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Hayashi rice - rice with hashed meat stew…￥1,890（Azabujuban）

Hashed beef with rice with a brown sauce base full of onions and mushrooms and red wine. A dish popular with all, from children to adults.

Omelet with a filling of Demi Glace - seasoned fried rice…￥1,890（Azabujuban）

The seasoned fried rice, made from scratch from mushrooms and 8 types of vegetables, is left to sit for one night. This allows the flavor to penetrate into the rice. Shrimps and scallops are added to the egg and made into a light, fluffy omelet.

Hamburg steak…￥1,890（Azabujuban）

The hearty hamburg steak is made from a mix of lean red ground domestic beef and pork (7:3). The patties are made and cooked individually to order. A high flame is used to grill the outside of the patty, which is then evenly oven cooked to seal in the juices.

Mixed Plate…￥2,100（Azabujuban）

Please choose 2 items from the following menu:
Omelet with rice
Seafood pilaf
Hamburg steak
Mince cutlet
Fried prawns
Crab cream croquette
Seafood salad

Ground meat rolled in cabbage leaves…￥1,680（Azabujuban）

Ground meat, burdock roots, shiitake mushrooms and other ingredients are mixed, lightly boiled in bouillon and sprinkled with tomato sauce and Gruyère cheese at the time of serving similar to gratin. The aroma and the sweetness of the vegetables and the Japanese ingredients are an exquisite match.

Fresh Sea food and mushroom macaroni gratin…￥1,890（Azabujuban）

A wine sauce based on Bechamel Sauce is made from a white wine sauce and vermouth sauce is made and added to the dish. Generous amounts of fresh cream is used to bring out the flavor and scent.

Creamy-crab croquettes…￥1,680（Azabujuban）

Snow crab, mushrooms and boiled egg is added to the béchamel sauce and strained. A medium sauce has been prepared so the dish may be eaten as an accompaniment to rice.

Beef steak on rice in a bowl “Japanese taste”…￥1,890（Azabujuban）

A 120 gram beef fillet is made into steak and dipped in “warishita”, the stock mixed with soy sauce, mirin and sugar used in Japanese dish, and served up on a bed of rice. Served with a “shimeji” mushrooms seasoned with salty-sweet taste and plently of torn up green perilla, which make a perfect balance of taste and scent.