Restaurante Sakagura Matsukazean

Enjoy the brand pork 'Musashi Barley Pork' from Saitama Prefecture, using four different cuts, along with fresh local vegetables. You can savor a unique flavor that can only be experienced here, made with 'koji', 'sake lees', and 'Japanese sake'.

Shabu-shabu made with fresh fish prepared in-store, which can also be enjoyed as sashimi. *The type of fish may change depending on the season.

By marinating in salted koji for a long time, the umami of the salmon is concentrated. This popular menu item from the sake brewery features salmon with a wonderful aroma and just the right amount of fresh fat, harmonizing with the fragrance and umami of the koji. Enjoy the rich flavors of fermentation together with the mixed rice of sake-steamed silver salmon.

A one-of-a-kind parent-child bowl born from a sake brewery that is a pro in fermentation. The domestically sourced chicken, marinated in live koji, is fluffy and tender. Combined with organic eggs from a local farm, it achieves a fluffy and creamy texture. The special broth, luxuriously made with sake, enhances the sweetness of the koji and the umami of the chicken, resulting in a gentle, sake brewery-style flavor. With the enzymes from the koji and the collagen from the chicken, this dish not only tastes great but also supports your beauty goals, making it a proud offering from the sake brewery restaurant.

A tai meshi that allows you to fully enjoy the aroma and sweetness of koji, unique to sake breweries. Carefully selected is the elegant and mild-tasting sea bream, which enhances the delicate sweetness and aroma of koji. By serving fresh sea bream, freshly filleted in-store, as sashimi, the original flavor of koji harmonizes with the umami of the sea bream, allowing you to truly appreciate the quality of the ingredients. This luxurious dish in the Uwajima style is enjoyed by mixing it with the brewery's special 'Koji-infused Tai Dashi Sauce' and local organic eggs. Experience the enjoyment of koji and sea bream that can only be found at a sake brewery restaurant.

A chazuke made with fresh sea bream from Ehime Prefecture, marinated in sea bream broth and ground sesame. When you pour the sea bream broth mixed with sake over it, the mild sweetness of the koji and the richness of the sea bream melt together, enhancing the umami to its fullest. Enjoy the deep flavor brought to life by the power of fermentation unique to sake breweries.

A special motsuni that melts with the umami of koji and daiginjo sake lees. This proud dish is made by slowly simmering barley pork offal. The elegant aroma unique to daiginjo and the mild sweetness of koji create a complex umami flavor. Haccho miso is used, providing a rich yet well-balanced salty taste. When paired with egg yolk or rice, the richness and umami are further enhanced. It is satisfying both as a set meal and as a companion to alcohol. Takeout is also available.

Infused with the power of koji, bursting with umami, crispy on the outside and fluffy on the inside. The chicken, marinated slowly in salted koji and grated onion, is surprisingly tender and juicy. By using koji in the batter as well, it achieves a crunchy and fragrant texture. With every bite, the natural sweetness of the koji and deep umami spread. This 'fermented fried chicken' that harnesses the power of the ingredients is a special dish that can only be tasted here. It is also available for takeout, making it perfect for a snack or a souvenir.

A special motsuni that melts with the umami of koji and daiginjo sake lees. This proud dish is made by slowly simmering barley pork offal. The elegant aroma unique to daiginjo and the mellow sweetness of koji create a complex umami flavor. Haccho miso is used, resulting in a rich yet well-balanced salty taste. When paired with egg yolk or rice, the richness and umami are further enhanced.

This salt koji fried chicken has been meticulously developed through repeated trials to ensure it remains delicious even when cold. It features a pleasantly textured coating, a rich umami flavor that spreads in the mouth even when cold, and tender chicken thanks to the enzymes in the koji, making it a delightful takeout option.

A special offal stew that melts with the umami of koji and daiginjo sake lees. This proud dish is made by slowly simmering barley pork offal. The elegant aroma unique to daiginjo and the mild sweetness of koji create a complex umami flavor. Hachijo miso is used, resulting in a rich yet well-balanced salty taste.

A one-of-a-kind parent-child rice bowl born from a sake brewery, which is a professional in fermentation. The domestically sourced chicken, marinated in live koji, is fluffy and tender. Combined with organic eggs from a local farm, it achieves a fluffy and creamy texture. The special broth, luxuriously made with sake, enhances the sweetness of the koji and the umami of the chicken, resulting in a gentle, sake brewery-style flavor. With the enzymes from the koji and the collagen from the chicken, this dish not only tastes great but also supports your beauty goals, making it a proud offering from our sake brewery restaurant.