On Friday and Saturday, this cute little ice cream shop with a Japanese name sells Filipino food. Diners have a choice of ordering from a short menu, or building a combo plate consisting of white rice and two choices from a selection of six ready-to-go homestyle dishes. Crowd-pleasing adobo variants comprise half of the pre-made selections, providing sweet and tangy flavors in the context of velvety soft beef slices, stewed chunks of pork silkily capped with gelatinous layers of skin, and skin-on, on-the-bone chicken legs and wings.

There’s offal, too—on one visit, the other half of the six selections all involved organ meats, including honeycomb tripe with green beans in a peanut sauce (kare kare), and a mélange of beef heart, liver, and tripe with ginger and mild, tart green chilies (pinapaitan). Restricting yourself to these six is convenient for a quick meal, but if you don’t order from the menu you’ll be missing out on lechon kawali, cubes of roasted pig with a crackly crust served with a dish of vinegar, and a dish of lechon sauce, mildly sweet and savory. Also notable is pancit palabok, thin rice noodles topped with a thick, rich shrimp-based sauce, sliced hard-cooked eggs, and crumbled fried pork rinds.

For dessert be sure to order turon, bananas and brown sugar wrapped in a spring roll wrapper and deep fried. That is, unless you can’t resist the array of Asian-inspired ice creams (jackfruit, pandan leaf, taro, etc.) or the traditional Filipino shaved ice dessert of halo-halo topped with ice cream.