Kintaro

Crispy fried chicken made with domestic Iwai chicken! Handmade with a commitment to quality, prepared in the style of Kintaro. This is a recommended dish by the head chef.

Pickled cucumber, pickled eggplant, pickled radish, pickled carrot

18-month aged whole from Parma.

Sashimi of squid from Hokkaido mixed with shungiku, cucumber, and a spicy sweet Korean-style sauce, a very popular spicy menu item

Camembert cheese, smoked cheese, natural cheese, cream cheese (the types of cheese may vary)

A recommended dish by Kintaro, stir-fried fresh squid legs with butter and soy sauce! Kintaro's number one snack!

A recommended dish by Kintaro, stir-fried fresh squid with butter and soy sauce.

A harmony of cheese and bonito flakes. Enjoy it while it's hot.

Rich in dietary fiber that promotes intestinal movement. It is low in calories because it is steamed and baked, despite being hearty.

Mushrooms grilled on a hot plate with a buttery flavor.

A dish of potatoes grilled on a hot plate, topped with mentaiko mayo and steamed with cheese.

A dish of chicken thigh and vegetables steamed and grilled with a sweet sauce

Plump scallops with butter soy sauce!

Plump scallops with butter ponzu!

Refreshing with the king of tomatoes, fruit tomatoes, and accompanying vegetables with dressing

Carefully sliced cured ham bought whole, paired with crunchy vegetables and the king of tomatoes, fruit tomato, for a perfect match.

A superb chicken steak made with carefully selected Daisen local chicken! Highly recommended dish!

When it comes to teppanyaki gourmet, it's all about dice steak. Enjoy the oregano garlic flavor. From 100g.

200g and up

Original pizza! A masterpiece baked on a hot plate. It is a dish that does not lose to regular pizza.

A pizza topped with fresh salad over slightly spicy meat, finished in a taco style!

A proud masterpiece of Kintaro. A special Kintaro pork pancake topped with all-purpose green onions, grilled yam, bonito flakes, and a soft-boiled egg made with Okukuji eggs, along with crispy cheese crackers. A confident creation that cannot be beaten!!

Generously filled with selected squid, shrimp, and sakura shrimp. Served with a soft-boiled egg made from green onions, yam, hanakatsuobushi, and Okukuji eggs, accompanied by crispy cheese crackers.

A light Kintaro special pork ball made with plenty of fresh cabbage and smoked ham. The special batter is made with a small amount of wheat flour, mackerel powder, bonito powder, and shrimp powder, crafted with heartfelt care. Since it does not use pork belly, we recommend the rich Iberico pork okonomiyaki for those who feel it lacks volume.

Steamed okonomiyaki topped with prosciutto, olives, cherry tomatoes, and cheese.

A top dish popular among women

Added squid, shrimp, sakura shrimp, scallops, and smoked ham

Okonomiyaki made luxuriously with shrimp!

The classic sauce yakisoba of downtown gourmet. The balance of smoked ham, fried tempura batter, cabbage, and onion is exquisite.

The flavors of shrimp powder, mackerel powder, bonito powder, pepper, and sesame oil stimulate the appetite with a refreshing salt taste.

For those who love spicy food, definitely!!!

Carefully selected seafood in abundance. It pairs perfectly with the chewy thin noodles.

This is yakisoba with shiitake and shimeji mushrooms. A must-try for mushroom lovers.

Kobe's number one late-night menu item. Fried rice with sauce yakisoba. Recommended for those who are hungry.

It looks like okonomiyaki, but it is not modern yaki. The rich, creamy texture filled with Oku Kuji eggs is the hallmark of Sechi Yaki. The smooth egg noodles and konjac create an outstanding collaboration. It is rare in Tokyo. (It is a specialty of Wakayama Prefecture.)

Takeout popularity No. 1. You can hold it in your hand and enjoy it as is.

Original Special Sato Nishiki Cherry Jam, homemade strawberry jam, chocolate sauce, black syrup, and soybean flour. Toppings are 'to your liking.' Please enjoy slowly with a spoon.