돈노시바라쿠

Freshly caught sanma grilled in a kabayaki style served in a rice bowl. Available from late August to early October.

Spring seasonal menu (mid-March to early May) with plenty of boiled shirasu on top of rice.

Please enjoy with our special sauce from Shibaraku, piled high with two pieces.

Homemade 'Shio Koji' seasoned with bonito broth and natural salt, wrapped with egg. Add yuzu pepper to taste.

Tenderly simmered beef belly served with a soy sauce-based sauce over rice. Please enjoy with some mustard paste to your liking.

This is Kesennuma Hormone Bowl, seasoned with miso and garlic, and stir-fried with green onions in koji soy sauce.

A sweet and sour sauce with little acidity, topped with two pieces of chicken and generously drizzled with tartar sauce.