Descripción de los platos calientes 

A continuación haremos una breve descripción de los exquisitos platos calientes que disponemos en nuestro menú:

 GYOZA      

Son parecidos a los ravioles de un tamaño un poco mayor y son muy populares en la cocina japonesa. Los mismos pueden ser preparados de diferentes maneras. Pueden ser fritas, al vapor o la sartén. En nuestro menú, optamos por hacerlos al vapor y luego grillados, ya que son mucho más suaves al paladar. El relleno de los gyozas tiene diferentes tipos de verduras como así también carnes de cerdo, pollo, pescado o vacuna. Normalmente la base del gyoza está un poco crocante. Pueden servirse calientes o fríos.

 Gyoza is a popular dumpling in Japanese cuisine. Gyoza originated in China, and it's said to have been introduced to Japan in late 17th century. Gyoza is cooked in various ways: deep-fried, boiled, steamed, or pan-fried. Boiled gyoza (sui-gyoza) is very soft and can be eaten hot or cold. Steamed gyoza (mushi-gyoza) is also soft and is eaten hot. Deep-fried gyoza (age-gyoza) can be finger food, so it's suitable for a potluck dish. The most common way to cook gyoza is pan-fried. Bottoms of gyoza dumplings should be brown and crunchy. Fillings for gyoza are also various. Different kinds of vegetables and meat can be used for fillings

 Yakitori     

Son similares a nuestros conocidos brochettes. Normalmente están preparados con vegetales, carne de pollo y negi (cebolla de verdeo). También se puede complementar con salsa teriyaki.

Yakitori is usually skewered like a kabob. Common vegetable to grill with chicken is negi (leek).Yakitori skewered with negiis called negima and is very popular in Japan. Also, there are mainly two kinds of flavor: tare and shio. Tare indicates basting sauce, suchas teriyaki sauce. Shio indicates salt. Yakitori is a great appetizer. Especially, it goes good with beer.

 Yasai Itame      

Son vegetales de estación salteados al wok, simple o con suaves trozos de carne vacuna o de pollo.

Un manjar!!!

Yasai itame is a pan-fried seasonal vegetables with beef

 Yakimeshi  

Arroz salteado al wok con distintos tipos de vegetales. Puede ser preparado simple, con carne vacuna o carne de pollo.

Also known as châhan. This Chinese dish, commonly found in Japan, is made with bits of egg, pork, green onion, peas, or other green vegetables mixed together in a pan.

 Yakisoba     

Fideos de harina integral salteados al wok con vegetales de estación. Puede ser preparado simple, con carne vacuna o carne de pollo

Yakisoba is Japanese fried noodle. It's can be said as Japanese-style chow mein

 Kare raisu 

Salsa de curry preparado con diferentes verduras (papa, zanahoria, cebolla) y carne. El plato se complementa con una porción de arroz en donde encima de este se esparce la salsa de curry. Se puede preparar picante o no, a gusto del cliente.

Curry ric, is cooked rice with a curry sauce. It can be served with additional toppings such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a century. Kare Raisu is a very popular dish, and many inexpensive Kare Raisu restaurants can be found especially in and around train stations.

 Salmón Grillé 

Es una porción de salmón rosado grillado a la sartén o al wok, acompañado con panache de verdura

 It is a grilled fish. Many varieties of fish are enjoyed in this way.

 Oyako       

El oyako es una porción de arroz complementado con trozos de pollos y huevo y preparado con diferentes vegetales de estación, todo al wok.

La particularidad de este plato es el origen de su nombre ya que “oya” en japonés es “padre” y “ko” es hijo. De modo que su combinación tiene una significado de padre-hijo que en este caso es huevo-pollo

Rice with egg and chicken in a bowl. This dish has appeared as a result of the mistress of the housekeeper of one of the restaurant about 1891. There it was served "syamo-nabe" (chicken boiled in a broth with soy sauce and sweet sake). It was the restaurant where famous people gathered and the chicken from "syamo-nabe" was served as snack food to sake. Among these visitors appeared such which filled the rests of the chicken with crude egg and put the mixture on the top of rice and ate it. They didn't reckon with that in those days it was considered indecent to put some snack right on the top of rice. An explanation was rather simple. It was very tasty. But the restaurant could not agree with the loss of reputation. Therefore the new dish prompted with clients began to sell only with delivery to customer. Thus oyako-domburi began to to spread in Tokyo and then all over the country.