Wa no naka

Handmade from the skin, waiting for natural fermentation, and kneaded multiple times. Quickly boiled. This is the authentic healthy way to eat. When you take a bite of the freshly boiled hot dumplings, the juices from the meat along with the fragrant spices and vegetables permeate your mouth.

The flavor of the filling seeps into the skin as it is grilled. These Chinese grilled dumplings have a secret in the taste of the filling, which is rested with spices. The handmade skin is also delicious and provides a sense of satisfaction.

Wrapped in crispy fried spring rolls, the eggplant is simmered until melting. The subtle flavor of spices that spreads in your mouth is popular!

In a stone pot, gyoza filling and egg are placed, garlic soy sauce is drizzled on the pot's edge, soy sauce is caramelized in the pot to create a crispy layer, and please enjoy it while making the crispy part.

A hearty simmer of herbal ingredients and vegetables, using rock salt from Inner Mongolia. The soup is rich in minerals and calcium, paired with tender braised chashu and perfectly curled noodles.

This is a vegetarian ingredient made by drying tofu into noodle shapes. Black vinegar adds an accent...

It really has a shape like an ear... It is said to contain three times the iron of liver. When white fungus is in stock, we offer it in two colors. Please enjoy the difference in texture between black fungus and white fungus.

It means so delicious that even the emperor drools. This dish features steamed chicken topped generously with a secret sauce made from nuts and 13 types of authentic Sichuan spices, along with our original special chili oil, creating a perfect blend of spiciness, sweetness, and aroma.

Enjoy our traditional lamb shabu with vegetable puree and homemade sauce made from herbal ingredients that surpasses even the finest establishments.

Thick-cut black vinegar sweet and sour pork, please enjoy with a fork and knife...