• CHICKEN, SATOIMO AND COOKED SHIITAKE WITH SOY FLAVOR
• FLAMED BLACK MISO TOFU
• RENKON AND BATTERED SHRIMP
• IKA UNI
• VEGETABLES WRAPPED IN THINLY SLICED FISH AND SESAME DRESSING
SASHIMI
• THINLY SLICED SALMON AND WAKAME
SUSHI
• MINI CHIRASHI SUSHI (OCTOPUS, TUNA AND IKURA)
SEAFOOD
• CHIRINABE WITH WHITE FISH, CHICORY ROLL, HARUSAME NOODLES, TOFU, AND SCALLIONS
MEAT
• CHEESE WRAPPED IN THIN CUT AND BREADED SIRLOIN
DESSERT
• HARUMAKI FILLED WITH STRAWBERRY, BANANA AND PASTRY CREAM
SYOKADO OCTOBER – DECEMBER
• CUCUMBER, WAKAME AND KANIKAMA SUNOMONO
• TAMAGOYAKI
• SATOIMO WITH BLACK MISO
• EBI FURAI
• SPRING ROLL
• TUNA SASHIMI WITH AVOCADO AND SOY SAUCE WITH WASABI
• SHRIMP AND CUCUMBER ROLL
• GRILLED SALMON CHEEK
• BEEF WRAPPED IN CHEESE AND BREADED
