Tonpei

Pork fillet deep-fried into a cutlet, known for its tenderness and low fat content. The coating is crispy, and the inside is juicy. Typically served with tonkatsu sauce and shredded cabbage.

Pork loin deep-fried into a cutlet, with a moderate amount of fat, offering rich flavor and depth. The combination of crispy coating and juicy meat is popular. Enjoy with tonkatsu sauce and rice.

Large shrimp coated in batter and deep-fried. Characterized by the plump texture of the shrimp and the crispy batter. It is commonly served with tartar sauce or a squeeze of lemon.

Fresh oysters coated in batter and deep-fried. Crispy on the outside and creamy on the inside, the rich oyster flavor spreads with each bite. Served with lemon or tartar sauce.

Pork stir-fried and grilled in a sweet and savory ginger-soy sauce. The ginger flavor whets the appetite and makes it a dish that goes well with rice. Sometimes served with stir-fried onions.

Meat dish grilled on a teppan (iron griddle). Typically made with beef or pork, it is grilled to a fragrant finish. Served on a hot teppan, allowing you to enjoy it warm until the end.

Pork fillet deep-fried tempura-style. Unlike conventional cutlets, it features a light batter that seals in the meat's flavor. Recommended to enjoy simply with salt or tentsuyu (tempura dipping sauce).

A hearty soup simmered with pork and root vegetables in miso. The savory flavor of the pork and the sweetness of the vegetables meld together, warming your body. It pairs well with rice.

A simple miso soup primarily made with wakame seaweed. Characterized by its oceanic aroma and refreshing taste. Often served as the soup accompaniment to set meals.

An assortment of traditional Japanese pickles. Perfect as a side dish with rice or to cleanse your palate. Various vegetables are used depending on the season.

Steamed white rice. An essential staple food for Japanese meals. Please enjoy it with other dishes.

A refreshing seaweed dish made by mixing mozuku and wakame seaweed with vinegar. Rich in dietary fiber, it's perfect as an appetizer or palate cleanser.

A dish combining 'ohitashi' (blanched vegetables soaked in dashi broth) with 'kusaya,' a dried fish known for its distinct, strong aroma. A delicacy that pairs well with Japanese sake.