아이랜드필드

880 yen (excluding tax)

Selected tomatoes served with mayonnaise mixed with herbs; the two types of herb mayonnaise are addictive.

We mixed avocado with seaweed to create a Korean style namul. Please enjoy it wrapped in Korean seaweed.

Subji is a dish of steamed vegetables with spices from India, and the vegetables vary depending on the day, so look forward to it.

Fresh domestic cheese directly imported from a cheese workshop in Hokkaido where an acquaintance works.

Serves 1 person

A healthy Japanese-style salad with plenty of tofu

Kachumber salad is a spicy mix of fresh vegetables from India that pairs well with alcohol.

The world's smallest pasta, couscous, is cooked with oregano. The grainy texture is addictive.

The recommended herb dressing is irresistible for avocado lovers.

A salad of boiled chicken cooked with lemongrass and cilantro roots that can satisfy with low calories.

A salad topped with various side dishes, which varies depending on the day.

A dish made by marinating chicken in spices and then grilling it.

The key is the homemade ethnic sauce without rice for Khao Man Gai.

A Haitian dish made by marinating pork in herbs and grilling it on a hot plate.

Mapo with turmeric for coloring, featuring white mapo and a strong flavor of Sichuan pepper.

A vegan dish made by crushing chickpeas and mixing them with spices to create bite-sized croquettes, bursting with the flavor of legumes.

The chicken, marinated with a secret recipe, is fried until crispy and served with Nanban sauce and golden tartare sauce.

Crispy fried thinly sliced lotus root with a spicy sweet sauce that is addictive.

This dish is made by wrapping gyoza filling in chicken skin and deep-frying it. Enjoy it with the homemade aromatic sauce.

Thick-cut potatoes with fried fish served with delicious golden tartar sauce and Tasmanian mustard.

Classic fried chicken topped with homemade ethnic sauce. The fried chicken marinated in spices pairs well with the ethnic sauce.

Rice ball made with turmeric rice and our special blend of herb salt, served with seaweed, pickled plum, Korean seaweed, and pickled radish.

Chazuke topped with boiled chicken in chicken broth, perfect for a satisfying finish after drinking.

Weekly changing curry yaki udon served hot on a sizzling plate with an egg yolk for Instagram appeal.

We bake naan topped with a weekly changing curry and special cheese in the oven. The chewy naan and oven-baked curry are irresistible.

Unexpected collaboration, the sweetness of vanilla pairs well with the freshness of basil.

Please be sure to check it out.