Specialty Dak Hanmari And Shochu Highball Ichiwadori

Homemade cream cheese has a mild tartness and is ultra creamy. It pairs excellently with smoked pickles. The crunchy texture and smooth cream cheese are irresistible. The Mikawa Red Chicken Liver Mousse is made using only liver with minimal odor.

In addition to the signature dishes 'Takkamari' and 'Chukumi', we also recommend seasonal special dishes. The daily appetizer features a variety of seasonal snacks served in small bowls. We focus on local ingredients, offering a rich selection of dishes that highlight products like Enshu Mineno beef.

Order for two or more. A spicy hot pot made with fresh octopus (Chukumi). The special spicy sauce, blended with 13 kinds of seasonings, offers a rich and addictive spiciness. The chewy texture of the Chukumi pairs well with drinks. For the finale, you must try the tobiko fried rice, made with rice stir-fried in the spicy sauce, topped with plenty of Korean seaweed and tobiko.

The key to the deliciousness of the signature Dakkanmari is the golden soup. Carefully simmered domestic chicken bone broth is poured into the pot, along with a whole young domestic chicken. The flavors deepen in the pot, and with each bite, the richness of the soup intensifies. You can drink it all, or enjoy it with the finishing touches of kalguksu (noodles) or rice porridge. Rich in collagen, it's also great for beauty.

The 'Shochu Highball' selected by the owner, who loves shochu mixed with carbonated water. We offer a variety of shochu that pairs well with carbonated water, from popular brands like Isami and Bright Farm to rare ones like Sunny Cream and Chill Green. Enjoy the fun of tasting different types, from those with a crisp and strong flavor to those with aromas like lychee and banana. Prices start at 550 yen.

Slowly, without rushing, and carefully. Pour a clear, flavorful chicken broth without any off-flavors into the pot, and add a whole carefully selected domestic young chicken. By cutting the chicken in the pot, the chicken's essence is further enhanced, and the resulting golden soup is the key to the deliciousness of Takkamari. The chicken is tender, and you won't be able to stop eating. Be sure to save some for the finish instead of drinking it all. Rich in collagen, it also has excellent skin benefits! The dipping sauce made by mixing Korean soy sauce, vinegar, mustard, and scallions is also great. (Serves 2-3)

Fresh baby octopus (Chukumi) spicy hot pot. The addictive spiciness and the chewy texture of the Chukumi pair well with drinks. A blend of 13 seasonings creates a rich gochujang sauce that complements the octopus perfectly. Served with pickled radish and sunny lettuce for a refreshing taste!

The baby octopus (called Chukmi in Korean) dances on the flat pan! The plump octopus is coated with a special spicy sauce blended with 13 kinds of seasonings, making it perfect for pairing with drinks. The 'Chukopse' with beef hormone is also recommended! For the finale, we prepare 'Tobikko Fried Rice' by mixing the remaining sauce with rice and plenty of Korean seaweed and tobikko, then frying it up. The poppy texture and the umami of the seaweed are excellent. Pickled radish and sunny lettuce are served on the side for a refreshing taste!

Noodle soup is similar to udon in Japan. The rich flavor of the chicken broth blends well, making it delicious and easy to finish even when you're full. Recommended as the number one choice to finish off Dakhanmari.

Rice porridge served in a broth with a rich flavor. It has a gentle taste with beaten egg.

For Chukumi, Chukopse

A must-order finale after enjoying Chukumi. This fried rice is made with the leftover sauce from sautéed baby octopus, rice, Korean seaweed, and topped with tobikko at the end. The poppiness of the tobikko is addictive!

The black-haired cattle 'Mine no Beef' raised over time with carefully selected feed and the clear mountain streams in the fresh air of nature. It boasts a perfect balance of marbling and the deliciousness of lean meat. Please enjoy it simply with rock salt and wasabi.

Dumplings that are chewy and bursting with meat juice, similar to soup dumplings. As the name suggests, the meat juice explodes!

A simple and delicious dish stir-fried with garlic. Rich in vitamins, iron, and minerals.

Mikawa chicken is a brand of chicken known for its richness and umami. This is a smooth and deeply flavored homemade liver mousse made from its liver.

A salad enjoyed with the aroma of sesame oil and the texture of Korean seaweed

Marinated plump raw red shrimp in a special spicy sauce. Made creamy with egg yolk.

This is a Korean seafood dish where fresh raw red shrimp is marinated in a special soy sauce sauce infused with garlic and ginger.

Deeply flavored fried chicken marinated in rotisserie extract. A fusion of Japanese and Western fried chicken born from the popular chain store Chikito.

Freshly fried tempura made with sweet corn. The snow salt enhances the sweetness.

Served with a trio of slimy okra, nameko mushrooms, and mekabu seaweed, topped with a dashi soy sauce jelly.

Homemade mild and creamy cream cheese served on top of iburi gakko

Daily changing light pickles. From shiso flavor to yuzu flavor, depending on the day.

This is the simplest way to enjoy the crunchy yam at its best.

Freshly delivered Napa cabbage kimchi

Homemade crunchy namul

This is a creamy, melt-in-your-mouth homemade pudding with a hint of vanilla.

Seasonal gelato.