Kanda Nishikicho Kitchen

Warm vegetables with a sauce made from Saikyo miso and bagna cauda.

With honey whipped cream to your liking.

Crispy ham cutlet that is double coated and double fried

Everyone's favorite chunky French fries fried with herbs and garlic

Chicken thigh cooked at 80°C for 3 hours, a tender and luxurious dish.

Lasagna made with our special dough

You definitely have to try this penne at least once...

Garlic rice with a fragrant broth that stimulates the appetite, perfect as a side dish, can be enjoyed as ochazuke. Serves two.

Combination: homemade ponzu, kabosu, Bowmore 12 years, feel free to ask the staff for Tabasco! [Umishizuku], created by the clear sea of Saiki City, Oita Prefecture, is cultivated using a single seed method, carefully nurturing each oyster. By rolling in the tidal flow, they develop a beautifully rounded shell, and the flesh is plump, with concentrated umami and a refreshing aftertaste, making it a carefully selected oyster. Our staff has actually visited the site. By meeting directly with the producers, we learned a lot about their passion for the ingredients and their appeal. After returning to Tokyo, I became so enamored that I personally ordered them. Because I visited the site, I can genuinely recommend this [Umishizuku], and I wanted many people to try it, so we decided to lower the price as much as possible. Whether it's one, two, or three...!!! As many as you want...!!! Enjoy with various combinations! We serve it with Sicilian olive oil and lemon. The following combinations are available, and for those who are not fond of raw oysters, we can also accommodate steamed oysters.

2 pieces... 800 yen, additional... 400 yen

Sautéed Fresh Fish of the Day

100g each

3 oysters for 2 servings

100g of Sagar for 2 servings

Linguine

Spaghettini

Penne

Spaghettini

Linguine

Linguine

Spaghettini

100g…1,400 yen 200g…2,500 yen 300g…3,200 yen