Rajio Episode II - Full Menu
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Snack
6CHICKEN KARA-AGE
DEEP FRIED JUICY CHICKEN THIGH CURED IN HOUSE BLENDED SPICES.
CORN KARA-AGE
CHOPPED CORN COBS DEEP FRIED LIGHTLY AND TOSSED IN MENTSUYU (JAPANESE DASHI BROTH BASED SAUCE) FLAVOURED BUTTER.
EBIMAYO
DEEP FRIED TEMPURA BATTERED SHRIMP TOSSED IN SEAWEED PASTE BLENDED MAYONNAISE SAUCE, CRUSHED RED CHILI PEPPER ON TOP.
GESO CALAMARI
DEEP FRIED TEMPURA BATTERED SQUID LEGS WITH JAPANESE STYLE SESAME DRESSING.
PICKLED WASABI CUCUMBER
LIGHTLY PICKLED SLICED CUCUMBER WITH AN ADDED HINT OF WASABI.
TONKATSU
DEEP FRIED PORK CUTLETS, SERVED WITH SIDE OF TONKATSU SAUCE.
Beverage
16ASAHI SUPER DRY 330mL
COLA
FREEZIN - HYOKETU
GREEN TEA
HOUSE SAKE (L 240mL)
HOUSE SAKE (S 120mL)
HOUSE WINE (RED / WHITE) (150mL)
KAWATSURU BREWERY SUPER DRY (BTL 720mL)
KAWATSURU BREWERY SUPER DRY (L 240mL)
KAWATSURU BREWERY SUPER DRY (S 120mL)
NAGANO GOLD LAGER (16oz)
NIGORI SAKE (CUP 200mL)
ORION (633mL)
RAMUNE
SAPPORO (16oz)
TOKYO WHITE (330mL)
set_meal
18SAIKYO MISO MARINATED MACKEREL TEISHOKU
RecommendedMACKEREL CURED IN HOUSE BLENDED 3 KINDS MISO FOR DAYS AND GRILLED TO PERFECTION.
A-DAY-AGED MACKEREL KAMAMESHI SET
KAMAMESHI MEANS POTTED RICE IN JAPANESE. IT IS SERVED IN A TRADITIONAL PERSONAL SIZE RICE POT. THE RICE IS FRESHLY COOKED IN FRONT OF YOU. PLEASE KINDLY UNDERSTAND KAMAMESHI TAKES 30MINS TO PREPARE.
A-DAY-AGED MACKEREL TEISHOKU
MACKEREL DRY AGED FOR ONE NIGHT TO BOOST UMAMI AND GRILLED TO PERFECTION.
CHICKEN NAN-BAN KAMAMESHI SET
KAMAMESHI MEANS POTTED RICE IN JAPANESE. IT IS SERVED IN A TRADITIONAL PERSONAL SIZE RICE POT. THE RICE IS FRESHLY COOKED IN FRONT OF YOU. PLEASE KINDLY UNDERSTAND KAMAMESHI TAKES 30MINS TO PREPARE.
CHICKEN NAN-BAN TEISHOKU
DEEP FRIED BONELESS CHICKEN THIGH, SWEET AND SOUR BALSAMIC VINEGAR SAUCE WITH HOME MADE TARTAR SAUCE.
GRILLED GINGER PORK STEAK KAMAMESHI SET
KAMAMESHI MEANS POTTED RICE IN JAPANESE. IT IS SERVED IN A TRADITIONAL PERSONAL SIZE RICE POT. THE RICE IS FRESHLY COOKED IN FRONT OF YOU. PLEASE KINDLY UNDERSTAND KAMAMESHI TAKES 30MINS TO PREPARE.
GRILLED GINGER PORK STEAK TEISHOKU
A INCH THICK CUT PORK LOIN STEAK, GRILLED WITH HOUSE-MADE GINGER SAUCE.
MIRIN MARINATED MACKEREL KAMAMESHI SET
KAMAMESHI MEANS POTTED RICE IN JAPANESE. IT IS SERVED IN A TRADITIONAL PERSONAL SIZE RICE POT. THE RICE IS FRESHLY COOKED IN FRONT OF YOU. PLEASE KINDLY UNDERSTAND KAMAMESHI TAKES 30MINS TO PREPARE.
MIRIN MARINATED MACKEREL TEISHOKU
MACKEREL CURED IN MIRIN (SWEET COOKING RICE WINE) FOR DAYS. GRILLED TO PERFECTION.
PLANT BASED CROQUETTES KAMAMESHI SET
KAMAMESHI MEANS POTTED RICE IN JAPANESE. IT IS SERVED IN A TRADITIONAL PERSONAL SIZE RICE POT. THE RICE IS FRESHLY COOKED IN FRONT OF YOU. PLEASE KINDLY UNDERSTAND KAMAMESHI TAKES 30MINS TO PREPARE.
PLANT BASED CROQUETTES TEISHOKU
PANKO BREADED CRISPY JAPANESE-STYLE CROQUETTES MADE WITH MASHED POTATOES AND SEASONED PLANT BASED PROTEIN.
SAIKYO MISO MARINATED BLACK-COD KAMAMESHI SET
KAMAMESHI MEANS POTTED RICE IN JAPANESE. IT IS SERVED IN A TRADITIONAL PERSONAL SIZE RICE POT. THE RICE IS FRESHLY COOKED IN FRONT OF YOU. PLEASE KINDLY UNDERSTAND KAMAMESHI TAKES 30MINS TO PREPARE.
SAIKYO MISO MARINATED BLACK-COD TEISHOKU
BLACK COD CURED IN HOUSE BLENDED 3 KINDS MISO FOR DAYS AND GRILLED TO PERFECTION.
SAIKYO MISO MARINATED MACKEREL KAMAMESHI SET
KAMAMESHI MEANS POTTED RICE IN JAPANESE. IT IS SERVED IN A TRADITIONAL PERSONAL SIZE RICE POT. THE RICE IS FRESHLY COOKED IN FRONT OF YOU. PLEASE KINDLY UNDERSTAND KAMAMESHI TAKES 30MINS TO PREPARE.
SAIKYO MISO MARINATED SALMON KAMAMESHI SET
KAMAMESHI MEANS POTTED RICE IN JAPANESE. IT IS SERVED IN A TRADITIONAL PERSONAL SIZE RICE POT. THE RICE IS FRESHLY COOKED IN FRONT OF YOU. PLEASE KINDLY UNDERSTAND KAMAMESHI TAKES 30MINS TO PREPARE.
SAIKYO MISO MARINATED SALMON TEISHOKU
ATLANTIC SALMON CURED IN HOUSE BLENDED 3 KINDS MISO FOR DAYS AND GRILLED TO PERFECTION.
TERIYAKI MARINATED YELLOWTAIL KAMAMESHI SET
KAMAMESHI MEANS POTTED RICE IN JAPANESE. IT IS SERVED IN A TRADITIONAL PERSONAL SIZE RICE POT. THE RICE IS FRESHLY COOKED IN FRONT OF YOU. PLEASE KINDLY UNDERSTAND KAMAMESHI TAKES 30MINS TO PREPARE.
TERIYAKI MARINATED YELLOWTAIL TEISHOKU
YELLOWTAIL MARINATED IN TERIYAKI SAUCE FOR DAYS AND PAN FRIED TO PERFECTION.
Kamameshi
6CHICKEN GOMOKU KAMAMESHI
CHICKEN GOBORO (GROUND CHICKEN SEASONED WITH SOY-SAUCE AND SWEET COOKING SAKE), BURDOCK, CARROT, MINCED GINGER, KING OYSTER MUSHROOM, BAMBOO SHOOT AND SESAME.
MOUNTAIN VEGETABLES KAMAMESHI
MOUNTAIN VEGETABLES (BRACKEN, ROYAL FERN, BUTTER BURR, ENOKI MUSHROOMS) AND MISO BLENDED DASHI BROTH, ATSUAGE (DEEP FRIED TOFU SKIN), KING OYSTER MUSHROOM AND BAMBOO SHOOT.
SALMON & MENTAIKO KAMAMESHI
MISO MARINATED SALMON, MENTAIKO (SPICY COD ROE) BUTTER, KING OYSTER MUSHROOM AND BAMBOO SHOOT.
SNOW CRAB & SHRIMP CURRY KAMAMESHI
SNOW CRAB, SHRIMP, AND JAPANESE CURRY-BLENDED DASHI BROTH WITH CHOPPED BAY SCALLOPS, CRAB MISO BUTTER, KING OYSTER MUSHROOMS, AND BAMBOO SHOOTS.
UNAGI & GOBO KAMAMESHI
UNAGI (FRESH WATER EEL), UNAGI SAUCE WITH YUZU KOSHO (JAPANESE GREEN PEPPER PASTE WITH HINT OF CITRUS), BURDOCK, KING OYSTER MUSHROOM, BAMBOO SHOOT AND YUZU (JAPANESE CITRUS) PEEL.
UNI & SNOW CRAB KAMAMESHI
UNI (SEA URCHIN) AND SNOW CRAB, CRAB MISO BUTTER, KING OYSTER MUSHROOM, BAMBOO SHOOT.
Topping
9FURIKAKE
DRIED KATSUO FLAKES, SEAWEED, SESAME SEEDS. SPRINKLE OVER ON YOUR PLAIN RICE.
MENTAIKO
SPICY COD ROE PASTE.
ONSEN TAMAGO
SOFT BOILED EGG WITH SOY-SAUCE.
SALMON FLAKES & MENTAIKO MAYO
SALMON FLAKES MIXED WITH MAYONNAISE, TKG SOY-SAUCE AND MENTAIKO (SPICY COD ROE).
SEASONED SEAWEED PAPER
ROASTED SEAWEED PAPER LIGHTLY SEASONED WITH-SALT AND SOY-SAUCE.
SEASONED SEAWEED PASTE
NORI (SEAWEED) PASTE LIGHTLY SEASONED WITH SOY-SAUCE AND SUGAR.
SPICY IKURA
IKURA (SALMON ROE) WITH CRUSHED RED CHILI PEPPER.
TAKOWASABI
CHOPPED OCTOPUS & PICKLES MARINATED IN WASABI FLAVORED SAUCE.
TUNA MAYO
TUNA CHUNK MIXED WITH JAPANESE MAYONNAISE, GROUND GINGER, WHITE PEPPER AND SESAME OIL.