Itoya Thonglor

Boiled immature soybeans. A simple, classic Japanese izakaya snack that brings out the natural sweetness of the beans. Eat the beans out of the pods.

Fermented food made by pickling napa cabbage and other vegetables with chili peppers and garlic. It has a sharp spiciness and sourness that stimulates the appetite.

Salted innards of bonito. It has a unique richness and strong saltiness, pairing perfectly with sake.

Salt-pickled and fermented slices of squid with its innards. Its rich umami and saltiness pair well with alcoholic beverages.

Raw octopus mixed with wasabi. Features the pungent spiciness of wasabi and the crunchy texture of octopus.

Lightly grilled dried squid (surume). It's fragrant, and the squid's umami spreads as you chew.

Fresh cucumbers served with moromi miso (fermented soybean paste). The sweetness and saltiness of the miso enhance the cucumber's freshness.

Napa cabbage lightly pickled in salt and dashi broth. It has a crisp texture and a refreshing taste.

Salted and fermented cod innards seasoned with chili peppers, etc. A delicacy with a crunchy texture and spiciness.

Small squid (firefly squid) marinated in a soy sauce-based sauce. Rich umami bursts in your mouth.

A refreshing dish of釜揚げしらす (kamaage shirasu - freshly boiled whitebait) served on grated daikon radish. Drizzle with a little soy sauce.

Grilled dried ray fin. Popular for its sweet and salty flavor and unique chewy texture.

Salt-roasted or pan-fried shelled ginkgo nuts. They have a chewy texture and a unique slight bitterness.

Cucumber served with or mixed with mentaiko (spicy pollock roe).

Warm noodle soup topped with tempura of shrimp and vegetables. The dashi-based soup and freshly fried tempura are a great match.

Warm noodle soup topped with sweet and savory simmered aburaage (fried tofu pouch). The aburaage soaks up the soup, making it juicy.

Warm noodle soup topped with thinly sliced pork or beef simmered in a sweet and savory sauce. The meat's umami dissolves into the soup.

Noodles chilled in cold water, served with a separate bowl of thick dipping sauce. It has a smooth texture and is refreshing.

Warm noodle soup with chicken and egg, including long green onions (nanban). It has a gentle flavor, like the ingredients of Oyakodon on noodles.

Warm noodle soup topped with tenkasu (tempura bits). The oil from the tenkasu adds richness to the soup.

Warm noodle soup with a raw egg cracked in. The egg yolk is likened to the moon. Eat by mixing the slightly firmed egg white and the runny yolk with the noodles in the hot soup.

Cold somen noodles topped with boiled pork (shabu-shabu), green onions, and grated daikon. Refreshing and perfect for hot days.

Somen noodles topped with sticky natto and okra. The slimy texture clings well to the noodles and is healthy.

Somen noodles topped with tangy plum paste and grated yam (tororo). The sourness of the plum whets the appetite.

Somen noodles topped with plenty of green onions and finely chopped takuan (pickled daikon radish). The texture of the takuan is a nice accent.

Thinly sliced seared beef (tataki) served with grated daikon and citrusy ponzu sauce. Enjoy the beef's umami in a refreshing way.

Lightly grilled beef tongue. Offers a unique chewy texture.

Beef tongue and plenty of green onions stir-fried in a salt sauce, served on a hot iron plate.

Steak of beef diaphragm (harami). Looks like lean meat but is tender and has the richness of fat.

Lightly grilled beef hanger steak served with green onions and ponzu sauce.

Beef or pork offal (hormone) grilled with green onions and salt sauce, served on an iron plate. Features a chewy texture.

Offal grilled with a rich miso sauce, served on an iron plate. The aroma of miso pairs well with the fat of the offal.

A classic oden ingredient. Daikon radish softened by absorbing plenty of broth.

Boiled egg simmered in broth. The yolk is infused with the flavor of the broth.

Thick-cut deep-fried tofu. The outer skin absorbs the broth, while the inside retains the tofu's texture.

Noodle-shaped konjac. It is tied in a knot and offers a unique, springy texture.

Standard thick konjac jelly. It has a firm texture and is a healthy ingredient.

Minced meat rolled in cabbage leaves and simmered. A Western-style dish that also pairs well with oden broth.

Minced chicken formed into balls.

Fish paste baked in a bamboo tube shape.

Beef tendon, etc., skewered and simmered until very tender and melty.

Mochi (rice cake) stuffed into aburaage (fried tofu pouch) and tied at the opening. The mochi inside becomes soft when simmered.

Assortment of Oden ingredients chosen by the chef.

Chicken thigh meat. A classic yakitori with a juicy and rich flavor.

Grilled chicken skin. Crispy on the outside, fatty on the inside.

Part of a chicken's stomach. Features a unique crunchy texture.

Chicken heart. It has a chewy, springy texture and a mild flavor.

Chicken liver. Rich and creamy flavor.

Chicken cartilage. Offers a crunchy, firm texture.

Skewered and grilled shiitake mushrooms. Their umami intensifies when grilled.

Skewered and grilled eringi mushrooms. They have a texture similar to abalone.

Boiled quail eggs skewered and grilled.

Skewered and grilled okra.

Shrimp tempura. Crispy batter with plump shrimp inside.

Tempura of eggplant. It pairs well with oil and becomes tender and melty.

Tempura of Sillago (Kisu). It has a light and elegant flavor.

Tempura of shiitake mushrooms. Thick and fragrant.

Okhotsk Atka Mackerel that has been lightly dried to concentrate its flavor and then grilled. It has thick, fatty, and juicy flesh.

Salt-grilled Mackerel. Oily mackerel is grilled to a fragrant finish.

Salt-grilled Pacific Saury. This blue fish, known as an autumn delicacy, is also favored for its uniquely bitter innards.

Salt-grilled salmon belly, the fattiest part of the salmon. Features the melt-in-your-mouth richness of the fat.

Horse mackerel that has been opened, dried, and grilled. Its concentrated umami makes it popular for breakfast or as a snack with drinks.

Lightly grilled capelin roe. Enjoy the popping texture of the roe inside.

Classic salt-grilled salmon fillet.

Healthy dish of steamed kurobuta pork and vegetables. Steaming removes excess fat from the meat and enhances the sweetness of the vegetables.

Steamed dish of chicken thighs and vegetables. The chicken turns out plump and tender.

Steamed rice (okowa) using scallops. The umami of the scallops permeates the rice.

Steamed rice using scallops. Enjoy the sweetness and flavor of scallops.

Pork and kimchi stir-fried with bifun noodles. Spicy and appetizing.

Stir-fried bifun with seafood such as shrimp and squid. The umami of the seafood flavors the noodles.

Bifun stir-fried with curry. Features a spicy aroma.

Bifun noodles seasoned with garlic and chili peppers, in the style of Italian Peperoncino.

A classic home-style dish of stir-fried spinach and bacon with butter, salt, and pepper.

Dish of eggplant and pork stir-fried in miso sauce. A flavor that goes well with both rice and drinks.

Stir-fried pork and kimchi. The sourness and spiciness of kimchi pair well with the richness of the pork.

A classic Japanese set meal dish of pork stir-fried in a ginger-soy sauce-based sauce.

Western-style dish of mackerel simmered in tomato sauce. The acidity of the tomato eliminates the fishy smell of the mackerel.

Dish of sardines simmered in tomato sauce.

Simple pasta made with olive oil, garlic, and chili peppers.

Pasta mixed with spicy cod roe and mayonnaise. A rich and creamy pasta originating in Japan.