Komi

A refreshing okonomiyaki made with homemade pickled plums and perilla, recommended for hot days.

A savory pancake filled with pork, cabbage, and pickled ginger, wrapped in batter and egg, loaded with vegetables.

This is a savory pancake with pickled daikon, using Torii sauce.

Using one head of broccoli

This salad uses one avocado and autumn vegetables (such as sweet potato, okra, and broccoli).

Steamed and grilled with olive oil and butter on a hot plate.

This is a pork steak made from very tender Hida pork.

This is an okonomiyaki made with Mikazuki fresh pork. It is simple but classic.

The seafood ball contains shrimp, squid, and scallops.

This is a negiyaki made with Shizuoka Prefecture's brand beef, Shizuoka Sodatichi beef tendon meat, and konjac. The beef tendon is simmered until just before melting, allowing it to blend well with the green onions and batter!

A tonpei-yaki filled with plenty of green onions and eggs from Hamamatsu! This dish is recommended for those who find okonomiyaki too filling... The combination of sauce and mayonnaise is the best!

This is a negiyaki filled with plenty of green onions from Hamamatsu! It is served with dashi soy sauce, making it a perfect match with alcohol.

This is an okonomiyaki that includes both pork and seafood (squid, shrimp, scallops).

The yakisoba with a unique flavor is made with thin noodles that are slightly crispy.

The domestic pork shoulder is slowly simmered in red tea, resulting in tender and light-flavored braised pork.

These are our homemade pickles. The types of vegetables vary each season and depend on the ingredients available.

With homemade Italian dressing

Yamimo is rolled with cheese and shiso on a hot plate! Perfect as a snack with drinks!

Domestic garlic, one bulb!

We use domestically sourced dried squid.