Deli's Kitchen

Voted as top 50 Japanese chefs and awarded by European Monde Selection in 2016, the entrepreneur chef, having its main outlet in Kanagawa Prefecture, has culinarily formulated the best hamburg steak using Hokkaido’s Korege Wagyu.

Started in the heart of Tokyo, Jimbocho Beef has pioneered the popularisation of Roast Beef Don using rare parts with in-house recipe. Roasted under hours of low heat makes it very tender and healthy.

Grilled Gyutan (Ox Tongue) is the local delicacy of Sendai in Miyazaki Prefecture (northeastern part of Japan). Unknown to many, the least available & yet valuable part is matured for few days to maximise the taste & texture of the tongue.

Gyukatsu (beef cutlet) is very popular in Japan. Quick deep frying in high temperature makes it crispy on the outside and medium rare in the inside.

Tsushima Nishioki of Nagasaki preferture is well known to have the best quality Anago (conger eel). The "toro" of Anago is processed with our in-house recipe to achieve superior tenderness. Our strict selection of meaty unagi is also marinated in sauce produced in our Japan HQ.

Situated in the heart of renowned world heritage & tourist spot Nikko, Kagura is an old establishment serving widely loved Tonkatsu (port cutlet) cuisine. Specially selected pork from Kagoshima prefecture, each piece is battered with homemade mix and hand breaded with specially selected panko imported from Japan. It is then deep fried under low heat to abstract the richness, sweetness and tenderness of the pork that makes every bite crispy on the outside and juicy on the inside.

The taste of karaage (Japanese style fried chicken) varies in different regions of Japan. Without using garlic, KARAMASA's Japanese style karaage uses homemade seasoning to marinate for a day, making it tendering juicy on the inside and crunchy on the outside after deep frying. It is widely loved by kids and the elderly.

Omurice (omelette rice) is one of the symbolic Western gourmet originated in Osaka. Omurice Cafe Yellow Gourmet is a specialty cuisine that uses freshly produced vegetables and highly nutritious soft-scrambled eggs.

The great Khan and founder of the Mongol Empire where lamb was the staple food for the warriors,  Genghis Khan has become a gourmet name in Hokkaido. Lean shoulder portion mixed with outer fat maximises the richness of lamb meat. Topping with matured homemade sauce, this delicacy is popular among the ladies as a healthy choice. 

Established in Korean town in Shinjuku, Dakkarubi (spicy grilled chicken & vegetables) with cheese is the base menu of Korean KOGIYA. Seasoned chicken with volumed cheddar cheese is the most popular menu.

Black curry is unique and getting popular in Japan. Based in Hakata city, Bistro Ryu’s own spice mix is cooked in pork & chicken broth, then leaving it overnight extracting the richness of Japanese curry. 

Shougayaki is a traditional Japanese dish of marinated grilled meat in ginger juice. It is a pork-based recipe, and shoga-yaki simply means “pork ginger-grilled.” Locals in Japan make this by combining grated ginger, soy sauce, sake, mirin, and grilled meat. The aroma of ginger reduces the odour and oiliness of the meat, and the unique spiciness contained in ginger stimulates appetite. Because it is quick and easy to make, locals often made this at home. There are also examples of ginger-flavoured sauce applied to steaks and hamburgers.