코요이노미라이

A proud dish of our restaurant, chicken wings finished in a perfect sweet and spicy flavor!

By adding broth based on Hatcho miso, we have created a rich flavor. In addition to various individual dishes, we also offer a value set of three assorted dishes.

Enjoy freshly fried, larger kushikatsu and compare the flavors of two types: miso and sauce. In addition to individual pieces, we also offer a value set of five varieties.

How about a little snack?

Cold tofu topped with fried baby sardines, garlic chips, and green onions in a spicy sauce.

A platter of green olives and black olives.

A perfect combination of Iburi Gakko, a specialty of Akita, and cream cheese.

A flavorful assortment of sashimi konjac blended with sea lettuce from Ise Bay and bonito flakes.

Please mix in the soft-boiled egg added to the deep-flavored potato salad to finish it to your liking.

A hearty salad of shredded cabbage topped with a red miso-based dressing

Seasonal vegetables are pickled in homemade pickling liquid.

A salad made with tomatoes, cream cheese, and olives, finished lightly with olive oil.

The cucumber is lightly pickled whole.

Marinated in Hatcho miso for a rich flavor.

Homemade roll ham made from Shinshu Mio chicken cooked at low temperature, allowing you to enjoy the flavor of the chicken. Please enjoy it with the yuzu pepper provided according to your preference.

Cooked using low-temperature cooking to maximize the texture of the tongue.

Using a variety of aromatic vegetables, we brought out the umami of the liver.

Made potato fries from the sweet Inca no Mezame.

A delicacy made by coating sakiika and frying it until crispy.

Baked thinly sliced potatoes finished with cheese.

This is fried young chicken thigh that everyone loves.

I aimed to create a slightly elegant croquette.

Thick-cut pork loin grilled with a special sauce. Served with glove cut.

A representative dish of Nagoya, featuring thick-cut pork cutlet topped with sweet and savory miso.

A platter of five types of sausages: plain, chorizo, basil, black pepper, and garlic.

Small rice ball with seasoned shrimp tempura.

This is a flavorful chazuke made with a blend of bonito and kelp dashi.

We topped rice with tofu stewed in Hatcho miso. It is exquisite when mixed with rice.

A dish featuring beef tendon stewed in Hatcho miso served over hot rice. Sprinkling it with shichimi enhances the flavor even more.

Thick cut pork cutlet with plenty of volume.

This is miso soup made with red miso.

The combination of the freshly baked baguette and Ogura butter is outstanding!