Menu : HAKKO YARD

We also have snacks recommended by fermented Yard. Please ask the staff for details. (1 person) 1500 yen

A dish that brings out the natural flavor of chicken with salt koji and herbs. The chicken was cooked at a low temperature to make it moist and tender. Squeeze the lemon and enjoy.

High quality Hokkaido chicken hearts marinated in fruit and fermented chili peppers. The spiciness comes amidst the sourness and sweetness, and the drink progresses.

Soft and sweet ginseng marinated in calamansi (citrus) vinegar. The secret ingredient is pineapple for a fruity taste.

Deep-fried vegetables and marinated in balsamic vinegar. The mellow sweetness of honey and the flavor of capers go well together.

Sweet and sour pickled Chinese cabbage with a slight flavor of ginger, chili pepper, and sansho oil. The refreshing scent of ginger is perfect for resting your chopsticks.

The taste and degree of fermentation of nukazuke changes depending on the environment in which it is prepared. There are no two pickles with exactly the same taste. The taste of Yard is unique to Yard.

Soft-boiled eggs are seasoned with soy sauce malt and Mikawa mirin, which is delicious even if you drink it on its own.

Large Oyster are wrapped in kelp and marinated in an original fermented oil made from dried natto, tofu, and fermented chili peppers to concentrate the flavor.

Tender domestic beef thighs are marinated in miso koji to bring out the umami and depth of flavor.

Pork is marinated in special koji made from raw chili peppers and glutinous rice for about two weeks. Please enjoy pork that has evolved with the power of koji together with coriander.

Takigawa duck meat, characterized by its high-quality fat, is grilled to a fragrant aroma. Seasoned with dukkah, which is a combination of 6 types of spices. The sweet and sour rhubarb sauce goes perfectly with wine.

This mapo tofu has aroma and flavor added with fermented oil made from dried natto, tofu, and fermented chili peppers.

Hokkaido pork and domestic chicken liver are made into a rich patty. The chewy texture of pork cheek is an accent. Enjoy with our homemade moromi miso mustard.

We aged flounder and made Prosciutto. Served with orange sauce mixed with balsamic vinegar and smoked almonds.

Combine the rich Parmigiano and dried ham-like Prosciutto flakes, and finish with olive oil as a snack.

Seasoned with lots of spices such as coriander, cumin, and garam masala, as well as dried bonito flakes and Parmesan cheese, this is a great snack to go with your alcoholic beverages.

Tuna is tossed with a sauce made from soy sauce, miso koji, and the flavor of dashi stock. Mix in plenty of mountain wasabi and egg yolk and enjoy.

A sweet snack inspired by raisin butter. Enjoy with Ritz if you like.

Chewy gizzard topped with homemade dried burdock root and Japanese pepper.

Stir-fried eggs and tomato koji. The fluffy texture of the egg and the flavor and acidity of the tomato koji go well together. It is a simple dish with a hidden spice.

Stir-fried bean sprouts and komatsuna with fish sauce to bring out the richness and flavor. A refreshing snack to go with alcohol.

Yard's signature zangi is soft and juicy, made by marinating chicken in soy sauce and koji for two days.

The white fish is marinated in a mellow and rich Shaoxing wine malt, resulting in a crispy fried dish. Enjoy it with the refreshing dashi ponzu sauce or the tangy sansho tartar sauce.

The spring rolls are chock-full of shrimp and lotus root, with an irresistible texture, and are accented with basil.

Spicy: Special French fries sprinkled with umami-rich dried shrimp and plenty of spices.Fermented butter: Simple fries made with richly flavored fermented butter and Guérande salt.

Fruits, cheese, and herbs are gently wrapped in Parma's Prosciutto. Enjoy the natural sweetness and sourness of the fruit with moromi miso.

Gorgonzola has a smooth texture while retaining its rich flavor. This is combined with Mikawa mirin's sharp and sweet mitarashi and wrapped in monaka.

Exquisite shumai with plenty of juicy meat, just like Xiaolongbao. Fermented Chinese cabbage was added to the filling to add depth to the flavor.

Enjoy the homemade soup Gyoza / Dumpling made with mutton in a soup with the scent of herbs and the spicy and sour taste.

Rice mixed with fluffy stewed conger eel and Japanese pepper is steamed in a steamer basket.

The fragrant and chewy noodles are topped with numbingly spicy meat miso and coriander, creating a dignified and elegant taste. It's about the size of a bowl.

A delicious end dish that can be easily eaten with lemon chicken salt koji soup with a herbal aroma and sour taste, and rice flour noodles. It's about the size of a bowl.

Fermented ice cream made with salt koji and yogurt. Finished with a refreshing lemon accent.

A simple and less sweet custard pudding made with soy milk. We used rich Mikawa mirin for the caramel sauce.