Korean Cuisine

Japanese Cuisine

Nawabari

Lunch Special 

Korean cuisine is largely based on rice, vegetable, seafood and (at least in South Korea) meats . Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌;banchan) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesami oil, doenjang  (fermented bean pasta), soy sauce, salt, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste) and napa cabage.

Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like Ramen and gyoza, as well as foods like spaghetti, curry, and hamburgers, have been adapted to Japanese tastes and ingredients. Traditionally, the Japanese shunned meat because of Buddhism, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Japanese cuisine, particularly sushi and ramen, has become popular throughout the world.

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縄張(Nawabari) is meaning Territory in Japanese. A 縄(Nawa) is meaning Straw Rope, 張(hari) is meaning lengthen,counter for bows & stringed instruments, stretch, then those 2 words to be together meaning for "Roping off" "Demarcation" or "Territory".​​