Apetizers

A good dinner should always start with a yummy apetizer. That's perfect, we have a large selection of appetizers

age tofu

Age Tofu

Agedashi Tofu 揚げ出し豆腐 ... Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings and soaks the tofu to enhance its flavor. If you like spicy, you can add shichimi togarashi to spice up the taste

TWD120
beef nogimaki

Beef Negimaki

Image result for beef negimaki descriptionwww.ibreatheimhungry.com Negimaki (ねぎ巻き) is a Japanese food consisting of broiled strips of beef marinated in teriyaki sauce and rolled with scallions (negi). The dish is thought to have originated in the Kantō region of Japan.

TWD170
calamari

Calamari

Fried squid (fried calamari, calamari) is a dish in Mediterranean cuisine. It consists of batter-coated, deep fried squid, fried for less than two minutes to prevent toughness. It is served plain, with salt and lemon on the side.

TWD155
soft shell crab

Soft shell crab

Soft-shell crab is a culinary term for crabs that have recently molted their old exoskeleton and are still soft. Soft-shells are removed from the water as soon as they molt to prevent any hardening of their shell. ... The remaining, edible part of the crab is typically deep fried.

TWD270
shumai

Shumai

Shūmai in Japan have shrimp as the main ingredient and neither pork nor beef is used in the dough. Compared to the Chinese shaomai which is usually minced, the meat in Japanese shumai is ground to a paste.

TWD190
shrimp tempura

Shrimp tempura

It would become something else called fry or pronounced in Japanese as furai. Tempura (particularly shrimp) is often used as a filling in makizushi. A more recent variation of tempura sushi has entire pieces of sushi being dipped in batter and tempura-fried.

TWD180
ika maru yaki

Ika Maru Yaki

Ikayaki is a popular fast food in Japan. In much of Japan, the term refers to simple grilled squid topped with soy sauce; the portion of squid served may be the whole body (minus entrails), rings cut from the body, or one or more tentacles, depending on the size

TWD200
hamachi kama

Amachi Kama

Hamachi Kama is the collar of yellowtail fish (Hamachi). It is the most fatty and juicy part of the fish and there are two in each yellowtail (one per side). Usually it is grilled/broiled until the skin is crisp and the inside is just cooked through. You can easily scrape the flesh off the cartilage...

TWD210
gyoza

Gyoza

Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.

TWD135
edamame

Edamame

Edamame /ˌɛdəˈmɑːmeɪ/, or edamame bean, is a preparation of immature soybeans in the pod, found in cuisines with origins from East Asia. The pods are boiled or steamed and served with salt.

TWD85