Banya Sudachi

Directly shipped from Kumamoto. Please enjoy lean meat and otoro together. It brings out a richer flavor and tastes delicious.

The skin side of the thigh meat is grilled until crispy, while the inside is left rare.

Seared on the surface, served as sashimi. Enjoy with refreshing yuzu ponzu sauce.

A rare cut of chicken torotoro that can only be obtained in very small quantities from one chicken.

Seared on the surface and served in a pounded state.

A light and savory motsunabe based on soy sauce learned in the authentic Fukuoka style.

A Miyazaki local dish. Fried chicken thigh meat is coated in sweet vinegar sauce and topped with tartar sauce.

A popular dish made with 100% Hokkaido Wagyu beef since the opening. Please enjoy the umami of the meat with our special Japanese-style sauce.

Hamburger with a crispy texture, served with homemade Japanese-style sauce.

This dish features the superb flavor of Kagoshima black pork, simmered slowly for 4 hours and finished with a light seasoning.

Small bites of Kurobuta pork grilled and topped with a Japanese-style sauce. Served with grated daikon radish for a refreshing taste.

Stir-fried horse pulmonary artery and beef tripe with a slightly spicy sauce, featuring a crunchy texture.

Boil beef small intestine and mix with yuzu ponzu and grated daikon.

Stir-fried with soy sauce glaze for a slightly burnt flavor.

A little spicy and addictive. Made in a Chinese style using gochujang and doubanjiang.

A simple combination of two pieces each of shrimp shumai and octopus shumai with a takoyaki-style twist.

Ground pork, chives, and vegetables wrapped in a bun-like style and steamed. Served with special chili oil.

A traditional dish from Oita. Chicken breast meat from Satsuma Jidori chicken is deep-fried and served with grated ponzu sauce.

A Kyushu classic snack. Fish paste deep-fried and seasoned with sweet Kyushu soy sauce.

A Kumamoto local dish. Spicy miso is stuffed inside lotus root and deep-fried with tempura batter.

Fried chicken wings coated in sweet sauce, Kyushu style.

A light salad with salt pon dressing made with Satsuma chicken breast and Chinese cabbage and kikurage mushrooms.

A warm salad made by stir-frying vegetables and bacon and mixing with dressing.

A fried rice dish that combines shredded dried baby sardines and Kyushu's pickled vegetables, with a touch of cod roe.

Katsu is soaked in tea and served hot with tea broth. It is a stone-grilled rice dish with a tea-soaked flavor.

Filled with homemade Kagoshima black pork miso. Made with Yumepirika rice directly from the farm. Full of the deliciousness of rice!

Filled with homemade Satsuma free-range chicken miso. Made with Yumepirika rice directly from the farm. Full of the delicious flavor of rice!

Japanese-style soup made with katsuobushi dashi and clam broth. Contains Japanese vegetables as ingredients.

The soup, made over 12 hours, is full of chicken flavor. The noodles are straight and thin in Hakata style.

A Hakata flavor made with chicken broth. Can be enjoyed as a meal or as a snack.