Kaisen-ya

Fresh raw oysters served with citrusy ponzu sauce, grated daikon, and green onions. Briny, creamy, and refreshing. Slurp directly from the shell.

A fresh vegetable salad, likely featuring mixed greens and house dressing. Crisp and light.

Fresh salad topped with soft tofu (soybean curd) and bonito flakes. Smooth texture with crunchy vegetables. Usually served with a sesame or soy-based dressing.

Fresh salad greens topped with slices of raw salmon. Rich and savory fish paired with crisp vegetables.

Seafood salad featuring a variety of raw fish and shellfish over greens. A refreshing mix of textures and oceanic flavors.

An assortment of grilled chicken skewers (yakitori). Includes various cuts like thigh, skin, and meatballs. Smoky and savory.

Grilled chicken thigh skewers alternated with pieces of leek. Juicy meat with sweet, charred leek flavor.

Grilled chicken gizzard skewers. Firm and crunchy texture with a clean, savory taste.

Grilled chicken skin skewers. Crispy on the outside and chewy inside, rich in fatty umami flavor.

Grilled chicken soft bone (cartilage). Very crunchy texture, typically salted to enhance the simple savory taste.

Grilled chicken meatballs or patty on a skewer. Soft and savory, often served with sweet soy glaze.

Grilled chicken wings on a skewer. The skin is crisp and the meat is juicy. Eat with your hands.

Grilled Japanese green peppers. Mildly sweet with a slight bitterness, and occasionally spicy. Tender skin.

Grilled shiitake mushrooms. Meaty texture and rich earthy flavor.

Grilled Japanese leek (scallion). Sweet and aromatic when grilled, with a soft texture.

Spicy and sour Thai soup with shrimp (Kung). Flavored with lemongrass, galangal, kaffir lime leaves, and chilies. Aromatic and fiery.

Thai green papaya salad. Shredded unripe papaya mixed with lime, chili, fish sauce, and peanuts. Sweet, sour, and spicy with a crunch.

Thai spicy glass noodle salad. Mixed with minced pork, seafood, and herbs in a lime-chili dressing. Refreshing and spicy.

Spicy Thai salad featuring enoki mushrooms. The mushrooms are blanched and tossed with a zesty lime and chili dressing.

A fusion dish combining Thai spicy salad (Yum) with Japanese fermented squid guts (Shiokara). Intense, salty, and spicy flavor.

Grilled willow leaf fish, filled with roe (eggs). The entire fish is edible including head and bones. Savory and distinct texture from the eggs.

Grilled Atka mackerel, a fatty fish with white meat. Juicy, rich, and savory. Easy to flake off the bone.

Half portion of grilled Atka mackerel. Fatty, juicy white fish with a savory taste.

Mackerel fillet grilled with salt. The skin is crisp and the meat is firm and oily. A classic Japanese dish.

Grilled mackerel glazed with sweet soy teriyaki sauce. Rich and flavorful.

Whole grilled Pacific saury salted to perfection. Known for its bitter entrails which are often eaten. Autumn seasonal favorite.

Grilled Pacific saury glazed with teriyaki sauce. Sweet and savory flavor profile.

Horse mackerel that has been salted and dried overnight, then grilled. The drying concentrates the flavor and firms up the texture.

Grilled salmon belly. The fattiest part of the salmon, very rich, juicy, and melts in the mouth.

Grilled squid tentacles seasoned with salt. Chewy texture and simple seafood flavor.

Grilled squid tentacles glazed with sweet soy sauce. Chewy and savory-sweet.

Grilled chicken wings. Crispy skin and juicy meat.

Grilled duck loin or breast slices. Rich, savory meat with a layer of fat. Often served with a dipping sauce.

Japanese rolled omelette made with dashi stock. Soft, fluffy texture with a gentle savory-sweet taste.

A Japanese pot dish consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.

A classic home-style dish of meat (usually beef or pork), potatoes, and onions stewed in sweetened soy sauce. Comforting and savory.

Beef and tofu simmered together in a sweet and savory soy-based sauce. The tofu absorbs the rich meat flavors.

Stewed pork intestines (offal) with vegetables like daikon and konjac, usually in a miso-based broth. Rich and hearty.

Breaded pork cutlet (tonkatsu) simmered with onions and egg in a sweet soy broth. A variation of katsudon without the rice.

Fish head (often snapper or yellowtail) simmered in a soy, sake, and sugar sauce. Rich in collagen and flavor from the bone.

Grilled beef tongue seasoned with salt. Thinly sliced with a unique chewy yet tender texture. Savory and beefy.

Lightly seared beef sashimi served with citrus ponzu sauce. The meat is raw in the center. Refreshing and delicate.

Grilled duck meat. Rich flavor with a savory roasted taste. Often served with scallions.

Turban shell sea snail grilled in its own shell with broth. Chewy texture and briny ocean flavor.

Grilled pork neck (jowl) served with ponzu sauce. Crunchy, fatty texture balanced by the sour sauce.

Squid grilled with its own liver (kimo). Rich, creamy, and intense umami flavor from the innards.

Sardine dried overnight and grilled. Concentrated fish flavor with a firm texture.

Grilled yellowtail collar (kama). The most succulent part of the fish, very fatty and juicy. A delicacy.

Green asparagus sautéed or grilled with butter. Simple, sweet, and savory.

Enoki mushrooms sautéed with butter. Crunchy mushroom texture with rich butter flavor.

Grilled King Trumpet mushrooms. Meaty texture similar to abalone, with a mild earthy taste.

Grilled skewers of Japanese leek (negi) wrapped in bacon. Savory bacon fat complements the sweet leek.

Grilled skewers of okra wrapped in bacon. The crunchy, slightly sticky okra pairs well with salty bacon.

King Trumpet mushrooms sautéed with butter. Rich and savory with a firm bite.