Konana Hankyu Sanbangai Store

A gentle flavored pasta that allows you to enjoy the taste of dashi. It is generously made with Japanese ingredients such as mentaiko, shirasu, and takana.

A dish with the refreshing flavor of plum shirasu and the savory aroma of small shrimp that is irresistible. The yam and broth coat the pasta, allowing you to enjoy it refreshingly until the last bite.

A perfect combination of dashi, tororo, and soft-boiled egg. First, enjoy the dashi and tororo, then mix in the soft-boiled egg for a creamy flavor. Green onions, seaweed, and yuzu pepper add a nice accent.

Plump clams and flavorful maitake mushrooms. A dish that is addictive with the rich taste of clam broth packed with the umami of clams and the richness of butter.

The sweetness of the grated daikon that melts into the broth enhances the flavor of the tender pork. It is finished refreshingly with crunchy white leeks and the aroma of yuzu.

Using fresh pasta, this is a 'white' Bolognese made with Awaji beef, white sesame, and soy milk. The rich flavor of Awaji beef and the aroma of ginger stimulate the appetite. The chewy fresh pasta pairs well with the creamy white sesame soy milk sauce, making for a luxurious and satisfying dish.

Using fresh pasta, this is a black Bolognese made with Awaji beef and Hatcho miso. The bitterness and strong umami of the Hatcho miso enhance the flavor of the Awaji beef. The umami-rich Bolognese pairs perfectly with the original spice 'Konana no Kuro' for a delightful kick!

Konan's Neapolitan with a perfect balance of sweetness and acidity from the tomato sauce and miso broth. The deliciousness of bacon, the texture of root vegetables, and the aroma of shiso work well together.

In a miso broth combined with konan, we added tomato sauce to create a 'miso tomato' flavor. The sweetness of the miso and the acidity of the tomato complement each other well. The chicken soboro and eggplant mix together nicely, making it a highly satisfying dish.

Using a broth made from konan, miso, and tomato sauce to create 'miso tomato', combined with cream for a smooth texture. The rich and carefully crafted sauce pairs well with salmon from Aomori Prefecture and asparagus, making it a popular menu item.

A tomato pasta based on seafood combined with dashi and tomatoes. A luxurious dish where plenty of seafood, dashi, and tomatoes harmonize.

The refreshing spiciness of the white leek enhances the flavor of the duck. The sweet soy sauce and 'Konanano Kuro' are key to the taste. This is a proud dish that you must try at least once.

The plump shrimp and the savory aroma of soy sauce pair well with the flavor of the green vegetables. When mixed well with a soft-boiled egg, it creates a creamy texture.

Plump shrimp and fluffy sweet turnips, combined with salad spinach, create a perfectly matched soy milk cream pasta. The umami of the shrimp and the richness of the soy milk spread throughout the mouth.

The rich and gentle flavor of miso pairs well with the steamed chicken. The aroma of shiso and black sesame, along with the texture of edamame, makes this a classic dish that is addictive.

Juicy duck and umami-rich maitake mushrooms stimulate the appetite in this Japanese pasta. The rich soy sauce cream is enhanced by the addition of soy milk, resulting in a refined flavor. The original spice 'Konanano Kuro' adds a hint of sansho pepper flavor and moderate spiciness as an accent.

The flavor of burdock is fragrant in the soy milk cream, and the generous amount of pork and aromatic maitake mushrooms are a great match. The texture of fried burdock and 'Konan no Kuro' adds an accent.

Using fresh pasta, this dish features a gentle mentaiko cream sauce made with mentaiko, dashi, and soy milk, lavishly topped with the popping texture of tobiko. The chewy fresh noodles are coated in a rich sauce, and the burst of tobiko and the moderate saltiness of mentaiko spread throughout the mouth in this delightful plate.

The richness of Awaji beef ground meat and the mildness of salt koji broth enhance the sweetness of the vegetables. Luxuriously featuring a variety of vegetables such as turnips, eggplants, and edamame.

Using fresh pasta, the mildness of the salt koji broth and the acidity of the lemon enhance the umami of the seafood. The chewy texture of the fresh pasta and kale, along with the refreshing balance of acidity and umami, make this a highly recommended dish that you should definitely try.

Chewy octopus and sweet long pepper with a moderate bitterness that becomes addictive. Enjoyed with a gentle spiciness from wasabi broth butter, this is a recommended dish that focuses on both texture and flavor.

Using fresh pasta, the umami of small scallops and squid, along with the spiciness of wasabi, is gently enhanced by the soy milk cream. You can also enjoy the flavor of aonori and the texture of chopped wasabi.

A fragrant perilla pesto topped with plenty of shirasu. This refreshing dish features the flavors of perilla, parsley, and mushrooms. The pleasant texture of edamame adds an accent.

A gentle flavored perilla genovese cream made with perilla basil sauce and soy milk. The moderate saltiness of the salmon enhances the creamy sauce's mellow taste.

Using fresh pasta, this dish features plenty of perilla leaves and baby leaf perilla 'Perilla' spread all over, truly resembling a perilla field pasta. Hidden beneath the perilla leaves is the beloved mentaiko butter pasta. With chewy fresh noodles, this dish is exceptionally satisfying. *Sales will be suspended during the summer season.

A carbonara made with Konana's special dashi and soy milk. By adding kombucha as a secret ingredient, the sauce gains depth. It pairs well with the saltiness of the bacon. Finished with a soft-boiled egg and cheese for a highly satisfying dish.

This is a gentle-flavored carbonara sauce made with soy milk, mixed with Hakata mentaiko. The burst of fish roe, salad spinach, the creaminess of tororo kombu, and the richness of soft-boiled egg spread across the palate. Enjoy the layering of ingredients and the changes in flavor as you eat.

The umami of small shrimp and the simple carbonara with small scallops. 'Konanano Kuro' adds a flavor accent, making it an addictive dish.

A special soy milk carbonara from Konana, generously topped with fragrant and sweet Funagata mushrooms from Yamagata Prefecture. The creaminess of the soft-boiled egg and the finishing cheese provide a satisfying aroma and flavor in this dish.

Konana's homemade soy milk pudding has a fluffy, smooth melt-in-your-mouth deliciousness that becomes addictive. By using the rich soy milk 'Yakumo Soy Milk' from Hyogo Prefecture, you can feel the abundant flavor of the soy milk. This is a proud dish that you should definitely try at least once when you come to Konana. We have a total of 4 varieties of soy milk pudding available!

Drizzled with rich matcha sauce over fragrant matcha pudding. A classic combination with black beans.

A refreshing sauce made from Wenzhou mikan and a tangy orange flavor for a light taste.

The flavor of kinako and the moderate saltiness are a perfect match. White sesame crunch adds an accent.

The fragrant hojicha sauce's slight bitterness and the texture of walnuts are addictive.

Luxuriously using fragrant Yame matcha. A rich affogato with the exquisite bitterness of matcha and the sweetness of vanilla.

Using Yame Hojicha with a fragrant aroma. The deep flavor pairs well with vanilla ice cream.

A new sensation created by blending rich Saikyo miso into a rare cheesecake, merging Japanese and Western flavors. The surface is lightly burnt to enhance the flavor, achieving a perfect balance of sweetness, saltiness, and roasted aroma, delivering a luxurious taste.

A chiffon cake with a light texture that gently spreads the aroma of black tea.