Bar CREAM

Sweet, ripe tomatoes enhanced with the richness of cream cheese. A specialty of this season.

Seasonal Assortment from the Vegetable Kingdom 'Owari'

Tastier than French! Duck raised in Gifu Miyama prepared in a tataki style

The number one popular freshly sliced deliciousness! With a dynamic wagon service.

Our signature dish, made by cooking at low temperature and then marinating in homemade Hatcho miso sauce for about a month. I must say, it's unbelievably delicious.

The silk princess salmon is a hybrid of Hōrai trout and amago. It has a moderate amount of fat and a firm texture with no unpleasant odor. It is marinated in herbs and carefully smoked with cherry wood chips. Highly recommended!

Prepared using the cooking method taught by Thai hotel chef 'Shuri Machupa' with the pride of Aichi, the black-haired Wagyu 'Anjō Beef'. It is the most popular item on the new menu.

The lotus roots from Aisai City (formerly Tatta Village and Hakkai Village) are among the top quality in Japan. This is an old local dish from Owari, made by grating the lotus root, adding ginger and rice flour, and frying it into bite-sized pieces.

The unique sweet and flavorful small shrimp from Mikawa Bay, known as 'Akashira Ebi', is actually the ingredient for shrimp crackers. They are fried whole until crispy.

The fish of the day prepared according to the chef's inspiration starting from 2037 yen.

The pinnacle of Japanese native chickens, its rich flavor and firm texture are exquisite.

Luxurious roast made from the center part of Aichi brand pork loin

It is the best deliciousness.

This is the finest and rarest Wagyu sirloin meat.

A luxurious dish made with white fish from Mikawa Bay. The spicy flavor will captivate you...

Spaghetti with original meat sauce using Hatcho miso as a secret ingredient

A signature dish of Daimyo Nagoya Shokudo, which has been upgraded year by year.

Made with city-bred pork, Mikawa red chicken, Anjo beef, Haccho miso, and medicinal ingredients. A black curry rice made with the most complex recipe in the history of Daimyo Nagoya Shokudo.

A velvety caress that clings to the tongue. The lingering sweetness of caramel tickles the back of the throat. The ecstasy of a blissful dessert is enhanced with droplets of sweet nectar and fresh cream from Oyama Farm.