi rice, especially popular overseas. · Eat with soy sauce.

Thin roll sushi with salmon as the filling. · Easily enjoy the umami of salmon. · A popular menu item for children and adults alike.

Thin roll sushi with tuna (akami) as the filling. · A classic Edo-mae sushi where the tuna flavor is clearly discernible. · Delicious with a touch of wasabi.

Inside-out roll sushi (seaweed on the inside) combining seafood and avocado. · Rich and creamy flavor. Choice of ingredients available. · Creative sushi originating from the West.

Grilled gyoza. Packed with the umami of pork and vegetables. · Enjoy the crispy skin texture. · Popular as a side dish.

Japanese-style fried chicken. · Soy sauce-based flavor, pairs well with both rice and sake. · Best enjoyed fresh off the fryer.

Assortment of Japanese pickles. · Refreshing and perfect as a palate cleanser. · Enjoy the texture of the vegetables.

Japanese-style potato salad with mayonnaise. · Homestyle flavor. · A classic appetizer.

Salt-boiled soybeans. · A healthy snack that you can't stop eating. · Perfect with beer.

Freshly cooked white rice. · The foundation of Japanese cuisine, pairs well with any side dish. · Fluffy texture.

Japanese soup with dissolved miso. · The aroma of dashi and the flavor of miso are calming. · To finish the meal or cleanse the palate.

Simply grilled mackerel with salt, with plenty of fat. · Crispy skin and fluffy interior. · The umami of the fish is concentrated.

Chicken grilled with a sweet and savory sauce. · The aroma of the savory sauce whets the appetite. · A flavor loved by both children and adults.

Cutlet made from thick pork coated in breadcrumbs and fried. · The combination of crispy batter and juicy pork is excellent. · Eat with sauce.

Thinly sliced beef, lightly seared on the surface. · Enjoy the umami of the meat with a rare texture. · Enjoy with homemade ponzu sauce for a refreshing taste.

Various vegetables coated and fried. · Enjoy the sweetness of the ingredients and the crispy texture of the batter. · Eat with tentsuyu (tempura dipping sauce) or salt.

Assortment of tempura, including shrimp, fish, and vegetables. · Enjoy the luxurious appearance and diverse flavors. · A representative dish of Japanese cuisine.

Rice mixed with dried young sardines and perilla leaves. · The aroma of perilla and the saltiness of dried sardines whet the appetite. · A refreshing rice dish to finish the meal.

Fluffy cooked white rice. · Pairs well with any dish.

Warm miso soup. · Balances the meal.

A set menu centered around nigiri sushi. · Served with a small appetizer (otsumami) and miso soup, very satisfying. · A composition that is a complete meal.

A set menu centered around seafood chirashi sushi. · A colorful seafood bowl served with a small appetizer and miso soup. · Ideal for a substantial meal, lunch or dinner.

Horse mackerel nigiri sushi. Has the unique umami of 'hikarimono' (oily fish). · Delicious with ginger and green onions.

Mackerel nigiri sushi. Rich flavor with plenty of fat. · Often cured in vinegar.

Sweet tamagoyaki (rolled omelet) nigiri sushi. · Gentle sweetness, popular with children. · Often wrapped with a band of seaweed.

Squid nigiri sushi. Has a unique chewiness and sweetness. · Eat with salt and lemon, or soy sauce.

Boiled shrimp nigiri sushi. · Plump texture and sweetness of shrimp.

Sea bream nigiri sushi. A representative white fish. · Delicate yet elegant umami.

Suzuki (Sea bass) nigiri sushi. A mild white fish. · Refreshing taste, delicious in summer.

Raw sweet shrimp nigiri sushi. · Melts in your mouth with a rich sweetness.

Salmon nigiri sushi. · Fatty, rich, and tender.

Tuna (akami) nigiri sushi. A classic of sushi. · Good balance of iron-rich acidity and umami.

Gunkanmaki (battleship roll) topped with soy-marinated salmon roe. · A popping texture and rich umami spread in the mouth.

Scallop nigiri sushi. · Thick, tender, and very sweet.

Young yellowtail (Buri/Hamachi) nigiri sushi. · Moderately fatty with a solid umami.

Eel nigiri sushi grilled with a sweet and savory sauce. · Savory and fluffy texture.

Toro (fatty tuna) nigiri sushi. · Characterized by its melt-in-your-mouth rich fatty sweetness.

Gunkanmaki topped with sea urchin. · The oceanic aroma and rich, creamy taste are exquisite.

Oshizushi (pressed sushi) from Osaka, made with mackerel cured in vinegar. · The umami of dried kelp and the acidity of mackerel are in harmony. · Characterized by its square shape, made by pressing in a mold.

A dry sake from Tochigi Prefecture. Crisp and pairs well with meals.

A Junmai sake from Ishikawa Prefecture. The umami of the rice is strongly felt.

A sake from Saitama Prefecture. Well-balanced flavor.

A Junmai Genshu sake from Niigata Prefecture. Rich and fruity flavor.

Sake made using traditional wooden vats. Complex and deep flavor.

A nama sake from Yamanashi Prefecture. Fresh aroma and crisp taste.

An unfiltered Junmai sake from Okayama Prefecture. Has the strong umami of the rice itself.

A famous Ginjo sake from Niigata Prefecture. Crisp, dry, and easy to drink.

A sake from Hyogo Prefecture. Traditional Nada sake.

A Junmai Ginjo sake from Saitama Prefecture. Characterized by its floral aroma.

A representative sake of Niigata Prefecture's crisp and dry style. A clean taste that doesn't interfere with food.

A sake from Yamanashi Prefecture. Clear taste made with famous water.

A sake from Yamaguchi Prefecture. A refreshing taste like a clear stream.

A Junmai Daiginjo from Fukui Prefecture. Rich aroma and deep body.

A famous brand from Yamaguchi Prefecture. The highest grade sake, polished to the extreme. Honey-like sweetness and an elegant aftertaste.

The pinnacle of Dassai. An ultimate taste that is complex and refined.

An extra-dry sake from Yamagata Prefecture. Daiginjo aroma with a dry finish.

A sparkling sake from Fukushima Prefecture. Champagne-like effervescence with a sweet and sour taste.

Sparkling sake with secondary fermentation in the bottle. A lightly cloudy type with lees.

Sake served by the glass. Local sake from Ishikawa Prefecture. · Characterized by the umami of the rice and a crisp finish.

A dry Junmai sake from Kochi Prefecture. · Excellent as a companion sake to enhance the flavor of food.

A Junmai Ginjo sake from Saga Prefecture. · Enjoy the fruity aroma and the rich umami of the rice.

A Junmai Daiginjo sake from Kochi Prefecture. · Elegant and delicate flavor.

Warmed sake (Atsukan). · Warming the rice enhances its flavor and warms the body. · Especially recommended in winter or cold weather.