Online Delivery / Pick-up Menu

Deep fried mixed vegetable Tempura ( Selection of the Day) Served with Tempura sauce , Pureed Radish and chopped Ginger.

ROCKFISH AGEMONO- Fresh fish, catch of the day. Delicate in flavor, and lean with tender white meat. Fish and Vegetable Tempura. Dipped in Tempura dipping sauce with grated daikon and ginger. Served by Tempura Oji with gratitude. Enjoy.

Deep Fried King Tiger Prawn and Mixed Vegetable Tempura Served with Tempura Sauce Pureed Radish and Grated Ginger

Deep Fried Mixed Selected Vegetables of the Day. Served with Tempura Sauce , Pureed Radish and Grated Ginger.

The favourite way to eat Japanese oysters is cooked rather than raw. Tempura oysters are the most popular. Enjoy.

Deep Fried Chicken wings lightly coated with Sesame Seed

Unagi bozhushi- Bozushi beings to the category of “pressed sushi”( oshizushi) also known as “boxed Sushi”( hakozushi) which as the name itself suggests, is pressed in a boxes rather than shaped by hand. Contrary to the common association with sushi, it does not include raw fish. A well known dish in this category is battera- pressed vinegar-flavoured rice topped with a fillet of mackerel, which has been salted and then marinated in vinegar (shime Saba). The pressed sushi category is much lesser known outside of Japan than sushi rolls and nigirizushi . It is a specialty of Osaka and Kyoto while nigirizhusi originated in the city of Edo (the Tokyo of today). Eel baton sushi. Enjoy.

Squid with Ginger–Soy Sauce Marinade Grilled squid—yaki ika—is a fixture of street fairs, shrine festivals, and pushcart vendors. Its phenomenal soy sauce fragrance makes it almost impossible to pass by without wanting one.

Tori Karage also known as Tatsta-Age. It’s a delightfully poetic name—Tatsuta is the name of a river famous for the russet-colored leaves floating downstream in autumn, leaves that evoke the color of fried chicken, evoking super flavorful, beautifully crunchy bird. Tatsuta-age is truly fried chicken perfection. So what gives? In a word, marinating. We marinate the chicken in umami-bomb Japanese seasonings (sake, soy sauce, mirin) and aromatic garlic and ginger before coating in potato starch, which envelopes the chicken in such a delightfully light, crunchy crust. Simple. But not that simple. As Tadashi likes to say, only half-jokingly, in Japanese cuisine the producers do most of the work: in this case, we tip our hats to the brewers who infused those seasonings with such amazing, deep flavor. And because it’s marinated, you don’t need to use any sauces or dipping sauces; this chicken stands triumphantly on its own. Enjoy.

Can two grown men swoon over a dumpling? Yes—if it’s gyoza. Japan’s signature dumpling, gyoza is an import from China (like with ramen, the name derives from a Chinese word for dumplings). Gyoza are crescent-shaped dumplings, the classic version of which are filled with ground chicken, cabbage, garlic, and garlic chives, and typically cooked gyoza yaki, a nifty frying-and-steaming technique that toasts the skin beautifully beautifully crispy on one side, while steaming it tender on the other side. Gyoza are usually dipped into a sauce of soy sauce, rice vinegar, and our home made rayu, or flavored chili oil (check out our amazing homemade version). The dumplings come out crispy, juicy, aromatic, flavorful, heavenly, and irresistible all at once, with a pleasing tang and bite from the dipping sauce. Yep, enough to make us swoon. The two main differences from their Chinese cousins (jiaozi) are the filling and the skin. Japanese use a lot more garlic, a throwback to the days after the war when gyoza were often made with strong-flavored mutton, which the garlic mollified. Also, Japanese dumpling skins are typically thinner than in China, and turn almost translucent on the steaming side. But the shape remains the same in both cultures—the crescent is a symbol of money, good luck, and fertility in China, and we guess Japanese didn’t want to mess with success. To many Japanese (and non-Japanese), “ramen, gyoza, beer” is the rallying call for a great meal. Order our Gyoza and includ

Enjoy the pickled vegetables on their own, with gyoza or accompany with freshly steamed rice. "Itadakimasu!"

Remember our friends at Rengatei, that inventive Western-style restaurant in Tokyo that bequeathed to the world tonkatsu, kaki furai, and other dishes that became Japanese comfort classics? Well, it seems that a customer there, sometime around 1900, spied the staff going to town on curious omelets during makanai (staff meal), which were not on the regular menu. The customer asked for what the cooks were eating (always a good move), and was served the same dish. Other customers then asked for it, and on and on, and before long the dish, omu raisu (a Japanglish contraction of “omelet” and “rice”), became enduringly popular across Japan. The omelet is stuffed with fried rice, usually cooked with chicken, and always flavored with ketchup. It might seem kinda odd at first to the eye—but kinda irresistible, too, believe us. Enjoy

This is Chef Kenmin’s tour de force: shrimp stir-fried with chili, which he dished out regularly at his restaurant Shisen Hanten back in the day. Enjoyed now as both izakaya (gastro pub) and home fare, this dish is especially popular. Full of flavor and in addition Chef Kenmin added ketchup to the recipe to appeal to contemporary tastes and balance the zing of the tobanjan. Order online/ take-away. Enjoy.

In this dish, also inspired by Chinese cooking we stir fry pork with ginger. Not only does ginger add wonderful flavor but it also tempers the "porkiness" of pork ( Japanese cooking is all about balancing glavors). Thos fast cooking dish is a summertime favorite in Japan; the pork and ginger help revive you on a steamy hot day. Enjoy.

Bulgogi is a classic of Korean cooking, where meat and vegetables are marinated in soy sauce, sesame oil, garlic, and other ingredients, and then grilled. In the Japanese adaptation, the meat and vegetables are also marinated, but instead of grilling, they’re stir-fried. Also, the Japanese recipe calls for traditional seasonings like sake and mirin, to add umami flavor to the marinade. Both versions of this dish, though, share one key thing: they both taste amazing! Order online/ pick-up. Enjoy.

This dish is an oldie but goodie, harking way back to 1837, when a Tokyo restaurant named Misada dreamed up this food match made in culinary heaven: tempura and donburi. Wow. Not only do you layer perfect, crispy tempura over steaming rice, but you also sprinkle in tasty nibbles of tenkasu. Double wow. Tenkasu are bits of crunchy batter that separate in the oil when cooking tempura. The tenkasu are first soaked in tempura sauce, and then poured along with the sauce over the tempura and rice, adding amazing flavor bursts as you eat the dish. One of our favorites, ever.

Boneless Chicken Leg Marinated in a Flavourful Homemade Teriyaki Sauce, Served with a Generous Portion of Japanese Short Grain Rice, Accompained with an Oozing Japanese Onsen Egg and Garnish with Sesame Seeds.

Premium half portion of Unagi, Marinated with Homemade Sauce and Served on a Generous Bed of Japanese Short Grain Rice, Accompanied with an Oozing Japanese Onsen Egg.

Premium Short Plate Shabu Shabu, Marinated in a Flavourful Homemade Sauce with a Generous Portion of Japanese Short Grain Rice, with Sliced Onions and Chopped Chilli Padi, Accompanied with an Oozing Japanese Onsen Egg -Premium Short Plate Shabu Shabu, Marinated in a Flavourful Homemade Sauce with a Generous Portion of Japanese Short Grain Rice, with Sliced Onions and Chopped Chilli Padi, Accompanied with an Oozing Japanese Onsen Egg

Unagi, Vinegar Japanese Rice, Marinated Ikura, Shredded Egg Crepe, Nori, Shiso leaves, dried Sakura flowers. Enjoy.

- Eel baton sushi - A5 Wagyu Beef, Sukiyaki with Vegetables - Ebi and Vegetable tempura, - Cold Somen with Shrimp.

Grilled Japanese Marinated in Miso with Pickled turnip chrysanthemum.

Rockfish Tempura, Steamed Rockfish, Rockfish collar bone broth, Home made pickles with rice.

Kept simple so as not to overshadow its delicate flavour.

The Oji Burnt Cheesecake- It’s proudly tanned and even burnt in spots, with a rough, pillowy edge and oozy center.” Everyone who has tasted it agrees that it’s spectacular. A slice of it looks like a wedge of triple-crème Camembert, with a rough exterior and a middle that puddles on the plate. Enjoy.