Nakayoshi Gyoza Elizabeth Nishi 18 Chome

6 pieces 850 yen, 12 pieces 1,600 yen. Made with pork, cabbage, chives, green onions, and garlic, along with finely chopped pickled ginger and lotus root for a textural accent. The skin has a chewy texture that can only be achieved by hand-making.

6 pieces 920 yen 12 pieces 1,740 yen. Made with pork, cabbage, chives, green onions, and garlic, along with finely chopped ginger and lotus root for a textural accent. The skin has a chewy texture that can only be achieved by hand-making.

3 + 3 pieces 880 yen 6 + 6 pieces 1770 yen

4 pieces for 850 yen, this is a steamed and pan-fried dim sum known as 'Sheng Jian Mantou' that resembles soup dumplings but is not. Please enjoy the flood of delicious flavors that burst out.

Fried gyoza with kimchi, baked with crispy cheese wings.

A collaboration of flavors! The blue mold cheese Gorgonzola and the flavor of garlic chives match exquisitely.

A cute one with boiled eggs topped with mayo sauce.

A snack with peanuts, just as the name suggests.

Add chili oil from the table to your liking.

Smoking pistachios enhances their umami flavor.

Iburi Gakko with cream cheese is now a classic snack.

Onion + Bonito + Cold Tofu = Oni Katsu Yako.

Delicious edamame stir-fried with anchovies.

Chanja is a type of Korean kimchi made from the entrails of cod.

The taste of the legendary izakaya 'Saltimbanco Saruya'.

Wrapped nagaimo and cheese in egg and finished like a Japanese-style pancake.

A crunchy and refreshing Japanese style salad.

Please enjoy lightly fried broccoli with garlic sauce.

Crispy special zangi.

The chef's pride, char siu topped with shiraga negi.

A slightly spicy and numbing Sichuan style mapo.

Fried chicken wings coated in Korean style yangnyeom sauce. It is spicy.

Once you start eating, you can't stop.

The octopus is seasoned and deep-fried to a juicy perfection.

Lightly grilled fresh mackerel marinated in vinegar.

It is called sake steal, which makes you want to drink even if you have to steal sake. Salted internal organs of tuna.

Squid and cucumber mixed with a special green onion salt sauce, refreshing and delicious.

Small 180 yen, Large 280 yen. For those who say dumplings go with white rice.

This is rice topped with pork belly simmered in a sweet soy sauce flavor. Five-spice powder gives a taste of Taiwan.

A type of ramen without soup that originated in Nagoya. Mixed with homemade meat miso and chive sauce.

Tianjin rice topped with a special salt sauce that has the aroma of Japanese dashi, garnished with bonito flakes. A proud dish of the head chef.

Fried rice with chashu. Regularized due to many customer requests.

A classic Chinese dessert, deep-fried balls filled with plenty of red bean paste.

We offer various flavors depending on the day. Please check today's recommended menu.

Shiratama dumplings mixed with tofu, topped with black syrup and kinako.