이로리안

Aizu horse sashimi is lean, low-calorie, and low-fat. Unlike Kumamoto horse sashimi, Aizu horse sashimi is made from horses that were born and raised in Japan. Please enjoy.

Experience our pride, the fragrant and rich-tasting soba, characterized by its aroma and elasticity, known as 'Aizu no Kaori'.

A local dish from the northern region of Fukushima Prefecture. It is a soul food from the area around Fukushima City, marinated in soy sauce, sake, and mirin.

A local dish from the Aizu region of Fukushima Prefecture. It is a soul food of Aizu, made by covering dried herring with sansho leaves and marinating it in soy sauce, vinegar, sake, and other ingredients.

A local dish from Date City, Fukushima Prefecture. It is a dish made by pickling salmon that has ascended the Abukuma River with rice malt and salt.

A local dish from the Aizu region. A traditional food rooted in Aizu, where miso culture has developed. Please enjoy the richness of fermented food flavors.

A local dish from the Aizu region. It is a clear soup made with dried scallops, wood ear mushrooms, dried shiitake mushrooms, taro, carrots, and more.

A local dish passed down in Minamiaizu Town and Shimogo Town in Fukushima Prefecture. It is made by partially milling glutinous rice into dumpling shapes and then coated with and grilled with jinenjo miso (perilla).

The Mehikari, which is designated as the 'City Fish' of Iwaki City, is grilled deliciously and carefully.

A local dish from the Abukuma mountain range. It is a preserved food made by hanging rice cakes in the eaves during winter to expose them to the cold wind, freezing and drying them.

Thick noodles, pork, and bean sprouts, with no unnecessary ingredients in this simple yakisoba.