gorenya

A potato salad made with our specialty homemade seasoned egg, using a whole marinated egg. We added the enjoyment of mixing the egg yourself.

Our proud flavored egg, marinated in our secret sauce with maple eggs from Yamagata Prefecture. It is delicious on its own, and also pairs excellently with rice or udon. Please try it when you visit our store.

A popular dish, the addictive salted cabbage, is a staple at Goren-ya. However, our version is a bit different from others, as we use locally sourced cherry shrimp from Yuioki and fresh crunchy cabbage seasoned with our original blend sauce, making it a completely unique dish.

A creative dish that combines natto, kimchi, and quickly seared squid, served on top of silky tofu. Mixing delicious ingredients with more delicious ingredients, this dish is a flawless creation that you don't come across often.

Cucumbers, eggplants, pickled daikon radish, and turnips cut into bite-sized pieces. Perfect as a side dish for sake.

A fresh vegetable salad made with morning-picked vegetables. It can also be customized into a Caesar salad upon request.

Atarime Aburi is a popular item at our store, where dried squid is marinated in a special sauce. We offer both regular and extra spicy flavors.

A popular izakaya menu made with chorizo and ground pork. Enjoy with grain mustard and ketchup.

A dish made with carefully selected beef skirt steak and thick, crunchy lotus root harvested in Gosen City, Niigata Prefecture, stir-fried to perfection. It is an ideal dish for starters.

We grilled the sweet and juicy stingray fin over charcoal until crispy.

Dried fruits of mango, tomato, white peach, kiwi, and edamame. These are authentic dried fruits sourced from Chiba.

A classic appetizer made with tomatoes from Niigata. Enjoy by dipping in coarse salt.

One of Renya's signature dishes, Butahei-yaki. The dough is chewy and has a hidden seasoning, so it can be enjoyed deliciously even without sauce. Please try it first when you visit Goren-ya.

A chicken version of Butahira-yaki. Unlike pork, it has a healthy finish, making it a very popular item among women.

A luxurious teppanyaki dish made with beef instead of pork. Enjoy a special teppanyaki experience with this dish.

Our specialty okonomiyaki. We take extra care in preparing the batter, so you can immediately taste the difference in texture. This is one of Goren-ya's classic menu items.

Negiyaki is a classic teppanyaki dish made with plenty of green onions, special batter, simmered gizzards and konjac in a sweet and savory sauce, topped with scrambled eggs. The harmonious combination of fragrant green onions and sweet and savory gizzards and konjac is excellent.

A dish made by thickly cutting yams grown over a long period in Niigata Prefecture, sautéed with butter on an iron plate, which pairs very well with beer.

A dish of golden enoki mushrooms, a specialty of Yamagata, grilled with butter on an iron plate. The rich umami flavor from the thick mushrooms is sure to complement any type of sake.

A dish made by cutting black konjac into dice shapes, grilling it on an iron plate, and finishing it with soy sauce. It is recommended when you want to eat something refreshing.

Sauteed fresh chicken livers with mustard, a popular dish among women. You can also enjoy the original taste of chicken livers by simply seasoning with rock salt.

A pizza baked using the original dough from Goren-ya. Topped with pancetta and very sweet tomatoes, it is baked to be even crispier and more fragrant than a regular pizza. Highly recommended by the Goren-ya staff.

A dish that combines the richness of cheese, the aroma of arugula, and the sweetness and acidity of dried tomatoes, supporting a wide range of drinks from beer to wine.

A classic izakaya dish, the Dashi Rolled Omelette is made by finishing it on a hot plate to give it a fluffy texture.

A specialty dish made with carefully selected soy sauce broth. Available in soy sauce flavor as well as curry flavor.

This dish uses the extravagant Hinaidori chicken, which is raised in Japan for three generations. The juicy meat juice, sweetness, and umami spread throughout your mouth. To bring out the goodness of Hinaidori chicken, it is seasoned simply with salt and pepper only.

We made homemade 'Atarime aburi' even more delicious by turning it into tempura. This tempura, where the umami of Atarime is condensed, is a sure hit that will make your drink go down smoothly.

A dish made by coating a maple leaf egg from Yamagata Prefecture with homemade dipping sauce and letting it sit for three days to create a seasoned egg, then coating it with breadcrumbs and frying it until crispy.

A slightly luxurious minced cutlet made with ground meat sourced from Ootaki Seinikuten, a specialty of Goren-ya.

A dish made by frying the popular boiled silkworm pupa with fine white skin and unique sliminess cultivated in Gosen City, Niigata Prefecture, and Hokkaido-grown Baron potatoes in oil, seasoned with special sauce.

A dish that combines the good compatibility of mochi and natto into a deep-fried dish. It is delicious on its own, but also pairs well with any type of alcohol.

A simple yet exquisite dish of steamed pork shoulder mixed with bell pepper miso in a special sauce. This is a highly recommended appetizer by the Goren-ya staff.

A dish of grilled local chicken mixed with spicy cod roe, crab miso, and mayonnaise. Its mild flavor is sure to be popular with women.

Large asari clams steamed simply with sake. A dish where the umami of the asari is condensed.

A dish simmered with chicken gizzards and konjac in a sweet and savory sauce. While beef tendons are commonly simmered with konjac, chicken gizzards also pair exceptionally well with konjac.

This is a pork kimchi made with pork belly from Sanyo pork, a brand pork raised in the great nature of Yamagata. It is perfect as a side dish for drinks and also as a great accompaniment to rice.

We have carefully selected the finest bacon and grilled it over charcoal. Once you try it, you will definitely become addicted to this irresistible dish.

This dish is made by searing the pork shoulder loin of Duroc pork with Binchotan charcoal, condensing the umami and sweetness of the pork.

A dish where the soft and lean harami is grilled over charcoal in its block form, without being greasy.

A slightly luxurious gratin made with seasonal vegetables and crab miso. It is one of the popular menu items at our restaurant.

We change the vegetables according to the season, so you can enjoy different flavors each season.

A popular menu among women topped with local chicken in a creamy and rich white sauce.

Fresh sashimi made from fish purchased on the same day. The type of fish may vary depending on the day or season, so please enjoy the seasonal sashimi.

A dish made by grilling only fish caught on the day from the nearby sea.

A slightly luxurious onigiri generously sprinkled with sakura shrimp sourced from Yuioki, famous for its sakura shrimp. After sprinkling, it is grilled on a hot plate to bring out a deliciously fragrant taste and aroma, making it an outstanding dish.

You can choose from two flavors, miso and soy sauce. It is grilled on an iron plate to ensure an evenly crispy finish. It is a popular menu item as a closing dish.

Comes in three varieties: plum, salmon, and spicy cod roe. Made with rice from Uonuma, Niigata Prefecture, giving it a unique gloss and aroma.

A dish of grilled harami placed on rice. Some people come just to eat this even without drinking alcohol.

A simple yet exquisite dish featuring a whole popular homemade flavored egg on top of rice. Once you try it, you'll be addicted to its delicious taste.

We have placed our popular seasoned soft-boiled egg and simmered liver konjac on rice. Originally a staff meal, it became a menu item due to its great popularity.

A luxurious dish where the flavors of all ingredients are condensed by cooking seasonal ingredients sourced that day with Niigata's Uonuma Koshihikari rice in a clay pot. This is a limited dish, so quantities are limited.

A classic menu item to finish off your meal, made with homemade curry. The perfect level of spiciness will keep you coming back for more. Additionally, by adding our specialty homemade seasoned egg on top, the spiciness is balanced out, transforming it into a luxurious dish.

Unlike curry udon, this menu is recommended for those who want a more refreshing way to finish their meal. It is a perfect dish to have after drinking alcohol.

A pasta-style udon popular among women. The spiciness of mentaiko and the sweetness of egg create an addictive dish.

A specialty that mixes cranberries with rum and ice cream. By adding more rum on top according to your preference, you can further emphasize the sweetness.

One of our two popular homemade desserts, the homemade pudding is a must-try. It is topped with homemade caramel sauce, making it a delightful treat.

A dish made with plenty of beef offal, pork offal, and chicken gizzards, seasoned with miso base.

Chicken hot pot is a dish seasoned with a salt base that brings out the umami of Niigata Jidori chicken and fresh vegetables that warm the body from the core.

A slightly luxurious hot pot seasoned with fresh shrimp, oysters, shirako, and vegetables in a soy sauce base.

Simple yet delicious hot tofu. It is a perfect dish for the cold winter, especially when paired with seasonal vegetables.