Kitchen HARU

Our proud Kiritanpo Nabe features a homemade soy sauce-based soup made with Akita Hinai chicken, along with seasonal delicious mushrooms, watercress, long green onions, burdock root, shirataki noodles, deep-fried tofu, and freshly made Kiritanpo. You can enjoy it quickly boiled or simmered for a while. Additionally, adding Inaniwa udon at the end allows you to savor every last drop of the delicious soup. Please try our authentic Kiritanpo Nabe that you won't find anywhere else.

Hinai Chicken and Mushroom Hot Pot - 2860 yen (per serving) Hatahata Shotturu Hot Pot - market price Hinai Chicken and Yam Hot Pot - market price Noodle for hot pot - Inaniwa Udon - 770 yen Zosui Set - 660 yen

Skin... 352 yen, Furisode... 660 yen, Thigh with Green Onion... 770 yen, Thigh Meat... 1100 yen, Breast with Green Onion... 715 yen, Breast Meat... 1045 yen

One of Japan's three major native chickens, Akita Hinai Chicken, is directly sourced from Kita Akita City in Akita Prefecture. It is grilled in bite-sized pieces from multiple parts. There are options for salt and pepper, shichimi (seven spice), grilled with salt and pepper, and grilled with garlic soy sauce.

Chicken skin with ponzu and yuzu pepper 935 yen, grilled chicken neck with sauce 1045 yen, grilled chicken belly with sauce 1045 yen

The noodles are thick and straight, made from square boiled noodles. Directly delivered from Ishitani Seimen in Yokote. The ingredients include cabbage and pork, topped with a soft-boiled egg and fukujinzuke. The sauce is our original Japanese-style sauce with a gentle flavor.

Using dried soba supervised by 'Hikozan' from Nishi Boninai in Ugo Town, Akita Prefecture, directly delivered from the home of one of Japan's three major Bon Odori dances, the 'Nishi Boninai Bon Odori'.

Our Iburigakko is directly sourced from 'Hiromi-chan's house' in Yuzawa City, Akita Prefecture. This Iburigakko is made by sowing daikon seeds in early autumn, cultivated using herbal farming methods. The harvested daikon is hand-washed one by one, woven, and then smoked for about two days. After that, it is made using specially cultivated rice koji, safflower for coloring, sun-dried salt, coarse sugar, and chili pepper as a preservative, taking more than two months to complete.

One of Japan's three major udon noodles, directly shipped from 'Hachisaburo Honpo' in Yuzawa City, Akita Prefecture, made with cold water and cold production methods, and finished with a commitment to handmade by a small elite team. At our shop, we adjust the boiling time and steaming time to achieve a perfect finish. Zaru Udon... 990 yen, Warm Hinai Chicken Soup Dipping Udon... 1870 yen

A rice bowl dish made with multiple parts of Hinai chicken.

Salad with sliced prosciutto - 869 yen, Chinese-style tofu salad - 649 yen, whale bacon - 1650 yen, Japanese-style soy sauce fried chicken - 759 yen, sweet omelet - 650 yen, dashi rolled omelet - 650 yen, potato mochi with seaweed - 605 yen, potato mochi with cheese and seaweed - 660 yen, two Akita miso grilled rice balls - 528 yen, Akita miso soup - 385 yen, smoked daikon garlic fried rice - 880 yen

The types of fish that arrive vary by season and fishing method. Below are some examples: conger eel, octopus, flatfish, rockfish, sweet shrimp, baby squid, horse mackerel, ribbonfish, sea bream, red sea bream, gurnard, whitebait, threadfin bream, and more. They are exceptionally fresh and can be prepared as sashimi, vinegared, in sushi, grilled, tempura, fried, baked, stewed, sautéed, and more.