Taste Of Japan Restaurant & Sushi Bar

Steamed young soybeans with sea salt.

Pan-fried dumplings stuffed with pork and vegetables.

Awamori (Okinawa's distilled spirit) mixed with soda and shell ginger (getto), a fragrant plant associated with Okinawa, creating a lighter drink with cool herbal aroma

Hokkaido beer with star symbol

Local drinks from Oita Prefecture

Dashi-rolled omelet, a Japanese culinary classic made by mixing egg with dashi broth and skillfully rolled into thick, tender layers

From Oita Prefecture

Fish croquettes from Oita Prefecture

Steamed dishes from Beppu

Fried chicken from Oita Prefecture

Local dish from Oita Prefecture

Beef steak skewer from Oita Prefecture

Crispy fried oysters coated in breadcrumbs (panko) and deep-fried, served with tartar sauce

Hiroshima local specialty

Kyoto rice bowl specialty

Osaka-style sukiyaki small plates

Hiroshima local drink

Bitter melon stir-fry

Okinawan noodle soup

Okinawan braised pork belly

Crisp liver cutlet made from Agu pork (Okinawan brand pork) with crunchy coating, rich liver flavor, and sharp accent of lemon or mustard

Pork belly stir-fried with island shallots (shima-rakkyo) and kimchi, combining richness from pork, heat from kimchi, and sharp Okinawan character from island shallots

Donabe-meshi with salmon and salmon roe

Grilled over tabletop grill

Grilled over tabletop grill

Japanese casual seafood BBQ style where fish and shellfish are grilled over a net

Grilled over tabletop grill

Grilled over tabletop grill

Pike conger, Kansai's summer seafood

Herring soba noodles, Kyoto specialty

Sashimi made from se-ika (sode-ika), a large squid closely associated with Okinawa, with thick white flesh, firm texture, and gentle sweetness

Hiroshima local specialty

Local Okinawan tuna lightly dressed with sweet-tart miso-vinegar and served as a casual izakaya dish

Regional specialty from Nagasaki

Crab, avocado, cucumber, rolled in sushi rice.

Tuna, spicy mayo, and cucumber rolled in sushi rice.

Osaka-style pressed sushi

Regional specialty from Nagasaki

Edo-mae style kombu-cured flounder

Edo-mae style marinated tuna

Small fish mackerel specialty

Edo-mae style simmered conger eel

Edo-mae style vinegar-cured mackerel

Sushi rolls from Wakatakemaru