SL.NO.

NAME

1 TEKKA MAKKI

2 KAPPA MAKI

3 SACMON MAKI

4 SAMON SUSHI NIGIRI

5 MAGRO SUSHI NIGIRI

6 INARI SUSHI
7 GOHAN
8 ONIGIRI

9 AGE NINIKU
10 OKURA AND ONION LEMON
11 SPINACH TOFU GOMAE
12 HIRATAKE BUTTER YAKI

13 CHEESE POTATO
14 ASPARAQUS BECON
15 AJU SPECIAL RAMEN

16 MIRO RAMEN

17 KASTU CURRY

18 MEASHI KATSU CURRY

19 CHAHAU

20 SPICY FRIED RICE

21 CURRY RIED RICE

22 KIMCHI
23 CHIO CABBAGE
 DESCRIPTION
one table spoon venegar, half table sugar, little salt, 100 gm cooking Rice, & 50 gm fresh tuna and one sheet Nori
put inside in Rice| Tuna and Roll it.
One table spoon venegar, half table sugar, little bi salt, 100 gm cooking Rice, 50 gm Cucumber, and one nori sheet
putting inside in Rice and Roll it.
One table spoon venegar, half table sugar, little bit salt, 100 gm cooking Rice, 50 gm Salmon, and one Nori sheet
putting inside in Rice and Roll it.
One table spoon venegar, half table sugar, little bit sal, 100 gm cooking Rice, 50 gm Tuna and Little bit OSABI and
Sweet Ginger
One table spoon venegar, half table sugar, little bit salt , 100gm Cooking Rice, 50gm Magro, and Slice little bit
OSABI and Sweet Ginger
One table Spoon Venegar, half table sugar, little bit salf, 100gm Cooking Rice, 100gm Inari with slice little bit
OSABI and Sweet Ginger
180 Gm (5Rints)
Rice 70, 5gm OMY (10 MIN)
Rice 70g, 5Gm SAKE
Garlic 100gm, Saute, Then Salt paper for taste
Lady finger 100 gm, Half Slice Onion, Hlf lemon, Soya Sauce, Mix it well
Spinach boiled 80 gm, Tofu 60 sesame paste/ Goma dressing sauce katsubushi then served
Mussroom 100 gm, Half Onion slice, spring Onion, saute with Butter and salf paper for taste
Potato (French fry) 100 gm, Baycon, 50 gm Cheese slice, 1 Pcs, Half Owon Slice, Green, Yello, Capcicuno slice, Salt
Paper for taste and with Ketch up saute.
Becon 70 Gm, Porkchoy 100 gm, Oyester Souce, mix it well and Saute
Noddle 60gm, Boiled Eggs 1Pcs, Chayosu 50gm, with Pork and Chicken bon soup

Noddle 60 gm, Bolled Egg 1Pcs, chaysu 50 gm, Nori slice with soup (Chicken, Pork bon Soup), Miso paste 50 gm.

Pork ups 100gm, Rice 180 gm, Curry paste, mix vegtable thin make curry served with rice and deep Fry Pork.
Pork wince 70 gm, Onion Chop 60 gm , Salt Paper, Dosh, Tomato ketchup, Egg , make it Michi Katsu served with
curry Rice and miso soup.
Mix vegtables cup, Checken, prown 1 pcs, eggs, 1pcs, salt paper, dashi, soya souce the saute

mix vegetable, chicken prown 1pcs, egg 1pcs, Salt paper, Dashi foya sauce for taste and Thai chilly 2 pcs.

Curry paste 50 gm, Mix veg , Egg 1pcs , Prowns 1 Pcs, Salt Paper, Doshi, Soya souce, for taste the make chahau
Chinease cabbage, Garlic, Ginger, Onion, Spring onion, Raddish, Korean Chilly powder, Rice powder, Sugar, salt
mix it well the Keep for 1 days the served on plate 100g,
Cabbage 150 Gm, salt for taste goma oil, garlic, sesoue seed served with this sauce
I