Nouka
VEGETABLE DINING農家
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A house restaurant where you can enjoy seasonal farm-to-table cuisine in private rooms
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Please enjoy with a course meal!
Please enjoy with a course meal!
From local specialties to signature dishes, every bite is a delight! We’ve packed in the best of the local seasonal flavors, including our famous “Okura Manju,” aromatic charcoal-grilled Awaji chicken, miso-glazed grilled chicken, and tempura made with Kobe’s fall vegetables. To finish your meal, enjoy rice topped with raw egg, made with a generous serving of “Takasago Sunset Eggs.” Miso soup packed with local vegetables and seared edamame are both free refills! Come and casually enjoy the flavors of autumn to your heart’s content♪
Enjoy a well-balanced feast of fall flavors, seafood, and meat! We’ve put together a luxurious spread featuring three types of aromatic charcoal-grilled dishes, tempura made with fall conger eel and seasonal vegetables, and even a “steamed basket” dish where you can savor seasonal vegetables and Mochi pork with our special sesame sauce. Enjoy the gentle, natural umami of these ingredients alongside fragrant sweet potato rice and local vegetable miso soup—with free refills!
A feast of carefully selected ingredients! In addition to sashimi made from vegetables harvested that very morning and Kobe Suma salmon, we offer premium “carefully selected horse sashimi” from Kumamoto Prefecture. We’ve also prepared our famous okra buns, steamed meat-wrapped autumn vegetables in a bamboo steamer, and rice cooked with Akashi sea bream and mushrooms. This is an ultra-luxurious autumn kaiseki course, perfect for a special occasion that takes your dining experience to the next level.
A premium course that lets you savor the full flavor of Hyogo! The highlight is a blissful sukiyaki dish featuring the finest “Tajima Beef” and local Kobe vegetables, all served with “Takasago Sunset Eggs” (with unlimited refills). We’ve also generously included Kumamoto-grown horse sashimi, sashimi of Akashi sea bream and Kobe Suma salmon, and tempura of autumn conger eel. This course is perfect for banquets or entertaining special guests.
This menu captures the essence of autumn’s bounty, featuring sashimi of Akashi sea bream and Suma salmon, aromatic charcoal-grilled meat-wrapped vegetable skewers, and a white miso hot pot featuring Mochi pork and 11 varieties of local vegetables. It’s a luxurious 10-course meal that also includes obanzai (home-style dishes) and our famous okra manju. For an additional 2,000 yen, you can upgrade to the [Premium All-You-Can-Drink Plan], which includes a selection of Hyogo’s local sake, seasonal limited-edition sake, and vegetable-based liqueurs. We invite you to enjoy this plan for your fall banquets.
Our most popular set menu by far! This luxurious lineup features the “Mochi Pork and Winter Vegetables Baked in Paper,” which showcases a light yet rich umami flavor, as well as sashimi of Akashi sea bream and salmon, and three types of aromatic charcoal-grilled dishes. To top it all off, you’ll enjoy fragrant Akashi sea bream rice—a truly satisfying meal.
A winter-only course that lets you easily enjoy the flavors of the season. Featuring a basket of obanzai (home-style dishes) and a colorful salad packed with plenty of fresh vegetables from Hyogo Prefecture, the main course is aromatic Awaji chicken grilled over a charcoal fire. For an additional 500 yen, you can upgrade to include our special tamago-kake-gohan (rice topped with raw egg) and dessert, making this course perfect for small gatherings or casual parties.
A luxurious winter plan to satisfy both body and soul with seasonal ingredients and a warm hot pot. In addition to a sashimi platter featuring exceptionally fresh fish and three types of savory meat-wrapped vegetable skewers, the main course features the “Kiritanpo Farmer’s Hot Pot,” where you can enjoy Mochi pork and 11 kinds of winter vegetables in a mild white miso broth. This satisfying course lets you fully enjoy every bite, right through to the final dish.
The “Miyabi” Course—the pinnacle of culinary artistry, featuring carefully selected ingredients. Indulge in luxurious Kobe beef sushi, Akashi sea bream nigiri, juicy steamed pork rolls made with Mochi pork, and, to round out the meal, a sumptuous rice dish cooked with snow crab and ginger. This special plan, featuring seasonal premium ingredients elegantly prepared, is perfect for a banquet that’s a cut above the rest.
An affordable and healthy banquet plan available exclusively on weekdays (Sun–Thu). Centered around our gentle-on-the-stomach “Shellfish Broth Soy Sauce Hot Pot,” the menu features a selection of dishes that pair perfectly with drinks, including traditional home-style side dishes, charcoal-grilled skewers, and spicy fried chicken. With a menu designed to be gentle on your body—so you can wake up feeling refreshed the morning after a night out—this is the perfect choice for weekday gatherings.
A local-to-table feast that luxuriously captures the essence of Hyogo’s flavors. Featuring a luxurious sukiyaki made with the premium “Tajima Beef” and local vegetables, served with rich Takasago Yuhi eggs as the main course, the menu also includes Kobe beef sushi and fresh, seasonal sashimi. It’s perfect for banquets on special occasions or for entertaining important guests.
Refreshing with a burst of fresh acidity and carbonation, a new sensation of healthy soda.
[Rich] Just like 'drinking a tomato.' Full of pulp and direct lycopene.
Sweet and gentle flavor of carrots spreads, a cup full of beta-carotene.
A detox drink that is easier to drink than it looks, helping to cleanse your body from the inside.
[Kobe, Suma Brand] A vibrant purple color and a refreshing aroma make this a local flavor that becomes addictive.
Half serving 726 yen / One serving 1,100 yen
The secret of its bright red color lies in a pigment called 'anthocyanin.' It is known as a component of red wine and is a type of polyphenol (antioxidant) that is said to be beneficial for vision and liver function.
This is a fruity umeshu blended with plums, made by hand-washing each plum by the brewers and using their own brewed sake, 'Ume no Yado no Umeshu'.
Made primarily with the high-quality plum variety 'Nanko Ume', blended with 'Shirokaga Ume' and 'Ougusuku Ume' from Joyo and Aotani, and carefully pickled. It is not too sweet or too strong, making it a well-balanced type.
Sour Mix
Sour Mix
For details on sour mixes, please ask the staff
Using 'Hōsui' drawn from a clear water vein, the ingredients include Satsuma sweet potato Yugan Senkan, and the yeast used is black koji.
For beginners of barley shochu!
This is a genuine sweet potato shochu brewed with the skilled techniques of a master brewer with 65 years of experience. You can enjoy a rustic, sweet potato-like fragrant aroma and flavor.
This is a refreshing shochu made with shiso from Hokkaido and water from the Daisetsuzan mountain range.
Cassis Orange, Cassis Apple, Cassis Soda, Cassis Ulong Peach Orange, Peach Apple, Peach Soda, Peach Ulong, Peach Ginger
Suntory Premium Malt's
Suntory Premium Malt's Medium 715 yen Small 539 yen
Suntory File Blue
Carrot Eye (Draft Beer x Carrot Juice) / Red Eye (Draft Beer x Tomato Juice) / Shiso Lemon Sour / Red Shiso Cassis / Tomato Sour with Fruit Pulp / Peach Tomato
Farm Fresh Red Shiso Grape Soda / Carrot Orange / Komatsuna Apple
Homemade ginger drink with a hint of ginger / Homemade lemonade with organic lemon and honey / Homemade seasonal vinegar drink
Please choose from 8 seasonal options. Very popular! 'Small bowls' made with ingredients sourced directly from farmers. Nostalgic small bowls like kinpira, hijiki, and simmered vegetables that you would find on a family dining table are also great companions for beer. Appetizer 650 yen (tax included 715 yen) / 1 type 220 yen (tax included 242 yen)
This is a special hospitality menu available in November.
Rich Caesar dressing enhances the individuality of fresh vegetables, satisfying yet healthy!
Rich umami! Perfect for those who want to enjoy both meat and salad♪
Simple and delicious! Experience the full flavor of the vegetables!
Recommended 5 varieties using our specially selected vegetables. A great value assortment. 3 varieties for 990 yen (tax included 1,089 yen)
Serves 2. We cook Tanada rice Koshihikari in a clay pot! The egg is from Takasago City in Hyogo Prefecture, known as Takasago Sunset Egg. The delicious way to eat it is first to separate the egg white and yolk → mix the egg white with the rice → make a dent in the center of the rice and add the yolk ♪ → lightly mix it and finally, if you like, pour some special egg soy sauce (Ikemoto Soy Sauce) on top and enjoy♪
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