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sautéed chicken thighs with teriyaki sauce and shiitake mushrooms, 200 g
gohan, Japanese style poached french duck breast, grilled salmon fillet marinated in yuzu marinade, shrimp and vegetable tempura, spinach with sesame, asazuke pickles
Japanese style poached french duck breast, served on deep fried eggplant, 170 g
tofu and vegetable lunch menu based on daily offer, served with rice, misoshiru soup and pickled vegetables