Gohandoki

Using water from the Hakkoda Mountain Range, we use a soup that has been slowly simmered at normal pressure for over 12 hours with domestically sourced meat and bones.

Using black garlic oil that has been carefully sautéed with garlic and onion to bring out its dark flavor. The aroma is strong and the umami is enhanced.

This is a red miso made by blending Yanninjan with doubanjiang, shichimi, miso, chili pepper, and shiitake oil. It is designed so that after tasting, the umami comes first, followed by the spiciness.

The aroma of black garlic oil and the umami and spiciness of red miso create a chemical reaction in the mouth, resulting in a unique and unparalleled deliciousness.

The chewy noodles made from a blend of strong flour with a firm texture and fragrant domestic wheat are characterized by their aroma and texture that do not get overwhelmed by the rich seafood-flavored pork bone soup.

Served with red miso on the side. The umami and spiciness create a flavor that becomes addictive. Recommended for those who love spicy food.

Pork loin & belly × spicy delicious red miso.

This is a popular No. 1 menu item at meal times, made with both Sangen pork loin and pork belly, combined with a special sweet and spicy sauce blended with two types of ginger.

This is a popular set meal featuring juicy and tender karaage made with chicken thigh marinated in a special blend of seasonings.

A rich sauce enhanced by carefully selected bonito flakes, mackerel flakes, and a strong dashi made from dried sardines, elevates the katsu.

This is our recommended NO.2 menu item.

A fried chicken bowl topped with juicy fried chicken and a sweet and spicy special sauce. It goes well with mayonnaise if you prefer.

This is a classic and popular oyakodon made with tender chicken thigh meat.

The curry for meal time has been deliciously renewed! It features the simple deliciousness of pork and onions. The compatibility with katsu has also improved.

The curry at mealtime has been deliciously renewed! It features the simple deliciousness of pork and onions.

Uses a large, crispy tempura made with three types of vegetables (onion, carrot, and water spinach) that has a satisfying volume.

We use sweet large fox tempura.

Regular Kaedama

A kaedama topped with black garlic oil. When you add the black kaedama to the white broth, you can change the flavor from the second bowl onwards, and it can be enjoyed with the black broth.

A kaedama topped with red miso. When you add red kaedama to white tengara, you can change the flavor from the second bowl onwards, and it can be eaten with red tengara.

A classic popular Katsudon set.

Extra large rice, 1.5 times the meat! Comes with a raw egg and miso soup.

The curry at mealtime has been deliciously renewed! Pork curry with cutlet, cabbage, and a large serving of rice. A shocking total weight of over 900g!