Teppei

Assortment of fresh seafood. Please enjoy with soy sauce and wasabi. Available for 2 or more people.

A Japanese omelet, fluffy and cooked with dashi broth. Usually eaten with grated daikon radish.

Seasonal vegetables coated in batter and deep-fried. Enjoy with tentsuyu (tempura dipping sauce) or salt.

A cold dish of tofu topped with crispy small fish (shirasu) and green onions. The sesame oil flavor whets the appetite.

Assortment of seasonal pickled vegetables. Perfect as a palate cleanser.

An appetizer of katsuobushi (bonito) innards preserved in salt (shuto) served on cream cheese. The umami of fermented food and the mellowness of cheese pair well with sake.

Dried sardines, lightly grilled. Can be eaten whole, from head to tail, with a fragrant bitterness.

Dried stingray fin, lightly grilled. Sweet and salty flavor, served with mayonnaise.

A simple appetizer of grilled green onions with a special miso paste.

Japanese-style fried chicken made with chicken. Served with a sweet and sour sauce.

Fried shrimp tossed in a sweet chili-flavored mayonnaise.

Snack made by slowly frying fish bones at low temperature. Crispy texture and rich in calcium.

A Japanese-style pizza topped with shuto (fermented bonito innards) and green onions. The saltiness of the shuto and the cheese are a perfect match.

A Japanese-style pizza made with a sauce using rock seaweed. It has a distinct oceanic aroma.

Sushi made by rolling vinegared rice and seafood in seaweed. Easy to eat.

A traditional Japanese light meal of rice formed into a triangle.

A dish where dashi broth is poured over fragrant grilled onigiri.

A dish of cold noodles topped with tororo (grated yam). It has a smooth texture.

Yakisoba stir-fried with pork and green onions in an oyster sauce flavor.

Rich and fragrant ice cream made with black sesame paste.

Assortment of fresh seafood sourced daily. Available for 2 or more people.

A salad generously packed with fresh vegetables.

A Western-style sashimi dish of thinly sliced raw fish and onions dressed with a vinaigrette.

Fish head simmered in a sweet and savory soy sauce-based broth. Rich in collagen and full of flavor.

A homemade fish cake made with fish paste mixed with vegetables and fried.

Salt-grilled head and belly of fatty salmon.

Sushi made by pressing vinegared rice and fish into a rectangular shape.

A warm dish of deep-fried tofu coated in potato starch, served with dashi broth.

Tempura made with white fish and other types of fish.

Fish coated in breadcrumbs and fried. Served with soy sauce mayonnaise.

A fried or stir-fried dish using octopus and potatoes.

Fried fish paste.

Bacon pizza made with homemade tomato sauce.

Grilled eggplant topped with sweet miso paste.

An appetizer of fragrantly grilled garlic and miso.

Ginkgo nuts stir-fried in their shells. Crack the shells and eat the nuts inside.

Grilled fish collar (kama). It is fatty and juicy.

Oysters coated in batter and deep-fried.

A dish made by sandwiching minced chicken between lotus root slices and frying them. Enjoy the crisp texture.

Tempura of very sweet Satsuma potato (Anno potato).

Tempura of small freshwater fish (wakagashi) eaten whole.

A dish where fish paste (namelao) is wrapped in perilla leaves and deep-fried.

Deep-sea fish called Mekari, deep-fried. The flesh is tender and has a light flavor.

Warm sake for drinking.

A powerful sweet potato shochu made with black koji.

A mellow sweet potato shochu made with white koji.

A popular sweet potato shochu from Yakushima. It has a refreshing taste.

A sweet potato shochu characterized by its refreshing citrus-like aroma.

Shochu with a fragrant barley aroma.

Japan's representative dry beer.

Whiskey mixed with soda.

A shochu-based sour with fresh lemon squeezed in.

Shochu mixed with oolong tea.