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SALAD SESAME SOY 350 MIZUNA SALAD 380 WAFU TUNA SALAD 360 SALMON SALAD 4 00 WASABI SALAD 380 STARTERS SUNAGIMO BAKUDAN 120 MAGURO NATTO 3 20 Spicy Gizzard Fresh Tuna & fermented soybeans FRIED DAIKON 2 00 TUNA POKE 340 French fried radish w/ Tuna tartare shiso salt TEBASAKI 360 EDAMAME 2 00 Nagoya style chicken wings Choice of salt or chili garlic Choice of sweet or spicy TORIKAWA 220 SALMON POKE 360 Grilled chicken skin w/ Salmon tartare Ponzu Sauce WHITE KARAAGE 380 TACHIMAKI 220 DRUMSTICK Rolled swordsh omelette Deep fried lightly battered drumstick IKA SOMEN 230 TAKO CARPACCIO 400 Raw squid noodles w/ Octopus w/ ponzu and rayu yuzu and karasumi (chili oil) DOTENI INTESTINE 300 SHIOKOJI GARLIC 480 Miso marinated intestine Garlic wasabi shrimp Prices and menu content are subject to change due to market or seasonal availability. SASHIMI TUNA 330 MORIAWASE IKA 330 3 KINDS 680 Tuna, Salmon and Shimesaba SHIMESABA 360 5 KINDS 980 SALMON 380 Tuna, Salmon, Ika, Shimesaba and Uni TAKO 390 7 KINDS 1 ,380 UNI 450 (Chef’s Recommendation) Tuna, Salmon, Shimesaba, Ika, HAMACHI 850 Tako, Hamachi and Uni YAKIMONO BUTA KUSHI 100 ASPARAGUS w/ 1 8 0 BEEF GALBI SASAMI WASABI 100 PORTOBELLO 1 9 0 IKA 1 3 0 YAKITORI 250 GYUTAN YAKI 1 4 0 Grilled chicken wings Choice of sweet or salt & pepper EBI 150 WAGYU KUSHI 3 00 GYUMOTSU 1 5 0 Japanese Isaw Prices and menu content are subject to change due to market or seasonal availability. SOLO KUSHIKATSU JAPANESE DEEP FRIED SKEWERS MEAT CHEESE TOMATO CONFIT 150 2 pcs CHICKEN (KARAAGE) 100 ASPARAGUS W/ 180 BEEF GALBI PORK 100 MISO KUSHIKATSU 130 2 pcs SEAFOOD SASAMI 150 (WASABI CREAM CHEESE) 2 pcs MUSSEL 90 TSUKUNE 150 SHRIMP 150 2 pcs SHISO SHRIMP 160 DUCK & LEEK 160 2 pcs SALMON CHEESE 160 W/ AVOCADO 2 pcs VEGETABLE SALMON TARTARE 150 2 pcs OKRA 80 ONION 80 ASSORTED KUSHIKATSU JAPANESE EGGPLANT 90 SHIITAKE MUSHROOM 100 MORIAWASE 480 Shrimp, Pork, Chicken, POTATO CHEESE 150 Okra and Onion 2 pcs Prices and menu content are subject to change due to market or seasonal availability. SPECIALTY KUSHIKATSU JAPANESE DEEP FRIED SKEWERS TAMAGO 100 EBI SHIITAKE 180 MUSHROOM TOFU 100 W/ MENTSUYU 2 pcs LEEK & SQUID 130 EGGPLANT W/ 290 TUNA GARLIC 150 FOIE GRAS CHEESE & BLUEBERRY 150 RIB-EYE 300 MANGO FOIE GRAS 300 RICE SOUP JAPANESE RICE 100 MISO SOUP 90 YUZUKOSHŌ W/ DUCK 220 CORN SOUP 120 CHAHAN PRAWN BISQUE 150 CHAHAN 250 Japanese fried rice YAKINIKU CHAHAN 350 Japanese fried rice with marinated barbecued galbi SALMON CHAHAN IKURA 420 Japanese fried rice w/ salmon skin & salmon roe Prices and menu content are subject to change due to market or seasonal availability. MAIN ASARI CHAN 330 KOMAI TACO Sake-steamed clams IKOMAI's version of Japanese tacos wrapped in deep fried SHIO SABA 370 seaweed Grilled Mackerel w/ salt 190 TUNA SANMA SHIOYAKI 380 200 Salt-grilled pacic saury SALMON 220 BUTA KAKUNI 400 SHRIMP Japanese braised pork 220 PORTOBELLO ABURI DUCK 420 Half broiled smoked ducks HARAMI STEAK 800 Choice of Wasabi Soy Sauce, EBI MAYO 430 Garlic Sauce and Yakiniku Sauce Japanese fried shrimp w/ special mayonnaise sauce SAIKORO BEEF 1,100 Pan-fried diced beef CHAN CHAN YAKI 450 Salmon w/ vegetables RIB-EYE STEAK 1,200 wrapped in parchment paper Grilled US prime rib-eye and steamed in oven (Please allow 15 minutes to prepare) Prices and menu content are subject to change due to market or seasonal availability..

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9789401437578.Pdf
CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese.
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Okonomiyaki PLAN YOUR VISIT
INSPIRE: Your Trip to Japan in paid partnership with MATADOR network JAPAN • FOOD When you fly Japan’s premium airline, your culinary journey begins the moment you step aboard. ANA (All Nippon Airways) brings the flavors of Japan to the skies, serving dishes crafted by award-winning chefs. You’ll arrive in Tokyo with appetite whetted, from where they offer more domestic direct flights than any other airline. Let this itinerary guide you to some of the best culinary experiences in Japan. 1 HAKONE Kuro tamago PLAN YOUR VISIT Where: Sengokuhara 1251, Hakone The most notable delicacy of Hakone, kuro tamago, has an odd appearance. Translating literally to “black eggs,” they’re chicken eggs that are slow-boiled When: 9am – 4pm, or until sold out in the geothermal pools of the Owakudani valley, a process that blackens the Cost: eggshell. 500 yen (five eggs per bag) Notes: Local legend says that eating one of these eggs promotes longevity, adding The Hakone Ropeway may be closed seven years to your life. You’ll need a little luck to find them, though, as due to volcanic activity; if so, check local bus routes to reach the iconic frequent volcanic activity in Owakudani can make the area impassable. Kurotama shop, or consider one of the many shops in Hakone proper. JAPAN • FOOD 2 HIROSHIMA Okonomiyaki PLAN YOUR VISIT Where: 5-13 Shintenchi, Hiroshima is known for its unique take on okonomiyaki, a savory cross Naka Ward, Hiroshima between an omelette and a pancake cooked on an open griddle and made When: with egg-and-flour batter, cabbage, and a kitchen sink’s worth of toppings and Hours vary by restaurant mix-ins (okonomiyaki literally means “cook what you like”).
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Beer PREMIUM SAKE
Beer SAPPORO DRAFT MUG...$5.50 PITCHER $20.00 ASAHI DRAFT MUG... $6.00 PITCHER $22.00 LARGE BOTTLES ....... $6.00 SAPPORO, ASAHI CRAFT BOTTLES ....... $9.50 MATCHA IPA WINE MERLOT CHUHAI PREMIUM SHOUCHU GLASS....... $4.50 1/2 LITER. $12.00 SHOUCHU 【BARLEY】 GLASS BOTTLE (JAPANESE DISTILLED SPIRITS) GINZA NO SUZUME $7.00 $35.00 CHARDONNAY W/ ASSORTED YUFUIN $8.00 $45.00 GLASS....... $4.50 FLAVORS 1/2 LITER. $12.00 【POTATO】 GLASS BOTTLE SINGLE ... $5.50 KAGEMUSHA PLUM WINE DOUBLE ..$7.00 $7.00 $35.00 AKAZARU $8.00 $45.00 GLASS....... $6.50 OOLONG HAI 1/2 LITER..$18.00 LEMON HAI TOPPING CALPICO HAI UME ............$1.50 (5 pcs) BOTTLE WINE PEACH HAI LEMON.......$1.50 (10 slices) $35.00 * WE WILL KEEP YOUR PREMIUM SHOUCHU OR PREMIUM SAKE BOTTLE FOR 60 DAYS. PREMIUM SAKE SUIGEI......................(720ml) $45.00 KIKUSUI ....................(720ml) $55.00 SHO-UNE..................(720ml) $55.00 HONDA-YA SAKE DASSAI.....................(720ml) $60.00 KUBOTA MANJU...(720ml) $98.00 We have collaborated with SENSHIN "KINOKUNIYA BUNZAEMON" .................(720ml) $125.00 to create a smooth and GLASS BOTTLE(1.8L) ONI KOROSHI ......... $8.00 $72.00 fragrant sake with KUROSAWA a gentle robust flavor. ............. $9.00 $81.00 OTOKOYAMA ........ $10.00 $90.00 KIKUSUI Type: Junmai .................. $11.50 $100.00 Region: WAKAYAMA HAKKAISAN..........$12.00 $108.00 (300ml) $13.00 HOUSE SAKE SOFT DRINKS HOT SAKE COLD SAKE FOUNTAIN DRINKS...................... $3.00 SMALL....... $4.50 LARGE (REI).........$18.00 COKE, DIET COKE, SPRITE, ICED TEA, LEMONADE, FANTA ORANGE LARGE .......$7.50 NIGORI SAKE ...$10.00 OOLONG TEA ............
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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.
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Soup, Salads & Starters Nigiri & Sashimi (2 Pcs Per Order)
REGULAR ROLLS OR TEMAKI (HAND ROLLS) HOSOMAKI STYLE (THIN ROLLS) AVO MAKI | avocado roll 9 KAPA MAKI | cucumber roll 9 SAKE MAKI | salmon & spring onion roll 11 TEKKA MAKI | tuna & spring onion roll 11 HAMACHI MAKI | yellowtail & spring onion 13 SOUP, SALADS & STARTERS KANI MAKI | crab roll 10 MISO SOUP | tofu Japanese clear soup 6 EDAMAME | boiled soy beans 6 SUSHI ROLLS: URUMAKI STYLE WAKAME SALAD | seaweed salad 8 (MEDIUM ROLLS) CRAB SALAD | thinly sliced cucumber, masago, surimi crab & seaweed salad 11 ALASKA MAKI | salmon & avocado roll topped with salmon 17 OMAKASE SALAD | marinated lump of crab with cucumber, masago & seaweed salad 15 SPECIAL ANAKYA MAKI | crispy eel & cream cheese 18 GYOZAS | Japanese deep fried style dumpling 12 KUSHIKATSU | “Kushiage” Japanese deep fried CATERPILLAR MAKI | salmon & tuna roll topped with avocado, wakame & masago 19 skewered steak 13 SHRIMP TEMPURA | 5 pcs shrimp tempura 13 DRAGON MAKI | eel & cucumber roll topped with eel, avocado & masago 19 VEGGIE TEMPURA | mixed vegetables 11 EBITEM MAKI | shrimp tempura, cucumber & SHRIMP & VEGGIE TEMPURA| 3 pcs of cream cheese rolled on rice crispies 18 shrimp & mixed veggie tempura 15 RAINBOW MAKI | avocado & cucumber roll topped with salmon, tuna, yellowtail & crab 19 NIGIRI & SASHIMI GARDEN MAKI | mixed veggie tempura of sweet (2 PCS PER ORDER) potato, carrot, zucchini & white onions 15 MAGURO | Tuna 8 VERY GREEN MAKI | baby spinach, lettuce, cucumber, carrot, avocado & wakame 14 SAKE | Salmon 8 MANCHEBO SPECIAL MAKI | salmon & cream HAMACHI | Yellowtail 9 cheese roll, topped with mixed crab & salmon salad SABA | Smoked mackerel 9 with mango (spicy) 19 UNAGI | Smoked eel 9 SAKE ANAKYA MAKI | salmon & avocado roll topped with eel 19 IKURA | Salmon roe 11 MASAGO | Capelin roe 10 SUSHI PLATTER EBI | Shrimp 8 SUSHI / SASHIMI | 5 pieces of assorted nigiri, 6 KAPA | Cucumber 4 pieces of assorted sashimi and 4 pieces of caterpillar roll 50 AVO | Avocado 5 V - Vegetarian | VG - Vegan | GF - Gluten-free Please let your server know if you have any allergies and / or dietary restrictions.
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Time-Out-Tokyo-Magazine-Issue-22
• G-SHOCK GMW-B5000D Time out TOKYO AD (H297xW225) Discover regional Japan in Tokyo From the courtly refinement of Kyoto to the street smart vibes of Osaka and the tropical flavour of Okinawa, Japan is an amazingly diverse country, with 47 prefectures having their own unique customs, culture and cuisine. Oh Inside yes, the amazing regional cuisines, which keep travellers salivating on every step of a Japanese journey, from the seafood mecca of Hokkaido in the cold north to Fukuoka, the birthplace of the globally famed tonkatsu ramen in the April – June 2019 southern Kyushu prefecture. We know it all too well, the struggle is real: there are too many places to visit, things to do, food to eat – and too little time to do it all. But the good news is that you can easily experience the best of regional Japan right here in Tokyo. Think of our city as a Japan taster, which will inspire you to go visit a different part of the country. START YOUR EXPLORATION ON PAGE 24 â Swing this way The best jazz bars and venues in Tokyo PAGE 60 â KEISUKE TANIGAWA KEISUKE Tsukiji goes dark The former fish market reinvents itself as a nightlife destination PAGE 62 GMW-B5000D â KEISUKE TANIGAWA KEISUKE KISA TOYOSHIMA Playing footsie For heaven’s sake Evolution End a long day of sightseeing Where to savour the drink at these footbath cafés of Japan: sake PAGE 50 PAGE 40 â â back to the HOGUREST PIPA100/DREAMSTIME Origin â FEATURES AND REGULARS 06 Tokyo Update 12 Courtesy Calls 14 Open Tokyo 18 To Do 24 Discover regional Japan in Tokyo 44 Eating & Drinking 48 Shopping & Style 50 Things to Do 54 Art & Culture 58 Music 62 Nightlife 64 LGBT 65 Film 66 Travel & Hotels 70 Getting Around 74 You know you’re in Tokyo when… SMARTPHONE LINK MULTI BAND 6 TOUGH SOLAR * Bluetooth® is a registered trademark or trademark of Bluetooth SIG, Inc.
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August 2014 (Kyoto)
Japanese Cooking School in Kyoto おいしい日本食を作ってみよう！ Enjoy cooking Japanese food! RECIPE -Summer 2014- [email protected] www.cookingsun.com www.facebook.com/cookingsun Funayo-cho 679, Shimogyo-ku, Kyoto, JAPAN +81-(0)75-746-5094 Morning & Afternoon classes 寿司めし - Sushi-meshi Sweet Vinegared Rice for Sushi Serves 2-3 1 masu cup Japanese rice (1 masu cup = 180ml) 25ml rice vinegar 20g sugar 4g salt 0.9-0.95 masu cups spring or filtered water for cooking rice 1. Wash the measured rice, drain the water and set aside for 30 minutes. 2. Meanwhile, heat up the rice vinegar, sugar and salt over low heat in a small saucepan, stirring until the sugar has dissolved. Set aside. (To keep the flavor of vinegar, do not bring it to the boil.) 3. When the rice is ready to be cooked, put it into the rice cooker with the measured water and turn it on. (If the rice cooker has scale marks for Sushi rice, then use the correct one to measure the water.) 4. Once the rice is cooked, remove and spread it into a Sushi-oke or big bowl. Sprinkle the vinegar mixture over the hot rice. 6. Cut and fold the rice and vinegar to mix them together. Be careful not to kneed or smash the rice. - 2 - 巻き寿司 - Makizushi 手まり寿司 - Temarizushi Rolled Sushi Ball Shaped Sushi Makes 2 rolls Makes 10-12 balls 1 masu cup rice, prepared as sushi-meshi 1 masu cup rice, prepared as sushi-meshi 2 sheets nori seaweed Your favorite toppings 2 leaves lettuce (Ideas: egg, shrimp, salmon, pickles, 1/2 avocado, sliced or mashed shiitake mushroom, peas, nori, etc.) 6 crab sticks Soy sauce and wasabi for serving Mayonnaise (optional) 4 tablespoons sesame 1.
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Tomo Reopening Menu Portrait 2021 0225
VEGGIE TALES HOUSE SALAD 4 EDAMAME 4.5 make it spicy +1 HORENSO GOMA AE 5 cold spinach with sesame dressing SEAWEED SALAD 4 AGEDASHI TOFU 7 deep fried tofu with Bonito flakes NASU KARAMISO ITAME 8 spicy miso dressing eggplant VEGETABLE TEMPURA 8 CUCUMBER WRAP 9 sliced cucumber, guacamole, pimento cheese, salami CHIP CHIP & DIP DIP SO DIP 10 add pulled pork or shrimp +5 TATER TATER SALAD 5 POTATO CROQUETTES 7 UNDER THE SEA EBI SHUMAI 6.5 shrimp dumpling HAUKAU 8 rice wrap steamed dumpling shrimp or pork GREEN MUSSELS 10 SHRIMP CEVICHE 10 DEEP FRIED SQUID 9 HALF SOFT SHELL CRAB 10 TAKOYAKI 10 FRIED BABY OCTOPUS 8 SHRIMP TEMPURA 10 GRILLED FISH Please ask about availability Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. DONT JUDGE ME, I’M MEATY SPICY FRIED CHICKEN 15 iron skillet, cheese, cabbage YAKITORI 6 KUSHIKATSU 12 pork cutlet skewers GYOZA 7.5 pan seared pork dumplings GRILLED PORK BELLY 15 KATSU CURRY RICE 20 choice of pork or chicken GRILLED BEEF RIBS 15 arirang garden kimchi WHICH WICH SHRIMP TEMPURA TACO 8 two tacos CHICKEN SALAD SANDWICH 8 ROTATING SPECIAL 8 depends on how Cha feels NOODLE SOUPS udon is a thick flour noodle | soba is a thin buckwheat noodle | ramen is a flour egg noodle KAKE UDON OR SOBA 10 half order $5 PORK RAMEN 13 half order $7 SOY RAMEN 12 half order $6 SPICY MISO RAMEN 14 half order $8 COLD SOBA 10 add shrimp tempura +5 add vegetable tempura +3 TEMPURA UDON 12 NIKU UDON 13 CURRY UDON 13 NABEYAKI UDON 15 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness..
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Asai Ryoi, Racconti Del Mondo Fluttuante (Ukiyo Monogatari) – 1662 IYO EXPERIENCE È UNA CUCINA CONTEMPORANEA GIAPPONESE
“VIVERE MOMENTO PER MOMENTO, VOLGERSI INTERAMENTE ALLA LUNA, ALLA NEVE, AI FIORI DI CILIEGIO E ALLE FOGLIE ROSSE DEGLI ACERI, CANTARE CANZONI, BERE SAKE, CONSOLARSI DIMENTICANDO LA REALTÀ, NON PREOCCUPARSI DELLA MISERIA CHE CI STA DI FRONTE, NON FARSI SCORAGGIARE, ESSERE COME UNA ZUCCA VUOTA CHE GALLEGGIA SULLA CORRENTE DELL’ACQUA: QUESTO, IO CHIAMO UKIYO”. “LIVING ONLY FOR THE MOMENT, TURNING OUR FULL ATTENTION TO THE PLEASURES OF THE MOON, THE SNOW, THE CHERRY BLOSSOMS AND THE RED MAPLE LEAVES, SINGING SONGS, DRINKING SAKE, DIVERTING OURSELVES IN JUST FLOATING, FLOATING, CARING NOT A WHIT FOR THE POVERTY STARING US IN THE FACE, REFUSING TO BE DISHEARTENED, LIKE A GOURD FLOATING ALONG WITH THE RIVER CURRENT: THIS IS WHAT WE CALL UKIYO". Asai Ryoi, Racconti del mondo fluttuante (Ukiyo Monogatari) – 1662 IYO EXPERIENCE È UNA CUCINA CONTEMPORANEA GIAPPONESE. I PIATTI VENGONO PREPARATI IN DUE CUCINE DIFFERENTI: LA CUCINA PRINCIPALE E IL SUSHI BANCO. ANZICHÉ OFFRIRE PIATTI INDIVIDUALI, IYO EXPERIENCE OFFRE PIATTI CREATI PER ESSERE CONDIVISI E SERVITI IN MODO CONTINUO. LO STAFF È A VOSTRA DISPOSIZIONE PER LA SPIEGAZIONE E LA CREAZIONE DEL VOSTRO MENU. IYO EXPERIENCE IS A CONTEMPORARY JAPANESE CUISINE. DISHES ARE PREPARED IN TWO DIFFERENT AREAS: THE MAIN KITCHEN AND THE SUSHI BAR. RATHER THAN OFFERING INDIVIDUAL STARTS AND MAIN COURSES, IT SERVES DISHES DESIGNED TO BE SHARED AND BROUGHT TO THE TABLE STEADILY THROUGHOUT THE MEAL. YOUR SERVER WILL BE HAPPY PROVIDING EXPLANATIONS AND ASSISTING YOU IN CHOOSING A MENU. Piatti per celiaci Gluten-free Piatti vegetariani, vegani Vegetarian, vegan Coperto, € 5 p.p. Cover charge, € 5 p.p.
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Renaissance Cairo Mirage City Hotel
Renaissance Cairo Mirage City Hotel Ring Road, Mirage City, P.O. Box 250, Heliopolis, Cairo 11757 Egypt T +20 2 24063333 F +20224484444 VINTAGE / BAR EATS Chicken Triangles 95 served with sweet chili sauce Assorted Cheese Platter 150 Oriental Sausage 120 marinated in pomegranate juice, served with tahini dip Oriental Chicken Liver 95 marinated in pomegranate juice, served with tahini dip Yakitory 95 Japanese style chicken cubes grilled on a skewer served with honey soy sauce Kushikatsu 145 beef skewer, breaded and served with tonkatsu sauce Shrimps Konafa 130 deep fried, served with soy sauce Asian Beef Skewer 140 deep fried, served with garlic mayonnaise sauce Spicy Buffalo Chicken Lollies 100 served with blue cheese dip Loaded Potato Rounds 60 topped with blue cheese Spicy Tomato Cheese 60 served with crunchy Arabic bread SANDWICHES Grilled Shrimp Sandwich 200 served with guacamole Hawawshi 120 ground beef | onion | green pepper | tomato | balady bread Chicken Shawarma 120 served in pita bread | pickle | black olives Desserts Marshmallows Fondue 100 hot chocolate dipping Profiterole / 8 pieces 90 2020 Prices are in Egyptian pounds excluding service charge and applicable taxes NIGIRI SUSHI (2 PIECES PER ORDER) Maguro / Tuna 115 Tai sushi / Seabass 100 Ebi sushi / Shrimp 175 Kani sushi / Crabstick 90 Tako sushi / Octopus 110 Shake sushi / Salmon 125 MAKI ROLL (6 PIECES PER ORDER) California 115 crab , avocado , cucumber , caviar Philadelphia 100 smoked salmon , cream cheese , avocado Rainbow 175 salmon , tuna , sea bass on top Ebi tempura
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Kibune Takeout Menu
regular hours 1:00PM - 6:30PM Take out Menu last call 6:00PM 604-731-4482 Tuesday to Sunday 1508 Yew St, Vancouver, BC V6K 3E4 APPETIZER TOFU SPECIALS SASHIMI FAVORITES YAKITORI 6 AGEDASHI TOFU 7 SPECIAL ASSORTED SASHIMI 32 CALIFORNIA ROLL 7 Crab stick, avocado, and cucumber grilled chicken skewers, crispy deep fried tofu served in flavorful chef's choice of special assorted sashimi KIBUNE teriyaki sauce TENTSUYU dipping sauce with grated radish, 8.5 green onion, and bonito flakes as toppings ASSORTED SASHIMI 21 CALIFORNIA ROLL WITH REAL CRAB KUSHIKATSU 7 chef's choice of assorted sashimi 7 Real crab meat, avocado, and cucumber deep fried pork skewers, the most popular DENGAKU TOFU TUNA SASHIMI 20 Tonkatsu sauce in Japan traditionally grilled and skewered tofu with NEW YORK ROLL 7.5 KIBUNE's miso paste, sesame seeds, and green BBQ salmon, radish sprouts and burdock roots 20 CHICKEN KARA-AGE 6 onion SALMON SASHIMI 8.5 crispy shell, juicy, Japanese style BC ROLL fried chicken BBQ, Salmon, radish sprouts, burdock roots, topped with tobiko SALAD SUSHI GYOZA (5P) 6 NEGITORO ROLL 6.75 homemade juicy pork dumpling chopped toro with green onion SUNOMONO SPECIAL ASSORTED SUSHI 28 6 CHICKEN TERIYAKI Harusame noodles and thinly sliced 9 pieces of chef's special assorted sushi KIBUNE SPECIAL ROLL 25 crispy skin, grilled chicken with our special cucumber marinated in sweet vinegar inside-out roll; tuna, salmon, scallops and tobiko teriyaki sauce dressing with: TUNA SUSHI 15 6 pieces of tuna Nigiri-sushi 6 WILD SALMON TERIYAKI 6 EBI (SHRIMP) SALMON
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Yume No Machi Souzou Iinkai / 2484
R Yume no Machi Souzou Iinkai / 2484 COVERAGE INITIATED ON: 2017.12.25 LAST UPDATE: 2018.08.10 Shared Research Inc. has produced this report by request from the company discussed herein. The aim is to provide an “owner’s manual” to investors. We at Shared Research Inc. make every effort to provide an accurate, objective, neutral analysis. To highlight any biases, we clearly attribute our data and findings. We always present opinions from company management as such. The views are ours where stated. We do not try to convince or influence, only inform. We appreciate your suggestions and feedback. Write to us at [email protected] or find us on Bloomberg. Research Coverage Report by Shared Research Inc. Yume no Machi Souzou Iinkai / 2484 RCoverage LAST UPDATE: 2018.08.10 Research Coverage Report by Shared Research Inc. | www.sharedresearch.jp INDEX How to read a Shared Research report: This report begins with the Trends and outlook section, which discusses the company’s most recent earnings. First-time readers should start at the later Business section. Executive summary ----------------------------------------------------------------------------------------------------------------------------------- 3 Key financial data ------------------------------------------------------------------------------------------------------------------------------------- 4 Recent updates ---------------------------------------------------------------------------------------------------------------------------------------- 5 Highlights ------------------------------------------------------------------------------------------------------------------------------------------------------------5
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