lunch

White rice is freshly milled Hatsushimo from Kaizu City, Gifu Prefecture.
Miso soup is bonito broth and tin miso.
With secret flavor of matured sake-kasu (sake lees).

On top of a semi-cooked egg
Immoral taste with seared cod roe on top and mayonnaise.

Pork belly and radish stewed in fish stock.
Our special seasoning with miso as a secret ingredient.

The best way to enjoy the fatty, seasonal wild caught yellowtail is to eat it marinated.
Pickled in a sweet soy sauce sauce in the style of Oita's Ryukyu.

Chicken thighs and tsukune marinated in salted malt and seasoned with a special sauce,
It is topped with an onsen tamago (egg), chopped nori (seaweed), and scallions.

A specialty of Omuta City, Fukuoka Prefecture.
Deep-fried squid geso with plenty of fermented tartar sauce.
It is sure to make your meal go further.

Chicken meat marinated in homemade salted malted rice and flavored with aonori (green laver) whets the appetite.
Popular night menu for lunch as well.

For hamburgers made with meat marinated in salted malt
Top with melted cheddar cheese.
Served on a hot griddle with mashed potatoes.

White rice is freshly milled
Koshihikari produced in Gifu Prefecture.
Miso soup is bonito broth and tin miso.
Aged sake-kasu (sake lees) is added as a secret ingredient.
Rice refills are free.

It has a tender texture that is different from that of sashimi.
The flavor of soy sauce soaked in just the right amount and the aroma of fragrant sesame seeds.

A rare part of the meat that is as juicy as if you were eating meat.
It goes well with cooked rice.

Chicken meat marinated in homemade salted malted rice and flavored with aonori (green laver) is very appetizing.
Popular night menu for lunch as well.

Overnight marinating in salted malted rice makes the meat tender while preserving its flavor.
Serve hot hamburger steak with cheese.

Tender and juicy pork shoulder roast with exquisite heat.
Charcoal aroma and plenty of juices. It is a new type of tonteki.

The combination of chashu pork and fried egg, made with carefully selected seasonings, will surely make your rice more filling.

The cross section is slightly pink, and the salted malt gives it a soft finish.
With salt and lemon, you can taste the flavor of the meat.

Forty-eight types of yeast and lactic acid bacteria have taken up residence,
Dried mackerel is marinated in the same dipping sauce used for 46 years and then grilled over charcoal.