Menu : Bon'Ya

If you have Nodoguro in stock, it will cost 2800 yen. If not in stock, 2600 yen

When the fish arrives from Niigata, it will be on the menu. If the weather is bad, the boat will not be able to sail easily. Lucky if it's on the menu

Tochio's famous fried tofu is grilled with Niigata's special hidden miso and green onions. We also have natto-yaki and full size. (Photo shows half)

This dried squid is made by drying raw squid in the sun with the liver still in it. I'm having trouble drinking Japanese sake.

Simmered dish of root vegetables with lots of ingredients that is made in Niigata when many people gather, such as during the New Year.

A deep-sea fish also called snail. Full of collagen, the more you chew, the more flavor you'll get

◎Koshi no Tori, a branded chicken representing Niigata Prefecture. The animals were kept without drugs for more than 30 days. Raised by professional farmers who are safe and secure. ◎Using advanced technology, we have raised them on feed containing carefully selected herbs and mugwort. ◎The feed calories are reduced by 5% compared to normal, and the necessary amount of fat is left in the "Koshi no Chicken", which has no odor, is rich, and is soft and healthy.

The thigh meat was fragrantly grilled. Served with special miso cabbage.

Please enjoy the rich and juicy taste of freshly fried fish.

This is a soft dried squid caught in the Sea of Japan.

Kanzuri is a chili pepper made with chili peppers grown in Myoko City, Niigata Prefecture, sea salt, yuzu, and koji, and has an exquisite mellow spiciness and subtle yuzu flavor.

It also contains tofu and is topped with an egg.

Slowly stewed pork cubes.

Standard Japanese sake! Enjoy salted fish that does not contain any additives.

Salmon gently marinated in salt and koji

Kasukesanchi's Salted Squid, Firefly Squid Pickled in Oki, Engawa Yukhoe Style

Kanzuri is a chili pepper made with chili peppers grown in Myoko City, Niigata Prefecture, sea salt, yuzu, and koji, and has an exquisite mellow spiciness and subtle yuzu flavor.

A refreshing cucumber scent stands out

Shrimp, fish, seasonal vegetables

A cutlet originating from Niigata City, made by dipping thin Pork Cutlet in a sweet and spicy soy sauce sauce.

Homemade minced meat and plenty of coleslaw

Everyone likes things. It's classic deep-fried Isobe dish.

It's fragrant

Grilled salmon 350, Kishu plum pickles 330, spicy miso 330, karashi mentaiko 350, simple shio Onigiri 250

With pickles and miso soup

This is a flavorful soba that uses funori seaweed as a binder for the soba noodles. The soba noodles are arranged in bite-sized pieces on a rectangular bamboo steamer called "hegi" using a unique hand gesture. ``Hegisoba'' can be enjoyed by everyone.

The bamboo steamer is not rolled by hand.

Servings for 4-5 people / 3,300 yen

Sweetness made by putting custard inside water manju dough and wrapping it in bamboo leaves.

After all, “Anko” from Tokamachi