Sake to Meshi Matsutani Seisakusho

Soy sauce pickled avocado made to resemble tuna.

Well-known brand tomatoes from Kumamoto.

Sake Nusumi = Salty internal organs.

Agosubo = kamaboko made from flying fish.

Fresh morning vegetables from Asakura with homemade dressing.

A salad dish made with pork shoulder loin boiled tender in tea.

A dish that makes you crave for it somehow.

Miyazaki free-range chicken served with special ponzu sauce.

Cooked sukiyaki-style with plenty of green onions.

Stew made by simmering until tender

Procure good meat of the day. Use A4 grade or higher.

Sweet and savory miso marinade based on Gochujang.

Sauteed in a butter sauce with a perfect balance of lemon fragrance and acidity.

Deep-fried chicken wings with a generous amount of our unique blend of spices.

Crispy fried avocado with mayonnaise sauce.

Lightly fried with tempura dipping sauce.

Perfectly paired with Genovese sauce made with shiso leaves.

Pig's feet simmered for 4 hours until tender and sticky.

Spicy miso created with Kyoto miso adds an accent.

Sazae cooked in garlic butter and served with baguette.

A must-try dish before your day off!

Cut from the bone as needed.

A popular rice dish with the saltiness of dried young sardines and the aroma of shiso leaves.

Made using luxurious cuts of Wagyu beef.

Made with a broth based on the traditional recipe.

Rich and creamy burnt custard.

Smooth and melty texture that melts in your mouth.