Gohandoki Hakozaki Ten

Using water from the Hakkoda mountain range, we use domestically sourced meat bones simmered for over 12 hours at normal pressure to create a rich concentrated soup.

Using black garlic oil that has been carefully sautéed with garlic and onion to bring out a deep flavor. The aroma is strong and the umami is enhanced.

This is a red miso made by blending Yanninjan with doubanjiang, shichimi, miso, chili pepper, and shiitake oil. It is designed so that after tasting, the umami comes first, followed by the spiciness.

The aroma of black garlic oil and the umami and spiciness of red miso create a chemical reaction in the mouth, resulting in a unique and unparalleled deliciousness.

The chewy noodles made from a blend of strong flour and fragrant domestic wheat are characterized by their aroma and texture, which do not get overshadowed by the rich seafood-flavored pork bone soup.

Served with red miso on the side. The addition of umami and spiciness creates a flavor that is addictive. Recommended for those who like it spicy.

This is juicy and tender fried chicken marinated in a special blend of seasonings.

A rich sauce enhanced by carefully selected bonito flakes, mackerel flakes, and dried sardines that complements the pork cutlet.

This is our recommended NO.2 menu item.

A fried chicken bowl topped with juicy fried chicken and a sweet and spicy special sauce. It goes well with mayonnaise if you prefer.

Features the simple deliciousness of pork and onions. The compatibility with katsu has also improved.

It is characterized by the simple deliciousness of pork and onions.

Uses a large, crispy kakiage made with three types of vegetables (onion, carrot, water spinach) that has a satisfying volume.

Regular Kaedama

A kaedama topped with black garlic oil. When you add the black kaedama to the white broth, you can change the flavor from the second serving and enjoy it with the black broth.

A kaedama topped with red miso. When you add the red kaedama to the white ten-gara, you can change the flavor from the second bowl onwards, and it can be eaten with red ten-gara.

Extra rice, 1.5 times the meat! Comes with a raw egg and miso soup.

Pork curry with cutlet, cabbage, and a large serving of rice. A shocking total weight of over 900g!