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EPCOT®, World Showcase - Japan
Sake, soy sauce and ginger-braised pork ribs.
Deep fried soya curd with butter, soy and scallions.
Soy bean based soup with wakame green onion.
8 pieces with cucumber, avocado and seaweed wrap.
Shrimp, chicken and vegetables.
Young soybean pods. Served chilled.
California roll topped with tuna, yellowtail, salmon, smelt roe, tempura crunch and spicy chili mayo.
Tuna, salmon, shrimp nigiri and 2 pieces of California Roll.
5 grilled shrimp served with miso soup, seasonal vegetables, udon noodles and sukiyaki beef rice.
4 oz chicken breast served with miso soup, seasonal vegetables, udon noodles and sukiyaki beef rice.
4 oz sliced beef topped with teriyaki sauce and served with miso soup, seasonal vegetables, udon noodles and sukiyaki beef rice.
3 oz thin sliced sukiyaki steak
4 oz seared tuna loin topped with scallions and tempura crunch.
5 pieces of grilled shrimp.
Oyster, white and shiitake in butter, soy and simmered in kami nabe.
4-6 oz northeastern cold water tail
4 pieces of northeastern cold water sea scallop
4 oz boneless chicken breast
Grilled served with spicy cod roe sauce.
Alternating layers of delicate green tea sponge cake with a light and fluffy green tea mousse, topped with a lush covering of fresh whipped cream.
Mango-flavored sponge cake with a smooth flavorful mango mousse, decorated with a tropical glaze.
Layered sponge cake with ginger mousse and a ribbon of rich chocolate icing to top it off.
Vanilla, green tea or vanilla-green tea swirl.
Steak and shrimp.
Chicken and shrimp.
Steak and chicken.
6 oz beef tenderloin served with a garden salad, udon noodles, vegetables and sukiyaki beef rice.
8 oz thin sliced beef topped with teriyaki sauce.
10 grilled shrimp
Seasonal vegetables, mushrooms in kami nabe and tofu.
7 oz NY cut strip loin
6 oz fresh Scottish fillet served with spicy yuzu sauce.
8 oz boneless chicken breast
Sake, soy sauce and ginger-braised pork ribs.
Deep fried soya curd with butter, soy and scallions.
Soy bean based soup with wakame green onion.
8 pieces with cucumber, avocado and seaweed wrap.
Shrimp, chicken and vegetables.
Young soybean pods. Served chilled.
California roll topped with tuna, yellowtail, salmon, smelt roe, tempura crunch and spicy chili mayo.
Tuna, salmon, shrimp nigiri and 2 pieces of California Roll.
5 grilled shrimp served with miso soup, seasonal vegetables, udon noodles and sukiyaki beef rice.
4 oz chicken breast serve with miso soup, seasonal vegetables, udon noodles and sukiyaki beef rice.
4 oz sliced beef topped with teriyaki sauce and served with miso soup, seasonal vegetables, udon noodles and sukiyaki beef rice.
3 oz thin sliced sukiyaki style.
4 oz seared tuna loin topped with scallions and tempura crunch.
5 pieces of grilled shrimp
Oyster, white and shiitake in butter, soy and simmered in kami nabe.
4-6 oz northeastern cold water tail
4 pieces of northeastern cold water sea scallop
4 oz boneless chicken breast
Grilled and served with spicy cod roe sauce.
Alternating layers of delicate green tea sponge cake with a light and fluffy green tea mousse, topped with a lush covering of fresh whipped cream.
Mango-flavored sponge cake with a smooth flavorful mango mousse, decorated with a tropical glaze.
Layered sponge cake with ginger mousse and a ribbon of rich chocolate icing to top it off.
Vanilla, green tea or vanilla-green tea swirl.
Steak and shrimp.
Chicken and shrimp.
Steak and chicken.
6 oz beef tenderloin served with a garden salad, udon noodles, vegetables and sukiyaki beef rice.
8 oz thin sliced beef topped with teriyaki sauce.
10 grilled shrimp
Seasonal vegetables and mushrooms in kami nabe and tofu.
7 oz NY cut strip loin
6 oz fresh Scottish filet served with spicy yuzu sauce.
8 oz boneless chicken breast
— Travel Weekly 2016
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