Sumo Chaya Keidaien

One reason for using chicken as an ingredient in the soup is that chicken contains less protein that causes cloudiness, even when simmered for long periods, resulting in a clear and less off-flavored soup. The aftertaste is pleasant, and it becomes a soup you want to eat every day without getting tired of it. It has richness and sharpness, and we face this 'Golden Soup' every day. 'Golden Soup' is also used in our lunch ramen.

Sumo wrestlers, like other athletes, are enthusiastic about building muscle. While training, sumo wrestlers eat a lot of chicken, but they also consume plenty of chanko nabe, a nutritious hot pot filled with lots of vegetables. Everyone is an athlete fighting in the arena of society. It is said that humans can continue to grow muscle until they die, so let's eat chanko nabe and win our health.

This course is popular among those who want to enjoy sukiyaki but don't want an all-you-can-eat option. It comes with sashimi and small side dishes, and you get 250g of meat per person, ensuring great satisfaction! The all-you-can-drink option has also been renewed to include over 100 types of drinks!

Over 90 types of drinks available for all-you-can-drink at 300 Yen♪ With Clear Asahi it's 500 Yen♪ With Asahi Super Dry it's 800 Yen♪ All prices include tax.

The taste of the 52nd Yokozuna, this is the essence of chanko nabe. A full cast of mountain and sea delicacies♪ Kita no Fuji does not compromise on food♪ Ingredients: tender young chicken thigh meat, delicious pork loin slices, homemade young chicken meatballs, cod, salmon, large shrimp, scallops, ganmodoki, tofu, shirataki, potato dumplings, pumpkin dumplings, julienned burdock, Chinese cabbage, onion, daikon, carrot, garlic chives, shiitake mushrooms, enoki mushrooms, lotus root, Baron potatoes, and special noodles to finish the hot pot.

The taste of Edo Ryogoku. When it comes to chanko nabe, young chicken and pork are both okay to be yokozuna! The flavors of chicken and pork are different, so you definitely want to include both♪ Ingredients: tender young chicken thigh meat, delicious pork loin slices, homemade young chicken meatballs, scallops, large shrimp, ganmodoki, tofu, shirataki, sweet potato dumplings, pumpkin dumplings, sliced burdock, napa cabbage, onion, daikon, carrot, garlic chives, shiitake mushrooms, enoki mushrooms, lotus root, Baron potatoes, and special noodles to finish the hot pot.

Chanko nabe with pork and chicken meatballs. I sometimes want to try it with pork. The soft and delicious pork pairs perfectly with the vegetables! A flavorful chanko nabe♪ Ingredients: thinly sliced delicious pork loin, homemade young chicken meatballs, small shrimp, scallops, ganmodoki, tofu, shirataki, sweet potato dumplings, pumpkin dumplings, sliced burdock, napa cabbage, onion, daikon, carrot, garlic chives, shiitake mushrooms, enoki mushrooms, lotus root, Baron potatoes, and special noodles to finish the hot pot.

If you put your hands on the ring, you lose! That's why it's a chicken-based hot pot♪ Ingredients: tender young chicken thigh meat, homemade young chicken meatballs, small shrimp, scallops, ganmodoki, tofu, shirataki, potato dumplings, pumpkin dumplings, sliced burdock, napa cabbage, onion, daikon, carrot, garlic chives, shiitake mushrooms, enoki mushrooms, lotus root, Baron potato, and special noodles to finish the hot pot.

The golden soup born in the sumo world has been improved into a shabu shabu soup with a dipping sauce (sesame ponzu) that adds ground sesame and a secret sauce for a superb sesame flavor. Ingredients: Special selected delicious pork 250g, napa cabbage, onion, watercress, enoki mushrooms, shiitake mushrooms, tofu, shirataki, and special noodles for the pot. Additional menu: Thinly sliced pork 250g... 800 yen, beef loin 250g... 1,200 yen, refill box of vegetables (napa cabbage/onion/shirataki/tofu)... 500 yen, two-thirds of a tofu block... 300 yen, shirataki... 400 yen, pot ramen 1 bag... 100 yen, rice... 200 yen.

Aged secret salt sauce blended into golden soup with dipping sauce (dashi pon) adding richness and flavor to the ponzu. Ingredients: Special selected pork 250g, napa cabbage, onion, watercress, enoki mushrooms, shiitake mushrooms, tofu, shirataki, and special noodles for the pot. Additional menu: Thinly sliced pork 250g... 800 yen, beef loin 250g... 1,200 yen, refill box of vegetables (napa cabbage/onion/shirataki/tofu)... 500 yen, two-thirds of tofu... 300 yen, shirataki... 400 yen, pot ramen 1 bag... 100 yen, rice... 200 yen.

100% Delicious Pork Light Sukiyaki Ingredients: Special Selected Delicious Pork 250g, Chinese Cabbage, Onion, Burdock, Watercress, Enoki Mushrooms, Shiitake Mushrooms, Tofu, Shirataki, Special Noodles for the Pot, Eggs (2 pieces) Additional Menu: Thinly Sliced Pork 250g ... 800 yen, Beef Loin 250g ... 1,200 yen, Extra Box of Vegetables (Chinese Cabbage/Onion/Shirataki/Tofu) ... 500 yen, Two-thirds of Tofu ... 300 yen, Shirataki ... 400 yen, Kishimen ... 350 yen, Rice ... 200 yen, Each Vegetable ... 400 yen each

Sukiyaki with 100% beef loin richness. Ingredients: 250g select beef loin, napa cabbage, onion, burdock, watercress, enoki mushrooms, shiitake mushrooms, tofu, shirataki, special noodles for the pot's finish, eggs (2 pieces). Additional menu: 250g thinly sliced pork ... 700 yen, 250g beef loin ... 1,200 yen, refill box of vegetables (napa cabbage/onion/shirataki/tofu) ... 500 yen, two-thirds of tofu ... 300 yen, shirataki ... 400 yen, kishimen ... 350 yen, rice ... 200 yen, each vegetable ... 400 yen each.

The absolute champion of Yamakake! This combination is the strongest and the most delicious!!

I wonder who was the first to try it? A genius combination that is almost an invention.

It is a relative of tuna Yamakake. For some reason, it goes well together and is delicious.

Because it is a simple dish, how about cooling down after eating this refreshing hot pot? With special Japanese-style dressing♪

You can enjoy plenty of warm vegetables in a hot pot, but a refreshing cold salad is a nice break.

Please enjoy the trio of fresh wakame, tomato, and octopus with our special Tosa vinegar (a little on the sweet side). Ginger is forte.

For wakame, meeting vinegar miso is super lucky. There were many companions in miso soup, but only a handful of wakame can be paired with vinegar miso.

Saba marinated in vinegar, further enhanced with vinegar miso... You might think, huh? But raw saba doesn't taste good with vinegar miso...

I think a refreshing and slightly sweet style of Sanbai vinegar, leaning towards Tosa vinegar, goes well with seafood like octopus.

It is refreshingly pleasant. What kind of sake would it pair with? It seems that chilled sake is the best choice.

This is also sold on a refreshing line. Sorry for the small tomatoes.

A meeting that neither of us had anticipated at all. A spiritual partner and the best partner.

Boiled octopus goes well with vinegar miso. How about some sake?

5 pieces ... 800 yen, 7 pieces ... 1,200 yen, 9 pieces ... 1,500 yen

3 items platter ... 1,500 yen 5 items platter ... 2,500 yen Perfect as a side dish for the hot pot!

The soft and fatty salmon can be delicious whether cut thick or thin. At our restaurant, we vary the cutting style to enhance the flavor depending on the part of the fish.

When it comes to sashimi, tuna is so popular that it is known nationwide, and among the various types of tuna, we are currently using yellowfin tuna.

The texture is indescribably appealing, but at our restaurant, we use Hokkaido-produced water octopus instead of common octopus. Since it is difficult to bite into raw, we serve it boiled and sliced thinly.

After all, blue is the best with fatty fish~

This is a representative seafood from Hokkaido. There may be variations in size depending on the stock, but we strive to provide a volume that will satisfy you with a combination of both large and small.

I tried various types of shrimp in a hot pot. This red shrimp shrinks the least when cooked and is satisfying and delicious.

We can only express our gratitude for the blessings of the Okhotsk Sea! Please enjoy without overcooking.

A dish full of wild flavor. Note: Please do not overcook it.

Thank you for the blessings of the northern sea! Note: The skin is delicious.

If you put your hands on the ring, you lose! That's why sumo wrestlers prefer to eat chicken.

A new breath in Chanko Nabe. Delicious things are indeed delicious.

Handmade tsukune made by pounding young chicken thigh meat. A proud dish.

The honor student of Chanko World♪ Really working hard to make the hot pot delicious.

Wakame will dissolve if boiled too long, so shabu-shabu is just right.

White and soft, high protein and low calorie. The object of women's admiration!

Perfectly soaked in soup, soft and delicious.

The hope of Chanko World. Definitely a recommended dish.

The chewy texture is good! Please give it a try!

The beauty of Akita in Chanko World! The crumbling is irresistible.

Shirataki is known for its elegance in the pot, ranking No. 1! Don't eat it all by yourself.

A type of fresh wheat gluten shaped like a chikuwa, which is not commonly known in Hokkaido. Simmer slowly♪

I am not joking. It goes well with chanko more than real octopus.

Each 300 yen, the mini sweet potato dumplings and mini pumpkin dumplings are a famous combination from Chanko World. Soft and chewy even in mini size.

The basics are definitely vegetables. Winter cabbage is delicious! *The photo is for illustration purposes.

■Chinese cabbage ■Onion ■Radish ■Carrot ■Garlic chives ■Burdock ■Shiitake mushrooms ■Enoki mushrooms ■Lotus root ■Banshaku potato *The photo is for illustration purposes.

Special order nabe-specific ramen made exclusively for our store by Yanagi Seimen, a representative noodle manufacturer from Sapporo. You can enjoy it immediately after putting it in the pot.

It is true that some customers look forward to the final rice porridge more than the hot pot. However, even if you kindly order the rice porridge set, we do not have enough hands to prepare it for you. Therefore, we have created a guideline called 'How to Make Delicious Rice Porridge,' so please refer to it while trying to make it yourself. The key points are 1. the balance of soup and rice, and 2. how to add the egg: 'do not break the yolk until the end.' These are the two points.