hyotan

The combination of salmon belly and salmon roe is unbeatable. You will be completely satisfied with the perfectly fatty salmon belly and salmon roe. If you cannot finish it, takeout is also available.

We have included fresh seafood sourced from Toyosu and authentic bluefin tuna from Yamako. *All are natural products.

A proud dish of thick-cut silver cod marinated in homemade Saikyo miso for three days. Pairs well with sake.

Spicy konjac that has been intentionally grilled on the surface to achieve a fragrant finish. It has a good texture and is recommended.

The broth infused with bonito flavor is well absorbed.

After thoroughly removing moisture, it is simmered in broth and mixed with fresh mentaiko.

Lightly seasoned and then deep-fried until crispy. The accompanying curry salt adds a delicious flavor change.

A simple potato salad made with potatoes from Lake Toya in Hokkaido and Shiba Zuke. Secretly a popular menu item at Hyotan.

A refreshing yet rich macaroni salad. The macaroni itself is flavored with lemon before being mixed. The addition of eggs adds richness and the aroma of well-cooked bacon. A dish that makes you want to have seconds.

Scallops for sashimi are luxuriously grilled briefly and marinated in lemon oil. The finishing touch is a sauce made with a base of onions.

A refreshing salad with myoga, endive, and watercress. The dressing is made with extra virgin olive oil and a flavorful dashi made with bonito.

Using the thigh cut of Black Wagyu beef, known as Ichibo. The meat is tender and has just the right amount of marbling. The thicker cut is a testament to its tenderness. Enjoy it with grated ponzu, yuzu pepper, and wasabi for a change of flavor.

Directly shipped from Miyazaki Prefecture. Eggs selected from over 10 varieties tasted! Worth eating!

It is finished with a fragrant touch using three types of cheese and dengaku miso.

A recommended dish from Hyotan that allows you to enjoy the richness of domestic pork belly and the texture of asparagus. It is seasoned with a sweet and spicy flavor, enhanced with black pepper.

It is considered a rare cut that accounts for only about 3% of the weight of one cow. Not only is the quantity small, but it also has almost no fat, and the meat quality is tender, allowing you to fully enjoy the flavor of the lean meat.

Using sashimi-grade scallops. Cooking them concentrates the flavor and enhances the sweetness. They are seasoned with a soy sauce base. And when it comes to grilled with seaweed, our seaweed is incredibly delicious!

A proud dish of thick-cut silver cod marinated for three days in homemade Saikyo miso. Pairs well with sake.

Uzushio sweet onions are directly delivered from farmers. Baking them in the oven enhances their sweetness even more. Please enjoy simply with olive oil and rock salt.

Salt-grilled chicken using Miyazaki Prefecture's Kirishima chicken. The meat is firm, rich in color and luster, and has almost no peculiar smell typical of chicken. It is served with the skin grilled to a crisp. Please enjoy it while it's hot.

The fatty honsishamo is wrapped whole in spring roll skin. Please enjoy it as is.

This is made with Miyazaki Prefecture's Kirishima chicken wings shaped like tulips. It is deep-fried with the bones intact, resulting in a very juicy finish.

Ground domestic black pork belly is used to make menchi katsu. The coarsely ground meat gives it an excellent meaty texture. Enjoy it with our original [fresh sauce]♪

Fried horse mackerel made from the high-quality 'Seki Aji' from Oita Prefecture. It is often used for sashimi, but it might only be available as fried. The balance of fat is good, so you can enjoy it refreshingly even though it's fried. Good with salt! Good with homemade tartar sauce!

Using 'Kaori Pork' from Saitama Prefecture. Slowly cooked for 5 hours to achieve tenderness. A dish that allows you to savor the flavors of the meat and the richness of the fat.

A slightly unusual sweet and sour pork made with gourd. This is the result of thorough refinement. It is juicy because it is cooked at low temperature.

The broth from the larger clams is exceptional. Just between us... the head chef said he wanted to taste it more. That means it's that delicious!

The combination of salmon belly and salmon roe is unbeatable. You will be very satisfied with the perfectly fatty salmon belly and salmon roe. *If you cannot finish it, takeout is also available.

Luxuriously served with roasted black Wagyu beef Ichibo in a block, this black Wagyu clay pot rice is presented to customers before being cut into easy-to-eat sizes. Enjoy it with our homemade steak sauce.

These are semi-transparent noodles with a strong texture and a silver sheen. They offer a luxurious taste with a smooth throat feel. *Available in hot and cold.

A sukiyaki bowl made with black-haired Wagyu ribeye. Tender ribeye, rich in flavor, is dipped in a thick original sauce and served hot over white rice. Includes Kujo green onions for a dish that never gets boring.

Eggs delivered directly from Miyazaki Prefecture! Eggs selected from over 10 varieties! Using Niigata rice [Shinnosuke]! It must be delicious!

A broth full of the flavor of sakura shrimp. Rice porridge finished with fluffy beaten eggs. Just thinking about it...

Ochazuke that you can choose from salmon, fresh seaweed, wasabi, Nanko plum, and mentaiko. It is an essential dish to finish your meal.

Uses Niigata rice [Shinnosuke]. Various flavors are available (salmon, kelp, grilled mentaiko, tuna mayo, chirimen sansho, sesame takana, green onion miso, nori tsukudani plum, Nanko plum). *Various types are available for takeout.

This is a soup that allows you to enjoy the flavor of miso and the gentle texture of nameko mushrooms.

A flavor that permeates the five organs and six entrails. Also helps prevent hangovers♪

Please enjoy the delicious hotaruika marinated in sake, perfect as a companion for drinks.

This dish is a perfect match of karasumi and daikon.

Sesame tofu made by kneading kuzu powder for one hour. The texture is good, and by adding black syrup and soybean flour, the flavor is enhanced.

Served with seasonal ice cream sandwiched between Monaka wafers. The contents change with the seasons. Please ask the staff.