On or about 1985-1986, the term "B class gourmet" was used to describe a certain type of food. It was a reference to inexpensive, casual country style cooking. here is our B Class menu.
Seared Chicken Skin flavored with Ponzu
It is lightly seasoned and easy to bite in to, and is very popular as staple at Izakaya and Yakitori store.
Chicken Dumpling (Gyoza)
This dish is made with chicken and vegetable filling wrapped in chicken skin and deep fried. It is served with Ponzu sauce (Japanese sauce and citrus juice) and is a popular dish in Hakata, Kyushu.
Thick‐sliced Chicken Ham Cutlet
Deep Fried Chicken Skin
Chicken Skin is marinated in our Karaage sauce before deep frying. It is served as is, or we also recommended it with Hawaiian Salsa Sauce. The skin can be chopped and sprinkled on salads as well.
＊Subject to availability.
Gyoroquette is pupolar fried fish cake originating from Oita Prefecture. It is made with fish paste , flour and deep fried.
Tuna Croquette is made with tuna and Hokkaido potatoes, brended and deep fried.
Minced Tuna Croquette
Stewed Beef Tendon
Stewed Beef Tendon is very popular Japanese stew at Izakaya (Japanese style Pub), made by simmering beef tendon, Daikon (Japanese radish) and Konjac (solidified jelly made of konjac potato) with soy sauce and fish broth for several hours.
Deep Fried Squid
Deep Fried Squid is an all time favorite food for everyone served with mayonnase and spices, and it's one of the most appetizing menus that go with beer, also white rice.