토라후쿠 아베노하루카스다이닝텐

Rich clear water flowing in mountainous areas. Nutrient-rich soil without volcanic ash deposits. Climate with high temperatures and humidity, and drastic temperature differences between day and night. And people who pour their heart and soul into cultivating rice throughout the year. A carefully selected rice from Nagaoka, Niigata Prefecture, where all the conditions for growing delicious rice are met. You will receive freshly polished original rice from Torafuku every day through contracted stores. Please enjoy the slightly sweet taste and aroma, the fluffy softness, and the high-quality stickiness.

If you really want delicious rice, you should cook it in a stone oven. Use a 150-kilogram ogama to slowly cook 2 liters of rice with the heat of 3 liters. This is the key to cooking rice fluffy without crushing it. Also, the iron in the iron pot combines with the umami components of the rice, bringing out a nostalgic taste of rice.

Cooking rice involves three stages: boiling, steaming, and grilling. In the initial stage, the rice grains are slowly heated to alphaize the inside of the grains. Then, the temperature is quickly raised to create a 'pappa' sound. If this 'pappa' sound is weak, there will be gaps between the rice grains and the rice will not be fluffy. Next is the steaming process. The rice is thoroughly steamed in a pot wrapped in a highly insulating stove at a smoldering fire state. Lastly, grilling is done. In the past, straw was used to intensify the fire. The result is a fragrant rice with a slightly burnt crust.

Made with Torafuku's original blend rice. This is a carefully cooked rice using polished rice in Torafuku's proud "large stove". You can choose from white rice, mixed grain rice, and seasonal mixed rice.

A set of freshly cooked rice from a large pot, 3 seasonal side dishes, and miso soup. Can be combined with individual dishes to create a set meal.

Tamagoyaki finished with carefully selected eggs and dashi broth.

A delicacy featuring fried tofu topped generously with grated daikon radish sauce.

Crispy grilled satsuma-age. Simply served with grated ginger and soy sauce.

Macaroni salad with plenty of cucumbers. The flavor of yuzu pepper is the accent.

Chicken tatsuta-age marinated in Torafuku's homemade sauce and fried slowly. Served with fried nagaimo.

Our No.1 popular dish since establishment. This is ginger pork made with our homemade ginger sauce.

Made with Ishino miso with over 220 years of history in Kyoto. Juicy and luxurious taste from carefully marinated 'silver cod' in a secret miso marinade.

This is a carefully selected salmon belly aburi. It is an exquisite dish with a perfect balance of the sweetness of fat and saltiness.

A simple grilled chicken seasoned with salt.

This is an ice cream topped with flavorful kinako powder and rich black honey.

Handmade oshiruko with shiratama.