DOCSLIB.ORG

Freshly Sliced Raw Fish and Seafood)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Freshly Sliced Raw Fish and Seafood) TEPPANYAKI DINNER COURSE Nagisa Wagyu Course RM288 Ribeye or tenderloin, tiger prawn, salmon, garlic fried rice, mixed vegetables, salad and miso shiru OTSUKURI Sashimi (Freshly Sliced Raw Fish and Seafood) Osusume Moriawase RM118 Deluxe selection of sashimi Sashimi Of the day RM68 Assorted selection of sashimi CHINMI & SUNOMONO- Appetizer and Vinegared Dish Edamame RM18 Boiled green soybeans Tofu Mentaiko RM33 Tofu with spicy cod roe Sake Tataki Salada RM33 Salmon tataki salad Shishamo RM33 Grilled smelt SUSHI Age Kani Maki RM34 Soft shell crab roll Sake Uramaki RM38 Fresh salmon roll Ebi Tempura Temaki RM35 Crispy fried prawn hand roll Futomaki RM20 Crab stick, egg and pickles roll Nagisamaki RM43 Eel, avocado and egg roll Hotatemaki RM38 Scallop roll Gyunikumaki RM38 Beef roll Sakemaki RM40 Salmon roll California Temaki RM20 Crabstick, avocado, cucumber, prawn roe hand roll Ebi Tempura Maki RM25 Crispy fried prawn roll Sake Ikura Don RM90 Salmon ikura on sushi rice All prices are in Ringgit Malaysia and inclusive of GST 0%. OKONOMI SUSHI-Your Choice of Sushi (2 pieces per order) Tamago RM9 Omelette Sake RM31 Salmon Ebiko RM26 Prawn roe Mentaiko RM25 Cod roe Ebi RM25 Prawn Inari RM18 Beancurd Japanese skin, cheese tobiko Shime Saba RM25 Mackerel Unagi RM31 Grilled eel Ikura RM71 Salmon roe YAKIMONO Sake Mentaiko RM55 Grilled salmon with spicy cod roe mayonaise Saba Shioyaki RM35 Grilled mackerel with salt Lamb Saikyu Yaki RM45 Grilled lamb with miso Sake Kobutoyaki RM56 Grilled salmon head with salt AGEMONO-Deep Fried Dishes Tori No Karaage RM33 Fried chicken Tempura Moriawase RM45 Assorted tempura Agedashi Dofu RM18 Fried bean curd Tori Katsu RM33 Breaded deep fried chicken cutlet Ebi Tempura RM60 Prawn tempura Kaki Furai RM50 Breaded fried oyster All prices are in Ringgit Malaysia and inclusive of GST 0%. NABEMONO-Hot Pot Gyuniku Miso Nabe RM68 Beef hot pot with vegetable broth Shabu-Shabu Beef RM80 Thinly sliced beef, assorted vegetables, noodles, served with ponzu and goma sauce Gindara Nabe RM88 Cod fish hot pot and vegetables in broth MENRUI-Hot/Cold Noodles Yaki Udon/Soba RM38 Pan fried udon or soba noodles with vegetable sauce Cha Soba RM33 Chilled green tea noodles with savoury sauce Kake Udon/Soba RM38 Udon or soba noodle soup with chicken and vegetables Tempura Udon/Soba RM42 Udon or soba noodle soup with assorted tempura Gyuniku Udon RM48 Udon noodles with beef All prices are in Ringgit Malaysia and inclusive of GST 0%. YASAI-Vegetable Moyashi RM14 Bean sprouts Horenso RM14 Spinach Kinoki Moriawase RM23 Assorted mushroom ONIKU-Beef Gyu Sirloin RM72 Beef Sirloin Gyu Hire RM78 Beef Tenderloin Wagyu RM248 Ribeye Wagyu RM248 Tenderloin UMI NO SACHI-Seafood Shiromi RM35 White fish Hotate RM64 Scallop Kurumaebi RM70 King prawn All prices are in Ringgit Malaysia and inclusive of GST 0%. SET MENU All sets are served with salad, rice, miso soup and green tea ice cream Unagi Set RM70 Grilled eel with teriyaki sauce Sake Set RM45 Teppan grilled salmon Gindara Teri Set RM88 Grilled cod fish with teriyaki sauce Saba Shio Set RM45 Grilled mackerel Sake Teri Set RM64 Grilled salmon with teriyaki sauce Wafu Gyuniku Set RM49 Grilled sliced beef with Japanese Sauce Tempura Set RM39 Assorted crispy fried seafood and vegetables Tori Teriyaki Set RM39 Grilled chicken with teriyaki sauce Gyu Teriyaki Set RM75 Grilled beef with teriyaki sauce Vegetarian Set RM42 Teppan grilled mushrooms and green vegetables Sushi Set RM69 Assorted sushi with tempura Shokado Set RM89 Chef’s special lunch box All prices are in Ringgit Malaysia and inclusive of GST 0%. SAKE Per Bottle Per Jar (150ml) Masuizumi Ginjo RM405 (1.8 Liter) RM45 Nanbu Bijin Junmai Ginjo RM405 (1.8 Liter) RM47 Nambun Bijin Honjozo RM330 (1.8 Liter) RM37 Sakura Masamune Yakemare Junmai RM330 (1.8 Liter) RM37 Sakura Masamune Yakemare Junmai RM179 (720ml) Sakura Masamune Oka Ichirin Daiginjo RM490 (720ml) Satono Homare Junmai Ginjo RM490 (1.8 Liter) RM54 Tegumai Yamahai Junmai RM415 (1.8 Liter) RM47 All prices are in Ringgit Malaysia and inclusive of GST 0%. .
Load more

Recommended publications
  • Japanese Cuisine, Contemporary Style
    Japanese Cuisine, Contemporary Style RIN begins with the best of Japanese cuisine and offers a fresh interpretation by incorporating an international twist. Whether it is a steaming bowl of Ramen noodles, the finest Sushi or a Teppanyaki dinner, you will find them on our menu. Tell us about your dining experience at RIN Restaurant Should you have any dietary restrictions or allergies, please inform your order taker All prices are in Indonesian Thousands Rupiah and subject to service charge and Government tax, currently 21% Appetizer and Salad Spicy or Plain Edamame (v) 50 Japanese edamame or spicy edamame. Tori Karaage with Amazu Ponzu Sauce 80 Deep fried chicken, organic mixed greens, Spicy mayonnaise, togarashi and mixed herbs. Maguro Crispy Rice 115 Tuna sashimi, crispy Japanese rice and wasabi mayonnaise. Wagyu Beef Tataki (s)(gf) 110 Garlic chips, lemongrass salsa, and yuzu soy sauce. Tako Salad 120 Poached baby octopus, organic mixed greed, red radish, chukka wakame, with goma dare dressing. Crispy Soft Shell Crab Salad 125 Soft shell crab tempura, organic mixed greens, cucumber, tomato cherry and spicy mayo. Pan Seared Foie Gras with Blue Cheese Glaze (s) (n) 130 Crispy Japanese rice, wild arugula, golden caviar, organic mixed herbs and sesame dressing. Classic Lobster Salad 135 Poached “Jimbaran” lobster, sake, tobiko, organic red lettuce, organic micro herbs, Japanese pickles and katsuobushi. Zen Garden Salad (v) (n) (gf) 75 Fresh local organic vegetables and mixed greens, “Bedugul” red radish, kaiso, takuan, onion yuzu and sesame dressing. Agemono > Deep Fried Dish Agedashi Tofu (v) 65 Deep fried soya bean curd, daikon oroshi, and ginger with soy reduction.
    [Show full text]
  • DIJ-Mono 63 Utomo.Book
    Monographien Herausgegeben vom Deutschen Institut für Japanstudien Band 63, 2019 Franziska Utomo Tokyos Aufstieg zur Gourmet-Weltstadt Eine kulturhistorische Analyse Monographien aus dem Deutschen Institut für Japanstudien Band 63 2019 Monographien Band 63 Herausgegeben vom Deutschen Institut für Japanstudien der Max Weber Stiftung – Deutsche Geisteswissenschaftliche Institute im Ausland Direktor: Prof. Dr. Franz Waldenberger Anschrift: Jochi Kioizaka Bldg. 2F 7-1, Kioicho Chiyoda-ku Tokyo 102-0094, Japan Tel.: (03) 3222-5077 Fax: (03) 3222-5420 E-Mail: [email protected] Homepage: http://www.dijtokyo.org Umschlagbild: Quelle: Franziska Utomo, 2010. Bibliografische Information der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliografie; detaillierte bibliografische Daten sind im Internet über http://dnb.d-nb.de abrufbar. Dissertation der Universität Halle-Wittenberg, 2018 ISBN 978-3-86205-051-2 © IUDICIUM Verlag GmbH München 2019 Alle Rechte vorbehalten Druck: Totem, Inowrocław ISBN 978-3-86205-051-2 www.iudicium.de Inhaltsverzeichnis INHALTSVERZEICHNIS DANKSAGUNG . 7 SUMMARY: GOURMET CULTURE IN JAPAN – A NATION OF GOURMETS AND FOODIES. 8 1EINLEITUNG . 13 1.1 Forschungsfrage und Forschungsstand . 16 1.1.1 Forschungsfrage . 16 1.1.2 Forschungsstand . 20 1.1.2.1. Deutsch- und englischsprachige Literatur . 20 1.1.2.2. Japanischsprachige Literatur. 22 1.2 Methode und Quellen . 25 1.3 Aufbau der Arbeit . 27 2GOURMETKULTUR – EINE THEORETISCHE ANNÄHERUNG. 30 2.1 Von Gastronomen, Gourmets und Foodies – eine Begriffs- geschichte. 34 2.2 Die Distinktion . 39 2.3 Die Inszenierung: Verstand, Ästhetik und Ritual . 42 2.4 Die Reflexion: Profession, Institution und Spezialisierung . 47 2.5 Der kulinarische Rahmen . 54 3DER GOURMETDISKURS DER EDOZEIT: GRUNDLAGEN WERDEN GELEGT .
    [Show full text]
  • Post Covid Main Menu July 2021
    SHIME-Noodles, Soups Awase Miso Shiru $5.00 Curry Ramen OR Udon $17.00 country style miso, handcrafted dashi, seasonal two shrimp tempura, scallions, crème fraiche, veggies braised beef and veggie curry broth Kinoko Miso Shiru $6.00 Niku Udon $20.00 country style miso, handcrafted dashi, assorted Sliced ribeye and onions, scallions, mitsuba, Naruto, mushrooms braised beef broth, udon noodles Ramen Salad $17.00 Tori Mazemen $16.00 sesame bean sprouts, cucumbers, onsen egg, shredded chicken, mushroom, onsen egg, mitsuba, scallions, shredded chicken, sprouts, ginger soy nori, garlic soy, no broth dressing Sukiyaki Udon $20.00 Shio Ramen $11.00 sliced rib eye, onions, mushrooms, scallions, ginger wakame, menma, scallions, sesame seeds, chicken soy, no broth broth Vegetable Yaki Udon $17.00 Buta Moyashi Ramen $16.00 veggies, ginger soy sauce, no broth, vegan pork belly, bean sprouts, chili oil, scallions, miso Kakiage Zaru Soba $17.00 broth shrimp & mixed veggie tempura fritter, cold dashi Tan Tan Men $16.00 soy broth, cold soba noodles spicy sesame ground beef & onion, menma, bean sprouts, scallions, chicken soy broth KIDS MENU 10 & Under $10 1. Shio Ramen plain chicken ramen, naruto edamame Kids Plates – includes edamame, arabiki corn dog, plain miso, furikake gohan or fries (both+$2) 2. Chicken Skewers Momokawa (thigh), muneniku (breast) 3. Karaage fried chicken 4. Tempura Two shrimp, assorted veggies, dashi dipping sauce *all prices are subject to change without notice. Thank you for your understanding $25 minimum order per person .
    [Show full text]
  • Recipe Books in North America
    Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture.
    [Show full text]
  • Morocco Quits Libya Treaty Over Criticism
    MANCHESTER CONNECTICUT SPORTS MCC gears up Murray Gold gets Carter kills Sox; for another year 25-year sentence lead is cut to ZV2 |MIQ0 3 ... page 11 anrhratrrManchester — A City ol Village Charm linnlh ^ ^ 25 Cents A Claims Morocco quits get tough Libya treaty U scrutiny over criticism Insurance crisis R ABAT, Morocco (AP) — King endangers town Hassan’s meeting July 22-23 in Hassan II said in a letter released Ifrane with Israeli Prime Minister G Friday that he was abrogating a Shimon Peres. By George Loyng 1984 treaty of union with Libya ■'The terms of the Syrian-Libyan Herald Reporter ■ because of Col. Moammar Gadha- communique, published ... at the fi’s criticism of a meeting last end of the visit of (Syrian) When a Glastonbury couple month between Hassan and Israeli President Hafez el-Assad to Libya, notified the town of Manchester Prime Minister Shimon Peres. do not allow our country to earlier this month that they Hassan said in the letter written continue on the path of the union of intended to sue over injuries their Thursday to Gadhafi that the states instituted with your coun­ teenage son suffered while using a criticism contained in a joint try,” Hassan said in the letter. rope swing at the Buckingham Libyan-Syrian statement issued Hassan became the only Arab Reservoir, it made some officials the day before had reached "the head of state outside Egypt to meet angry. threshold of the intolerable." publicly with the head of the The boy, Matthew Lawrence, He said it was not possible to Jewish nation.
    [Show full text]
  • Cook, Memory EATING & DRINKING
    P2JW132000-4-D00500-1--------XA THE WALL STREET JOURNAL. **** Saturday/Sunday, May12-13, 2018 | D5 EATING & DRINKING MEGA MEAL (2) ONE FOR THE TEAM Ty pically, sukiyaki is a group GES IMA effort. Ingredients cook on a Cook, portable burner at the table. GETTY ERS; MY ZIE SU Memory BY YLING ST OP Forthis writer,nodish comfortsquite PR N, likesukiyaki, the Japanese one-pot feast OW BR UGHT meat or fish) and everyone HA BY ELEANORE PARK canparticipateinthe cook- ing,which makes it fun.” CAITLIN HEN I think When Icontacted Ms.Ha- BY back to the chisu, she told me she partic- YLING night be- ularly appreciates the little ST OD fore I bowls of whisked rawegg, FO W boarded a typically provided with no one-way flight to NewYork sauceorseasoning.“Thelus- from California five yearsago, cious eggencases each bite JOURNAL, Ithink of sukiyaki. with itsown sweet gentle- REET ST This Japanese dish of beef ness,” she wroteinanemail. LL and vegetables,tucked into At the end of the meal, left- WA their pot in atidy pinwheel, over broth—known as shime, THE R wasafixtureofmychild- loosely translating to “fin- FO hood. We ateitafew times a ish”—provides an opportunity month, not necessarily to to continue indulging.Naoko SEARS mark aspecial occasion, but TakeiMoore, owner of Toiro, a TE KA it always felt likeafeast. That donabe storeiNlos Angeles, last,anxious dinner beforeI and author of “Donabe: Classic Beef Sukiyaki 1 lefthome to flyaway intoa and Modern Japanese ClayPot The ideal pot forthis recipe is a10/2-inch large donabe (also known as anabe), available at toirokitchen.com.
    [Show full text]
  • Japanese Noodles
    Vol. 32 No. 2 July 2018 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food 4 THE JAPANESE TABLE CLOSE-UP JAPAN: Gyoza Pot Stickers — Japanese Noodles 5 JAPANESE STYLE: Udon Kanten by Ayao Okumura TASTY TRAVEL: Hakata Mizutaki There are a variety of noodles to be discovered in Japanese cuisine, — and each type has its own distinctive history and characteristics. 6 In this second installment in our series on the world of Japanese MORE ABOUT JAPANESE COOKING: noodles, Food Forum introduces udon wheat noodles. Avocado-Soy Milk Tofu Odamaki-mushi Savory Steamed Egg Custard with Udon — 8 KIKKOMAN TODAY: Kikkoman Panel Discussion: In Praise of Washoku Japanese Noodles Udon Previously we presented somen sauce eventually came to be made in the strong umami of its dashi, noodles, traditionally made by with a dashi broth of katsuobushi made of a complex blend of high hand-stretching. Udon noodles, by dried bonito flakes and soy sauce; quality kombu from Hokkaido contrast, are usually knife-cut. Like noodles dipped in this sauce and katsuobushi, along with somen, udon is made by kneading were called hiyamugi, and were other dried fish flakes such as wheat fl our with salted water into garnished with either chopped mackerel and mejika, a species a dough; this is then rolled out into green or long onion and a touch of of bonito. This combination of a sheet with a long wooden rolling ground mustard paste. kombu’s glutamic acid with the pin to a thickness of only three to The manner of eating hot inosinic acid element of the dried four millimeters, about 0.15 inch.
    [Show full text]
  • Discover Pensinsula & Silicon Valley
    DISCOVER PENSINSULA & SILICON VALLEY RESTAURANT SHOPPING ENTERTAINMENT MAPS AUGUST 1990 Fukisushi Traditional and Exotic Pleasures By Barbara M. McDonald As the summer temperature soars, imagine yourself in a cool Japanese inn, seated on cushioned tatami. You are brought a lacquered box, wide as our shoulders and full of the various items that comprise a Kyoto-style feast. Partitions hold teriyaki chicken, sashimi, crab salad, boiled shrimp and Japanese pickles. Everything is neatly constrained except the large pieces of tempura that cross the edge of the box. Fukisushi, a restaurant no further than Palo Alto, offers this feeling of being in a luxurious Japanese inn. Entering through its doors, we were soother by the cool air and our hostess’ gentle greeting. She led us to the main dining area, where light pine booths and paneling stood out against walls of royal purple. Napkins the color of green tea ice cream, paper lanterns and crisp prints completed the bright yet simple décor. The menu presented items both familiar and exotic. There were seafood, meat and vegetable appetizers; different kinds of sushi and sashimi; a la carte dishes of teriyaki, broiled fish, tempura, rice and noodles; combination meals; a child’s plate and nabemono, a meal cooked in a pot oat the table. We began with the unusual appetizer of Yamakake. Ground mountain yam partially covered a few slices of fresh raw tuna. The yam formed a paste that heightened the tuna’s smooth texture. We also sampled Anago Oshi Sushi. Oshi sushi is made of fish pressed on top of rice in a wooden box; anago is barbequed sea eel, a luscious, fatty meat like that of no other sea creature.
    [Show full text]
  • Beef Haw Fun 11 Chicken Lo Mein 9 Yaki Udon 10 Pad Thai
    CHARLOTTE, NC Rip.Rip. Dip.Dip. Repeat.Repeat. TwoTwo MalaysianMalaysian flatbreads,flatbreads, servedserved withwith aa sideside ofof ourour signaturesignature currycurry sauce.sauce. 55 Korean Twice Fried Wings 8.5 Sauced in garlic gochujang and topped with peanuts, sesame and cilantro. Hawkers Wings 7.5 BATTERED or NAKED Choice of sauce: sweet thai chili, hainanese , honey sriracha , spring onion ginger or rub: five-spice, chuan jerk Sichuan Wontons 8 Yi-Yi’s Chicken Dumplings 7 Our Auntie’s classic recipe hand-rolled daily, wok-seared or steamed, served with a sweet soy dipping sauce. Golden Wontons 7.5 Hand-made daily filled with chicken, shrimp and mushrooms, fried to a crisp and served with a sweet chili dipping sauce. Char Siu 8 Pork shoulder, sweet soy, spring onions Crispy Tofu Bites 6 Edamame 4 add chili and garlic 1 Hawker’s Delight 7 Saucy blend of wok-seared tofu, broccoli, carrots, napa (pro tip: the cabbage, not the city), bell peppers, shiitake and straw mushrooms Five-Spice Green Beans 6 Lightly battered, fried to a crisp, tossed in our signature five-spice seasoning Chow Faan 9 Classic fried rice packed with chicken, shrimp, char siu, eggs, onions and soy sauce. Basil Fried Rice 7 An herbal take on a classic fave. Eggs, onions, fresh basil and soy sauce. Po Po Lo’s Curry 10 Our hearty family recipe that has been shared for generations with veggies, rice and your choice of: CHICKEN / BEEF / TOFU Jasmine Rice 2 Beef Haw Fun 11 Hey, wok hei! Savory wide rice noodles, sliced steak, green onions, bean sprouts, onions and soy sauce Hokkien Mee 11 Egg noodles mixed with shrimp, sliced chicken and char siu, wok-seared with veggies in a dark soy sauce.
    [Show full text]
  • Yaki Udon Noodles
    DINNER MENU APPETIZERS SALADS Edamame / 4.00 Pork Gyoza / 5.50 House Salad / 3.50 Pork Eggroll / 5.50 Cucumber Sunomono / 4.95 Fried Vegetarian Spring Roll / 5.50 Seaweed Salad / 4.95 Crab Rangoon / 6.50 Squid Salad / 5.95 Calamari Tempura / 8.95 Spicy Sashimi Salad / 14.95 Shrimp Tempura / 8.95 Vegetable Tempura / 6.95 FRIED RICE *No Egg Upon Request* Vegetable Fried Rice / 9.95 Steak Fried Rice / 12.95 Tofu Fried Rice / 10.95 Shrimp Fried Rice / 12.95 Chicken Fried Rice / 11.95 Combo Fried Rice / 13.95 (Chicken, Steak, and Shrimp) NOODLES Choose between thin wheat yakisoba noodles or thick yaki udon noodles Vegetable Yakisoba or Yaki Udon / 10.95 Chicken Yakisoba or Yaki Udon / 12.95 Tofu Yakisoba or Yaki Udon / 11.95 Steak Yakisoba or Yaki Udon / 13.95 Shrimp Yakisoba or Yaki Udon / 13.95 Combo Yakisoba or Yaki Udon / 14.95 (Chicken, Steak, and Shrimp) HOUSE SPECIALS Tempura Udon / 13.95 Thick, wheat noodle in a refreshingly mild-flavored soy dashi broth. Dol-Sot-Bop Served with / tempura 14.95 shrimp and veggies Steamed rice with sauteed beef and vegetables topped with a fried egg and served in a hot stone bowl. Bul-Dak / 16.95 Spicy Korean-style fire chicken and sauteed veggies. Served with steamed rice Tofu Dol-Sot-Bop / 13.95 Steamed rice with tofu and vegetables topped with a fried egg and Bulgogi served / 17.95 in a hot stone bowl Korean-style barbeque beef and sauteed vegetables. Served with steamed rice ENTREES Served with miso soup, house salad, vegetables, and steamed rice (Substitute fried rice for $2.50) Spicy Ginger Shrimp / Blackened Tuna Steak / 18.95 17.95 Chicken Katsu / Pineapple Chicken Karaage / (breaded in panko and deep fried) (Sweet and sour) 18.95 19.95 Teriyaki Chicken / Hibachi Steak / 18.95 20.95 S I D E S Steamed Rice / 2.50 Sauteed Vegetables / 7.95 Miso Soup / 3.00 Steamed Vegetales / 7.95 Sushi Rice / 3.50 DESSERTS Tempura Ice Cream / Mochi Ice Cream / Green Tea Ice Cream / 6.00 5.00 4.00 .
    [Show full text]
  • Mooncat Ramen
    MoonCat Ramen Menu Appetizer Edamame 3.5 Edamame Spicy 4 Shishitou(Green pepper) 5 Chashu 5 Takoyaki 6 Ikageso 6 Pork Gyoza (5pc) 6 Vegetarian Gyoza (5pc) 6 Kurobuta sausages 7 Chicken Karage 5 Ton-katsu (Pork katsu) 7.5 Chicken katsu 7 Buns 4 Bao -Chicken 5 -Chashu 5 Kaki-fry 7.5 Table side fry 7 Palla di riso 3 -6pc small rice ball (Enjoy with Ramen or Carpaccio! ) Onigiri (2pc) 4 Miso soup 3 Seaweed salad 6.5 Small green salad 4 Arizona Salad 9 Seasoned Spinach Ohitashi 3 Carpaccio -Salmon 6 Add Palla di riso -Tuna 7 (Rice-ball) for any salads -Urchin ※ASK +2 Ramen The Tonkotsu broth is prepared in the restaurant by hand. Please note that there may be slight differences in the consistency of the broth from day-to-day. Tonkotsu Ramen 12.5 Rich pork based broth with roasted pork, bean sprouts, boiled egg, green onion, red ginger Monrovia Tonkotsu Ramen 8 Original soup of MoonCat with roasted pork, boiled egg, green onion, red ginger Miso Ramen 12 Soybean paste broth with roasted pork, spinach, boiled egg, green onion, corn Shoyu Ramen 9.5 Soy sauce based clear broth with roasted pork, spinach, boiled egg, green onion, bamboo shoots Toppings for all Ramen Happy Shoyu Jr. 5 Green onion, red ginger, Small Shoyu ramen spinach, corn, bamboo shoots, bean sprouts, Yuzu-shio Ramen 10 nori(seaweed) +1 Japanese citrus and salt clear broth with roasted pork, Boiled egg +1.5 spinach, boiled egg, green onion, bamboo shoots Extra noodles +2 Curry Ramen 11 Japanese curry over Shoyu Ramen Pork belly, ground beef, (Chicken curry, Potato, Carrot, Onion)
    [Show full text]
  • Talented Chefs Create Sumptuous Teppanyaki Dishes with Dazzling Theatrical Cooking Displays, Promising Unforgettable “Eatertainment” at Every Table
    Talented chefs create sumptuous Teppanyaki dishes with dazzling theatrical cooking displays, promising unforgettable “eatertainment” at every table. Alternatively select from an à la carte menu of hand crafted sushi, sashimi and signature rolls. Benihana Operating Hours Lunch 12.00 noon - 2.30 pm Dinner 5.00 pm - 10.30 pm Benihana at Anantara Riverside Bangkok Resort 257/1-3 Charoennakorn Road, Thonburi, Bangkok 10600, Thailand T: +66 (0) 2476 0022 E: [email protected] www.benihanathailand.com/anantara-riverside-bangkok APPETIZERS Ebi Tempura Fried prawns in tempura 510 กุ้งทอดเทมปุระ Vegetable Tempura Seasonal vegetables 300 เทมปุระผัก Gyoza with Pork Crispy pan fried Japanese dumplings 320 เกี๊ยวซ่า เกี๊ยวหมูทอดกรอบแบบญี่ปุ่น Gyoza with Vegetable Crispy pan fried Japanese dumplings 260 เกี๊ยวซ่า เกี๊ยวผักทอดกรอบแบบญี่ปุ่น Grilled Scallop Spicy Japanese rayu sauce, crispy vegetables 630 หอยเชลล์ย่าง ซอสนํ้ามันพริกเผ็ดแบบญี่ปุ่น ผักทอดกรอบ Takoyaki Japanese octopus ball dumplings bonito homemade sauce 340 and beni shoga ทาโกะยากิ SALADS Tako Abokado Octopus and avocado salad with lettuce, ikura and tangy dressing 570 สลัดปลาหมึกกับอะโวคาโด Uminosachi Japanese shirauo fish, vegetable, salmon roe, tobiko, 550 wasabi sauce สลัดปลาเงินทอด ปลาเงินญี่ปุ่น ผัก ไข่ปลาแซลมอน ซอสวาซาบิ Hamachi Marine Marinated hamachi on the bed of vegetables 480 with yuzu sauce สลัดปลาหางเหลือง Yawarakani-So Crispy soft shell crab salad with white miso vinaigrette 380 สลัดปูนิ่มทอด Hotatekai Ikura Scallop salad with salmon roe, chuka chinmi & 550 kurage
    [Show full text]