Menu : Yamagata Ryouri To Jizake Koara

The koala potato stew is a masterpiece made with beef and an inland soy sauce base. It is a proud dish that you should try at least once, and the sweet and spicy broth goes well with chili peppers. Add Yamagata's shichimi or ichimi spices to taste. There are three types of bowls, Small dish pots, so they are suitable for individuals and large groups (the photo shows Small dish size). Curry Udon is an essential dish to finish off the hot pot. Bowl... 500 yen Small dish... 800 yen Hot pot... 1800 yen (Curry Udon to finish off... 550 yen)

A Yamagata specialty seasoned with dried squid and Yamagata soy sauce.

Top the tofu with dashi, Local Cuisine made with chopped aromatic vegetables.

Sweet and salty miso wrapped in shiso. Also great as a snack ◎

In Yamagata, it is common to pair soba noodles with tempura squid tentacles, which also go well with alcohol.

An assortment of omizuke, radish pickled in malt, red turnip pickles, and pesora pickles. (Contents may change depending on purchasing status and season)

Local Cuisine from Kahoku Town in Yamagata, the soup is made from boiled hens called haikei rather than young chickens. Chewy chicken scraps are served as a topping. This is a new type of soba that is chewy and eaten with chicken soup. It can also be served warm.

This is a Chinese noodle version of cold meat soba. Once you try our proud Chinese noodles, you'll be hooked. This can also be served warm.

Edomae handmade soba using Yamagata Dewa Kaori. Hand-made Nihachi soba noodles made by the head chef. Please try ``Ita Soba'', which is eaten in the inland areas of Yamagata Prefecture and consists of several servings of soba served on a long board.

Edo-style handmade soba noodles made with Yamagata Dewa Kaori. Hand-made 28% soba noodles made by the head chef.

Miso rice balls made with Yamagata brand rice "Tsuyahime". Popular with children, there is also a salt rice ball (380 yen) that directly conveys the deliciousness of the rice.

You can enjoy the delicious flavor of our proud Yamagata beef. Please enjoy with your favorite condiments or ponzu sauce.

Cooked slowly at low temperature, the inside is juicy and tender. Enjoy with your choice of onion sauce or ponzu sauce with grated daikon radish.

Yamagata cherry chicken Tatsuta-age is a popular menu loved by a wide range of generations.

The fresh horse meat is surprisingly tender and different from the frozen kind. A half-size serving (1,000 yen) of two types of horse meat is also available.

``Soba restaurant yakitori'' is a sweet and spicy grilled Yamagata cherry chicken with soba noodles.

We are confident in the freshness of our sashimi, and even use soy sauce from Yamagata Prefecture. Starting from 1,500 yen per portion.

A small portion of three kinds of obanzai (traditional side dishes), please try this one first. We also have a wide variety of obanzai using Yamagata wild vegetables, with about 10 different types available each day. Each dish can also be purchased separately. Examples of obanzai: Yamagata Okahijiki (simmered seaweed) Yamagata cauliflower and shrimp pickled in sweet vinegar Yamagata green pepper and bacon fukusa egg Smoked cod roe Simmered black clams

A tempura Tempura of seasonal vegetables, including vegetables from Yamagata. The types of vegetables change daily, making this a popular choice for repeat customers.

The dashi sushi rolls made with Yamagata brand Benihana eggs are a masterpiece that brings out the potential of eggs while incorporating home-cooked flavors. They are also popular with families with children.