Iori

Thick-cut, our shop's popular marinated mackerel, and the mackerel sushi made with it is also popular.

This is one of the tastes of home cooking, but at our restaurant, we further enhance the food and sake with sesame oil.

Not too sweet, with a refreshing spiciness of shrimp chili. The shrimp is also large.

Many people dislike celery, but even those who do say they can eat this.

The volume of eel is amazing, a popular product at our shop, and topped with eel sauce for a truly satisfying dish.

Using chili pepper miso, mixed with cucumber, and topped with bonito flakes, it pairs perfectly with alcohol.

The crispy tempura with the aroma of mitsuba and the savory flavor of sakura shrimp is the best.

The slowly simmered beef tendon matches perfectly with the demi-glace, making you crave wine.

Thick slices of mackerel are used to make the mackerel sushi. Many customers enjoy it as a finishing dish. It sells out quickly, so please come early.

Uses Oita-produced Ranou eggs. The color is different just from its appearance.

Shirasu is coated in a sauce made with Yoshino kudzu and special eggs. Irresistible for sauce lovers.

Grilled shiitake mushrooms over charcoal, with bonito, green onions, and a dipping soy sauce.

Homemade dengaku miso is applied in red and white colors to yomogi wheat gluten and millet wheat gluten, then deep-fried and grilled.

The round eggplant is cut into four easy-to-eat pieces, coated with miso, and then reshaped into its original form, finished in a checkerboard pattern.

Proudly grilled dish cooked over charcoal

When you come to an izakaya, you should have hokkai. The bones come off easily and it's easy to eat. It's quite large.

Fat drips while it is being grilled over charcoal.

Chashu that is perfect as a snack. With mustard, it's the best.

Unlike kabayaki, this product is finished with a crispy skin and is quite popular. Enjoy it with a squeeze of sudachi, wasabi, and salt.

Cooked at low temperature and then finished as a steak. It is finished in a Western style with steak sauce.

Served in a salad style. It is served cold, but the fat melts in your mouth.

Handmade using a recipe developed by the hotel. It has a volume of 200g.

Thin French fries that are finished crispy. Irresistible.

This is not a pre-made product; we cut the Camembert in our store, coat it with breadcrumbs, and fry it.

Burdock root is seasoned and cooked, then coated with garlic-flavored powder and deep-fried. It is crispy on the outside and soft on the inside, making it a great accompaniment to drinks.

Tempura with potato salad inside chikuwa, it's a unique variation but quite delicious.

Mentaiko tempura is unusual, but since it is high in salt when eaten as is, it pairs well with beer.

Deep-fried river shrimp without any coating, sprinkled with salt. The aroma is irresistible, and you can't help but reach for more.

We have prepared the red ginger from the skewered cutlet as tempura. It is tempura, but has a refreshing aftertaste.

Please enjoy using two large shrimp with tempura sauce and Andes salt.

Marinated in homemade sauce and then fried. Recommended with highball.

Served generously in a bowl. Our fried dashi and grated daikon are a perfect match.

A dish that is irresistible for mochi lovers, deep-fried to make it soft and served with broth. It's irresistible for mochi lovers.

It is small shrimp tempura, but quite large. With salt and lemon.

This is a large shrimp. It is lightly coated with fine breadcrumbs.

It has a lot of volume. It is 1.5 times larger than other shops.

Deep-fried with perilla leaves inserted between the sea bream. It is served with plum paste.

Scallop with a string, deep-fried on a skewer

It is cut because it is difficult to eat when served.

A classic red ginger skewer, a specialty of Osaka.

The skewer of shiitake mushrooms is delicious, isn't it?

It's a classic.

For egg lovers, it's the best, especially quail is delicious, isn't it?

It has a lot of volume.

This is a firm tsukune. It resembles a chicken burger.

The texture and flavor of Hatsu match well with Sichuan pepper.

The fat of bonjiri is delicious. This is eaten with salt.

Low-salt chestnut pork prosciutto and Camembert arranged as a salad, popular among women.

It is finished to a beautiful pink with low-temperature cooking. There is no duck smell, and it is delicious.

It is delicious with homemade yukke sauce.

This is edamame with a spicy wasabi flavor.

It is grilled on a shichirin and served. After all, freshly grilled is delicious.

Homemade Asazuke is coated with sesame and bonito.

The texture is excellent with edamame, wasabi, and mayonnaise, and the texture of the fish roe is very good.

Fukui local dish, mackerel pickled in rice bran, has a unique flavor, but is excellent with sake

Carefully selected Ranou eggs made into onsen tamago with our special broth, enjoy the rich and smooth egg.

The mackerel has been deboned and simmered in miso from Kokonoe Shoten so that it can be eaten whole.

This is a spicy mapo tofu with a hint of Sichuan pepper. Some people come specifically for this dish.

A gentle zousui for the stomach after drinking, served in a small earthenware pot.

This is a dish that allows you to fully enjoy the flavor of Ranou eggs.

We go to Hino to purchase rice, grill it with a special sauce, and serve it wrapped in seaweed.

Recommended for company meetings, outings, memorial services, and more.