Origami

Topped with crunchy yamato mixed with wasabi and iwanori.

Fresh and bursting sea grapes with homemade ponzu.

Chicken breast cooked at low temperature to a moist finish, topped with cream cheese, chopped wasabi, and special soy sauce.

Sliced cucumbers generously topped with salt, sesame oil, and Korean chili pepper.

Beer is the secret ingredient. Homemade pickles with a sharp wasabi kick.

Uses plenty of bonito broth. Finished fluffy.

Crispy on the outside, fluffy on the inside.

It has been slowly simmered for 6 hours, resulting in a tender and soft texture. Served with a runny fried egg.

Melting to the bone. Finished with a sweet and spicy flavor.

Boiled salted pork belly, finished with grilling.

Full of collagen. Lightly salted flavor.