Yahikotei
弥彦亭
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valutazione
Recensioni
menù
Matayoshi Farm, located at the foot of Mt. Anwa, raises pure blood Matayoshi Agu pork without hormones or antibiotics and with a special diet. The meat is high in collagen, low in cholesterol, and is said to have the sweetest fatty meat and the best texture in the prefecture, served with local vegetables. The broth is made from sardine, bonito, and kelp, flavored with Yagachi salt and shell ginger leaves, and Yahiko sake, made with ultra-soft water, is used as a secret ingredient.
Sukiyaki broth with kombu broth, ginger and grilled green onion floating in the broth. Sake from Niigata's Yahiko Sake Brewery is used as a secret ingredient. The dish combines the best of both shabu-shabu and sukiyaki, and offers the delicious flavor of wagyu beef in a light and refreshing dish.
Matayoshi Farm, located at the foot of Mt. Anwa, raises pure blood Matayoshi Agu pork without hormones or antibiotics and with a special diet. The meat is high in collagen, low in cholesterol, and is said to have the sweetest fatty meat and the best texture in the prefecture, served with local vegetables. The broth is made from sardine, bonito, and kelp, flavored with Yagachi salt and shell ginger leaves, and Yahiko sake, made with ultra-soft water, is used as a secret ingredient.
One serving 60g
4 pieces
Fried chicken
Yannyeomzangi is a popular sweet and spicy fried chicken dish originating from Korea. It is coated in a sauce made with a blend of gochujang, ketchup, vinegar, and other ingredients to complement our Yanbaru Zangi. It has a moderate level of spiciness and is recommended as a side dish or as a snack with alcohol.
Matayoshi Farm, located at the foot of Mt. Anwa, raises pure blood Matayoshi Agu pork without hormones or antibiotics and with a special diet. The meat is high in collagen, low in cholesterol, and is said to have the sweetest fatty meat and the best texture in the prefecture, served with local vegetables. The broth is made from sardine, bonito, and kelp, flavored with Yagachi salt and shell ginger leaves, and Yahiko sake, made with ultra-soft water, is used as a secret ingredient.
Sukiyaki broth with kombu broth, ginger and grilled green onion floating in the broth. Sake from Niigata's Yahiko Sake Brewery is used as a secret ingredient. The dish combines the best of both shabu-shabu and sukiyaki, and offers the delicious flavor of wagyu beef in a light and refreshing dish.
Matayoshi Farm, located at the foot of Mt. Anwa, raises pure blood Matayoshi Agu pork without hormones or antibiotics and with a special diet. The meat is high in collagen, low in cholesterol, and is said to have the sweetest fatty meat and the best texture in the prefecture, served with local vegetables. The broth is made from sardine, bonito, and kelp, flavored with Yagachi salt and shell ginger leaves, and Yahiko sake, made with ultra-soft water, is used as a secret ingredient.
One serving 60g
4 pieces
Fried chicken
A popular sweet and spicy fried chicken dish originating from Korea. It is coated in a sauce made with a blend of gochujang, ketchup, vinegar, and other ingredients to complement our Yanbaru Zangi. It has a moderate level of spiciness and is recommended as a side dish or as a snack with alcohol.
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