Torafuku Lumine Shinjuku

Rich, clear water flowing through mountainous areas. Nutrient-rich soil without volcanic ash accumulation. A climate characterized by high temperatures and humidity, with significant temperature differences between day and night. And throughout the year, people who lovingly tend to the rice with great care. This is the carefully selected rice from Nagaoka City, Niigata Prefecture, where all the conditions for growing delicious rice are met. Freshly milled original rice from Torafuku is delivered daily from contracted stores. Please enjoy the subtly sweet taste and aroma, the fluffy softness, and the high-quality stickiness.

I want to be particular about delicious rice. In that case, it is best to cook it in a stone pot. Using a large pot of 150 kilograms, I slowly cook 2 shō (approximately 3.6 liters) of rice with the heat of 3 shō. This is the key to cooking rice fluffy without crushing the grains. Additionally, the iron content of the iron pot combines with the umami components of the rice, bringing out a nostalgic flavor of rice.

Rice cooking involves three stages: boiling, steaming, and baking. The initial slow heating, known as 'chorochoro', is to gradually heat the rice grains to achieve gelatinization. After that, the temperature is rapidly increased to 'nakapappa'. If this 'nakapappa' stage is weak, gaps will form between the rice grains, preventing the rice from becoming fluffy. Next is the steaming phase. A highly insulated stove envelops the pot, allowing it to steam thoroughly in a state of glowing embers. Finally, there is the baking stage. In the past, straw would be added to intensify the fire. The result is fragrant rice with a slightly charred edge.

Using Torafuku's original blend of rice. This is a carefully prepared rice cooked in Torafuku's proud "Large Kamado" using freshly milled rice. You can choose from white rice, mixed grain rice, or seasonal cooked rice.

This is a set of freshly cooked rice from a large kettle, three seasonal small side dishes, and miso soup. It can be combined with individual dishes to create a full meal.

This is a tamagoyaki made with carefully selected eggs and dashi.

A dish topped generously with grated daikon on deep-fried tofu.

Grilled satsumaage with a fragrant char. Simply served with grated ginger and soy sauce.

A macaroni salad filled with plenty of cucumbers. The flavor of yuzu pepper adds an accent.

A Japanese-style salad topped with marinated tuna and fresh vegetables. Enjoy it with a soft-boiled egg and homemade wasabi dressing. Small size: 750 yen

Chicken Tatsuta-age marinated slowly in Torafuku's homemade sauce.

Handmade croquette that retains the texture of chopped cabbage. It has a nostalgic flavor.

Since our establishment, it has been our number one popular dish. This is pork ginger stir-fried with our homemade ginger sauce.

Using Ishino Miso, which has a history of over 220 years in Kyoto. Carefully marinated in a secret miso blend, the selected 'silver cod' offers a juicy and luxurious flavor.

This is grilled salmon belly made from carefully selected fish. It is a superb dish with a perfect balance of the sweetness of the fat and the seasoning.

This is grilled chicken simply seasoned with salt.

This is ice cream topped with flavorful kinako and rich black syrup.

This is a handmade sweet red bean soup.