토리카이산노시아와오카다

Our special oden, introduced as a gourmet dish endorsed by NON STYLE's Ishida, is a proud offering of our restaurant! Please enjoy it with the carefully prepared sea bream miso.

Definitely for beauty and health. The young chicken raised at the foot of the clear streams of Mount Daisen in San'in is known for its savory flavor, juiciness, and substantial volume, making it the number one choice for customer satisfaction. This chicken is also an important source of high-quality protein, minerals, and vitamins. It has been featured on television and in newspapers. It takes about 20 minutes to cook. It is smoother if you place your order at the time of the first order.

We will beautifully arrange today's sashimi using the discerning eye cultivated in high-end restaurants. It will be more lavishly presented for 2 or 3 servings.

A selection of 9 types of oden served with miso instead of mustard. The tai miso is made by steaming and shredding fish such as sea bream, then mixing it with miso to create a mildly spicy flavor. Oden enjoyed with Japanese seasonings like shichimi, sansho, and yuzu pepper is a signature dish of our restaurant, showcasing the craftsmanship of our chefs and is extremely popular. It is elegantly and deliciously prepared. It was also featured on television by Mr. Ishida from Non Style, who praised the exquisite dashi.

This dish is so popular that 85% of visitors order it. By adding a touch of skill honed in a traditional Japanese restaurant, we maximize the smoothness and crispy texture while bringing out the natural umami of the lotus root, making it a beloved specialty dish for people of all ages. Moreover, lotus root is not only delicious but also rich in nutrients that boost immunity, making it a food that is good for the body.

Crispy fried tofu paired with our original Japanese-style dashi creates a dish that is comforting and makes you feel relaxed. It is finished with a nostalgic and gentle flavor that you won't get tired of no matter how many times you eat it. Soy isoflavones support beautiful women.

We slowly simmered the highest quality tendon meat to create a sweet and rich Osaka-style dish. This tendon stew is often regarded as number one. It is rich in collagen, which also has skin-beautifying effects. A popular and proud dish.

Obanzai refers to everyday side dishes. Our obanzai, made with seasonal and readily available ingredients, is crafted to be neither too luxurious nor overly simple, providing a comforting taste. Enjoy the warmth of homemade dishes. Please choose from the menu.

These are octopus cubes made from fresh octopus from Akashi, prepared in a lightly simmered style. By not only boiling but also simmering, you can enjoy the natural flavor of the octopus. Additionally, octopus is rich in nutrients such as protein and niacin, which may help promote alcohol metabolism and alleviate hangovers.

The balance of lean and marbled meat is excellent, and the accompanying onion slices, garlic slices, and ginger will soothe your fatigue today along with their deliciousness. Horse meat is a high-protein, low-fat ingredient that is excellent for nourishment and recovery from fatigue.

We only use products that have been produced at a whale specialty store for the past 10 years, ensuring exceptional freshness and flavor. Since it is cooked after ordering, the umami of the whale is felt more intensely. The gelatinous texture pairs perfectly with our homemade vinegar miso. Whether you are a whale lover or trying it for the first time, we highly recommend you try our top-quality ghost.

This is marinated mackerel. Fresh mackerel is filleted into three pieces, salted, soaked in water, and then marinated in a special vinegar. Marinated mackerel is rich in nutrients that promote health, such as improving blood circulation, recovering from fatigue, and enhancing liver function, making it a great way to relieve today's tiredness. In western Japan, it is commonly referred to as 'Kizushi', while in eastern Japan, it is generally called 'Shime Saba'.

Of course, it's great for salt grilling and simmering, but the most popular is garlic oven-baked!! It's a proud dish that many people come back for! Please give it a try.

Salted mackerel. It's an easy-to-eat grilled fish that evokes a sense of nostalgia. Not only that, but it is also rich in fatty acids, and DHA (docosahexaenoic acid) is beneficial for the development of the brain and nervous tissue, as well as improving memory. Additionally, it is effective for rejuvenation.

Quickly grilled dried squid is perfect as a companion for sake or beer when dipped in spicy mayonnaise. Its salty flavor allows you to savor the umami of the squid more with each bite. Squid is rich in taurine, which helps expel fat, so it seems to have a diet effect as well.

Even such a small fish, when salted and grilled, has a rich flavor that reminds me of my hometown. It pairs well with sake and beer.

This is salted mackerel pickled in rice bran. It is a traditional food from the Hokuriku region, and its umami, aroma, and rich flavor are exceptional. It is a salty delicacy that is best enjoyed by nibbling on it slowly. It is also delicious and popular when served as ochazuke (rice with tea).

The surface skin of the mentaiko is quickly grilled, allowing you to enjoy its savory aroma.

Served with yuzu pepper, bone-in shoulder (serves 2 to 3 people) hearty portion♪

Only the chicken thigh is carefully grilled. The combination of its savory flavor and juiciness with the accompanying yuzu pepper is outstanding!

Chicken tender cutlet is enjoyed with homemade three vinegar sauce instead of regular sauce for a refreshing taste. Chicken tender is definitely the top choice among meats for its high nutritional value and low calorie content, and it is also easy to digest. It is a dish that is easy to eat even after drinking.

The popular karaage is made from young chicken thigh meat, carefully seasoned. The coating is made only from potato starch. The flavoring, which does not rely on the coating, is crispy and fragrant, making it a popular classic menu item.

The crispy and crunchy texture is popular among children. It's an easy-to-eat dish that pairs well with beer. The light salt flavor is the secret to its ease of eating.

We grilled carefully selected Wagyu beef into a steak, accompanied by roasted garlic. The rich flavor of the Wagyu spreads in your mouth with every bite. You can enjoy it lightly with ponzu sauce, and the aroma of garlic is sure to stimulate your appetite.

The black Wagyu beef hormone is marinated in a special sauce and grilled with onions. The hormone itself is delicious, and the more you chew, the more the meat juices spread. Although it is slightly tough due to being hormone, it has received favorable reviews from those trying it for the first time as it allows them to taste multiple parts.

Enjoy cold tofu with grated ginger, green onions, and bonito flakes, drizzled with soy sauce.

It is fried in oil after ordering. The freshly fried, hot and delicious taste is exceptional. It is served with grated ginger, green onions, and bonito flakes as condiments. The outside is crispy while the inside is smooth, as it is made with silken tofu. It is a casual and popular dish.

This small pot features a flavorful kombu broth with napa cabbage, tofu, and mushrooms. The origin of tofu is believed to be in China, and it was introduced to Japan during the Nara and Heian periods along with the arrival of Buddhism. At that time, it was made into a convenient hot tofu small pot as a precious food. Soy isoflavones will support your beauty and health.

From 600 yen per dish

This is oden served with miso instead of mustard. The oden is simmered in a broth made from white soy sauce and dried shrimp. It is enjoyed with a gentle flavor and our special tai miso. The tai miso is made by steaming and shredding the fish, such as sea bream, and kneading it with miso to create a mildly spicy miso. Oden served with this miso, which has the fragrant notes of shichimi, sansho, and yuzu pepper, is a popular item at our restaurant, showcasing the craftsmanship of our chefs.

The crispy fried mochi pairs perfectly with the special Japanese-style dashi broth. The aroma of yuzu, along with garnishes of grated daikon, chopped green onions, and torn nori, further stimulates the appetite.

We added bonito dashi to the beaten eggs and seasoned it lightly. This handmade dish has a gentle flavor and is recommended for when you want to relax. Please note that it may take some time to roll during busy hours. Thank you for your understanding.

This is a salad made with sliced tomatoes, lettuce, and onions. It is rich in antioxidants like lycopene and beta-carotene, making it a great choice for those who want to eat raw vegetables. It has also been proven that tomatoes can help lower blood alcohol concentration after drinking, making it a dish that allows you to enjoy alcohol in moderation.

This is a chef's choice salad coordinated with today's vegetables. Made with multiple vegetables, it offers a perfect balance of color and nutrition.

This is a salad made with ripe avocados, lettuce, and onions. Known as the butter of the forest, avocados are creamy and easy to eat. They contain oleic acid and are highly nutritious, making them recommended for rejuvenation and maintaining beautiful skin!

This is a warm vegetable salad made with seasonal, colorful vegetables that are blanched and sautéed in butter. The dressing is a homemade balsamic (grape vinegar) dressing. The sweet and sour flavor of the balsamic stimulates the appetite. It is a wonderful salad that pairs well with wine and has many repeat customers. Please note that during busy times, it may take longer due to the preparation involved.

These are freshly boiled edamame. Edamame are green soybeans that have not yet matured into soybeans, and they pair well with beer, making them quite popular. They are also rich in nutrients and are said to help with fatigue recovery, reducing swelling, and preventing hangovers.

This is napa cabbage kimchi. It is a fermented food that stimulates the appetite with its spiciness and sourness. Additionally, multiple lactic acid bacteria help to improve your health.

This dish features pickled takana stir-fried with a spicy kick. The spiciness of the takana and the fermented components like lactic acid bacteria help to restore energy when you're feeling fatigued.

A selection of three types of pickles chosen by the chef. Seasonal pickled Senshu water eggplant is also recommended.

Yamato is cut into thin strips and served simply with wasabi, seaweed, and soy sauce. It has been considered one of the 'medicinal foods' with high nutritional and health benefits for over 2000 years. It seems to also help regulate the body after drinking.

Enjoy the nutritious yam with original ume paste and perilla leaves. Ume and shiso further support a healthy body.

These are fries with the skin on. The rich dietary fiber helps with digestion in the intestines and hinders fat absorption. Additionally, potatoes are often referred to as the kings of potassium, supporting the elimination of excess salt.

Slicing cold tomatoes. Tomatoes are not only rich in nutrients but have also been proven to help lower blood alcohol concentration after drinking, making them a recommended choice after consumption.

The health benefits are endless; onions, which have a blood-thinning effect, are said to also help prevent lifestyle-related diseases. Sliced onions with ponzu sauce, bonito flakes, and mayonnaise are simple yet refreshing, revitalizing a tired body.

Carefully peeled rakkyo with soil attached, pickled in sweet vinegar. This special sweet vinegar rakkyo made by the owner is highly praised every year, not only by rakkyo lovers but also by those who usually dislike it. It seems that vitamin B1 enhances fatigue recovery, making it easier to relieve tiredness.

Chirimen-jako (dried young sardines) are carefully cooked with real sansho pepper. They are semi-dried immediately after cooking, allowing the umami of the fish to be fully appreciated. The dish is nutritious and has a gentle flavor, making it popular among people of all ages.

The special umeboshi made by the owner is crafted only from ume, salt, and red shiso. It is a nostalgic umeboshi made naturally without additives. It is served with roasted nori, rice crackers, and perilla leaves. Umeboshi is an ingredient with benefits ranging from fatigue recovery to cancer prevention, and it is ideal to eat every day. I would like to refresh both body and mind with the final tea rice.

This is a chazuke made with lightly grilled mentaiko, accompanied by roasted nori, rice crackers, and shiso leaves.

The mackerel heshiko is quickly grilled and served as chazuke. The umami of the mackerel is concentrated with salted rice bran, making it easy to eat when served as chazuke.

Made with homemade pickled plums and finished with a rich kombu dashi. It has a gentle flavor that allows you to relax after drinking. Chopped perilla leaves and crispy rice crackers enhance the refreshing taste.

Stir-fried takana pickles mixed with fried rice and sesame. The aroma of sesame and the compatibility with takana will whet your appetite.

Grated yam is generously poured over warm rice. Then, quail eggs, wasabi, and aonori are added, and soy sauce is drizzled on top. This nutritious yam rice provides energy for tomorrow.

The chickens from Akigawa Boku-en (Yamaguchi Prefecture) were raised in an open-type chicken coop, exposed to sunlight and natural winds, and fed organic feed. The eggs, pursued for safety and security, offer a fresh and delicious taste. They also support you in living healthily tomorrow.

I made yakisoba with pork, squid, cabbage, onion, aonori, and bonito flakes. The simple sauce yakisoba has an aroma that further stimulates the appetite.