미토카페&마켓

A stunning menu item that captures attention!! A dish full of volume.

Happiness overflowing with strawberries in every bite.

Freshly baked, a melting reward of strawberries.

Deliciousness that excites with every layer.

Crispy, creamy, filled with strawberries.

Wrap the luxury of strawberries in one crepe. Takeout is also available!

Every scoop is a reward of strawberries.

Enjoy three types of daily changing desserts on one plate, including a drink. Limited time offer from 13:30 to 16:00. *The photo is for illustration purposes only. Available while supplies last.

This is Mitoka's classic Mont Blanc. Inside the refreshing chestnut paste, there are hidden matcha chiffon cake and sweet potato! Takeout is also available.

Japanese Chestnut Paste x Vanilla Ice Cream

A dessert pizza created in collaboration with 'European-style Tavern Lion'. During the strawberry season, please enjoy fresh ripe strawberries as well.

Dessert pizza created in collaboration with 'European Style Tavern Lion'.

Frozen ripe strawberries harvested in Mitoka have been shaved! Enjoy this new sensation of shaved ice that allows you to fully experience the strawberries, served with fresh cream.

You can enjoy shaved strawberries with soft serve ice cream. You can choose the flavor of the soft serve ice cream: 1. Chocolate 2. White Peach 3. Yogurt

This is shaved ice made with plenty of fully ripe strawberries that can only be found at our farm. We use one pack of fully ripe strawberries. You can further enjoy the taste of 'strawberry' with our homemade strawberry sauce. Please enjoy the real strawberry 'kakigori' (shaved ice).

We use frozen ripe strawberries harvested in Mito.

This is an original ice cream made luxuriously with baked sweet potatoes. It is made with a machine that creates original ice cream, which is only available in a few locations in the Tokai region, preserving the flavor of the ingredients, making it feel as if you are eating sweet potatoes.

This is a morning set. (Drink charge + 500 yen) - Strawberry Jam: Additive-free jam made from fully ripe strawberries with a sugar content of 60% - Recommended Dessert: Daily changing popular sweets from mitocafe - Quiche: Fresh eggs delivered directly from a poultry farm in Yamagata - Salad: Daily changing salad - Bread: French toast - Meatballs. *The actual items may differ from the photo.

This is a morning set. (Drink charge +200 yen) ・Strawberry jam: additive-free jam made from fully ripe strawberries with a sugar content of 60% ・Recommended dessert: daily changing popular sweets from mitocafe ・Boiled egg: fresh eggs directly delivered from a poultry farm in Yamagata ・Corn soup ・Salad: daily changing salad ・Small dish: daily changing side dishes, etc. ・Bread: thick half toast *The actual item may differ from the photo.

This is a collaboration menu with 'Fuku-chan's Bakatare'. ★ Fuku-chan's Bakatare is a versatile sauce made from carefully selected ingredients from Gifu Prefecture (Yamagata garlic, Seki City and Kaminokubo yuzu, Gero and Kosaka perilla). [No preservatives, no coloring agents, no additives]

Popular No.1 Menu!!

Rich Hayashi rice with a secret ingredient of bakatare

At Mitocafe, we slowly bake aged sweet potatoes sourced from Nakagawa, Ibaraki Prefecture in a pot to maximize the natural sweetness of the sweet potatoes. <What is Tsuboyaki Sweet Potato?> When sweet potatoes are heated, enzymes convert starch into maltose. This change occurs around 60°C to 70°C during the heating process, but typical heating methods quickly pass through this temperature range. By baking in a pot, we can maintain the temperature range for converting to maltose for a longer time due to the heat from the charcoal and the reflective heat of the pot, allowing us to extract the sweetness of the sweet potatoes. In other words, by taking time to bake, 'more starch is converted into sugar,' increasing the sweetness! Additionally, baking slowly in the pot prevents moisture from evaporating, resulting in a moist finish. <Difference from Stone-Baked Sweet Potato> Stone-baked sweet potatoes tend to burn on the contact points with the stones, causing the skin and flesh to become hard. Tsuboyaki is baked suspended in the air, so it rarely burns.