We prepare a variety of Japanese cuisines during your stay in Japan with us. Following the basic “rules of five,” the Japanese believe every meal has to cover five colors (white, black, red, green, yellow), five tastes (salty, sweet, sour, bitter, umami), and five cooking methods (raw, simmered, fried, steamed, roasted or grilled). Therefore, we arrange every delicacy with this in mind so that you can get the most out of the Japanese cuisine experience.
Bite-size deep-fried pieces of marinated chicken served with Japanese omelet, cold tofu, potato salad, rice, and mini udon.
Western-style karaage (fried chicken) that originated in Miyazaki Prefecture; soaked in a sweet-and-sour tartare sauce.
Pan-fried chicken glazed with teriyaki sauce, and served with salted kelp salad, seared salmon, grilled mackerel, rice, soup, and dessert.
Originally served to Sumo wrestlers only, this hotpot is served with more ingredients than other nabemono.
Thinly slice chicken thighs boiled in water/broth and dipped in ponzu (citrus-based) or goma (sesame seed) sauce, and served with vegetable, rice, and udon.
Classic Japanese chicken and vegetable hotpot served with grilled fish, udon, salad, and cold tofu.
Grilled chicken and minced-meat cutlet served with grilled fish, pickled vegetables, salad, miso soup, and rice.
Traditional Japanese rice dish cooked in an iron pot with succulent bites of chicken and served with grilled fish, salted shrimp, edamame, and seasonal dishes.
Chicken steamed on a ceramic plate served with a fried egg, local side dish, udon, salad, rice, and miso soup.
Deep-fried seafood and vegetable fritters (smelt-whiting, shrimp, sweet potato, pumpkin, shiitake) served with rice, Japanese pickles, and miso soup.
Seafood hotpot with udon, fried chicken＆french fries, salad, edamame, Japanese pickles, and rice.
Chanko & Tempura
A set of seafood hotpot with udon, vegetable tempura, grilled fish, Japanese pickles, and rice.
Spicy baked codfish served with hot udon, fried chicken, meat shumai, pickled vegetables, and rice.
Japanese-style grilled fish, fried chicken, salad, miso soup, edamame, and rice.
Seafood grilled on a ceramic plate served with cold tofu, seasonal salad, grilled fish, fried chicken, rice, and miso soup.
Salt grilled mackerel with scallop hamayaki, side dish, rice, Japanese pickles, and tororo udon (grated Japanese mountain yam on top of udon).
Sushi rice topped with various sushi toppings served with assorted tempura, udon, and seasonal side dish.
Seven fresh and classic sushi with assorted tempura, udon, and seasonal side dish.
Five fresh thinly sliced raw fish served with assorted tempura, steamed egg custard, seasonal side dish, miso soup, and rice.
Deep-fried beef cutlet served with half-size grilled fish, side dish, salad, rice, and miso soup.
Grilled beef cooked on ceramic plate; served with seasonal salad, cold tofu, fried chicken, miso soup, and rice.
Beef cooked on an iron griddle and served with half-sized grilled fish, seasonal side dish, salad, rice, and udon.
Beef toban-yaki (beef grilled on earthenware utensil) served with a fried egg, side dish, local specialty, udon, salad, miso soup, rice, and dessert.
A yakiniku of meats (beef short ribs, beef loins, kirishima chicken), assorted vegetables (Chinese cabbage, onion, carrot, green pepper). Served with special sauce, salad, and rice.
Slices of beef loins dipped in flavorful shabu-shabu dashi. Served with assorted vegetables (Chinese cabbage, bean sprouts, Japanese leeks, enoki), as well as fried fish/chicken, salad, rice, and udon.
Thinly sliced beef cooked in a hotpot and dipped in raw, beaten eggs. Served with a fried egg, side dish, local specialty, udon, salad, rice, and miso soup.
Japanese pork cutlet served with rice (free refills), grilled fish, seasonal salad, cold tofu, miso soup and dessert.
Crispy pork tenderloin cutlet with raw egg served with assorted tempura, two pieces of sashimi, salad, Japanese pickles, miso soup and rice.
Juicy ground meat cutlet served with grilled chicken, Okhotsk atka mackerel, Japanese pickled vegetable, salad, miso soup, rice and dessert.
Yakiniku-flavoured pork is grilled on iron plate and served with grilled fish, karaage (fried chicken), cold tofu, seasonal salad, miso soup, rice, and seasonal dessert.
Thinly sliced pork dipped in flavourful soup dashi full of umami, and served with assorted vegetables (enoki mushrooms, tofu, Chinese cabbage, ramen, udon and rice. Soup can be changed to spicy when requested.
Cotton Candy Pork Sukiyaki
Slices of pork dipped in dashi and served with seasonal vegetable set, cotton candy, raw beaten egg, rice, udon and Japanese pickled vegetable.
Nicely sliced pork loin and pork short rib along with assorted vegetables (Chinese cabbage, bean sprouts, mizuna, Japanese leek, enoki mushroom) dipped in shabu-shabu soup. Rice and udon are also served.
***All pictures shown are for illustration purpose only