Studio Ghibli Dishes Are Recreated Realistically At This Japanese Restaurant!

Food
11 Nov 2022 • 8:00 AM MYT
M'sia Food & Travel
M'sia Food & Travel

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What’s the Hype on This Japanese Restaurant

Izakaya Donan Norin Suisanbu has made preparations that are sure to please many Studio Ghibli fans who come to Aichi Prefecture, as they released a full menu that recreates Studio Ghibli’s delectable dishes.

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Starting October 11, Donan Norin Suisanbu will be offering their new “Studio Ghibli Recreation” menu, which offers a perfect real-life recreation of the most popular delicacies that appeared in the Studio Ghibli anime.

The Menu at Donan Norin Suisanbu

The full menu is a dream come true for Ghibli fans, who have long admired how delicious the Giant Animation Studios, led by legendary director Hayao Miyazaki, can look. Here’s a sneak peek at each dish from each of the Studio Ghibli films:

  • Ponyo: Ham ramen served to Ponyo and Sōsuke
  • Spirited Away: The mysterious jelly-like food that Chihiro’s father eats at the diner.
  • Princess Mononoke: Miso flavored Ojiya rice porridge, which Ashitaka eats in the village.
  • Howl’s Moving Castle: Bacon and eggs cooked by Calcifer for Sophie and Mark.
  • My Neighbor Totoro: Satsuki’s bento lunch
  • Kiki’s Delivery Service: Kiki’s Herring and pumpkin pie.
  • Castle in the Sky: Fried egg bun (often called Laputa bun in Japan) that Pazu and Sheeta eat.
  • The Wind Rises: Siberian pastries eaten by Jiro.
  • Castle of Cagliostro: Lupine’s favorite meatball spaghetti.

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This is The Most Interesting Part Yet!

Of greatest interest to Studio Ghibli fans is the opportunity to eat the appetizing and hypnotizing food that Chihiro’s father actually ate at the start of Spirited Away. The origin of this dish has been the source of much speculation over the years, and it’s popularly assumed to be based on the Taiwanese street food Ba-Wan. But the former Studio Ghibli director and animator surprised fans when he revealed what the actual dish was in the film’s storyboard.

The Izakaya hasn’t said exactly which theory they’re following either, but they must have reinvented the gelatinous and meaty dish (their version uses minced meat) in good form.

Written by Kartini Kannan