Yojuga

Pork belly that has been aged in the refrigerator for 3 days and then baked, served with garlic pepper sauce, pumpkin puree, basil oil, and Korean-style garnish.

Black ink pancake with shrimp, green onion, and chives, grilled whole squid over direct heat

Salmon aged in Western style with wasabi mayonnaise sauce, yuzu vinaigrette young leaves, orange gel, and cheese tuile

A dish topped with grated Pecorino cheese, which is a sheep's milk cheese, on crispy fried potato slices.

Marinated chicken neck meat grilled over charcoal, served with seasoned herbs and rice chips

Pasta with a Thai flavor, stir-fried with minced pork, Thai basil, chili, and fish sauce.

A Yokohama-style pasta with a tangy taste and umami flavor, based on ketchup and Worcestershire sauce.

Cold chicken made with tender chicken breast cooked sous-vide and tossed in a spicy Sichuan sauce.

A salad made with cucumber, lettuce, dried tofu, and mixed with chili oil and black vinegar.

Pork stir-fried as if deep-fried, along with water spinach sautéed over high heat.

A hangover rice noodle soup filled with fragrant minari and beef brisket.

Grilled eggplant topped with a seasoning of minced pork cooked with miso and yuzu, prepared in a frying style.

A large fried chili pepper filled with various vegetables and glass noodles, made with domestic green chili peppers.

Rice ball mixed with crab shell sauce (kani miso), generously seasoned with sesame oil and whole sesame seeds.