Inboku Namba Parks

Rich clear water flowing in mountainous areas. Fertile soil rich in nutrients without volcanic ash deposits. Climate with high temperatures and humidity, and drastic temperature differences between day and night. And people who pour their heart and soul into cultivating rice throughout the year. A carefully selected rice from Nagaoka, Niigata Prefecture, where all the conditions for growing delicious rice are met. Every day, you will receive freshly polished Torafuku original rice from contracted stores. Please enjoy the slightly sweet taste and aroma, the fluffy softness, and the high-quality stickiness.

If you really want delicious rice, you should cook it in a stone pot. Use a 150-kilogram ogama to slowly cook 2 liters of rice with the heat of 3 liters. This is the key to cooking rice fluffy without crushing it. Also, the iron content of the iron pot combines with the delicious components of the rice, bringing out a nostalgic taste of rice.

Cooking rice involves three stages: boiling, steaming, and grilling. In the beginning, the rice is slowly heated to alphaize the grains. Then, the temperature is quickly raised to create a 'medium pappa.' If this 'medium pappa' is weak, there will be gaps between the rice grains, resulting in rice that is not fluffy. Next is steaming. The rice is thoroughly steamed in a high-insulation stove that completely envelops the pot in a smoldering fire state. Lastly, grilling. In the past, straw was used to intensify the fire. The result is a fragrant rice with a slightly burnt crust.

Made with Torafuku's original blend rice. This is a carefully cooked rice using polished rice in Torafuku's proud "large stove". You can choose from white rice, mixed grain rice, and seasonal mixed rice.

A set of freshly cooked rice from a large pot, 3 seasonal side dishes, and miso soup. Can be combined with individual dishes to create a set meal.

Tamagoyaki finished with carefully selected eggs and dashi broth.

A specialty dish with plenty of grated daikon radish on fried tofu.

Crispy grilled satsuma-age. Simply served with grated ginger and soy sauce.

Macaroni salad with plenty of cucumbers. The flavor of yuzu pepper is the accent.

A Japanese-style salad with fresh vegetables topped with pickled tuna. Enjoy with onsen tamago and homemade wasabi dressing. Small size: 750 yen

Chicken tatsuta-age marinated in Torafuku's homemade sauce and fried slowly, served with fried nagaimo.

Homemade croquette that retains the texture of roughly chopped cabbage. It has a nostalgic taste.

Our No.1 popular dish since establishment. This is ginger pork made with our homemade ginger sauce.

Made with Ishino miso with a history of over 220 years in Kyoto. Juicy and luxurious taste achieved by carefully marinating selected 'silver cod' in a secret miso marinade.

This is a carefully selected salmon belly aburi. It is a masterpiece with the perfect balance of sweetness from the fat and saltiness.

Simple grilled chicken seasoned with salt.

This is an ice cream topped with flavorful kinako powder and rich black honey.

Handmade sweet red bean soup with rice flour dumplings.