Menu : Mahora ya

The chef personally visits the area and sends daily fresh fish directly to restaurant from reliable fishermen, which are then turned into sashimi with a particular thickness. We deliver unmistakable taste and unique eating experience. Enjoy the freshest fish caught that day.

Enjoy this masterpiece made with plenty of fluffy, additive-free whitebait from Maefuku, a long-established whitebait shop with a 150-year history in Yuasa Town, Wakayama Prefecture, the home of whitebait, and enjoy it with Mahoraya's original special soy sauce.

A soul food from Shimane Prefecture, soft wakame seaweed harvested in season is washed with water and spread out to dry in its leaf state. Perfect to pair with shochu or sake.

Tajima Beef, which is made from high-quality Wagyu beef such as Kobe Beef, Matsusaka Beef, and Omi Beef, is characterized by an exquisite balance of the deliciousness of lean meat and fat, and the sweetness of the ``sashi'' produced by its delicate, high-quality fat. You'll be missing out if you don't try the mouth-watering Tajima beef, which is ordered from Tajima Beef no Sato Hamada, the only designated Kobe beef dealer in Tajima Beef's hometown!

Homemade salad chicken made from chicken grown in the naturally rich Tajima area. It has a gentle flavor and goes well with sake. Perfect for dieting!

Rich Tajima chicken without the typical chicken odor is deep-fried using rice flour to give it a chewy texture.

Deep-fried tofu from "Osaka Sonezaki Otofu", which was founded in 1933 and is a purveyor to many famous restaurants in Osaka! There's no reason it's not delicious!

A special dish made with eggs from Tanaka Poultry Farm in Nara Prefecture.

By soaking cream cheese in miso and lightly roasting the surface, the aroma of the cheese stands out and the aroma becomes stronger. When you eat it with the gravy that comes with it, the sticky texture of the cream cheese and the crunchy texture of the gravy match perfectly, making it a dish that you can't help but reach for. This is a popular product for both men and women!

The fries are fried using a special fryer that reduces oil absorption by 50%, making them crispy on the outside and fluffy on the inside. Margao spice, which is native to Taiwan and was also called the ``phantom spice,'' is a mysterious spice that gives off a tangy spiciness and a slight bitterness, as well as a lemongrass scent, making it a different kind of fun than your usual French fries. You can taste it better.

This is the best dried fish that has been dried with Bincho charcoal to remove the odor and concentrate the flavor.

Even if it is difficult to eat, it is very filling and tasteful, and it is well known that the fatty part behind the eyes contains the highest amount of DHA. Enjoy Kabuto-ni, which has different flavors depending on the part.

The contents change depending on the season, but the dish is made with seasonal vegetables carefully prepared by the head chef. Enjoy with white rice or miso soup made with Uoi miso, or on its own as an accompaniment to alcohol!

It takes 40 to 50 minutes to cook the food after receiving your order, so we recommend that you place your order first! Depending on availability, you may be able to choose from several types, so please ask our staff. By the way, conger eel rice is available in the summer, and sea bream rice with matsutake mushrooms is available in the fall. *Photo shows mushroom rice

Blend of ``Mahoraya Original'' by rice master. By cooking it in an earthenware pot, the luster and sweetness are greatly enhanced, and we often hear from our customers that the rice is delicious! Please order early as it will take some time for the food to be cooked.

A bowl of popular rice. Enjoy with miso soup made with Uoi miso or homemade rice bran.

Fluffy, additive-free whitebait from Maefuku, a long-established whitebait shop with a 150-year history in Yuasa Town, Wakayama Prefecture, the home of whitebait.

Gozen miso is a type of miso produced in Tokushima Prefecture. This miso soup uses carefully selected rice, soybeans, and Naruto salt as raw materials, and uses a rich, slightly sweet medium-sized gozen miso prepared with plenty of koji.

Mahoraya's tempura condenses the original taste of seasonal ingredients and allows you to enjoy it crisply.