Often seen in many food anime, daikon radish has recently found its way into Western supermarkets - but how to cook with daikon remains somewhat elusive! We think you'll agree that when soaked in a hearty oden broth and then fried or grilled, this curious veggie turns into a delectable dish!

At Isekai Izakaya Nobu, potatoes are a rather big topic in the first episode. That’s why Chef Kijima has come up with a special oden-style potato salad! Quickly made, this yummy side dish adds a fun, Japanese kick to your meal!

You could call yudōfu a tofu hot pot and a signature winter food, warming you up right to the core, healthy and thoroughly vegan. While tofu is one of those things that can seem intimidating to turn into a delicious meal, Ryuta Kijima’s take on boiled tofu is surprisingly easy and absolutely irresistible!

Napolitan is a uniquely Japanese pasta creation that is a bit of the odd one out at Izakaya Nobu. It's not a dish commonly served at izakaya, but that doesn't keep it from conquering people's hearts with its amazing deliciousness! Easy and quick to make, try this iconic pasta variety from Japan!

Bonito is an inherent ingredient in Japanese cooking, used to make soup stock or to garnish savory dishes as dried flakes. Katsuo tataki is the fish's delectable sashimi, lightly seared for an extra kick of umami!
Take it one step further with us and try the deep-fried version of this traditional dish!

This savory take on squid is incredibly easy to cook and a classic dish sure to win over even those who've never been on good terms with squid before! Ikameshi is a seafood-centric delight that has its roots in food rations during WWII, but got a wonderfully modern makeover by Chef Ryuta Kijima!

Yakisoba are Japan's delectable take on China's chow mein. The savory delight is a gourmet highlight of food carts at festivals throughout the year and are as easy to make as they are delicious. Chef Kijima tops them with a fluffy omelet that brings a special kick to the classic Japanese dish!

Fall in love with menchikatsu, Japan's fried burger patty that is so juicy, it will become your new favorite snack with the first bite! Chef Kijima transforms the classic pub snack into a meatloaf baked in your oven or toaster oven. It's not only quickly made, we promise that you won't have any troubles getting your hands on the ingredients either! This is a wonderful starter dish for newcomers to Japanese cooking!

While eel is a favorite ingredient in Japan, especially during summer, Chef Kijima has found a much easier way to make the classic kabayaki eel bowl. He uses a type of fish cake called chikuwa that brings a wonderfully authentic flavor and takes away a lot of the complexity of cooking! Enjoy your chikuwa bowl with a serving of delicious egg rolls on the side!

Tempura has been Japan’s favorite crispy food for several centuries and is an absolute must-try when coming to Japan! Chef Kijima has come up with a simple yet delicious recipe for mixed tempura (called kakiage) that you can easily make at home, in your own frying pan! Bring some Japanese crunch to your table!

Chef Kijima treats us to an incredibly easy-to-make bouillabaisse with canned mackerel and sakura shrimp. Its savory taste will warm you right up to the core and recharge your energies with every spoonful! As usual, the ingredients are non-pretentiously uncomplicated and the recipe just right for a quick cooking session, no matter what time of day it is! Savor this Japanese take on the classic dish!

Deep-fried skewers called kushikatsu are among Japan's all-time favorite pub dishes! Indeed, there's hardly anything better than snacking on a crunchy skewer while enjoying a cold drink. Chef Kijima recreates this authentic flavor in a wonderfully easy way by dropping the deep-frying and barbecuing these Japanese-style skewers instead!

Are you dealing with leftover Napolitan pasta? Chef Kijima has a wonderfully simple recipe for you to bring some variety to the dish! Quick and tasty, it's a great way to avoid eating the same thing twice in a row!

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