Nouille

This dish combines oysters from Senpōshi with aged Wagyu beef, dressed in a Western-style ponzu sauce.

3 types of cheese and 1 piece of garlic toast

The seasonal vegetables are boiled just right and generously grated with Parmesan cheese.

Lightly smoked and pan-seared for a fragrant finish. Rich and pairs well with alcohol.

Topped with homemade salted salmon roe and seasonal vegetables on a rock oyster from Senpōshi.

Perfect for 'for now'!

This is a very healthy dish with rich tofu topped with freshly ground black pepper, crystal salt, and plenty of olive oil.

Served with a yuzu-flavored non-oil dressing.

Assorted snacks (4 items) - perfect for a quick drink!

The vegetables change according to the season. Often more than 10 types.

The apples are also pickled. Drizzled with balsamic vinegar, this is a refreshing salad perfect for summer.

The wasabi-flavored sauce leaves a lasting impression.

Tender roasted chicken breast pairs well with a spicy dressing and seasonal vegetables.

Crispy French fries are sprinkled with wild garlic powder.

Drying wild garlic softens its aroma. It adds depth to the fragrant grilled scallops.

The saltiness of the ikura enhances the flavor of the potato.

The burdock is seasoned to be tender, allowing it to be enjoyed together with the tsukune.

The omelette contains soy sauce marinated wild garlic, finished with a sprinkle of powder.

The rich flavor of foie gras pairs well with the taste of sake lees.

Carefully takes time to remove excess oil and bake to a fluffy and fragrant finish.

Sorires is said to have its origins in the French language. It is quickly blended with Shimosa soy sauce and then grilled to a fragrant finish.

You can choose between salt flavor and Shimosa soy sauce flavor.

This is our proud dish, expertly blended with 11 types of spices.

The sake lees effect makes the thigh meat tender and juicy.

Tenderly simmered and then grilled over charcoal for a fragrant finish. You can order by the piece according to the number of groups.

Fresh deer meat from Akanko Town in Eastern Hokkaido. Smoking it with rice straw creates a unique umami flavor.

By lightly smoking the hokke, the fat between the skin and the flesh transforms into a refined flavor.

The saltiness of the pickled sanma perfectly matches the vegetables simply dressed with olive oil!

Served with Nuiyu's unique condiments, including sage-flavored snow cauliflower and black pepper-flavored grated daikon.

Quickly deep-fry the abalone at high temperature, then let it rest for a while to cook through with residual heat.

The skate is coated with breadcrumbs to directly enjoy the flavor of skate and butter.

A fragrant bowl made with Shimosa soy sauce.

This bowl allows you to directly feel the flavor of the soup.

It is mild yet has depth.

The soup, rich in oyster flavor, pairs well with the special noodles.

A bowl where the sweet aroma of sake lees and sautéed Taraba crab and cabbage come together in perfect harmony. Truly a ramen unique to Hokkaido!

The rich umami of the foie gras blends into the soup. The bean miso-based soup pairs well with the cheese, which is also a fermented food.

Perfect size for a finishing touch after a meal!

There might be two types of recommended ramen available only in this season, served in half size!