Gohandoki

Using water from the Hakkoda mountain range, we use a soup that has been slowly simmered for over 12 hours with domestic meat bones, resulting in a rich and concentrated broth.

Using black garlic oil that has been carefully sautéed with garlic and onion to bring out a deep flavor. The aroma is strong and the umami is enhanced.

This is a red miso made by blending Yannin sauce with doubanjiang, shichimi, miso, chili pepper, and shiitake oil. It is designed so that after tasting, the umami comes first followed by the spiciness.

The aroma of black garlic oil and the umami and spiciness of red miso create a chemical reaction in the mouth, resulting in a unique and unparalleled deliciousness.

The chewy noodles made from a blend of strong flour and fragrant domestic wheat have a distinctive aroma and texture that stand up to the rich seafood-flavored pork bone broth.

Dipping noodles served with red miso on the side. The addition of umami and spiciness creates an addictive flavor. Recommended for those who love spicy food.

Pork loin with spicy delicious red miso.

This is the number one popular menu item at meal times, featuring a special sweet and spicy sauce blended with two types of ginger.

This is a popular set meal featuring juicy and tender fried chicken marinated in a special blend of seasonings.

A rich sauce enhanced by carefully selected bonito flakes, mackerel flakes, and dried sardines that complements the pork cutlet.

This is our recommended NO.2 menu item.

A fried chicken bowl topped with juicy fried chicken and a sweet and spicy special sauce. It goes well with mayonnaise if you prefer.

A classic popular dish made with tender chicken thigh.

The curry at rice time has been deliciously renewed! It features the simple deliciousness of pork and onions. The compatibility with katsu has also improved.

The curry at rice time has been deliciously renewed! It features the simple deliciousness of pork and onions.

Uses a large, crispy tempura made with three types of vegetables (onion, carrot, water spinach) that has a satisfying volume.

Uses sweet large fox tempura.

Regular kaedama

A kaedama topped with black garlic oil. When you add the black kaedama to the white broth, you can change the flavor starting from the second bowl, and it can be enjoyed with the black broth.

A kaedama topped with red miso. When you add the red kaedama to the white ten-gara, you can change the flavor from the second bowl onwards, and it can be eaten with red ten-gara.

Classic popular Katsudon set.

Extra large rice, 1.5 times the meat! Comes with a raw egg and miso soup.

A rich and tender chicken curry served with a large portion of cutlet, cabbage, and rice.