Menu : Shinwashoku Hitohashi

This is a masterpiece that is carefully rolled up one by one.

A unique Hitohashi meatball with a unique formula that makes it plump and goes well with alcohol.

Pickled in Nakamo's white miso, it goes perfectly with sake and wine. It has now become a hitohashi specialty!

This is a masterpiece made with fatty mackerel marinated in Nakamo's white miso and sake lees' specialty miso base. *The pickled fish will change depending on the season.

A unique combination of sake lees and white miso that goes well with alcohol. Please enjoy the elastic texture of Cochin.

Two products that go well with Japanese sake, made using Hitohashi's unique manufacturing method.

Perfect to accompany wine! It goes well with highballs and strong-flavored sake.

Real shishamo has a different taste. Hitohashi is shipped directly from the market in Sapporo, Hokkaido. Please try the authentic taste.

The adult taste is smoked mackerel. A potato dalada made to go with sake.

Steamed root vegetables from Sasaki Farm in Lake Toya, Hokkaido. This is a winter-spring limited menu that is served with a special bagna sauce. A dish that lets you feel the natural flavor of vegetables.

An assortment of fresh seasonal fish purchased daily from the market and fresh fish delivered directly from the fishing port. Depending on the time of year, you might be able to find fresh fish shipped directly from Hokkaido or Kagoshima! ? (2-3 people please)

Handmade tofu made with 100% domestic soybeans. It will be ready every day at 6pm. Reservations are essential as they often sell out late!

The pleasant scent of the soup stock and the soft texture will make you enjoy the drink even more.

The melty texture goes perfectly with the salmon roe and sea urchin sauce. Hurry up as quantities are limited.

A refreshing and healthy salad made with homemade tofu and tofu skin.

~Available in various types~ Tempura fried to a crispy texture using Kuwana's [rice oil]. We use plenty of seasonal ingredients, such as the delicious [angel shrimp] and Aichi's [Cochin]. 600-1,200 yen

The fresh fish content changes every quarter, but this is a very popular dish among regulars.

Enjoy Hitohashi's popular tempura in Ten-don (tempura rice bowl). To discuss the number of items, please use the request section of the online reservation section or call us directly. *Please contact restaurant for details. [Product delivery time] ◇It will be the date and time of your scheduled visit. Course offering time: 1 minute Course duration: All year round Reservations reservation on the day (please make reservations by 11:00 a.m.) 1 person

Delicious food one by one. Homemade grilled meatballs/cream cheese miso pickles/ Cow tongue tongue/5 types of seasonal obanzai *Amounts for 1 or 2 people. *Contents may change depending on stock.

The soup stock is fragrant. A staple of Japanese-style meal. One

The accent is smoked. Even children can eat it. takeaway does not include eggs.

Uses Nakamo miso. Enjoy with wine or sake.

Take your time, take your time. Red wine is the key to the taste.

Uses Kinsou chicken. I can't resist the special sauce. 4 pieces

Uses Sasaki Farm's Thank You Burdock

Homemade okara meatballs. It is also a popular item for lunch. *Egg yolks are not included when takeaway.

Uses Kuwana rice oil. Details up to the staff.

Slowly cook Cow tongue at a low temperature. It's moist and juicy.

The craftsmanship shines through. Reservations required by the day before. *Items may not be available depending on purchasing conditions.

* takeaway menu prices may differ from the displayed prices. *All prices shown exclude tax.