Ikemae

We use a homemade sauce that has been passed down through generations, featuring a subtle sweetness and rich flavor. The meat is tender, making it our most popular dish.

・Kushikatsu (skewered and fried meat or vegetables) ・Mozuku (seaweed) ・Fried eggplant ・Chilled tofu ・Long yam strips

・Fried chicken・French fries

Deep-fried tofu skewers (5 pieces)

・Vegetable salad ・Grilled chicken on a hot plate ・Egg omelet (Kochin eggs) ・Dengaku (5 sticks) ・Stir-fried pork and bean sprouts ・Pork and vegetable chigae hot pot ・Tofu hot pot

・Sake-steamed clams ・Grilled chicken ・Tororo steak ・Ginger pork ・Tofu steak

・Beef tataki・Pork cutlet・Japanese-style steak・Whole squid sashimi

・Horse sashimi・Tempura

750 yen each

(Using Nagoya Cochin chicken, with egg) 100 yen with mochi, 150 yen with tempura, 500 yen

Udon and Kishimen, each 700 yen

Cold udon and cold kishimen

Mixed extra 50 yen

80 yen per piece