Hiyaku izakaya - Esplanade Ratchada

An all-you-can-eat dining option allowing unlimited orders from a specific menu. Great for trying a wide variety of Japanese dishes at a fixed price.

Fresh green salad topped with crispy deep-fried silverfish (shirauo). Dressed with a savory Japanese dressing. Crunchy and refreshing.

Salad featuring soft tofu and creamy avocado slices. A healthy option with a rich texture combination.

Fresh salad greens topped with slices of raw salmon. Served with a Japanese-style dressing.

Grilled chicken steak served on a hot plate with vegetables. Savory and tender.

Premium Wagyu striploin beef steak known for its marbling. Grilled to enhance its rich, buttery flavor and tender texture.

Grilled pork steak served on a hot plate. Juicy and savory, often served with a steak sauce.

Grilled salmon fillet steak. The skin is usually crisped while the meat remains moist.

Grilled mackerel steak. Mackerel is an oily fish with a strong, savory flavor, delicious when grilled.

A sushi roll topped with a generous amount of tempura flakes or crunchy ingredients and creamy sauce, resembling a cloud.

A rich sushi roll filled with freshwater eel (unagi) and avocado, topped with salmon. Combines savory, sweet, and creamy flavors.

Sushi roll filled with salmon and mixed with a spicy mayo sauce. Creamy with a kick of heat.

Sushi roll filled with fresh tuna and spicy sauce. A classic roll with savory fish and a spicy bite.

Spicy tuna roll that has been battered and deep-fried (tempura style), or includes shrimp tempura inside. Crispy and savory.

A sushi roll typically featuring salmon and cucumber, sometimes topped with more salmon or avocado. Fresh and mild.

A sushi roll likely featuring fish marinated in Saikyo miso (sweet white miso) or topped with a miso-based sauce. Sweet and savory.

Classic sushi roll filled with fresh raw tuna. Simple and highlights the flavor of the fish.

Inside-out sushi roll with crab stick (surimi), avocado, and cucumber, often rolled in flying fish roe (tobiko). Mild and creamy.

Sushi roll with fresh salmon. A standard roll with a clean fish flavor.

Sushi rice topped with surf clam (hokkigai). The clam has a distinctive red tip and a firm, slightly chewy texture with a sweet taste.

Gunkan-maki (battleship sushi) topped with flying fish roe (tobiko). The tiny eggs burst with a crunchy texture and salty flavor.

Sushi rice topped with grilled freshwater eel (unagi), glazed with a sweet soy-based sauce. Rich and savory.

Sushi rice topped with red seabream (madai). A white fish with a delicate, clean flavor and firm texture.

Sushi rice topped with lean red tuna. A classic sushi item with a meaty texture and iron-rich flavor.

Sushi rice topped with boiled octopus slice. Chewy texture with a mild, sweet seafood taste.

Sushi rice topped with cooked shrimp. The shrimp is tender and sweet, a very common and popular sushi topping.

Sushi rice topped with salmon belly. The belly cut is fattier than regular salmon, offering a melt-in-the-mouth texture and rich flavor.

Rice bowl topped with grilled mackerel glazed in teriyaki sauce. Savory, sweet, and filling.

Imitation crab sticks deep-fried until crispy, then tossed with chili and salt. A spicy and addictive snack.

Grilled skewers of chicken pieces alternating with Japanese leek (negi). Glazed with savory tare sauce.

Grilled chicken thigh skewers. Juicy and flavorful meat, usually grilled over charcoal.

Grilled pork belly skewers. Rich, fatty, and savory, often seasoned with salt or tare sauce.

Stir-fried buckwheat noodles with pork and vegetables in a savory sauce. A classic Japanese street food dish.

Rice bowl topped with grilled chicken and teriyaki sauce. A simple and comforting meal.

Grilled pork dish. Simple grilled meat usually served with a dipping sauce or cabbage.

Salad made with shredded imitation crab sticks. Often dressed with spicy Thai-style dressing or creamy mayonnaise.

Spicy salad featuring Vietnamese-style pork sausage (Moo Yo). Tossed with herbs, chilies, and lime dressing.

Thai spicy salad made with fried eggs, onions, celery, and a sour-spicy dressing. A popular appetizing dish.

Grilled Isan-style fermented pork sausage. It has a distinctive sour taste and is served with ginger, chilies, and cabbage.

Seasoned seaweed salad. Sweet, savory, and sesame-flavored with a crunchy texture.

Rice bowl topped with a deep-fried pork cutlet, egg, and onions simmered in a sweet and savory dashi broth.

Classic Thai dish (Pad Kra Pao) featuring minced chicken stir-fried with holy basil, garlic, and chili. Served over rice with a fried egg.

Minced pork stir-fried with Thai holy basil and chilies. A spicy and aromatic dish served with rice and a fried egg.

Crispy pork belly stir-fried with holy basil and chili. The pork retains its crunch while absorbing the spicy sauce. Served with rice and egg.

Crunchy pork belly pieces tossed with dry chili, garlic, and salt. A dry, spicy, and savory dish.

Japanese-style deep-fried chicken wings. Marinated in soy sauce and ginger before frying for a crispy skin.

Fried chicken soft bone or cartilage. Crunchy texture, often served as a snack with drinks.

Deep-fried small shrimp, possibly river shrimp, eaten whole with the shell. Crispy and savory.

Deep-fried potato strips. A universal side dish.

Korean spicy fermented cabbage. Sour and spicy, often served as a side dish.

Boiled young soybeans in the pod, lightly salted. Pop the beans out of the pod to eat.

Traditional Japanese soup made with dashi stock and miso paste, usually containing tofu and seaweed.

Steamed short-grain Japanese rice. Sticky and fluffy, staple for any Japanese meal.