나카카사이 고쌍

A luxurious hot pot filled with oysters, shirako, and ankimo, representing the flavors of winter, in a light soy sauce broth based on bonito dashi that is very satisfying.

The local dish 'Kiritanpo' from Akita is carefully prepared by a chef from Akita. It features freshly harvested 'Akita Komachi' rice sourced directly from connected farmers, hand-grilled over charcoal to create 'Kiritanpo', and also includes free-range 'Hinai Chicken' shipped directly from Akita, simmered in a special bonito soy sauce broth for a uniquely warm hot pot dish that warms both the heart and body!

The fish sauce made only with Hatahata and salt, known as 'Shio Gyoshiru', is called 'Shotturu'. This hot pot features a simple yet flavorful broth seasoned with 'Shotturu', filled with plump winter cod and milt. (Photo serves 2-3 people)

Enjoy our special duck tsukune and fragrant roasted duck breast with skin and fat, served in a yuzu-scented soy sauce-based bonito broth.

Enjoy a selection of 6 to 7 types of mushrooms sautéed on a ceramic plate with special garlic butter. The aroma of garlic butter and the umami of the mushrooms create an irresistible dish.

Egg dashi is steamed and baked in a special pot, and finished with a sauce made of egg yolk, yuba, and nama-fu. The crispy bits that form at the bottom of the pot are also fragrant and a delightful treat.

The tender texture of freshly caught Oyamajidori chicken is highly recommended.

The sweetness of the fat unique to Akabuta perfectly matches the special miso.

The rare cuts of domestic black Wagyu beef have just the right balance of rich flavor and tenderness.

Enjoy freshly grilled Ooyama chicken served with yuzu pepper.

Beef tongue simmered until so tender that you don't need teeth, warmed with bonito broth.

Salmon / Mentaiko / Dried Sardines / Pickled Plum

Cold or Hot