Yorisaki

Chuck steak. Roast beef. Octopus. Abalone. Five types of tongue moriawase.

A balanced bowl sushi with the light yet rich mackerel and a kick of shiso.

Authentic Japanese Sukiyaki Nabe. Additional udon noodles for 3,000 won.

Yuzu Sawa. Umeshu Sawa.

Thick slices of pork belly simmered in soy sauce, a soft Japanese home-cooked stew

A representative dish from Miyazaki Prefecture, featuring fried chicken thigh meat drizzled with a heavy warming sauce.

Stir-fried pork with ginger cooked in tare sauce

Tuna akami. Avocado. Tuna tartare mixed with freshly squeezed sesame oil and sashimi soy sauce, along with pickled daikon.

A grilled dish made by brushing teriyaki sauce on chicken thighs and cooking them over charcoal to lock in the juices.

Mixed basil tare soba with plenty of maze sauce

Small sushi rolls made with monkfish liver and green onion, simmered and softened with sake.

Potato salad with the aroma of charcoal-grilled bacon and creamy softness

Rice balls topped with crab sauce 2p

Honmaguro Akami 5p