Dashichazuke En Narita Airport Branch

Assorted pickled vegetables such as cucumber, eggplant, myoga, yam, edamame, okra, etc., are lightly pickled with kelp and served generously on top of rice in a refreshing clear broth.

A local dish made by grinding grilled fish and adding dried sardines and nuts to miso soup stock. It is a cold soup poured over rice with plenty of fresh vegetables on top.

A luxurious dashi chazuke made with fresh sea bream from Uwajima, combined with a rich homemade sesame sauce containing sesame and walnuts. Coat the sea bream with the sesame sauce, first enjoy the flavor of the ingredients as they are, then pour the broth over it before eating.

Fresh tuna marinated in a special sauce to create a delicious tsuke dish. Garnished with accents such as myoga and trefoil.

A traditional dish from Amami Oshima, topped with steamed chicken, shredded omelette, pickled green beans, simmered shiitake mushrooms, and plenty of greens.

This dish combines silky fresh yuba with quickly seared spicy cod roe. Enjoy the popping texture of the cod roe.

Grilled silver salmon served with classic salmon roe. It goes perfectly with simmered kombu seaweed.

Chikuwa is chopped and made into seaside tempura with seaweed, accompanied by shrimp and small pillar. It is a flavorful and satisfying dashi chazuke with an irresistible aroma of the seaside.

A combination of large Kishu-grown plums, Hiroshima pickled vegetables, and kettle-cooked whitebait. Enjoy it with a refreshing taste.

Enjoy two types of dashi chazuke. *Please choose two of your favorite menu items.