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45 minsMain course
Tonkatsu
Evenly pounded pork loin in a dry three-stage coating, fried to a crisp crust and a juicy safe centre.
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35 minsMain course
Oyakodon
Hot rice topped with chicken and onion in sweet-savoury dashi bound with soft layers of pasteurized egg.
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40 minsMain course
Gyudon
Thin beef and tender onion quickly simmered in dashi with soy, mirin, sugar, and ginger and served over rice.
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1 hr 15 minsMain course
Japanese Curry Rice
Japanese curry with tender beef, potato, carrot, and sweet onion in a smooth prepared curry-roux sauce served with hot rice.
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45 minsMain course
Okonomiyaki
Osaka-style okonomiyaki of cabbage in light dashi batter, griddled with pork slices and finished with sauce and bonito flakes.
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55 minsAppetizer
Takoyaki
Round Osaka dashi-batter bites with octopus centres, progressively turned until crisp outside and soft within.
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1 hr 5 minsAppetizer
Gyoza
A dish featuring juicy pork filling and thin wrappers, browned first, steamed, then dried again for a crisp base.
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35 minsMain course
Yakisoba
Steamed wheat noodle stir-fry with pork, cabbage, carrot, and onion coated in a thick savoury sauce.
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45 minsSoup
Kitsune Udon
Resilient noodle in clear hot dashi with sweet-savoury simmered fried-tofu pockets and fresh spring onions.
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30 minsMain course
Zaru Soba
Cold buckwheat noodle rinsed thoroughly until resilient and served separately from chilled tsuyu, nori, spring onions, and wasabi.
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1 hrMain course
Sukiyaki
Beef, tofu, cabbage, shiitake, and shirataki cooked at the table in batches in sweet-savoury warishita.
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1 hrMain course
Shabu-Shabu
Interactive cooking of thin beef, tofu, cabbage, and mushrooms in light kombu dashi with ponzu and udon at the end.
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50 minsMain course
Unagi Kabayaki
A dish made from professionally cleaned eel, fully cooked, steamed for tenderness, and repeatedly glazed with sweet-savoury tare.
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50 minsAppetizer
Onigiri
A dish made with fresh Japanese rice with fully cooked salted salmon, gently shaped around the filling and wrapped in nori before serving.
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20 minsSoup
Miso Soup
A dish featuring tender tofu, wakame, and scallion, with miso dissolved away from boiling heat to preserve its fresh aroma.
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45 minsAppetizer
Chawanmushi
An exceptionally smooth Japanese dashi egg custard with fully cooked chicken, shrimp, and shiitake, gently steamed without bubbles.
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35 minsAppetizer
Agedashi Tofu
Well-drained tofu in a thin crisp potato-starch shell served in hot dashi broth.
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20 minsSalad
Sunomono
A dish made with thin cucumber, wakame, and cooked shrimp in a clear sweet-sour rice-vinegar dressing with sesame.
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20 minsSalad
Spinach Goma-ae
Goma-ae of briefly blanched and thoroughly squeezed spinach in freshly ground sesame dressing with soy, sugar, and mirin.
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15 minsSauce
Ponzu Sauce
Ponzu is a rested citrus-soy sauce with rice vinegar, mirin, kombu, and bonito flakes, strained after a cold infusion.
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45 minsDessert
Dorayaki
Matching soft honey pancakes with even brown surfaces sandwiched around sweet red-bean paste.
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50 minsDessert
Ichigo Daifuku
A dish that encloses dry strawberries in anko and fully cooked soft mochi shaped warm on potato starch.
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1 hr 10 minsDessert
Castella Cake
Castella is a tall fat-free Japanese sponge with a fine resilient crumb, honey aroma, and a crust softened by resting.
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1 hr 20 minsDessert
Anmitsu
A dish that combines clear agar cubes, anko, mochi, and chilled fruit immediately before serving with sweet syrup.
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