Teppan Bar Latanta Kokubunomiya
鉄板バル ラタンタ 国府宮本店
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A stylish bar where you can enjoy authentic teppanyaki
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La Tanta, now in its 10th year, moves to a new stage! La Tanta is evolving into an "authentic teppan bar where you can drop in on a moment's notice" for the enjoyment of even more people. We have more than 40 kinds of creative pintxos, 7 kinds of hors d'oeuvre appetizers that change daily, and of course, a rich lineup of dishes such as ahijo, pizza, and pasta! We want to try the new La Tanta for now! We have prepared a special course filled with new dishes for such customers at a special price to commemorate the opening of the restaurant! This is a special course only available for the first time!
We have created a highball reminiscent of a Moscow Mule by adding lime to spicy ginger ale. It is easy to drink yet has a mature flavor, and we highly recommend it!
・Bottle '7,150 yen'
・Bottle '8,250 yen'
Bottle '8,800 yen'
・Bottle '8,800 yen'
・Bottle '12,100 yen'
・Bottle '13,200 yen'
Bottle '9,020 yen'
・Bottle '9,020 yen'
Bottle '9,020 yen'
( Wine + Soda )
( Red wine + Cola )
( Red Wine + Calpis )
( Red wine + Ginger ale )
( White Wine + Ginger Ale )
( White wine + Cassis )
(Cinnamon Flavor)
Bottle '3,850 yen'
Bottle '4,950 yen'
・Bottle '3,850 yen'
Bottle '4,950 yen'
(Grenadine syrup + Ginger ale)
( Lime syrup + Ginger ale )
(Grenadine syrup + Orange + Pineapple + Grapefruit)
( Pine + Soda )
A selection of our restaurant's proud tapas served in hors d'oeuvre style. Please order according to the number of people♪ If you like a particular tapa, it can be provided as a single item for just ★500 yen★. Feel free to ask us♪
Fresh mushrooms served raw in a carpaccio style. You can directly feel the original flavor and aroma of the mushrooms. Enjoy it with white wine! *Limited quantity available.
A luxurious ajillo with seafood, vegetables, and cheese. Perfect with a baguette!
Crunchy and chewy delicacy♪
Creamy soft boiled quail with Parmigiano♪
Curry-flavored Mayonnaise Style♪
Pork wrapped in ginger♪
Camembert × Honey♪
Whole asparagus with balsamic sauce♪
A classic French 'Rossini' in a pintxos style♪
100% Black Wagyu Beef Hamburg mixed with egg yolk.
Exquisite skewers of sea urchin, meat, and salmon roe♪
With Japanese-style sauce and garlic chips♪
Crispy texture, with yuzu pepper♪
Chicken liver cooked at low temperature with plenty of green onion sauce♪
The unique sweetness of Iberico fat and rich aroma♪
With ethnic spices ♪ Can be made without cilantro
Spicy bone-in chicken
Homemade tomato sauce and basil sauce♪
Crispy texture with ethnic spices♪
Healthy chicken breast with a refreshing wasabi flavor♪
Crispy ume adds an accent♪
Definitely delicious♪
Slow-cooked confit at low temperature, soft new texture♪
Full of flavor, caution hot!
Rich with plenty of fresh shirasu♪
A new sensation - French toast topped with sea urchin cream♪
Homemade egg yolk confit with truffle flavor♪
Shrimp and scallops in homemade white sauce♪
Pan-fried rare style♪
Plump shrimp × aioli sauce♪
Ethnic spices × cilantro♪
Sashimi-grade abalone with aawasa butter sauce♪
Everyone loves it♪
Thick shiitake mushrooms with gooey cheese♪
Tomato & Basil
Warm Caprese with tomato and mozzarella
With yuzu pepper cream sauce♪
Crispy and fluffy♪
Simply with salt and pepper♪
Homemade soy sauce and bonito flakes♪
Crispy lettuce and mentaiko that you can easily enjoy♪
Fluffy dashimaki with a fragrant dashi♪ Served with grated daikon and ponzu♪
Shiso × Mentaiko × Mayo Beam♪
Luxurious omelette topped with plenty of ikura♪
Simple♪ Bacon × Corn
Addictive spiciness!! Beware of sweating!
Signature dish! Our original soy sauce-based non-rolled pork Pei-yaki.
SPAM and risotto sautéed to a crisp on a griddle, wrapped in seaweed and sandwiched. Finished with truffle-scented butter soy sauce.
Pizza with 4 types of cheese. Please enjoy it with honey.
A delicious boost with black truffle sauce!!
Richly combined with plenty of cheese and meat sauce! Lasagna-style oven-baked pasta♪
Homemade soy sauce glaze is addictive!
Uses domestic beef tendon that has been simmered to a tender finish.
Scientifically reproducing the cooking method of 'stone-baked sweet potato' to maximize temperature, humidity, holding time, and sugar content. Results in a sticky and sweet finish.
