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Japanese cuisine
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Japanese cuisine
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Apple-rolled pork cutlet
Avocado salad with orange-wasabi glazed chicken
Beef and white leek marinated in vinegar
Beef rolled kelp
Beef sukiyaki
Boiled tofu (yudofu)
Bonsai breeze
Braised pork with grilled bean curd ("yaki-dofu")
Braized kiriboshi-daikon and dried shiitake mushroom
Buckwheat soba with slivered flank steak, green onions, and orange zest
Cabbage casserole (kyabetsu no mushini)
California rolls
Carpaccio of tuna with shitake salad
Chicken and vegetables in japanese horseradish sauce
Chicken salad with mango, red pepper and wasabi vinaigrette
Chicken teriyaki
Crunch-crunch pickled cucumber (kyuri no pari-pari duke)
Cucumber with sakekasu (kyuri no kasuae)
Curry rice
Daikon and carrot salad
Deep-fried eggplant with sweet soybean paste
Deep-fried squid ring (ika no ringage)
Fresh wasabi potato salad mayonnaise
Garden bean with sesame paste (ingenmame no gomaae)
Gomaae
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