Odenya Bansho Burasse Omiya Honten

Daikon, grilled tofu, konjac, kelp, egg, shiitake mushrooms, king oyster mushrooms, burdock roll, hanpen, shirataki, broccoli, oysters, chikuwa, aburaage, kuruma-fu, potatoes, mochi, pouch, chikuwa, satsuma-age, wiener, tomato, ganmodoki, scallops, fish sinew, buttered potatoes, chicken tsukune, tsukimi, beef sinew, octopus legs, thick-cut beef tongue

Shishito peppers, eggplant, onion, zucchini, garlic, deep-fried okra, king oyster mushrooms, yam, mochi, shiitake mushrooms, broccoli, white leeks, banana (with chocolate sauce), pork, chicken, asparagus, camembert, lotus root, oysters, chikuwa, quail eggs, marinated tuna, octopus, shrimp skewers, yuba, scallops, perilla, pork, caciocavallo (cheese)

Fresh bluefin tuna and octopus chunks

Octopus and broccoli salad~ homemade anchovy dressing~ French cream cheese and nut salad

Dashi-maki Tamago, Eihire, Ika, Ichiyaboshi, Shishamo, Grilled Mackerel, Hokke

Beef tendon stewed grilled pork

Raw cabbage, bonito, sake lees, grated shirasu, avocado sashimi, chilled tomato, chan-chan, mozuku vinegar, cream cheese marinated in tamari soy sauce, plum crystal, assorted pickles, ricotta cheese with honey, cream cheese and chan-chan.

Dashi Chazuke (plum, wasabi stem, seaweed, shirasu, tororo konbu) white rice, simmered beef tendon bowl, herb garlic toast, Gorgonzola toast, TKG with Oosaka soy sauce

One bite Yukimi Daifuku 3 pieces Today's ice cream