BAR&IZAKAYA Muromachi Nijo Minoya

An arrangement of the local cuisine 'Otaguri' handed down in Ina Valley, Nagano Prefecture, in a Western style. Horse offal is slowly stewed in tomatoes and finished tenderly. Inspired by the Italian 'Tripe Stew', it has a taste that goes well with alcohol.

Savor seasonal vegetables delivered directly from contracted farmers in Minami Shinshu Ina Valley. This popular menu allows you to experience the four seasons of Nagano in Kyoto. The owner visits Shinshu every month and also makes miso on-site. The warm homemade miso sauce pairs well with the vegetables, along with local Shinshu sake.

The flavorful river fish confit melts softly in the mouth. Seasoned with salt and light herbs, you can enjoy the original deliciousness of the ingredients. Seasonal fish such as char, rainbow trout, and yamame are used.

Made with fresh venison meat delivered from a hunter in Nagano. This dish, created with all the effort of the owner who received high praise from guests who dislike game meat, is surprisingly juicy. The ground venison meat prepared in-house results in a flavorful hamburger without any gamey taste.

(Large serving plus 350 yen)