Kobaiya
紅梅や
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Yamanashi's Local Cuisine Utilizing Regional Ingredients
Highlights
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Japan User ratings3.35(2 reviews)Reviews
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Our signature Negi Shabu Shabu course is made with Koshu Fujizakura pork gently wrapped with plenty of chopped green onions! Benibeya offers a new pork shabu shabu that you have never had before! Two types of pork (shoulder loin and belly), chopped green onions, freshly picked vegetables from Yamanashi Prefecture, and mushrooms are served together in Beniumeya's special broth. Finish with Houtou, a specialty of Yamanashi Prefecture, made with a broth that is rich in the umami of the meat! Please try it once with pepper to taste, and you will discover a new taste of Houtou different from miso!
Sukiyaki Nabe Course featuring Koshu Beef Sirloin with Yamanashi Vegetables This sukiyaki nabe course uses A5 grade sirloin of Koshu beef, a rare Japanese beef of which only about 300 head are distributed annually. The vegetables are prepared with plenty of fresh vegetables grown in Yamanashi Prefecture. The eggs used in the sukiyaki nabe are Akeno eggs, which are rich and flavorful, allowing you to enjoy the delicious meat and rich eggs.
Sukiyaki Nabe Course featuring two parts of Koshu beef, sirloin and lean meat, with vegetables grown in Yamanashi Prefecture This sukiyaki nabe course uses A5 grade sirloin and lean meat of Koshu beef, a rare Japanese beef of which only about 300 head are distributed annually. Vegetables are prepared with plenty of fresh vegetables from Yamanashi Prefecture. The eggs used in the sukiyaki nabe are Akeno eggs, which are rich and flavorful, allowing you to enjoy the delicious meat and rich eggs.
Sukiyaki Nabe Course: Enjoy Koshu Beef Lean Meat with Yamanashi Vegetables Enjoy rare Koshu beef, of which only about 300 head are distributed annually, in sukiyaki nabe. We have prepared an abundance of fresh vegetables from Yamanashi Prefecture. The eggs used in the sukiyaki nabe are Akeno eggs, which are rich and flavorful, allowing you to enjoy the delicious meat and rich eggs.
Shingen Chicken Sukiyaki Course with Yamanashi Vegetables Shingen Chicken's chewy thigh meat and shoulder meat, a rare part of the chicken, which is only about 30 grams per chicken, are served in a sukiyaki pot. The vegetables are freshly picked in Yamanashi, and the eggs are Akeno eggs with rich yolks. The final dish is an exquisite oyakodon, a bowl of rice topped with a chicken and egg.
Koshu Beef Sirloin in Sukiyaki Nabe with Yamanashi Vegetables This sukiyaki hot pot dish uses A5 grade sirloin of Koshu beef, a rare Japanese beef with only about 300 head distributed annually. The vegetables are prepared with plenty of fresh vegetables grown in Yamanashi Prefecture. The eggs used in the sukiyaki nabe are Akeno eggs, which are rich and flavorful, allowing you to enjoy the delicious meat and rich eggs.
Sukiyaki Nabe with Koshu Beef and Tomo with Yamanashi Vegetables This sukiyaki nabe uses A5 grade sirloin of Koshu beef, a rare Japanese beef with only about 300 head distributed annually. The vegetables are prepared with plenty of fresh vegetables grown in Yamanashi Prefecture. The eggs used in the sukiyaki nabe are Akeno eggs, which are rich and flavorful, allowing you to enjoy the delicious meat and rich eggs.
Our signature Negi Shabu Shabu course is made with Koshu Fujizakura pork gently wrapped with plenty of chopped green onions! Benibeya offers a new pork shabu shabu that you have never had before! Please enjoy two types of pork (shoulder loin and belly), chopped green onions, freshly harvested vegetables from Yamanashi Prefecture, and mushrooms, dipped in Beniumeya's special soup stock.
Sukiyaki Nabe with Koshu Beef and Yamanashi Tomatoes This innovative sukiyaki nabe dish is made with tender Koshu beef and Yamanashi tomatoes. Please enjoy the sour taste of the meat and tomatoes dipped in hot-spring egg.
For a gathering of friends and acquaintances. Enjoy talking with like-minded friends at Benibeya and Kofu Mushin Kaiseki. A small selection of typical Yamanashi snacks such as grilled Koshu beef, boiled clams, seasonal vegetables, and special miso soup. The all-you-can-drink package includes bottled beer, shochu, and sake. Seating is limited to the second floor and reservations are required.
A taste of Yamanashi with this one dish. For a dinner with out-of-prefecture guests or a business trip. This course includes a small selection of tastes of Yamanashi, such as Koshu's specialty boiled clams, grilled Shingen chicken, dashimaki tamago (rolled egg), and jidori chicken wings. To top off the meal, we serve a small bowl of our special Houtou and gelato to enjoy the season. This all-you-can-drink course also includes appetizers and small bowls of cooked food with flavors that change with the season.
The "best of Yamanashi" in one dish. You can taste the charms of Yamanashi at a time with "Yamanashi Gochisou Gozen" at Benibeya. Shingen chicken fried chicken wings and mushroom salad using local vegetables, Special Hoto (with pork) (small), and other local delicacies. To top off the meal, we offer a small bowl of our popular fluffy oyako-don (chicken and egg on rice) and pickles. This is the perfect meal for your trip, combining the uniqueness of Yamanashi with a sense of satisfaction.
The most popular rice bowl made with Shinshu chicken, served with special miso soup and pickles.
Luxurious beef rice made with A4 and A5 grade meat. Comes with miso soup and pickles.
Sukiyaki rice made with Koshyu beef. The marbled meat melts in your mouth. Served with miso soup and pickles.
A hearty and delicious karaage oyakodon made with Shingen chicken. Comes with miso soup and pickles.
Wagyu and eggs are the perfect match! A beef and egg rice bowl made with black Wagyu beef. Served with miso soup and pickles.
A juicy nikatsu don made with high-quality pork, Fujizakura Pork. Served with miso soup and pickles.
The fried chicken set meal made with Shinshu chicken is so delicious that it has many repeat customers. Please enjoy it with our homemade tartar sauce. Comes with rice, miso soup, and pickles.
A premium brand beef that Yamanashi Prefecture is proud of. Enjoy sukiyaki with the extremely sweet marbled fat, locally grown vegetables, and Akino eggs. Available only on the 1st floor.
A new sensation of special chewy noodles produced by Koubai, served as boiled ozara. It comes with a rich sauce and a bonito broth dipping sauce. Be careful, as you may become addicted after just one bite.
Using fresh Kōshu jidori chicken, it is simmered in a rich sweet and spicy sauce. Enjoy the B-class gourmet of Yamanashi.
Prepared with live Ezo abalone, this dish is a superb delicacy that retains the tenderness of the meat.
A specialty beef sushi made with top-quality sirloin lightly grilled! The juicy marbled meat melts in your mouth. Sweet soy sauce, green onions, and wasabi enhance the flavor of the meat.
We made a rolled omelette with special sukiyaki broth and Koshun beef. The melting meat and the fluffy omelette create the perfect combination.
A fresh salad made with locally sourced mushrooms and vegetables from Yamanashi Prefecture. The homemade dressing made from aromatic vegetables beautifully coats the mushrooms, creating an exquisite flavor.
Characterized by its crispy skin and juicy meat, typical of deep-frying. This dish is popular for its flavorful seasoning with spices.
Enjoy the unique flavor and firm texture of the free-range chicken with a crispy coating.
Marinated in Koshū miso for a long time. Please enjoy with the accompanying yuzu pepper.
Accented with punchy garlic and black pepper. Perfect as a snack with beer!
Once you start eating, you can't stop. Fujizakura pork is simmered slowly to create tender chashu. Please wrap it with the cabbage underneath and enjoy.
A platter of 2 shrimp, 1 eel, egg, and 7 types of seasonal vegetable tempura. The set meal includes rice, miso soup, and pickles for ¥3,280. *Ingredients may change depending on the season.
The Koubaiya special tempura rice bowl, featuring 5 shrimp, 1 eel, egg, eggplant, pumpkin, maitake mushrooms, shishito peppers, and perilla leaves, offers an astonishing volume and deliciousness. *Ingredients may change depending on the season.
This is a luxurious two-tiered bento made with premium Koshun beef sirloin. How about treating yourself to a higher level of hospitality? Orders must be made in advance, at least one day prior.
This is a two-tier bento featuring luxurious Kōshū beef rice, carefully prepared with a rolled omelet and eight types of side dishes, including the popular Benibai. Orders require advance reservation. For more details, please contact the store.
A two-tiered box topped with plenty of rice, red plum, and special sukiyaki, providing 120% satisfaction!! You won't be disappointed. Orders must be made in advance, at least one day prior. For more details, please contact the store.
A confident creation featuring the most popular Oyakodon made with Shingen chicken, accompanied by eight types of side dishes! Orders must be made in advance, by the day before. For more details, please contact the store.
Not only do we focus on locally produced wine, but we also take pride in our selection of sake. We offer a carefully curated selection of sake from various prefectures, including Yamanashi's local sake 'Okanmuri'. Please feel free to call us to check our lineup.
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