Nanri Tei

This is our signature product, made with plenty of vegetables and cooked in a special way. You can enjoy the takoyaki with sauce and our original mayonnaise. Additional toppings (330 yen) of green onions and tenkasu can be added. Please note that due to operational and cooking time constraints, it may take more than 40 minutes from when the order is placed to when it is served. During busy times, we may not be able to accept additional orders for takoyaki. Thank you for your understanding.

You can enjoy the simple flavor of the broth and ingredients with the 'Plain' option, and add toppings (330 yen) with three types of salt + flavored oil. The three types of salt are 'Ume Shiso', 'Herb and Black Pepper', and 'Curry Salt', and the oil is a garlic-infused Peperoncino oil, allowing you to customize to your preferred taste. *Since we recommend serving the plain option within 10 minutes of the takoyaki being cooked, there may be times when it cannot be served depending on the timing. *Due to operational and cooking time constraints, it may take more than 40 minutes from order to serving, and during busy times, we may not be able to accept additional takoyaki orders. Thank you for your understanding.

The photo shows lightly pickled edamame, fried eggplant, and daikon oden, which change with the seasons.

Pickled cherries have a slight sweetness and a flavor reminiscent of pickled plums, making them a great accompaniment to shochu or sake. A popular snack menu item.

Excellent compatibility with sake

Pickled shallots in tamari soy sauce, good for blood circulation

A snack that pairs well with alcohol, even a small amount has a sharp punch.

A snack made by simmering shirataki in broth and mixing it with mentaiko

Cold tofu topped with Yamagata dashi, a light and low-calorie healthy menu

An unexpected combination on the menu, the fried tofu pairs excellently with prosciutto like cheese.

What is 'new' about it.

This is a cold version of Mapo Tofu, topped with warm spicy meat miso on cold tofu. In summer, the meat miso is also chilled for a refreshing finish, and depending on the season, it can be made with thick fried tofu for Mapo Tofu.

Potato salad with ground beef coated in fried breadcrumbs, served with sauce to taste, it becomes 'Potato Salad Like Menchi Katsu' with a good texture from ingredients like cabbage and lotus root.

Autumn and winter menu featuring a Japanese-style ajillo made with oysters and long green onions in sesame oil, including seaweed and bonito flakes. Served with a baguette.

A salad generously made with spinach, topped with crispy bacon and chips, prepared as a salad that pairs well with lemon sour dressing. It is substantial enough for 2 to 4 people.

Cucumber dipped in Kanazanshi Miso

Sake steal is a salted fish roe from tuna or bonito, Japanese-style anchovy pizza

Needless to say

The autumn and winter menu features chive dashi rolled omelette in oden, along with other ingredients such as daikon and shirataki.

Sauté JapanX bacon with kale and maitake using unexpected seasonings

A menu created whimsically based on the day's ingredients, including occasionally available items and tailored to the customer's preferences and appetite. This is a completely original whimsical menu. The first order is not whimsical, so consultation is required (the photo is of rolled omelet).

The seasoned root vegetables are fried, with the daikon being soft and fluffy, and the burdock being fragrant.

This is a classic fried chicken dish that goes well with lemon sour. The meat is tenderized with salt koji and is available on the course menu.

A platter of fresh sausages from Miyagi and coarse-ground sausages, seasoned with rosemary

Grilled beef tongue delivered directly from Sendai with a special green onion salt sauce. Pairs well with lemon sour.

We serve a hearty thick-cut steak of 350g shoulder loin from the Miyagi Prefecture brand pork 'JAPANX' with a ginger sauce. The meat is tender and the fat has a rich flavor.

We offer a hot pot only on cold days. It can be prepared for one to two servings. The photo shows Jōyanabe with pork and spinach.

Thick skate fins are grilled with a special sauce for a fragrant finish. Enjoy with wasabi mayonnaise for a new texture of skate fin.

A simple snack paired with Nara pickled cream cheese, but it goes well with sake.

It contains cream cheese sandwiched between iburigakko, please enjoy it with curry salt as you like.

A snack that you eat by dipping cheese-filled meat miso dip into corn chips. The spiciness of the meat miso is well balanced by the cheese.

By mixing with dried daikon, it softens the saltiness to create a perfectly balanced snack.

Butter hot tofu with oysters, an unimaginable flavor, but a popular menu item. When rice is available, it can be optionally made into 'Egg Rice Porridge'.

The photo is of Mapo Keema Curry, it is a different curry each time.

Taiwanese-style braised pork belly with five-spice powder

Can be made when ingredients are available

Can be made when ingredients are available

Yakisoba made with thin noodles kneaded with shrimp powder

New Year's Eve Special Serving Menu

I used to update the potato salad daily on Instagram with the hashtag #nanriteipoteto, but I ran out of ideas at number 231. Currently, I am offering it as a potato salad that can be considered a culmination, like a beef croquette.

Ended, currently offered as a party menu in minimum skewer size

Menu that was offered with Miyagi-produced JapanX pork, ended due to some variation of pork dish.

German dish using eggs and sausage, now known as 'Sausage Platter'

Ended due to rising ingredient costs and waste reduction for the sashimi menu that was offered in the early days.

Smoked black shishamo from Kushiro, currently discontinued due to difficulty in sourcing.