SAI Izakaya tepanyaki

A classic salad made by mashing boiled potatoes and mixing them with mayonnaise. Enjoy its smooth texture and vegetable flavor. Perfect as a side dish or palate cleanser.

Simple slices of fresh tomato. Enjoy the natural sweetness and acidity of tomatoes. Refreshing and perfect for cleansing the palate.

Thinly sliced onion salad. Characterized by its crisp texture and the sweetness of onions that have had their sharpness removed by rinsing in water. Typically served with bonito flakes and ponzu sauce.

A refreshing small dish of seaweed dressed with vinegar. Its unique slippery texture and moderate acidity stimulate the appetite. A mineral-rich and healthy dish.

Salt-boiled soybeans (edamame). The perfect balance of bean sweetness and saltiness, a classic snack with beer or other alcoholic beverages. Eat by removing beans from the pods.

Cucumbers pickled in salt or seasoning. Characterized by their crisp texture and refreshing taste. Goes well with drinks.

A traditional Japanese pickled Chinese cabbage. Enjoy its crisp texture and the umami from fermentation. Suitable as a side dish for rice or as a snack.

A simple dish of chilled tofu topped with condiments (green onions, ginger, bonito flakes, etc.) and served with soy sauce. You can directly taste the flavor of soybeans.

Cucumbers seasoned with sesame oil, garlic, etc. A dish with a fragrant and rich flavor that, as the name suggests, you can't stop eating.

Cucumbers seasoned with chili peppers, chili oil, etc. The spicy kick stimulates the appetite and goes well with drinks.

Cold tofu topped with spicy sauce and ingredients. The spicy accent adds a rich flavor to the bland tofu.

Fermented food made by pickling vegetables like Chinese cabbage in a chili-based seasoning. It has a good balance of spiciness, sourness, and umami, and can be eaten as is or used to accent dishes.

Japanese rolled omelet made by adding dashi to beaten eggs and grilling. It has a fluffy texture and a gentle flavor of dashi that overflows when bitten.

Dashimaki tamago (rolled omelet) rolled with mentaiko (spicy cod roe). The gentle sweetness of the egg and the saltiness and spiciness of the mentaiko are a perfect match.

A snack made by stuffing mentaiko (spicy cod roe) into the hole of chikuwa (a type of fish cake). Enjoy the chewy texture of chikuwa and the popping sensation of mentaiko.

A delicacy made by mixing raw octopus with wasabi and seasonings. The chewy texture of the octopus and the pungent kick of wasabi pair well with sake.

A preserved food made by salt-curing and fermenting the body of squid along with its internal organs. It has a unique, strong umami and saltiness, and is popular as a snack or with rice.

A creative dish that arranges Japanese salt-cured squid into a Thai-style salad called "Yum." The rich umami of the salt-cured squid is combined with the characteristic sourness and spiciness of Thai cuisine.

A grilled kamaboko (fish cake) shaped like a bamboo leaf. Made by grilling surimi (ground fish), it has a fragrant aroma and a springy texture. Delicious as is, or with wasabi soy sauce.

A dish combining sasa-kamaboko (bamboo-leaf-shaped fish cake) and mentaiko (spicy cod roe). The fish cake, full of umami, is enhanced by the accent of mentaiko.

Sausage made with coarsely ground meat, retaining its texture. Juicy and full of meat juices, with a satisfying chew.

Sausages stir-fried with or seasoned with ketchup. A nostalgic flavor popular with both children and adults.

French fries made from thinly cut potatoes. Crispy on the outside and fluffy on the inside, perfect with beer.

A dish made by mixing ground meat and onions into mashed potatoes, coating them, and deep-frying. Enjoy the crispy coating and the simple sweetness of the potatoes.

Croquettes made by coating ingredients in a white sauce (béchamel sauce) with batter and deep-frying. Creamy and rich on the inside.

Squid legs (geso) seasoned and deep-fried. Characterized by their chewy texture and crispy coating, a classic izakaya menu item.

Small shrimp deep-fried with shells on. Enjoy the fragrant shells and the sweetness of the shrimp; can be eaten like a snack.

Japanese-style fried chicken made with chicken pieces seasoned with soy sauce, garlic, etc. Crispy on the outside and juicy on the inside, it goes well with both rice and drinks.

Simple dish of sweet corn sautéed in butter. The sweetness of the corn and the richness of the butter are a perfect match.

Garlic slowly baked or pan-fried in butter. Its fluffy texture and intense aroma are packed with stamina.

Enoki mushrooms stir-fried with butter and soy sauce. The crisp texture of enoki mushrooms and the flavor of butter and soy sauce stimulate the appetite.

King oyster mushrooms sautéed in butter. Enjoy the unique chewy and firm texture of king oyster mushrooms.

Fresh asparagus sautéed in butter. The sweetness and slight bitterness of asparagus are enhanced by the butter flavor.

A stamina-boosting dish of chicken gizzards and garlic stir-fried in butter. The unique chewy texture of the gizzards is addictive.

Squid stir-fried fragrantly with butter and soy sauce. The umami of the squid and the aroma of butter-soy sauce stimulate the appetite.

Oysters sautéed in butter. The rich, creamy flavor of oysters and the richness of butter blend luxuriously.

Long yam seasoned with mentsuyu (noodle soup base) and butter. The crispy and fluffy texture of grilled long yam pairs well with the sweet and savory Japanese flavor.

Grated long yam grilled on an iron plate. Crispy on the outside and melty on the inside, with a flavorful dashi broth.

Boiled chicken coated in a spicy Sichuan-style sauce with chili oil and Sichuan pepper. Named so because it's so delicious it makes your mouth water just thinking about it.

Boiled pork coated in a spicy special sauce. The sweetness of the pork fat and the spicy sauce are a great match.

Salt-grilled saury (sanma), a taste of Japanese autumn. Characterized by its fatty flesh and the slightly bitter innards (wata).

A classic izakaya (Japanese pub) dish of grilled dried Atka mackerel. It's thick, fatty, and easy to flake, making it simple to eat.

Salt-grilled mackerel. The juicy, fatty flesh and crispy skin are delicious, making it perfect as a side dish for rice or a snack with drinks.

A dish of dried small fish like anchovies, grilled. The flavor deepens with chewing, a sophisticated snack that pairs well with sake.

Shrimp simply salt-grilled. Enjoy the direct flavor of the shrimp's sweetness and plump texture, along with the fragrant shells.

Dried stingray fin, grilled. Characterized by its sweet and salty flavor and unique chewy texture, typically eaten with mayonnaise and chili powder.

Whole squid grilled over an open flame. The fragrant aroma and concentrated squid umami unfold with each chew.

A dish combining tomatoes and cheese. The acidity of the tomato and the richness of the melted cheese create a Western-style flavor.

Asparagus baked with cheese on top. The combination of crisp asparagus and fragrant cheese is excellent.

A dish combining sausage and cheese. The juicy meat flavor and rich cheese blend together for a substantial meal.

A hot pot dish with layers of pork belly and Chinese cabbage. The sweetness of the pork fat seeps into the cabbage, creating a simple yet deeply flavorful soup.

Steamed white rice. The foundation of Japanese meals, goes well with any dish.

A representative Japanese soup made by dissolving miso in dashi broth. Contains ingredients like tofu and wakame, offering a comforting taste.

A rice ball shaped into a triangle, with pickled plum as the filling. The tartness of the plum enhances the sweetness of the rice, making it a refreshing choice.

A rice ball with simmered kombu (kelp) as filling. The sweet and savory flavor of the simmered kombu pairs well with the rice.

A rice ball with okaka (bonito flakes seasoned with soy sauce) as filling. A classic flavor with the appetizing aroma of bonito flakes.

Ochazuke (tea-over-rice) with green tea or dashi broth poured over rice, topped with nori seaweed. Easy to eat and perfect for finishing a meal or for a light meal.

Ochazuke (tea-over-rice) with green tea or dashi broth poured over rice, topped with pickled plum. A refreshing taste with the tartness of plum.

Fried rice generously seasoned with garlic. The fragrant garlic aroma and umami coat each grain of rice, making it packed with stamina.

Somen noodles served in cold dashi broth, with added manao (Thai lime). A refreshing taste with the bright acidity of manao.

A dish combining cold udon noodles with manao (Thai lime). The chewy udon and citrus acidity make it refreshing even on hot days.

A specialty seaweed from Okinawa. It has a grape-bunch-like shape and offers a unique popping texture and oceanic aroma. Typically eaten with ponzu sauce.

A seaweed dish combining mozuku (vinegared seaweed) and sea grapes. Enjoy the slippery texture of mozuku and the popping sensation of sea grapes simultaneously.

A hearty dish of beef and vegetables stir-fried in a garlic-infused sauce. A rich flavor that goes perfectly with rice.

Beef stamina stir-fry topped with a soft-boiled egg. The runny yolk adds a mellow flavor when mixed in.

Chopped cabbage seasoned with salt dressing and sesame oil. Simple yet addictive, perfect for cleansing the palate.

Fried chicken topped with plenty of green onions and ponzu sauce. The acidity of the ponzu sauce makes even the fried food refreshing.

Fried chicken coated in a sweet and spicy Korean-style yangnyeom sauce. Characterized by its spicy kick and rich sweetness.

Corn butter topped with melted cheese. The combination of sweet corn and salty cheese is popular with children.

Yakisoba (fried noodles) with shirasu (whitebait) as an ingredient. The saltiness and umami of the shirasu coat the noodles, creating a light yet flavorful dish.

Okonomiyaki generously made with shirasu (whitebait) in the batter and toppings. The flavor of shirasu adds to the sauce, creating a Japanese-style deliciousness.

A dish of chicken and egg simmered in dashi broth (the filling part of Oyakodon). Enjoy the gentle dashi flavor and fluffy egg, a perfect side dish for rice.

A salad combining tomatoes and eggs. The freshness of the tomatoes and the mellowness of the eggs are a great match.

A salad of tomatoes and eggs with added tuna. The addition of tuna's umami makes it a more satisfying dish.

A salad made with tuna and egg. A classic combination that is easy for both children and adults to enjoy.

An arranged version of the Kansai-style iron plate dish "Tonpei-yaki" (pork and cabbage wrapped in egg) with added tuna. Served with sauce and mayonnaise.

Tonpei-yaki with added tuna and corn. The sweetness and texture of the corn add a nice accent.

A salad mixed with tuna, corn, and egg. It's colorful and offers a variety of textures.

A simple small dish of grated daikon radish topped with shirasu (whitebait). Refreshing and ideal as a palate cleanser or with sake.

Vinegared dish of shirasu (whitebait) and wakame seaweed. A refreshing dish with the aroma of the sea and the tang of vinegar.

Potato salad topped or mixed with shirasu (whitebait). The salty flavor of shirasu adds a nice accent to the mellow potato salad.

Dashimaki tamago (rolled omelet) served with or topped with shirasu oroshi (grated daikon radish and shirasu). Eating it with the refreshing grated radish enhances the sweetness of the egg.