Kyomachi Bar

This is an appetizer, served daily with a changing selection.

Includes Spanish cured ham, salchichón, chorizo (red paprika), lomito, and morcón.

The coarsely ground pork and chicken liver are combined and baked to a moist finish, while still allowing a strong meat flavor to be felt.

It has a moist meat texture, and as it matures, the umami flavor increases.

It is lean meat, served cut slightly thick so that the flavor can be easily conveyed.

When combined with sweet and spicy soy sauce, sesame oil, and egg yolk, it goes well with beer.

Our most popular menu item! It is Swiss, characterized by its unique aroma and richness, and pairs well with both wine and sake.

Our top recommended menu item! This is our original menu. We arrange cooked vegetables around, cut the steak, lightly simmer it in sauce, and pour cheese sauce on top.

Serves 1 to 2 people.

This is a medium cheese sauce, and the ingredients are bread, cherry tomatoes, shrimp, and bacon.

When the beef tendon sauce and cheese are grilled, they become fragrant, and when mixed with green onions and a hint of spice, it is great.

Crispy on the outside!! Tender on the inside!! It's a must-try.

Fried twice to achieve juiciness, it goes very well with sudachi ponzu.

When carefully rolled with pork belly marinated in steak sauce and grilled on a hot plate, it develops a nice char and enhances its deliciousness.

The great compatibility of mentaiko and dashi-maki eggs is made even milder with cheese!!

Crispy on the outside!! Fluffy on the inside!! It has a good saltiness that makes it hard to stop eating.

Features crispy cheese like rice crackers that pairs well with sesame dressing.

Watercress and mentaiko sauce, the dressing pairs well and the fried baby sardines add an accent.

A delicacy made with concentrated fresh cream shaped into a bag with mozzarella cheese, known for its extremely short shelf life, and said to be only available in Italy.

This is a fresh cheese made from the milk of water buffalo, which is high in fat.

Please note that the types of cheese served may change depending on availability. The varieties include washed, white mold, blue, hard, and semi-hard.

Please note that the types of cheese served may change depending on availability. The blue cheese and hard cheese are included, and the remaining type is decided in consultation with the customer.

Coated with Parmigiano-Reggiano, known as the king of cheese, and baked at low temperature with olive oil and black pepper.

Homemade, varies by season.

If there are some, I can't help but snack on them.

It is green and black olives with pits.

It has a large marbling and the image is of fatty tuna.

It has both softness and a strong flavor.

It is black-haired wagyu, but depending on the part, it may not have marbling and is tender with red meat.

It is a moist and tender finish made from domestically produced female cattle.

This is a part that connects to the sirloin, and it is soft, so it is served cut a little thick.

This is the diaphragm of the cow, it is called harami in yakiniku restaurants.

When cut thickly, it has a crunchy texture.

The crunchy texture of the tongue combined with a garlic-flavored sauce makes the rice irresistible.

Rice is combined with meat and bread with cheese and sauce.

It is a rich chocolate cake.

The sponge is fluffy, and when combined with fresh cream!!

Classic!! Refreshing with the scent of vanilla.

Refreshing after drinking!!