Shofu-An Sake Brewery Restaurant

Enjoy four cuts of the brand pork 'Musashi Barley Pork' from Saitama Prefecture, paired with fresh local vegetables. Experience a unique flavor that can only be enjoyed here, using 'koji', 'sake lees', and 'Japanese sake'.

Shabu shabu made with fresh fish prepared in the restaurant, which can also be enjoyed as sashimi. *The type of fish may change depending on the season.

By slowly marinating in salted koji, the umami of the salmon is concentrated. Enjoy the freshness of the aromatic and moderately fatty salmon, harmonized with the fragrance and umami of koji, a popular menu item proudly presented by the sake brewery. Please enjoy the rich flavors of fermentation together with the mixed rice of sake-steamed silver salmon.

A unique parent-child rice bowl born from a sake brewery that is a professional in fermentation. The domestic chicken, carefully marinated in live koji, is fluffy and tender. Combined with organic eggs from a local farm, it has a light and creamy texture. The special broth made with generous amounts of sake enhances the sweetness of the koji and the umami of the chicken, creating a gentle flavor reminiscent of a sake brewery. With the enzymes from the koji and the collagen from the chicken, this dish not only tastes delicious but also supports beauty, making it a proud offering of the sake brewery restaurant.

A sea bream rice dish that maximizes the aroma and sweetness of koji, unique to sake breweries. Carefully selected is the elegant and mild-tasting true sea bream, which enhances the delicate sweetness and aroma of koji. By serving fresh true sea bream, prepared in-house, in its sashimi form, the original flavor of koji harmonizes with the umami of the sea bream, allowing you to fully appreciate the quality of the ingredients. Enjoy this luxurious dish in the Uwajima style, paired with the brewery's special 'Koji Sea Bream Dashi Sauce' and local organic eggs. Experience the enjoyment of koji and true sea bream that can only be found in a sake brewery restaurant.

Chazuke made with fresh sea bream from Ehime Prefecture marinated in sea bream broth and ground sesame. When you pour the sea bream broth with added sake over it, the mild sweetness of the koji and the richness of the sea bream melt together, enhancing the umami to its fullest. Enjoy the deep flavor brought to life by the power of fermentation unique to sake breweries.

A special motsuni that melts with the umami of koji and daiginjo sake lees. This proud dish features barley pork offal slowly simmered to perfection. The floral aroma unique to daiginjo and the mild sweetness of koji create a complex umami flavor. Haccho miso is used, providing a rich yet well-balanced salty taste. When paired with egg yolk or rice, the richness and umami are further enhanced. It is satisfying both as a set meal and as a companion to sake. Takeout is also available.

Rich in umami thanks to the power of koji, crispy on the outside and fluffy on the inside. The chicken, marinated slowly in salt koji and grated onion, is surprisingly tender and juicy. By using koji in the batter, we achieve a crunchy and fragrant texture. With every bite, the natural sweetness of the koji and deep umami spread. This 'fermented fried chicken' that utilizes the power of the ingredients is a special dish that can only be tasted here. Takeout is also available, making it perfect for a snack or souvenir.

A special motsuni that melts with the umami of koji and daiginjo sake lees. A proud dish slowly simmered with barley pork offal. The floral aroma unique to daiginjo and the mild sweetness of koji create a complex umami. Haccho miso is used for the miso, providing a rich yet well-balanced flavor. When paired with egg yolk or rice, the richness and umami stand out even more.

After repeated trials to create 'fried chicken that tastes good even when cold', we have meticulously crafted this salt koji fried chicken to ensure a pleasant texture and rich flavor that spreads in your mouth, even when cold, thanks to the enzymes in the koji that keep the chicken tender.

A special motsuni with the rich flavor of koji and daiginjo sake lees that melts in your mouth. A proud dish made by slowly simmering barley pork offal. The floral aroma unique to daiginjo and the mild sweetness of koji create a complex umami. Hachijo miso is used, providing a rich yet well-balanced salty flavor.

A unique parent-child rice bowl born from a sake brewery that is a professional in fermentation. The domestic chicken, carefully marinated in live koji, is fluffy and tender. Combined with organic eggs from a local farm, it has a light and creamy texture. The special broth made with generous amounts of sake enhances the sweetness of the koji and the umami of the chicken, creating a gentle flavor reminiscent of a sake brewery. With the enzymes from the koji and the collagen from the chicken, this dish not only tastes great but also supports beauty, making it a proud offering from our sake brewery restaurant.