Nanban-kan Restaurant

chicken wings

chicken meat balls

dark meat chicken and scallions

white meat

white meat wrapped with shiso leaf

chicken skin

chicken giblets

chicken liver

chicken hearts

chicken tail

leg bone cartilage

breast bone cartilage

neck meat

kidney

top sirloin beef

tongue

size u-10 scallops

size 8 / 12 shrimp

dried smelt

chilean sea bass

japanese sweet trout

salmon

squid

squid legs

clams

green beans wrapped with side pork

asparagus wrapped with side pork

okura wrapped with side pork

burdock wrapped with side pork

japanese eggplant

small green japanese peppers

cherry tomato, green pepper, and mushroom

japanese mushrooms

oyster mushroom

ginkgo nuts

pork loin wrapped with shiso leaf

quail eggs

deep fried shrimp with seasonal vegetables

5 deep fried kisu fish

deep fried squid

shimeji, enoki, and shi-take

deep fried softshell crab

deep fried tofu

miniature octopuses slowly cooked with ginger in soy sauce

garlic sprouts sauteed with mushrooms and scallops

shimeji, enoki, shi-take mushrooms sauteed in butter

shrimp, scallop, salmon, and asari clam sauteed in butter and white wine

asari clam steamed with garlic butter and white wine

slices of new york steak lightly grilled and served cold with sauce

mozuku seaweed in sweet vinegar sauce

sliced octopus and cucumber in sweet vinegar sauce

sliced burdock and carrots sauteed with spicy soy sauce

boiled spinach seasoned with sesame oil and soy sauce

boiled and rolled spinach with dry bonito in sauce

boiled soy beans

hot pot cooked with seasonal japanese vegetables and tofu served with ponzu dipping sauce

tuna (3 pcs), salmon (3), yellowtail (3), octopus (3)

ground chicken cooked with soy sauce and mirin

grilled freshwater eel

fresh tuna on sushi rice