Gyozake

Fresh seafood delivered directly from the source. The sashimi is focused on freshness and aging, and the sashimi soy sauce and yuzu ponzu are homemade.

Pounded fatty blue fish mixed with homemade spicy chili soy sauce.

Repeat customers keep coming back! Enjoy it hot and freshly fried.

Mouka shark heart sashimi, a rare delicacy from Kesennuma, Miyagi Prefecture.

Seasonal vegetable daily ohitashi

Natural yam directly shipped from Kuwahara Farm in Kumamoto Prefecture. Both the stickiness and flavor are top quality. 'Natural Yam Tororo Rice' is also available. 1130 yen

A local dish from Yamagata Prefecture, cold tofu topped with chopped vegetables and dashi soy sauce, made with handmade tofu from Miyagiya, a long-time partner.

The Platinum Pork from Hanamaki, Iwate Prefecture, also known as 'Platinum Pork', has a rich flavor in its fat without any unpleasant odor, truly worth its weight in gold. There are also a variety of other options such as sausages, tempura, roasted pork, and teriyaki meatballs.

Delicious lean beef. The more you chew, the juicier the umami. A popular beef that we have been trading with for a long time. 150g 1980 yen 250g 2700 yen

Hohorohoro chicken from Hanamaki, Iwate Prefecture, is a bird meat from the pheasant family that has received high praise even overseas. It is difficult to raise, and we have specially sourced it. The umami and aroma are exceptionally delicious.

Fresh horse sashimi directly shipped from Fukushima Prefecture. In Fukushima, it is enjoyed with miso. The meat is thick yet tender, making it easy to bite through, and it is the highest quality product that has been sought after. The special soy sauce developed specifically for horse sashimi is also well-received.

A gratin that changes its ingredients with the seasons. Everything is handmade from the white sauce. A signature dish that regular customers who are fans of sake eagerly order.

A large salad that can be enjoyed year-round, topped with plenty of seasonal vegetables including sunny lettuce, green leaf, and leafy greens. In spring, it features wild vegetables; in summer, it includes fresh summer vegetables; in autumn, it has mushrooms; and in winter, it contains root vegetables.

Cold Tofu or Warm Tofu, served cold or warm according to your preference, each 750 yen. Homemade Thick Fried Tofu, crispy on the outside and fluffy on the inside, freshly made, 780 yen. Tsukimi Fried Tofu, tofu coated and fried, served with tempura sauce and topped with egg yolk, 990 yen. Using handmade tofu from 'Miyagiya' in Kanagawa Prefecture.

Using 'Michinoku Seiryu Chicken' from Iwate Prefecture, freshly fried and crispy in a large size. You can choose between two types: 'Green Onion Sauce (Yurine Chicken)' and 'Grated Daikon with Ponzu'. A popular specialty fried chicken in Jimbocho, loved for over 10 years, also well-received during lunch time.

Carefully prepared small intestine (maruchou) of black wagyu beef, with no odor at all, in a salted offal stew. Generously topped with garlic and chives in the Hakata style. Changing the flavor with shichimi and sesame is also popular.

Cold noodles delivered directly from Iwate Prefecture. A familiar dish in Iwate Prefecture featuring clear, cold soup noodles. Unlike the Korean style, this is a meal that you definitely want to try at the end. Spiciness (kimchi) is served separately, and adding vinegar to adjust the flavor makes it delicious.

Using 'Hitomebore' from my wife's family home (rice farm) in Hanamaki, Iwate Prefecture. Fillings include salmon roe, salted sea urchin, fatty tuna, salmon, plum, kelp, and spicy cod roe. A variety of options available. [Soup] Please also enjoy with Nambu Hittsumi soup and domestic large clam miso soup.

Hanamaki in Iwate Prefecture is the hometown of Kenji Miyazawa. Iwate Ichinoseki is the hometown of Nanbu Toji. This is a unique and passionate junmai sake brewed with care by Naotaka Kawamura, the fourth-generation owner of Kawamura Sake Brewery located in that area. All of it uses Association No. 7 yeast. The taste varies depending on the type of sake rice used, such as 'Ginginga', 'Omachi', 'Miyama Nishiki', 'Yamada Nishiki', and 'Kame no O', so sake tasting is also popular.

Carefully selected by the owner! There are many types of Japanese sake that you can only drink here. All of our sake is Junmai sake. Junmai sake is made only from rice, koji, and water. It is a passionate drink crafted by sake brewers from all over Japan, utilizing both traditional brewing methods and modern techniques. Among them, we offer a selection of unique Junmai sake from reliable and distinguished brewers.

Junmai sake is the best food pairing sake, and unfiltered nama genshu should be stored in the refrigerator. Pasteurized sake can be stored at room temperature. Junmai sake has a very wide range of flavors, from rich umami sake to fragrant sake, gentle sake, and even aged sake reminiscent of Shaoxing wine. When warmed, the taste varies greatly depending on the temperature. All of them improve when warmed, so please feel free to ask.