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Voted as top 50 chefs in Japan and awarded by European Monde Selection in 2016, the entrepreneur chef, having its main outlet in Kanagawa Prefecture, has culinarily formulated the best hamburg steak using Hokkaido’s Korege Wagyu.
Grilled Gyutan (Ox Tongue) is the local delicacy of Sendai in Miyazaki Prefecture (northeastern part of Japan). Unknown to many, the least available & yet valuable part is matured for few days to maximize the taste & texture of the tongue.
Started in the heart of Tokyo, Jimbocho Beef has pioneered the popularisation of Roast Beef Don using rare parts with in-house recipe. Roasted under hours of low heat makes it very tender and healthy.
Specially selected pork from Kagoshima prefecture, each piece is hand breaded and deep fried to abstract the richness, sweetness and tenderness of pork.
Gyukatsu (beef cutlet) is very popular in Japan. Quick deep frying in high temperature makes it crispy on the outside and medium rare in the inside.
Omurice (omelette rice) is one of the symbolic Western gourmet originated in Osaka. Omurice Cafe Yellow Gourmet is a specialty cuisine that uses freshly produced vegetables and highly nutritious soft-boiled eggs.
Black curry is unique and getting popular in Japan. Based in Hakata city, Bistro Ryu’s own spice mix is cooked in pork & chicken broth and then leaving it overnight to bring out the richness of Japanese curry.
Lean shoulder portion mixed with outer fat maximises the richness of lamb meat. Topping with matured homemade sauce, this delicacy is popular among the ladies as a healthy choice.
Established in Korean town in Shinjuku, Dakkarubi (spicy grilled chicken & vegetables) with cheese is the base menu of Korean KOGIYA. Seasoned chicken with volumed cheddar cheese is the most popular menu.