SASHIMI GYU
(Raw beef with grated onion)
EDAMAME
(Japanese peas)
TAKO KARAAGUE
(Fried octopus)
OHITASHI
(Cooked spinach)
AGENDASHI TOFU
(Fried bean curd)
YU TOFU
(Soy bean curd cooked in saucepan accompanied by a prepared sauce)
HIYAYAKKO
(Cold natural soy bean curd accompanied with a prepared sauce)
KURAGE NO SUNOMONO
(Jellyfish in vinegar)
TAKO TO KYURI NO SUNOMONO
(Octopus and cucumber in vinegar)
EBI TO KYURI NO SUNOMONO
(Shrimp and cucumber in vinegar)
UNAGI NO SUNOMONO
(River eel in vinegar)
YAKITORI
(Brochettes of roasted chicken, 2 pieces)
IKA SUGATA YAKI (TERIYAKI)
(Roasted squid with teriyaki sauce)
KAIBASHIRA SHIOYAKI
(Scallops roasted with salt)
SHRIMP AND VEGETABLES TEMPURA (SMALL)
(3 pieces of shrimp)
SHRIMP TEMPURA (SMALL)
(5 pieces of shrimp)
KUSHIAGE
(Combined brochettes of shrimp, cheese and breaded meat, 2 pcs each)
EBI KUSHIAGUE
(Breaded shrimp brochettes, 5 pcs)
CHEESE KUSHIAGE
(Breaded cheese brochettes, 5 pcs)
NIKU KUSHIAGE
(Brochettes of breaded meat, 5 pcs)
SOFT SHELL CRAB
(Fried soft-tailed crab)
HAMACHI KAMA YAKI
(Grilled yellow tail cheek)
HAMACHI HARAMI YAKI
(Roasted yellow tail tummy)
EBI NAMA HARUMAKI
(Rice paper cone with shrimp, 2 pcs)
JAIBA NAMA HARUMAKI
(Rice paper cone with fried crab, 2 pieces)
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