KISYUUKURASUI

Boiled chicken sliced, topped with spices and condiments and served with a spicy sauce.

Salted striped mullet (fish) with ovaries and daikon radish thinly sliced, all eaten together.

Meat dish made using a cut from the duck breast called "loin".

A soup dish of shark fin boiled and seasoned with condiments, and potato starch mixed with water to thicken.

A dish made from pork ribs boiled in a sticky soy-sauce based sauce.

A dish prepared by grilling fish.

Grilled fish collar meat called "Kama".

A dish made from pork ribs boiled in a sticky soy-sauce based sauce.

A dish of Aigamo duck grilled over charcoal.

Grilled boned chicken dish.

Tart or pie crust topped with food ingredients with a mixture of egg flavored with salt, fresh cream and milk poured in and oven-baked.

Duck seared on the surface over an open flame.

Sliced eel is skewered and broiled without any sauce. Spices or soy sauce are usually applied before eating.

Sliced eel is skewered, broiled, and steamed, covered in a sweet soy sauce, and broiled again.

A dish of shell-on Japanese tiger prawns seasoned with salt and grilled.

Scallop sauteed with oil.

A dish of stir-fried seafood and vegetables mixed with sauce, topped with cheese, then baked.

Fresh clams to grill and eat.

Sea bream head arranged to look like a traditional Japanese helmet. Simmered in condiments such as soy sauce and mirin, or alternatively, salted and grilled.

The breast portion of a duck called loin, simmered with seasonings.

Diced tofu stir-fried with ground meat and doubanjang (chili bean sauce), etc., lightly cooked in thinned potato starch and seasonings.

Stir-fried shrimp mixed with a sauce prepared from Chinese chili bean sauce and ketchup, etc.

Rice topped with pickled plums with Japanese tea poured over.

A dish of rice mixed with shrimp and eggs, etc., stir-fried together.

A dish of rice mixed with crab meat, lettuce and other ingredients, stir-fried together.

Pork cutlet covered with scrambled eggs and other ingredients while being simmered in broth, served over a bowl of rice.

Locally raised chicken simmered in broth, cooked with beaten egg, then served over rice.

Assorted sashimi served over rice.

Eel broiled in and then topped with sweet, soy-sauce based sauce, then served over a bowl of rice.

Tuna sashimi served over a bowl of rice.

Thinly-sliced tuna seasoned with olive oil, salt, and pepper.

Common orient clams steamed with sake.

Pork meat breaded and deep fried in oil.

Octopus coated in flour batter and deep fried in oil.

Platter of various kinds of deep fried foods.

Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried.

Seafood mixed in tempura batter and fried in oil.

Japanese tiger prawn coated in flour batter and deep fried in oil.

Asparagus coated in flour batter and deep fried in oil.

Sakura shrimp mixed in tempura batter and fried in oil.

Pike conger battered in flour and deep-fried in oil.

Scallops dipped in batter and fried in oil.

Squid tentacles(called "geso") battered with wheat flour and fried in oil.

Tuna breaded with flour, beat egg and breadcrumbs, then deep-fried in oil.

Fish spread with Shaoxing wine and steamed in a steamer.

Finely minced shrimp in a steamed dumpling.

Common orient clams steamed with sake.

Dough made with buckwheat flour and water, thinly sliced and boiled.