Kansohada Domei no Bishokudokoro

This set includes a quarter of premium tarako made from cod caught in Hokkaido's Torajohama, accompanied by thick omelet, seasonal pickles, clear soup, and half a portion (approximately 180g) of Uonuma Koshihikari rice from terraced fields. (Allergies: rice, wheat)

The meat with bones is delicious! Moreover, the richness of the fat, the aroma, and the juicy umami of the highest quality red salmon (the highest rank among salmon) were cut into portions. Additionally, sweet thick omelet and seasonal pickles come with a half portion (about 180g) of Uonuma Koshihikari rice from terraced fields. (Allergy: rice, wheat)

We use 100% Uonuma Koshihikari rice luxuriously. The rice, which is sticky and sweet, is carefully grown with snowmelt spring water and reduced pesticide in terraced fields. It is milled from brown rice on the same day and cooked carefully in a clay pot. Since it is cooked on the spot, you can enjoy it at your preferred hardness. It takes about 20 minutes after you place your order. The rice is also available for sale by weight at the store. Seasonal pickles and soup are included. (Allergy: rice, wheat)

We use 100% Uonuma Koshihikari rice luxuriously. The rice, which is sticky and sweet, is carefully grown with snowmelt spring water and reduced pesticide in terraced fields. It is milled from brown rice on the same day and cooked carefully in a clay pot. We will cook 1 go on the spot, so you can enjoy it at your preferred hardness. It will take about 20 minutes after you place your order. The rice is also available for sale by weight at the store. Seasonal pickles and soup are included. (Allergy: Rice, Wheat)

Recommended for those who want to share a meal with close friends.

This is for those who want to eat one more go! It will be cooked after you place your order, so please allow about 20 minutes. Only clay pot rice will be served. No bowls, chopsticks, or anything else will be provided. Please be careful.

Served grilled, this true shishamo, a native fish from Mukawa, Hokkaido, offers a unique texture and flavor that is completely different from the imported substitute shishamo 'capelin' (commonly known shishamo). The refined umami and aroma are exclusive to true shishamo, providing a 'supreme taste.' Enjoying this set allows you to appreciate the characteristics of both male and female fish, making it a great value set.

The female carries eggs, and it has a rich flavor. When grilled, not only is it fragrant, but the thick richness and luxurious texture from the eggs is exceptional.

The male does not carry eggs, so nutrients are distributed throughout its body, allowing it to accumulate a lot of fat. When grilled, it releases a fragrant aroma along with the fat.

This is tarako produced in Torajohama, Shiraoi Town, Hokkaido. It uses fully ripe eggs, so the grains of the eggs are firm, and the texture of those grains combined with the mellow umami creates the best flavor experience. Please enjoy it luxuriously as a whole piece. It can also be grilled upon request. Raw is recommended.

We offer a size and price that allows you to enjoy the thick grilled egg used at renowned restaurants such as Nadaman and the Imperial Hotel. The dense and moist texture is something you won't find anywhere else.

These are eggs laid by chickens that eat a special feed made from 100% natural ingredients, drink mineral-rich natural water drawn from underground, and are raised with plenty of love, living happily every day. The vitamin E in these eggs, which helps maintain strong blood vessel walls and works to prevent lifestyle-related diseases such as arteriosclerosis and improve circulation, is about 10 times that of regular eggs! They also contain about 3 times the amount of vitamin D, which aids calcium absorption and helps build strong bones. Additionally, they are rich in vitamin P, which helps lower blood pressure, strengthen capillaries, and break down neutral fat, making it a very effective nutrient for preventing adult diseases. The 'Okukuji Egg' is packed with nutritious and health-promoting components. Please enjoy it with our special dashi soy sauce.

It is a lump of high-quality protein and is rich in iron, vitamin A, vitamin B, and vitamin B2. It also contains skin-beautifying components such as vitamin C and zinc, making it a delicious dish that allows you to enjoy ingredients considered good for the body.

Using seasonal, reduced pesticide, and organic vegetables, this dish is made at the whim of the chef. Black vinegar contains about 33 times the D-amino acids found in rice vinegar, which are rarely formed in the body. These acids are involved in skin beautification effects, neurotransmission related to brain learning and memory, and hormone secretion regulation. There are reports that consuming foods rich in D-amino acids can increase the levels of D-amino acids in the body. Please check with the board or staff. Sorry if we run out. The potato salad in the photo is made with rice bran oil (anti-aging oil) and Okukuji eggs, using black vinegar in double, making it a dish that promotes beautiful skin. Surprisingly, it pairs well with beer.

The last box of onions from Awaji Island has arrived. We will serve it until it's all used up. Using a whole onion, shiitake mushrooms, kelp, and soy sauce for a Japanese flavor, it also contains Okukuji eggs. No wheat flour or dairy products are used at all. How about trying this rich and pleasantly aftertasting new sensation onion soup, made with onions that have been slowly sautéed until sweetness develops?

Enjoy a healthy 100g lamb curry with seasonal vegetables! Spices not only enhance immunity but lamb itself is rich in lean meat and low in fat. It also contains components that are abundant in blue fish such as sardines, mackerel, and horse mackerel, which are excellent at reducing cholesterol. Additionally, it is rich in unsaturated fatty acids. Carnitine, which helps burn fat in the body, is also plentiful, making lamb curry the most effective way to feel energized from the inside out. Please check the contents on the board.

Please check with the staff.