Abaradaikon Location and Menu in Tokyo, Japan
Hours of Operation
Monday - Thursday 17:00 - 1:00, the following day(L.O.24:00) Friday & Saturday 17:00 - 2:00, the following day(L.O.1:00) Sunday 17:00 - 1:00, the following day(L.O.24:00)
Restaurant Menu
| Charcoal grilled fish | 680 Yen | |
| Seared chicken thigh | 880 Yen | Chicken thigh cooked over an open flame. |
| Fried chicken | 680 Yen | Chicken meat lightly battered and fried in oil. |
| Grilled fish skewer | 350 Yen | |
| Assorted sashimi, 5 kinds | 1,780 Yen | |
| Seared Atka mackerel | 880 Yen | |
| Scallops | 390 Yen | |
| Marinated cod roe | 580 Yen | Cod ovaries which are marinated in seasonings and flavored. |
| Lightly-dried squid | 680 Yen | A dish made by searing squid which has been drained of some of its' water content, over an open flame. |
| Offal teppanyaki | 580 Yen | |
| Charcoal grill | 980 Yen | Dishes of meat, seafood, and vegetables grilled with charcoal. |
| Charcoal grill | 980 Yen | Dishes of meat, seafood, and vegetables grilled with charcoal. |
| Charcoal grill | 490 Yen | Dishes of meat, seafood, and vegetables grilled with charcoal. |
| Potatoes | 390 Yen | |
| Potato salad | 580 Yen | |
| Caesar salad with slow-poached egg | 680 Yen | |
| Edamame beans | 390 Yen | Soybeans which are harvested when they are not yet ripe, and boiled in salt water. |
| Fried potatoes | 490 Yen | |
| Grilled rice ball | 190 Yen | An onigiri (hand-pressed rice ball) spread with seasonings, such as soy sauce or miso, and cooked on a grill. |
| Grilled rice ball | 290 Yen | An onigiri (hand-pressed rice ball) spread with seasonings, such as soy sauce or miso, and cooked on a grill. |
| Tori Meshi(chicken rice) | 680 Yen | |
| Ramen | 780 Yen | |
| Pudding | 390 Yen | |
| Specialty dish: assorted sashimi (small) | The ingredients change on a daily basis since only fresh ingredients are used. Serves 2-3 people. | |
| Specialty dish: assorted sashimi (large) | The ingredients change on a daily basis since only fresh ingredients are used. Serves 4-6 people. | |
| Japanese omelet | The broth will pour out the moment you sink your chopsticks into this dish. We prepare each Japanese omelet with care. | |
| Creamy & delicious stewed cartilage | This fine specialty dish is prepared by stewing cartilages on ribs until they melt. This is our specialty. | |
| Chicken thigh char-grilled with five types of spices | Five types of spices are sprinkled on chicken thigh with bone, finished off with a special sauce with all its savoriness condensed. | |
| Potato salad covered with salmon roe | Homemade potato salad, lavishly covered with salmon roe | |
| Grilled bacon salad with plenty of parmesan cheese | This salad uses plenty of flame-grilled bacon, topped with parmesan cheese, grated in front of your very eyes. | |
| Hunter's mix salad | An excitingly made salad using the seafood of the day | |
| Succulent octopus karaage with plum mayonnaise dip | Octopus karaage, popular with both adults and children. Plum goes surprisingly well with this. | |
| Tatsuta-fried spring chicken, served with grated broth and yuzu pepper | A slice of dark, crisply fried meat, served with the two condiments of grated broth and yuzu pepper | |
| Mega-oval squid tempura | A chunk of oval squid fried as tempura | |
| Specialty dish, char-grilled tuna | Tuna marinated with garlic prepared by smoking it in this specialty dish. | |
| Char-grilled thick, meaty Atka mackerel | Meaty Atka mackerel is best prepared with a char-grill. The best cooked fish is undoubtedly Atka mackerel. | |
| Char-grilled Boso akadori chicken carubi | This dish is prepared with Boso akadori chicken from Chiba, meat selected after careful screening through the local dishes of the Miyazaki prefecture. | |
| Specialty dish, chicken tsukune meatball served with an egg (1 each) | ABARA DAIKON is also serving this specialty dish of our main store. However, our chicken tsukune meatball is even juicier. | |
| 300g juicy char-grilled chicken thigh | Meaty chicken thigh is grilled in a juicy manner over charcoal | |
| Juicy Iberico sausage | Juicy Iberico sausage is grilled on a charcoal flame, making the outside nice and crunchy. | |
| Char-grilled rare mature chuck steak, with savoriness condensed | Beef chuck is used for this steak. Charcoal flame removes any excess fat. | |
| Seared horse meat yukhoe | A delicious yukhoe made by grilling horse meat loin dressed with special sauce, mixed with egg yolk | |
| Grilled whole onion with sour cream | The juiciness of the onion is brought to its peak by grilling it whole. With sour cream added, this is a dish created through the collaboration between east and west. | |
| Buttered potato | This buttered potato tastes just like the ones sold at festival stalls. Salt is sprinkled on the flaky textured hot potato and topped with butter. | |
| Flaky Chinese yam prepared with butter and soy sauce on teppan | With the flaky texture of the Chinese yam brought out, this dish is finished off with butter and soy sauce. Its preparation method is a top secret. | |
| Naganegi onion for a man: Yagiri negi wrapped in pork | The already delicious Chiba-produce, Yagiri negi, is made even more desirable by having thinly sliced pork wrapped around it. | |
| Whole Italian tomato with plenty of parmesan cheese | A whole cooked tomato is prepared with parmesan cheese and topped with olive oil. | |
| Assorted sushi | Sushi with fresh ingredients will be made on the spot. This traditional Japanese dish includes 12 pieces of sushi. | |
| Seafood don of the day | A sumptuous donburi (rice bowl) dish using a bounty of fresh fish, procured daily at the fish market. | |
| Toasted onigiri | Simply the definitive dish to finish off a meal in Japan | |
| Extra-thick seafood sauce yakisoba | Yakisoba made using extra-thick noodles, cooked with rich sauce | |
| Three selections of caramel pudding -sweetness that melts in your mouth | Homemade pudding, with your flavor of choice between three types of caramel. | |
| Specialty dish: assorted sashimi (small) | The ingredients change on a daily basis since only fresh ingredients are used. Serves 2-3 people. | |
| Specialty dish: assorted sashimi (large) | The ingredients change on a daily basis since only fresh ingredients are used. Serves 4-6 people. | |
| Japanese omelet | The broth will pour out the moment you sink your chopsticks into this dish. We prepare each Japanese omelet with care. | |
| Creamy & delicious stewed cartilage | This fine specialty dish is prepared by stewing cartilages on ribs until they melt. This is our specialty. | |
| Chicken thigh char-grilled with five types of spices | Five types of spices are sprinkled on chicken thigh with bone, finished off with a special sauce with all its savoriness condensed. | |
| Yebisu | 530 Yen | |
| Yebisu Premium Black | 530 Yen | |
| Kaku Highball | 390 Yen | |
| Oolong Tea Highball | 390 Yen | |
| Green Tea Highball | 390 Yen | |
| Pickled Plum Sour | 490 Yen | |
| Cassis and Orange | 490 Yen | |
| Gin and Tonic | 490 Yen | |
| Oolong Tea | 250 Yen | |
| Orange Juice | 250 Yen | |
| Cola | 250 Yen | |
| Ginger Ale | 250 Yen | |
| Charcoal grill | 1,680 Yen | Dishes of meat, seafood, and vegetables grilled with charcoal. |
| Charcoal grill | 2,780 Yen | Dishes of meat, seafood, and vegetables grilled with charcoal. |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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