Yamagata Küche und lokale Sake Koala

Koala's Imoni is a dish that uses beef in a soy sauce-based broth from the inland region. It's a proud dish that you should try at least once, and the sweet and spicy broth pairs well with chili peppers. Feel free to add Yamagata's shichimi or ichimi to your liking. There are three types available: bowl, small bowl, and pot, suitable for individuals to groups (the photo shows the small bowl size). The pot also includes a must-have curry udon for the finish. Bowl... 550 yen, Small bowl... 850 yen, Pot... 1800 yen (Finish curry udon... 550 yen)

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

Tofu topped with 'dashi', a traditional Yamagata dish made with chopped aromatic vegetables.

Wrapped in shiso, it has a sweet and salty miso flavor. Great as a snack!

In Yamagata, it is standard to pair squid tentacle tempura with soba. It is also perfect as a snack with sake.

A platter of various pickles including Omi pickles, daikon pickles with koji, red turnip pickles, and pesora pickles. (The contents may change depending on the availability and season.)

A local dish from Kahoku Town in Yamagata, the soup is made by simmering not young chickens but old hens, known as haikei. The chewy old hen is served as a topping. This is a new sensation of soba eaten with chicken soup. It can also be served warm.

This is the Chinese noodle version of cold meat soba. Our proud Chinese noodles are addictive once you try them. It is also possible to serve this warm.

Edo-style handmade soba made with Yamagata Dewas fragrant buckwheat. This is a hand-made 2:8 soba made by the head chef. Please experience the 'board soba' served on a long board, which is enjoyed in the inland area of Yamagata Prefecture.

Edo-style handmade soba made with Yamagata Dewasakari. This is handmade 2:8 soba made by the head chef.

A miso rice ball made with the Yamagata brand rice 'Tsuyahime'. It is also popular for children, and there is a salt rice ball (380 yen) that directly conveys the deliciousness of the rice.

Our proud Yamagata beef allows you to fully enjoy the flavor of the meat. Please enjoy it with your choice of condiments or ponzu sauce.

Slowly finished at low temperature, juicy and tender inside, served with onion sauce or grated daikon ponzu, as you prefer.

Yamagata Sakuranbo Chicken Tatsuta Age is a popular menu item loved by a wide range of generations.

The horse meat delivered fresh is surprisingly tender and is completely different from frozen ones. There is also a half size (1000 yen) with a two-type serving of thigh and loin.

Grilled 'Soba Shop Yakitori' made with Yamagata Sakuranbo chicken, sweet and savory grilled with soba dipping sauce.

The sashimi from Koala, which prides itself on freshness, uses soy sauce sourced from Yamagata. Starting at 1500 yen per serving.

Here is a set of three types of lightly served obanzai. We have a rich variety of obanzai made with wild vegetables from Yamagata, with about 10 different types available on a rotating daily basis. Each item can also be prepared individually. - Example of obanzai - Yamagata okahijiki (seaweed) ohitashi, Yamagata cauliflower and shrimp in sweet vinegar, Yamagata bell pepper and bacon fukusa tamago (wrapped egg), mentaiko (spicy cod roe) smoked, and black whelk simmered in a flavorful broth.

A platter of seasonal tempura including vegetables from Yamagata. The types of vegetables change daily, leading to many repeat customers.

The Benibana Tamago Dashi Maki, made with Yamagata brand benibana eggs, is a dish that brings out the potential of eggs while incorporating a home-cooked flavor. It is also popular among families with children.