Berkshire pork shabu-shabu
Thinly-sliced Berkshire pork quickly-dipped in hot water and broth, served with sauce.
- Ingredients: Kurobuta pork, Vegetable, Tofu
- Cooking: Boil
tax included
Berkshire pork shabu-shabu
Thinly-sliced Berkshire pork quickly-dipped in hot water and broth, served with sauce.
- Ingredients: Kurobuta pork, Vegetable, Tofu
- Flavor: Dashi: Others
- Cooking: Boil
tax included
Roasted pork
A dish made from pork ribs boiled in a sticky soy-sauce based sauce.
- Ingredients: Hen's egg, Kurobuta pork
- Flavor: Sugar, Soy sauce
- Cooking: Seared
tax included
Saikyo yaki (Grilled food with Saikyo miso)
A dish of sliced fish marinated in Saikyo miso and grilled.
- Ingredients: Kurobuta pork, Pork cartilage
- Flavor: Miso, Sugar, Soy sauce
- Cooking: Bake/Roast
tax included
Wagyu beef sukiyaki
Wagyu beef and vegetables simmered with soy sauce and sugar.
- Ingredients: Japanese black wagyu, Hen's egg
- Flavor: Sugar, Soy sauce
- Cooking: Simmer
tax included
Wagyu beef sirloin steak
Wagyu beef around back called sirloin thickly cut and grilled.
- Ingredients: Japanese black wagyu
- Flavor: Rock salt, Wasabi
- Cooking: Bake/Roast
tax included
Beef tongue steak
Thickly-sliced and grilled beef tongue called tan.
- Ingredients: Beef tongue
- Flavor: Rock salt, Wasabi
- Cooking: Bake/Roast
tax included
Donabe Gohan (rice in an earthen pot)
Rice cooked until fluffy in an earthenware pot.
- Ingredients: Seasonal vegetables, Seasonal fish, Rice
- Cooking: Steam
tax included
Salted and grilled locally raised chicken
- Ingredients: Chicken
- Flavor: Salt
- Cooking: Bake/Roast
tax included
Fried chicken
Chicken meat lightly battered and fried in oil.
- Ingredients: Chicken
- Cooking: Deep-fry
tax included
Sweet and spicy fried chicken wing tips
Chicken wing tips (the distal portion of a chicken wing) flavored with sweet and spicy sauce, then deep-fried.
- Ingredients: Chicken wing
- Flavor: Sugar, Soy sauce
- Cooking: Deep-fry
tax included
Tori Meshi (chicken rice)
Toppings, such as small pieces of chicken or thinly cut strips of egg, are placed on top of cooked rice. Soup is then poured over the dish.
- Ingredients: Rice, Chicken, Shiitake, Perilla, Nori
- Flavor: Yakumi, Dashi: Others
- Cooking: Steam
tax included
Fried taro
Taro yam in a thin coating of batter, deep-fried in oil.
- Ingredients: Taro
- Flavor: Oil
- Cooking: Deep-fry
tax included
Satsuma-age
One of many fish paste products, where minced fish is fried in oil to form fish cakes.
- Cooking: Deep-fry
tax included
Assorted sashimi of the season
Platter of various seafood sashimi of the season.
- Ingredients: Seasonal fish
- Cooking: Raw
tax included
Simmered bony parts of fish of the day
Today's selection of flavored, steamed and simmered bony parts of fish.
- Ingredients: Seasonal fish
- Flavor: Sugar, Soy sauce
- Cooking: Simmer
tax included
Seasonal grilled fish
Baked seasonal fish.
- Ingredients: Seasonal fish
- Cooking: Bake/Roast
tax included
Somen Champuru
An Okinawan dish consisting of boiled vermicelli noodles stir-fried with vegetables, etc.
- Ingredients: Somen (thin wheat noodles), Vegetable
- Cooking: Stir-fry
tax included
Maki roll
- Ingredients: Rice, Luncheon meat, Hen's egg, Perilla
- Cooking: Roll
tax included
Sata andagi (Okinawan doughnuts)
Okinawan confection prepared by dough (made with wheat flour, egg, and sugar, etc.) rolled into balls, then deep-fried in oil.
- Ingredients: Hen's egg, Wheat flour
- Flavor: Sugar
- Cooking: Deep-fry
tax included
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)