Chicken Katsu Curry
Crispy panko-breaded chicken cutlet served over rice with rich golden Japanese curry sauce and shredded cabbage.
Chicken katsu with tonkatsu sauce
Panko-breaded chicken breast, double-coated for maximum crunch, served over rice with finely shredded cabbage and a glossy tonkatsu sauce. The Japanese comfort food equivalent of fish and chips.
Japanese chicken teriyaki with shiny soy-mirin glaze
Pan-seared chicken thighs with a glossy soy-mirin-sugar glaze, served over rice with steamed broccoli. The Japanese home-cooking classic.
Pan-Fried Pork Gyoza
Crispy-bottomed Japanese pork dumplings — pan-fried then steamed for that signature crunchy base and juicy filling.
Okonomiyaki
Osaka-style savoury cabbage pancake with pork belly, topped with bonito flakes, Japanese mayo and okonomiyaki sauce.
Tonkotsu-style pork-bone ramen with chashu and egg
Rich pork-bone broth ramen with curly noodles, soft-boiled marinated egg, charred chashu pork, and crisp scallion. The late-night bowl.
Sushi Platter
A home sushi platter with salmon nigiri, tuna nigiri, cucumber maki and avocado rolls. Served with pickled ginger, wasabi and soy sauce.
Vegetable and Prawn Tempura
Light, crispy Japanese tempura — prawns and vegetables in a delicate cold-water batter, served with tentsuyu dipping sauce.
Tonkotsu ramen with chashu pork and marinated egg
Rich, creamy pork-bone broth ramen simmered for 8–12 hours, topped with chashu pork, soft-boiled marinated egg, and fresh noodles. A weekend project that rewards patience.
Chicken Yakitori
Japanese grilled chicken skewers glazed with sweet soy tare sauce. Charcoal is traditional but a hot griddle works.