A glossary (of sorts) for the good stuff.
A Japanese gastropub — casual, social, and built for sharing small plates alongside drinks.
Izakaya 居酒屋
Marinated and lightly dredged fried chicken. Crisp outside, juicy inside.
Karaage 唐揚げ
The foundational Japanese stock, most commonly made from kombu (kelp) and katsuobushi (bonito flakes). It delivers umami — clean, savory depth without heaviness.
Dashi 出汁
A citrus-seasoned soy sauce traditionally made with yuzu or other Japanese citrus. Bright, salty, acidic — used as a dipping sauce or finishing condiment.
Ponzu ポン酢
The fifth taste — savory depth created by glutamates. Found in dashi, soy sauce, mushrooms, and aged foods.
Umami 旨味
Savory Japanese pancake made with cabbage, batter, and various mix-ins. The name translates to 'grilled as you like it.'
Okonomiyaki お好み焼き
A highly aromatic Japanese citrus fruit. Tastes like a cross between lemon, mandarin, and grapefruit — intensely fragrant and bright.
Yuzu 柚子
Stone-ground powdered green tea made from shade-grown tea leaves. Grassy, bitter, elegant — used in tea ceremonies, desserts, and cocktails.
Matcha 抹茶
A bowl or plate of seasoned sushi rice topped with assorted ingredients like raw fish, vegetables, and egg. The toppings are scattered on top, which is why it’s called chirashi.
Chirashi 散らし
Short for Donburi, a Japanese dish consisting of a bowl of rice topped with ingredients such as meat, seafood, or vegetables.
Don 丼
Breaded and deep-fried meat cutlet, usually pork or chicken. It’s typically served with shredded cabbage and sauce.
Katsu 丼
Juicy Japanese chicken meatballs, grilled and glazed with savory-sweet sauce. Small bites, big flavor.
Tsukune つくね
Delicate slices of fresh fish topped with bright citrusy sauce. Peru’s bold, zesty take on sashimi.