PRONTO - Harumi Triton

Grilled beef offal (horumon) seasoned with savory miso and spicy sauce. Chewy texture and rich, fatty flavor. Served sizzling on an iron plate.

A generous heap of salmon sashimi and roe piled over sushi rolls. Fresh, rich, and visually striking. Eat with soy sauce.

Crispy fried potato sticks. Choose between savory soy butter or tangy curry ketchup with mayo. Great for snacking with drinks.

Red wieners cut to look like octopuses, a nostalgic Japanese bento favorite. Salty and savory.

A selection of cured hams including prosciutto, pancetta, and spicy chorizo. Salty and savory, perfect with wine.

Thinly sliced lean beef served raw or lightly seared. Topped with a savory, crunchy garlic sauce. Tender and flavorful.

Boiled soybeans in the pod. Lightly salted. Pop the beans out to eat.

Small boiled quail eggs marinated in soy sauce dashi. Savory and bite-sized.

Crunchy Japanese pickles (iburigakko and nozawana) with a smoky aroma. Salty and distinct.

Menma (fermented bamboo shoots) dressed in spicy miso. Crunchy texture and savory heat.

Sweet treat featuring nuts coated in caramel and chocolate. Crunchy and sweet.

Shrimp cooked in garlic oil. Savory and aromatic. Good with bread.

A rich, creamy garlic oil dish featuring shirako (milt) and uni (sea urchin). Creamy and decadent ocean flavors.

Creamy potato salad mixed with tarako (salted cod roe), topped with a soft egg. Rich and savory.

Stir-fried garlic chives (nira) and fluffy eggs served on a hot plate. Savory and comforting.

Tender chicken liver cooked to be extremely soft. Rich iron flavor and creamy texture.

Sea snails grilled with garlic butter. Chewy texture and savory garlic flavor.

Sliced French bread. Good for dipping in ajillo or sauces.

Duck meat seasoned with numbing Sichuan pepper (mala) and citrusy yuzu shichimi. Spicy and aromatic.

Changja (spicy salted cod entrails) paired with smooth cream cheese. A perfect balance of spicy, salty, and creamy.

Chunks of raw tuna and creamy avocado dressed in savory dashi soy sauce. Fresh and rich.

Sweet apple and creamy mascarpone wrapped in salty prosciutto. A sweet and savory appetizer.

Cold sliced tomato topped with refreshing ginger and onion dressing. Light and palate-cleansing.

Fresh pea shoots and seaweed with a savory Korean-style choregi dressing. Crunchy and salty.

Steamed eggplant covered in a spicy, numbing Sichuan sauce. Soft texture with a kick.

Whole okra marinated in light dashi broth. Refreshing and slightly slimy texture typical of okra.

Thinly sliced and fried burdock root (gobo). Earthy flavor and crispy texture like chips.

Karaage (Japanese fried chicken). Marinated, battered, and fried until crispy and juicy.

Nankotsu (chicken cartilage) deep-fried. Crunchy texture, popular bar snack.

Daikon radish simmered in dashi then deep-fried. Juicy inside, crispy outside, served with creamy sauce.

Classic Japanese ketchup-based spaghetti with vegetables and sausage. Sweet, tangy, and nostalgic.

Pasta with savory tomato sauce, eggplant, and bacon.

Thin crust pizza topped with tomato sauce, cheese, and basil. Simple and crispy.

A variation of Napolitan, likely using a white sauce or salt base instead of ketchup. Creamy and savory.

Spaghetti tossed in rich tarako (cod roe) and butter sauce with salmon and mushrooms. Savory and umami-packed.

Pizza topped with a generous amount of mixed cheese and other toppings. Cheesy and satisfying.

Thick, fluffy pancakes served with maple syrup. Airy texture like a soufflé.

Traditional firm custard pudding (purin) with caramel sauce. Creamy but substantial texture.

A premium Japanese ale with a rich aroma and smooth finish.

Shochu mixed with soda and lemon. Refreshing and tart.

A dry version of lemon sour using fresh lemon juice without added sweetness. Crisp and sharp.

Sour cocktail topped with frozen kiwi fruit. Fruity and icy.

Sour cocktail with frozen peach chunks. Sweet and fragrant.

Sweet cocktail with frozen strawberries. Creamy and rich.

Shochu mixed with Genmaicha (brown rice tea). Nutty and aromatic.

Shochu mixed with corn tea. Sweet, roasted corn flavor.

Refill of the shochu/alcohol portion for your drink.

Whisky mixed with soda water. Refreshing and classic.

Suntory Kaku Whisky mixed with soda water. A Japanese standard.

A stronger version of the Kaku Highball with more whisky.

Jim Beam whisky highball flavored with lemon tea.

Kaku whisky highball flavored with sweet and tart pomegranate.

House wine available in various sizes.

Red wine cocktail with strawberry.

White wine cocktail with peach tea.

Japanese distilled spirit made from barley. Crisp and mild.

Japanese distilled spirit made from sweet potato (imo). Rich and earthy aroma.

Shochu mixed with jasmine tea. Floral and refreshing.

Japanese gin (Sui) mixed with soda. Refreshing herbal notes.

Savory sour cocktail with tomato juice and a salty rim.

Sweet cocktail with cassis liqueur and orange juice. Fruity and easy to drink.

Cassis liqueur mixed with oolong tea. Sweetness balanced by tea tannins.

Plum wine (umeshu) based sour. Sweet and tart.

Sweet soda topped with a scoop of vanilla ice cream.

Non-alcoholic beer.

Carbonated cola soft drink.

Sweet and tangy juice made from blood oranges.

Traditional Chinese tea. Darker than green tea with a rich flavor.

Brewed coffee.

Black tea.