Japanese Curry Rice Set 

Japanese curry (カレー karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス karē raisu, curry over rice), curry udon (curry over noodles), and curry bread (a curry-filled pastry). Curry rice is most commonly referred to simply as "curry" (カレー karē).

A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular. Katsu-karē is a breaded deep-fried cutlet (usually pork or chicken) with curry sauce.

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"The best chicken katsu curry rice I have ever eaten yet in my whole life."

- Rordon Gamsay (2019)

Saimin 

Saimin is a noodle soup dish developed by different immigrant groups in Hawaii. Inspired by Japanese ramen, Chinese mein, and Filipino pancit, saimin was developed during Hawaii's plantation era.

A soup dish of that consists of soft wheat egg noodles served in hot dashi (日式高汤) garnished with green onions (葱 negi), Kamaboko, sliced pork (叉焼 chāshū), sliced Spam, linguiça, and dried seaweed (海苔 nori), among other additions.

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Japanese Ramen 

Chinese-style wheat noodles served in a meat, flavored with soy sauce or miso, and uses toppings such as sliced pork (叉焼 chāshū), dried seaweed (海苔 nori), menma (麺麻), and green onions (葱 negi).

Every region in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the miso ramen of Hokkaido.

We specialise in Muroran Curry Ramen.

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Yakisoba 

Yakisoba (焼きそば), literally "fried buckwheat", is a Japanese noodle stir-fry dish. Although soba means buckwheat, yakisoba noodles are actually made from wheat flour, and are typically flavored with a condiment similar to oyster sauce. The dish first appeared in food stalls in Japan during the early 20th century.

This dish is prepared by frying ramen-style wheat noodles with bite-sized sliced pork (叉焼 chāshū), vegetables and flavored with yakisoba sauce, salt and pepper. It can be served with a variety of garnishes, such as aonori (seaweed powder), beni shōga (shredded pickled ginger), katsuobushi (fish flakes), and mayonnaise.

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