Nukunuku
温々
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A cozy izakaya where you can savor the flavors of Gunma
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Seasonal pickled vegetables and small bowls. Chef's recommended delicacies, etc.
Please choose from Minami-gō produced plum sauce or dashi soy sauce. This plum sauce is made with natural plums created only with salt and plums from Fukushima Farm in Takasaki Minami-gō.
This is a homemade ponzu aimed to be drinkable, specially made by the owner.
This is the owner's favorite takowasa.
Raisins infused with rum are blended into a paste made of butter and cream cheese. It's best served on crackers.
Lightly seasoned with homemade ponzu, ponzu is like a drink
This is shime saba made with domestically sourced mackerel.
This hamburger is made from Australian beef and ground pork from Gunma Prefecture, combined with vegetables such as onions from Gunma Prefecture. It is simmered in a gentle-tasting tomato sauce made by mom.
You can choose from homemade ponzu sauce, shariapin sauce, and our original recommended sauce.
Please choose from salt, consomme, or soy sauce butter.
Mom's flavor, comforting spring rolls
Cheese fry filled with rich Gorgonzola, drizzled with honey from Takasaki, is exquisite.
Fried thick-cut ham, a nostalgic ham katsu
This is fried chicken made with domestic chicken breast and thigh marinated in a special soy sauce.
Homemade croquette series made carefully with potatoes and onions from Gunma Prefecture. It has a nostalgic taste reminiscent of mother's cooking.
Homemade croquette series made with milk from Gunma Prefecture, using béchamel sauce and sweet corn to create a cream croquette. It has a nostalgic taste reminiscent of mother's cooking.
Homemade series made with milk from Gunma Prefecture, a béchamel sauce filled with plenty of crab in a cream croquette. When it comes to cream croquettes, it's all about crab.
A quick-cooked, comforting stew.
Well-stewed beef tendon and vegetables. It is exquisite when eaten with the tofu added at the end.
Refreshing ramen eaten with dipping sauce. A final dish.
Spaghetti with a nostalgic ketchup flavor, featuring chopped ham. Don't call it pasta!
A somewhat luxurious pasta full of shrimp flavor. Call it pasta!!
Gently wrapped with kombu tsukudani and tororo kombu.
Homemade okaka wrapped in bonito flakes. Cats also love Nekomanma.
Takasaki Minami produced plums.
This is authentic umeboshi from Fukushima Farm in Takasaki Minami Gyo. It is enjoyed with tea made from dashi.
You can enjoy it with tea made from dashi.
You can enjoy it with tea made from dashi.
You can enjoy it with tea made from dashi.
Using rice from Gunma Prefecture.
Next to pasta is dumplings! Aiming to be a specialty of Shin-Takasaki, this is one of the flour-based dishes. The filling is made by thoroughly kneading cabbage and barley pork from Gunma Prefecture, and each piece is hand-wrapped with dough from a noodle shop in Shibukawa.
A dish carefully grilled with domestic chicken skin.
When it comes to Gunma, it's all about pork offal. While stewed offal is good, grilled is also delicious.
Carefully cooked using eggs from Gunma Prefecture.
When it comes to squid, a fragrant soy sauce pairs well.
Char siu made from shoulder roast produced in Gunma Prefecture, carefully marinated in a special sauce and then slowly cooked using vacuum low-temperature cooking. Before serving, it is briefly seared, and when eaten with boiled vegetables that enhance the sweetness of the barley pork, it is exceptional.
Please choose between Shariapin sauce or wasabi soy sauce made from Australian grain-fed beef.
Kourui shochu from Bihou Shurui in Takasaki
Uses two-row barley from Isesaki, Gunma Prefecture, by Takasaki Bimou Liquor. Toasty and rich aroma. Deep flavor.
Please enjoy the natural umeboshi made from Fukushima Farm's ume located in Minami Town, Takasaki City.
A type of shochu from Takasaki's Bihou Liquor. It features a soft mouthfeel and a clean taste.
Rich and elegant aroma of sweet potato. Characterized by a thick, rich body and a crisp aftertaste, this is a sweet potato shochu.
Using two-row barley from Isesaki City, Gunma Prefecture, this barley shochu from Takasaki's Bihou Sake Brewery has a fragrant and rich aroma. It offers a deep and flavorful taste.
A fresh aroma reminiscent of flowers and honey, with a well-balanced quality of smoothness and dryness.
A blended whiskey from Takasaki's Bihou Shurui. It is an easy-to-drink whiskey that combines malt from Scotland with malt from Bihou Shurui.
Thanks to the blending techniques of Mars Whiskey, this expression showcases complexity and depth by vatting multiple malt whiskies of different types. It features a rich, sweet aroma reminiscent of honey and caramel, with subtle smoky flavors and the scent of ripe fruits, characterized by a round, soft mouthfeel and gentle finish.
A superb sake from Makino Sake Brewery in Kurabuchi, Takasaki City, pursuing a balanced sweetness and dryness with a smooth drinkability. It has a rich flavor and is very delicious. It can be enjoyed cold, but warming it enhances the sake's umami.
A refreshing and crisp dry sake from Kondo Brewery in Midori City, Omama, known for its clean finish and smooth throat feel, making it easy to drink without getting tired of it. Truly a man's sake, it is recommended to be served cold or slightly warmed, but locally it is also enjoyed hot.
A local label sake from Makino Sake Brewery in Kurabuchi, Takasaki City, served cheerfully in a cup. A refreshing and clean dry junmai sake bottled fresh, delicious whether served cold or warm.
This sake from Nagai Brewery in Kawaba is made from Yamada Nishiki rice, concentrating its delicious flavor. It has a refreshing ginjo aroma like flowers, with mild acidity and astringency, and a subtle spiciness that appears in the aftertaste, tightening the finish. It can be enjoyed cold, and although it's a bit unconventional, it can also be enjoyed warm as a junmai ginjo.
Please choose from homemade umeshu made with Minakyo's white kaga, whiskey base, vodka base, or gin base.
This plum wine is made with a base of Japanese sake and carefully infused with plums picked in the morning from the Haruna Plum Grove, blending the flavor of plums with sake for a high-quality, rich, and refreshing taste.
When it comes to cello, it is a fruit liquor infused with citrus peels. Not limited to citrus, it is a homemade fruit liquor infused with seasonal fruits. The fruit part is made into jam and added to the liquor, served on the rocks or with water. The recommended option is a soda mix for an additional 50 yen.
This is a craft gin from Takasaki, Bimori Liquor.
This is a craft gin from Takasaki, Mifune Liquor.
This is a craft gin from Takasaki, Bimine Liquor.
You can choose from GIINIE soda, tonic, or back. It is a 0.0% alcohol craft gin.
Please enjoy the combination of soba tea and vanilla, and shiso with cardamom with GIINIE.
This is a handmade spiced cola.
Homemade with a spicy ginger flavor
Served with homemade jam...
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