Zojirushi Shokudo Umeda

Pork chop basket made at Eburino, roast beef from Japanese wagyu with mountain wasabi soy sauce, sashimi of sea bream with ponzu jelly, salmon with lemon koji, asparagus puree, white fungus and early-picked zha cai with plum wasabi, fried eggplant with chopped ginger jelly, cold tofu with dried tomatoes and colorful vegetables, crispy rice with yam and okra, spicy miso rice with steamed chicken and pea shoots from Oita Prefecture, three accompaniments from various regions, clear soup with temari gluten and yuba, dessert - rice ice cream.

Pork chop made at Eburino in the first tier; Wagyu roast beef with mountain wasabi soy sauce in the second tier; fried eggplant with chopped ginger jelly; white fungus and early-picked pickled mustard greens with plum wasabi; corn yokan; cold tofu with dried tomatoes and colorful vegetables; spicy miso with steamed chicken and pea shoots; crispy rice with yam and okra; miso soup with nameko mushrooms and seaweed; dessert - rice ice cream.

Pork chop made at Eburino, sliced sea bream, sea bream with plum sauce in a monaka style, sea bream broth, fried eggplant with chopped ginger jelly, white fungus with early-picked pickled mustard greens and plum wasabi, corn yokan, cold tofu with dried tomatoes and colorful vegetables, spicy miso with steamed chicken and pea shoots, crispy rice with grated yam and okra, dessert - rice ice cream.

Pork chop with pomegranate vinegar juice made at Eburino, a feast of grilled chicken with Cajun spices, deep-fried shrimp wrapped in Manjanji pepper, sashimi of sea bream with ponzu jelly, salmon with lemon koji, asparagus puree, onsen tamago (hot spring egg), deep-fried eggplant with chopped ginger jelly, white fungus with early-picked pickled mustard greens and plum wasabi, corn yokan (sweet jelly), cold tofu with dried tomatoes and colorful vegetables, spicy miso with steamed chicken and pea shoots, crispy rice with tororo (grated yam) and okra, and miso soup with nameko mushrooms and wakame seaweed. Dessert - rice ice cream.

Pork chop made at Eburino, first tier; Black Wagyu cutlet with demi-miso sauce, second tier; fried eggplant and chopped ginger jelly; white fungus and early-picked mustard greens with plum wasabi; corn yokan; dried tomatoes and colorful vegetables cold tofu; spicy miso with steamed chicken and pea shoots; crispy rice with yam and okra; miso soup with nameko mushrooms and seaweed; dessert - rice ice cream.

We have gathered accompaniments for rice from various regions. This dish pairs well not only with rice but also with sake.

The seasonal sashimi is seasoned using the unique techniques of Zojirushi Shokudo.

・Fried Eggplant with Grated Ginger Jelly ・White Fungus and Early Harvest Pickled Mustard Greens with Plum Wasabi ・Corn Jelly ・Chilled Tofu with Dried Tomatoes and Colorful Vegetables ・Spicy Miso with Steamed Chicken and Pea Shoots ・Grated Yam and Okra Crispy Rice. You can choose any 3 dishes from these.

A slightly spicy chicken perfect for summer.

Tempura lightly fried using rice flour made from rice from Zojirushi Shokudo

Rich and flavorful, it pairs well with our restaurant's pride, rice.

The half size is available for 800 yen.

Sweet and spicy Tajima beef stew with flame-cooked rice and three accompaniments (Kanefuku mentaiko, Akashi nori tsukudani, pickled ume with olive oil and honey), grilled silver salmon, rolled omelet, fried chicken, lotus root tempura, ganmodoki, aobamomiji fu, daikon namasu, satsuma-age, boiled broccoli, and young corn ohitashi.

Flame-cooked rice, grilled silver salmon marinated in soy sauce, fried chicken, teriyaki chicken meatballs, rolled omelette, lotus root tempura, fried eggplant, colorful komatsuna, pickled bell pepper, and citrus-scented carrot salad.

Fried chicken with Cajun spices, eggplant with chopped ginger jelly, white fungus, early-picked mustard greens with plum wasabi, corn jelly, seaweed tsukudani with wasabi flavor, cucumber pickles, miso-marinated nagaimo, and olive oil-marinated umeboshi, assorted with three types of rice.

Roast beef from Wagyu loin served with mountain wasabi soy sauce, dried tomatoes, colorful vegetables, chilled tofu with fried eggplant and chopped ginger, steamed chicken with spicy miso, white fungus, early harvested pickled mustard greens with plum wasabi, corn jelly, grated yam, crispy okra, seaweed tsukudani with wasabi flavor, cucumber pickles, and olive oil pickled umeboshi, served with a combination of three types of rice.