Menu : Umai Sake To Meshi Gokugoku

We receive locally grown vegetables directly from farmers! Enjoy by dipping it in our special anchovy sauce.

It looks just like a whole lettuce! There's a salad with hot spring eggs inside, so cut it into chunks and enjoy!

A salad base with fried eggplant and shredded Japanese yam mixed with dressing. Mix well and enjoy. By the way, there are two types of dressing: a refreshing plum dressing or a rock seaweed dressing!

Homemade potato salad topped with egg yolk pickled in soy sauce! Eating them together will give you a richer flavor! ! Putting on the yolk... It's your fault... It's your fault...

The green peppers are cut into strips and carefully soaked in water to remove the harsh taste. Seasoned with salt kelp and sesame oil!

Pickled in specially blended soy sauce! It’s also delicious when eaten with wasabi!

Contains 5 types of pickles picked at the store!

Yamagata's famous dashi (finely chopped cucumbers, eggplants, shiso leaves, Japanese ginger, etc., seasoned with soy sauce, etc.) is made spicy with chili oil.

Cucumbers are pounded and seasoned with salted kelp and choregi dressing! It's refreshing and delicious, so I recommend it!

Shark cartilage with plum meat and toppings included for a crispy and chewy texture!

It is made by cutting Iburigakko into small pieces and combining them with crushed mixed nuts and cream cheese!

The corn was fried with salt and pepper and topped with butter. We will serve it on a hot plate!

It is a Gifu specialty and was called the phantom ham because it was difficult to obtain in the past. You can enjoy it raw, but you can also enjoy it grilled as much as you like! !

Fried eggplant and fried tofu Tofu is topped with fried shiso leaves and ginger, so mix them together and enjoy!

The pickles have now become more sour and flavorful, so stir-fry them with soy sauce, butter, and pepper, and enjoy them with a soft-boiled egg!

A mixture of grated daikon radish, boiled mackerel, shiso leaves, Japanese ginger, and other condiments!

It's wrapped in the most dashi soup, so the aroma of the soup is distinctive!

Konnyaku is simmered in red miso and brown sugar for a long time. Please use it for drinks!

Homemade and juicy!

Camembert cheese is fried to give it a melty texture! Dip in salsa sauce as you like and enjoy!

Enjoy with our special anchovy sauce for dipping!

The cartilage from the chicken breast is seasoned with Japanese pepper and salt!

Assortment of 5 types of fresh fish caught that day!

Homemade mackerel! We will grill it right in front of your eyes!

Seared tuna and avocado seasoned with mayonnaise, pepper, wasabi, and dashi soy sauce. Wrap it in Korean seaweed and enjoy!

Fresh amberjack is tossed with homemade sauce, sesame oil, and sesame seeds. This is a masterpiece with a distinctive sesame flavor!

Baked plump and juicy. Enjoy with grated radish and lemon!

Enjoy your carefully selected fish with a sour dressing and a special Japanese sauce made from shiso leaves to your liking!

Chicken marinated in special miso, stir-fried with cabbage, carrots, green peppers, and bean sprouts. Served piping hot on an iron plate!

Be sure to try Sendai's specialty, Cow tongue! !

Beef liver is cooked at low temperature until it becomes melty. It's safe and secure because the fire goes all the way through! Add sesame oil, salt, and garlic to your liking!

We use lean horse meat! Please enjoy with soy sauce specially made for horse sashimi.

Gizzard is simmered in Western style with consommé and bouillon.

The chicken is marinated in Saikyo miso and grilled to be crispy on the outside and juicy on the inside.

Kuroge Wagyu beef raised in the Hida region of Gifu Prefecture. It is characterized by its fine texture, softness, and refreshing taste with little oil.

Kuroge Wagyu beef raised in the Hida region of Gifu Prefecture. It is characterized by its fine texture, softness, mesh-like marbling, and rich flavor.

Soul food from Gujo Hachiman in Gifu Prefecture! Sauce taste of Yakisoba (stir-fried noodles). It's seasoned with a secret sauce and topped with a luxurious beaten egg under the iron plate.

Nagoya specialty! Small shrimp fried with a salt-based seasoning are made into bite-sized rice balls with delicious white rice.

For Ochazuke（boiled rice with tea）soup, we use a combination of Ichiban dashi and carefully seasoned dashi. There are two types: salmon and plum.

The Mizu Shingen Mochi is inside a balloon, so when you stick a toothpick into it, it will pop out. Enjoy with brown sugar syrup or soybean flour to taste.

Monaca is placed on top of vanilla ice cream, red bean paste, and brown sugar syrup. Enjoy it with Monaka, which has a very small print! !