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This is Bonjyuku U's original fermentation dinner plan that uses an abundance of koji, which is at the heart of Akita Prefecture's southern fermented food culture, in a new and different way.
A generous spread of homemade walnut butter made with salt koji on country bread, topped luxuriously with sweet and tangy strawberries delivered from 'Komachi Wild Strawberry Farm'. The saltiness of the koji enhances the sweetness of the strawberries, making it a blissful dessert bread. *Served with carrot rillettes and pickles on a separate plate.
We layered homemade cream cheese on a special avocado dip that brings out the umami with onion koji and garlic koji. The refreshing acidity of the 'lemon koji' added at the end lightens the rich flavor. This is a rich dish that pairs perfectly with coffee as well as alcoholic beverages.
The refreshing bitterness and aroma of shungiku and perilla leaves have been turned into a flavorful paste using a special oil made from salt koji, garlic koji, and san go ha. With the texture of walnuts as an accent, this adult fermented tartine enhances its aroma when toasted and pairs well with drinks.
Porridge made with onion koji topped with homemade bakke oil, a round bread using whey from the popular bakery KANEL BREAD in Kuroiso, Tochigi Prefecture, and a mini salad with San-Go-Hachi dressing.
Potage made with Fukutachi using onion koji, topped with homemade Bakke oil. *Bakke refers to butterbur.
Adding 358 (a fermented seasoning made by mixing salt, rice malt, and rice in a ratio of 3:5:8) enhances the sweetness of the onion with the richness and umami of the malt. Supervising: Yuriko Suzuki from 'Haba Koji Chaya Kura'.
This is a salad made with homemade chicken ham and San-Go-Hachi (a fermented seasoning made by mixing salt, rice malt, and rice in a ratio of 3:5:8) dressed with crispy olive oil.
A set of maru bread made with whey from the popular bakery KANEL BREAD in Kuroiso, Tochigi Prefecture, and a mini salad with San-Go-Hachi dressing. Enjoy it with potage or soup.
EN/ME Special Campagne (olive oil + salt / butter) - San Go Ha Onion Soup* - San Go Ha Dressing Salad - Red Cabbage Pickles - Homemade Cold Koji Chicken Ham - Choose your drink: Hand Drip Coffee (light roast or medium roast) / Orange Juice / Cold Brew Coffee (dark roast) / Oolong Tea *On weekends and holidays, you can change to Cold Koji Chicken Wing Soup for an additional 100 yen.
A generous spread of homemade walnut butter made with salt koji on country bread, topped luxuriously with sweet and tangy strawberries delivered from 'Komachi Wild Strawberry Farm'. The saltiness of the koji enhances the sweetness of the strawberries, making it a blissful dessert bread. *Served with carrot rillettes and pickles on a separate plate.
We layered homemade cream cheese on a special avocado dip that brings out the umami with onion koji and garlic koji. The refreshing acidity of the 'lemon koji' added at the end lightens the rich flavor. This is a rich dish that pairs perfectly with coffee and is also great as a companion to alcohol.
The refreshing bitterness and aroma of shungiku and oba have been turned into a flavorful paste using a special oil made from shio koji, garlic koji, and san go ha. With the texture of walnuts as an accent, this adult fermented tartine enhances its aroma when toasted and pairs well with alcohol.
A potage made with Fukutachi, a specialty of Ugo Town, prepared with onion koji, topped with homemade bakke oil. It comes with a milk-flavored round bread and a mini salad with San-Go-Hachi dressing.
A potage made with Fukutachi, a specialty of Ugo Town, prepared with onion koji and topped with homemade bakke oil.
A luxurious onion gratin soup topped with garlic spread EN/ME country bread and cheese, baked to a golden brown in the oven, based on the popular Sangoha onion soup.
Adding 358 (a fermented seasoning made by mixing salt, rice malt, and rice in a ratio of 3:5:8) enhances the sweetness of the onion with the richness and umami of the malt. Supervising: Yuriko Suzuki from 'Haba Koji Chaya Kura'.
This is a salad made with homemade chicken ham and San-Go-Hachi (a fermented seasoning made by mixing salt, rice malt, and rice in a ratio of 3:5:8) crispy with olive oil.
A set of maru bread made with whey from the popular bakery KANEL BREAD in Kuroiso, Tochigi Prefecture, and a mini salad with San-Go-Hachi dressing. Enjoy it with potage or soup.
This plate features butter chicken curry enhanced with homemade salt koji, accompanied by refreshing pickles made with sweet sake and lemon koji, carrot rapé concentrated with the umami of onion koji, and a salad dressed with a dressing accented by crispy San-Go-Hachi.
Topped with minced meat, green onions, shredded seaweed, fish powder, egg yolk, and 'nira soy sauce' made with sweet salt soy sauce from Yamamo Miso Soy Sauce Brewery. Be sure to use the leftover minced meat for a rice addition. *Using soba from the famous shop 'Hyakusho Soba-ya Hikosan' in Nishimonai.
We combined various original 'koji' on the fragrant country bread from the popular bakery 'EN/ME' in Tsuruoka. Enjoy the three distinct personalities that stand out through the power of fermentation. - Tartine with avocado and homemade cream cheese - Tartine with strawberries and homemade walnut butter - Tartine with shungiku, perilla leaves, and walnuts
EN/ME Special Country Bread (Olive Oil + Salt / Butter) / San Go Ha Onion Soup / San Go Ha Dressing Salad / Red Cabbage Pickles / Homemade Cold Koji Chicken Ham
You can enjoy the cold dipping sauce with a rich niboshi broth and soba from the famous shop 'Hyakusho Soba-ya Hikosan' in Nishibaonai, just as it is.
This is a salad made with homemade chicken ham and San-Go-Hachi (a fermented seasoning made by mixing salt, rice malt, and rice in a ratio of 3:5:8) dressed with crispy olive oil.
Topped with Bakke oil on homemade Yosen tofu.
A potage made with Fukutachi, a specialty of Ugo Town, prepared with onion koji and topped with homemade bakke oil.
Adding Sangoha (a fermented seasoning made by mixing salt, rice malt, and rice in a ratio of 3:5:8) enhances the sweetness of the onion with the richness and umami of the malt. Supervising: Yuriko Suzuki from 'Habakoji Chaya Kura'.
A set of maru bread made with whey from the popular bakery KANEL BREAD in Kuroiso, Tochigi Prefecture, and a mini salad with San-Go-Hachi dressing. Enjoy it with potage or soup.
Topped with minced meat, special chive soy sauce, green onions, shredded nori, fish powder, and egg yolk. Be sure to use the leftover minced meat with rice. *Using the soba from the famous shop 'Hyakusho Soba-ya Hikosan' in Nishimonai.
Richly flavored tantan noodles made with soy milk. *Uses soba from the famous shop 'Hyakusho Soba-ya Hikosuke' in Nishimonai.
This is a special cold soba that highlights the spring flavor of homemade bakké oil combined with tororo. *We use soba from the famous shop 'Hyakusho Soba-ya Hikosan' in Nishimonai.
You can enjoy the cold dipping sauce with a rich niboshi broth and soba from the famous shop 'Hyakusho Soba-ya Hikosan' in Nishibaonai, just as it is.
Taiwanese style mixed soba and soy milk tantan soba.
We combined various original 'koji' on the fragrant country bread from the popular bakery 'EN/ME' in Tsuruoka. Enjoy the three distinct personalities that stand out through the power of fermentation. - Tartine with avocado and homemade cream cheese - Tartine with strawberries and homemade walnut butter - Tartine with shungiku, perilla, and walnuts
This chicken ham is made moist with homemade cold koji and is served with a tartare made from smoked pickles produced in Ugo Town and eggs from Ugo Town. The texture of the smoked pickles adds an accent.
This is a salad made with homemade chicken ham and San-Go-Hachi (a fermented seasoning made by mixing salt, rice malt, and rice in a ratio of 3:5:8) dressed in crispy olive oil.
Topped with Bakke Oil on homemade Yosen Tofu.
Refreshing pickles made with homemade sweet sake, whey, and lemon koji.
Spring limited canapé made with homemade cream cheese combined with bakke miso.
This is a canapé made with homemade cream cheese prepared with salt koji.
A potage made with Fukutachi, a specialty of Ugo Town, prepared with onion koji and topped with homemade bakke oil.
A luxurious onion gratin soup topped with garlic spread EN/ME country bread and cheese, baked to a golden brown in the oven, based on the popular Sangoha onion soup.
Adding 358 (a fermented seasoning made by mixing salt, rice malt, and rice in a ratio of 3:5:8) enhances the sweetness of the onion with the richness and umami of the malt. Supervising: Yuriko Suzuki from 'Haba Koji Chaya Kura'.
A set of round bread made with whey from the popular bakery KANEL BREAD in Kuroiso, Tochigi Prefecture, and a mini salad with San-Go-Hachi dressing. Enjoy it with potage or soup.
A strawberry vinegar squash made with strawberries from Komachi Strawberry Farm, topped with vanilla ice cream and fresh strawberries.
This is an indulgence set that includes 'Strawberry Rare Cheese' and 'Strawberry Cream Cheese Canapés'. It is 100 yen cheaper than ordering each item separately. It is also recommended to share with someone and enjoy a little bit at a time.
A homemade rare cheese topped with a sauce made by simmering strawberries. The sweet and sour flavor spreads throughout your mouth.
Homemade cream cheese topped with fresh strawberries and honey. The juicy fruitiness and a hint of saltiness are irresistible.
Rich Italian pudding. It features a chewy texture. Please enjoy it with black coffee.
This is a dessert that is eaten with plenty of hot apple compote poured over cream Danish and vanilla ice cream. The apple compote, fragrant with cinnamon, and vanilla ice cream, soaked into the Danish. How about indulging in this enchanting flavor?
- Black: A sundae made with coffee jelly. Deep black color with a rich flavor. A little bit of a stretch feeling. - Red: A sundae made with pomegranate jelly. The charming red color is the color of sweet and sour memories.
A serious coffee jelly for adults, luxuriously made with cold-brewed deep-roasted 'Indonesia Mandheling Sumatra'.
A serious coffee jelly for adults, lavishly made with cold-brewed deep-roasted 'Indonesian Mandheling Sumatra', topped with vanilla ice cream.
Uses a sweet and sour fresh syrup with pomegranate flavor. Inspired by the 'Edge Stitch' costume from the Nishimonai Bon Odori festival.
Uses syrup with orange peel flavor and a hint of tangerine. Inspired by the costume 'Indigo Dyed Yukata' from the Nishimonai Bon Odori festival.
A classic melon soda inspired by the 'Five Papayas' that are decorated on the yagura of the Nishimaonai Bon Odori.
Strawberry milk gelato made with strawberries from the Ugo Town strawberry farm 'Komachino'. The balance of strawberry and milk is just right.
Ethiopia Yirgacheffe Kochare Natural has a floral and fruity flavor. It features bright acidity reminiscent of grapefruit and berries, along with a sweetness similar to lemon candy. The light and clean aftertaste is refreshingly akin to fruit tea.
A balanced and gentle flavor from 'Brazil Minas Pulped Natural'. It has sweetness reminiscent of caramel and nuts, with a hint of chocolate flavor. It has a smooth mouthfeel and mild acidity. This is a friendly cup perfect for everyday coffee time.
Uses dark roasted 'Indonesian Mandheling Sumatra'. It has a strong flavor with deep richness and a slight bitterness. The nuances of chocolate and spices are complemented by a unique earthy flavor, making it rich and smooth. When brewed with cold water, it becomes mellow and sweet, allowing you to enjoy a solid body feel.
This is a café au lait made luxuriously with medium-deep roasted 'Brazil Minas Barbadonatural'.
A perfect balance of medium-deep roasted coffee and rich soy milk.
Topped with fresh cream and cinnamon powder on medium-deep roasted 'Brazil Minas Valvud Natural'.
A genuine matcha latte whisked with a tea whisk, served with the red and white Sanuki wasanbon 'Kusudama'. It is also recommended to dissolve the wasanbon for an elegant sweetness.
This is a latte made with jasmine tea whisked with a tea whisk. Enjoy the rich aroma. Adjust the sweetness with honey.
A sweet milk tea with a gentle maple aroma. Mixing in whipped cream gradually brings out a different flavor.
A homemade strawberry vinegar squash made with strawberries from Komachi Wild Strawberry Farm.
A refreshing squash with a slightly salty taste, finished with homemade lemon koji and lemon koji syrup.
I made vinegar from the mandarins received during the 'Mandarin Throwing' event in Nishimaonai's Little New Year celebration, and it turned out to be very delicious, so it became a menu item. This squash features a sharp acidity.
A drink made with U's original ginger syrup simmered with domestic ginger and cane sugar. It is served in beautiful two layers, so please mix it well before enjoying.
A drink made with U's original ginger syrup simmered with domestically produced ginger and cane sugar. It is served in beautiful two layers, so please mix it well before enjoying.
The first sauna-exclusive drink in Tohoku, made with honey from Senboku City, salt from Oga, and underground water from Niteko in Misato Town. It offers a mellow sweetness from the honey and salt, combined with carbonation for a satisfying throat feel.
Apple juice from Hosokawa Farm, which grows delicious fruit trees such as apples, cherries, and peaches in Jumonji Town, Yokote City. It is a half-and-half blend of the king of apples, 'Fuji', which has a good balance of sweetness and acidity, and the yellow apple 'Haruka', which is full of honey.
Selected from the lineup of Ugo Beer brewed across from U, this beer is recommended after a sauna. Please ask the staff about the craft beer available on the day.
Topped with vanilla ice cream and fresh strawberries, made with homemade strawberry vinegar for a strawberry vinegar sour.
This is a U original sour made with homemade strawberry vinegar made from strawberries from Komachi Strawberry Farm.
U's original sour made with homemade mikan vinegar.
U's original lemon sour made with homemade lemon koji syrup and lemon salt koji.
This is a homemade ginger sour made with our original ginger syrup. The syrup is simmered with domestically produced ginger and cane sugar, then mixed with shochu and carbonated water. Please mix and enjoy.
A cherry sour made with Kimura Sake's 'Fuku Komachi CHERRY CRAFT LIQUER'. It has a rich cherry flavor with a soft sweet and sour taste and a pleasant fruitiness, offering a rich yet refreshing flavor.
The famous sake 'Waka Gaeri', brewed by the Shiba family’s branch, has been revived in collaboration with the roadside station Ugo and Kimura Sake Brewery. It is a sake with an elegant aroma from Komachi yeast and a smooth, refreshing finish.
Please ask the staff about the lineup of sake for the day.
Founded in 1765, Sasa no Kawa Sake Brewery (Fukushima Prefecture) is the only local whiskey maker in Tohoku, producing a fragrant and pure-tasting whiskey. The name 'Cherry Whiskey' is derived from the company's former name 'Yamazakura Sake Brewery.'
A German beer that achieves the satisfaction of beer while being non-alcoholic. Through de-alcoholization technology, only the alcohol is removed, resulting in the crisp and refreshing taste inherent to pilsner.
