Akashachi Niigata Ekimae Branch

The finest cut of Murakami beef. 80g

Popular No.1. Melts in your mouth. 80g

Inner thigh, shintama, etc. Rich in flavor. 80g

A tasting of sirloin, premium kalbi, and inner thigh cuts, totaling 80g

A traditional taste of our shop. The umami is enhanced with wasabi shallot sauce.

A proud dish of the chef, made without any unnecessary ingredients.

First, give it a try

A plethora of seasonal fresh ingredients

Tuna, yam, sake lees, cream cheese, shredded vegetables, and Sichuan pepper, etc.

Limited edition from summer to autumn. Finished with steam baking in a high steam oven.

Our specialty. Paired with red wine and miso. It is referred to as a Japanese-style beef stew.

Can be made with natto, special green onion miso, etc.

Available in both hot and cold

The mineral-rich Sasagawa Nagare has a unique flavor that stands out.

A local dish from Murakami in the northern part of the prefecture - salmon soaked in sake

Chopped octopus and cucumber mixed with pickled wasabi.

A golden combination of bonito salted fish, 'sake pickles', and cream cheese.

Murakami beef mini minced meat, pork negima, camembert cheese, oyster bacon, shrimp shiso

Uses Himalayan ruby rock salt, the flavor is different.

Our pride, fried to a crisp with 100% beef fat (tallow) from Murakami beef. The savory aroma is addictive. Pairs well with alcohol. Recommended with mayonnaise.

A winning dish from the Sake Festival Special Menu Contest. A proud flavor of our restaurant. Oysters are steamed and grilled on top of kelp. The umami of the oysters and the umami of the kelp are irresistible.

Featured in AneCan. This is our proud specialty.

We rolled our popular Murakami beef sansho pepper soboro from our shop 'Tamuraya' into a rolled omelette.

A proud dish of our restaurant adopted for ANA First Class in-flight meals.

It is becoming a specialty of Niigata.

Uses Murakami's salted salmon.

Famous sweets from Kenpoku Murakami