Menya Tomo

A bowl crafted with great care by the chef, featuring niboshi from Nagasaki (katsuo, urume, hirako) and a double broth of natural Rishiri kelp and Kurohime jidori chicken.

The richness of carefully prepared Kurohime jidori chicken and the flavor of chicken oil

Deep richness of Kurohime jidori chicken, Shinshu-produced tamari soy sauce, and burnt green onion oil

The deliciousness of carefully prepared Kurohime jidori chicken and backfat

The rich flavor of chicken simmered for several hours using Kurohime free-range chicken is concentrated. *Can be made without back fat.

Service item for preschool children

The richness of Kurohime Jidori chicken and the flavor of niboshi spread out

The umami of chicken simmered for several hours with the aroma of dried sardines. *Can be made without back fat.

The rich sauce made from chicken and pork is addictive. Limited quantity with a flavored egg, so those who want it should come early.

Rich sauce of chicken and pork + backfat is addictive. Limited quantity with a flavored egg, so those who want it should come early.

Refreshing soy sauce dressing based on chicken broth

Rock Seaweed

Chashu, Menma, Ajitama

You can take home plenty of juicy meat.

Gyoza supporting Pulseiro made with skin in Pulseiro colors (orange). Available for takeout.

Available for takeout.

3 Grilled Dumplings + Half White Rice

Double meat + 50 yen

Chashu, Chicken Chashu, Menma, Seasoned Egg

Thickness equivalent to 6 to 7 slices of chashu. Available for takeout.

Thickness equivalent to 12 to 13 slices of chashu. Available for takeout.