Menya Fu Fu Tei

A refined and flavorful soup made from carefully selected brand chicken, chicken feet, and knuckles, along with fresh flying fish from Nagasaki Prefecture, all meticulously grilled over binchotan charcoal to bring out a deep, toasty flavor. The tare sauce uses white tamari soy sauce that has been aged with shochu produced in the Mikawa region of Aichi Prefecture.

A refined and flavorful soup made from carefully selected brand chickens, chicken feet, knuckles, and fresh flying fish from Nagasaki, all meticulously grilled over binchotan charcoal to bring out a deep, toasty flavor. The tare sauce uses white tamari soy sauce aged with shochu produced in the Mikawa region of Aichi Prefecture. Our homemade hand-wrapped chicken and shrimp wontons are also very popular!

A soup made with collagen-rich beef bones, blended with a special miso sauce that combines Kyoto cherry blossom miso, Echigo koshihikari, koji miso, and Edo sweet miso in a unique ratio. It is enhanced with a secret aromatic oil made from 100% Aomori garlic, boosting the umami and depth of flavor.

Homemade dumplings that have been selling over 4000 pieces a month. They are neither Kameido dumplings nor Ousho dumplings; while they may not have a strong impact, these dumplings are what you would think is the right way to enjoy dumplings!