이자카차야 타타라

A specialty dish that is our top recommendation, packed with exquisitely roasted meat cooked for 3 hours using 'low-temperature cooking' technique, and our proud straw-grilled sashimi. The meat is further seared with straw for added flavor.

Using the cooking technique of 'low-temperature cooking', the exquisite roast beef, cooked for 3 hours, is further grilled with straw and served in a three-point assortment. This is Japan's first roast beef made from lean red meat cooked to perfection, tender and juicy.

Straw is said to have a high combustion temperature of about 1000 degrees. With its ultra-high heat, it can grill the surface of the fish to a crisp while locking in the umami of the fish and adding the fragrant aroma of straw.

While roasted meat is lean and refreshing, this steak uses fatty beef. The steak meat is expertly cooked and then seared on the surface with intense straw heat, creating the ultimate steak with added crispiness and fragrance.

A luxurious thick-cut bacon steak grilled with straw, a superb dish that bacon lovers cannot resist. Please try the bacon grilled at high temperature with straw at least once.

Dried overnight with the super heat of straw, adding a crispy aroma to the Surume squid. Enjoy with shichimi mayonnaise.

High-quality lean horse meat is seared with straw to create a fragrant finish. Enjoy the aroma with simple seasoning of rock salt and garlic.

Foie gras is grilled fragrantly with straw. Simple rock salt to enjoy the homemade plum grated, refreshing yuzu ponzu vinegar, and the aroma of straw. Please enjoy as you like.

We mixed the superbly roasted meat cooked at low temperature with a special roast beef sauce. The yukhoe, with the egg yolk mixed in, is truly exceptional.

A unique dish made by smoking iburi gakko and cream cheese with straw, finished with bonito flakes. It pairs perfectly with Japanese sake or wine.

A Pacific saury dish unique to Rokkan, lightly seared with straw to add a fragrant touch. Perfect as a side dish for drinks.

Bonito and yellowtail straw-grilled and roughly chopped, mixed with a special sesame oil-scented sweet and savory sauce Yukke. Please enjoy it with a raw egg yolk.

A special namero made by adding the flavor of miso and straw-grilling, not the usual namero. It goes best with a slightly spicy Japanese sake.

Caesar salad topped with special grilled bacon. The combination of Parmesan cheese and Caesar dressing is excellent. Perfect as a starter.

We generously top the salad with burdock chips that are as crispy as a vengeful god, and finish it with a flavorful coarse-ground sesame dressing. Please enjoy the crispy texture.

Pork shabu-shabu topped with plenty of green onions, myoga, and garlic, and generously poured with Raku's special shabu-dashi. It is delicious as it is with the dashi, but you can also enjoy it with yuzu pon to your liking.

A dish of shrimp and avocado mixed with our special wasabi tartar sauce. Made with high-quality wasabi, so even those who are not a fan of wasabi can enjoy the crunchy texture without the overpowering spiciness.

Green onions, myoga (Japanese ginger), salted kelp, sesame seeds, sesame oil, all-purpose green onions, and bonito flakes are mixed with our special salt dressing. This popular appetizer is perfect for a quick dish.

A Western-style dish featuring exquisite roasted pork tenderloin cooked at low temperature and seared with straw, topped with cherry tomatoes and cheese, then torched.

Our most popular appetizer. A whole eggplant with hidden cuts delicately deep-fried, then soaked in a broth made with bonito flakes and kelp, and left to marinate overnight. The ultimate simmered dish where the flavor of the broth spreads throughout your mouth. Enjoy without any additional condiments.

Despite the fact that there is such a dedicated dish, this is for business use. However, the firing speed is top-notch.

A classic squid salted dish. Anyone who says 'I only need this and some Japanese sake!' is clearly a big fan of alcohol, a fact that everyone can understand.

A classic mix of nuts, but with a special touch of smoke and aroma from straw.

Enjoy it with a toast first.

A superb appetizer made by mixing shark cartilage and chicken cartilage with plum. A must-have classic appetizer that sake drinkers will appreciate.

An ancient nukazuke pickles that have been refined by the secret nuka bed that has been passed down for hundreds of years without interruption.

Quail eggs marinated in dashi soy sauce. Perfect as a snack with beer.

Beef, pork, and chicken meats cooked at low temperature are quickly fried, then marinated in Rurutei's special sweet vinegar broth with cabbage, Chinese cabbage, carrots, and onions for one day. The meat will be served randomly.

Tatara pickles marinated in sweet and savory soy sauce dressing, a perfect match for beer.

Beef liver sashimi, which has become a phantom in modern times. It is slowly cooked at low temperature to achieve a texture close to raw. Enjoy with sesame oil and salt.

A simple and delicious appetizer of bean sprouts mixed with Rokko's special meat miso. Perfect with beer that you can't help but eat.

Cucumbers roughly crushed and tataki with Ryo's special plum sauce. This crispy and sour collaboration can be eaten as many as you like.

A miraculous tomato to help the store manager who dislikes green onions escape from them. Please enjoy the green onions and tomatoes mixed with a salt sauce made with Ryo's special dashi.

Cucumbers roughly smashed and marinated in a special salt sauce. Finished with salted kombu and sesame seeds for a Japanese-style taste.

A special potato salad mixed with homemade potato salad and daily vegetables. Topped with homemade mentaiko cheese sauce and grilled to perfection.

A dish that boasts the strongest companion of sake. The ultimate collaboration of cabbage, sesame oil, and salted kombu! It is a refreshing and delicious appetizer that you can't help but eat even when you are full.

Chicken thigh meat marinated in special soy sauce overnight, coated in a unique blend of karaage flour, and fried to a crispy and juicy perfection. Its appearance is truly like the arm of a Shishi God.

Fried burdock with a crispy texture that is addictive, made by frying thinly sliced burdock until crispy.

Crispy and fragrant, with a refreshing finish of ponzu sauce

Sweet corn! Fried corn that everyone from kids to adults loves.

A classic dish with thinly cut potatoes that are easy to eat

An assortment of five types of grilled chicken skewers. Both salt and sauce are recommended, but our sauce is a secret recipe that has been continuously replenished.

The best grilled stingray fin for sake pairing. Enjoy with shichimi mayonnaise.

A fluffy and juicy dashimaki tamago made by mixing with the golden ratio derived from trial and error, wrapped in dashi made from bonito flakes and kelp, and eggs. Please try it first without adding soy sauce or anything else.

The belly meat of bonito (katsuo) and yellowtail (buri) is seared with a burner. The belly meat of the fish is rich in fat and very delicious. Serve generously with grated daikon radish and drizzle with ponzu sauce before enjoying.

A spicy offal stir-fry dish made by stir-frying juicy beef offal in oil with iron stove pot sauce. If you are not a fan of spicy food, please refrain. Conversely, if you enjoy spicy food, feel free to add the table condiment 'Tatara' of eating chili oil while consuming.

The ultimate red hot pot that generously sprinkles the famous 'Tatara' on top. The richness of Tatara permeates through the spiciness. The umami of pork belly melts out abundantly, creating the best soup. *You can adjust the spiciness from level 1 to level 10, so please adjust to your preference.

Chicken & Soy Sauce & Daikon Oroshi Hot Pot 'Chicken Soy Sauce Miso Hot Pot' Our menu's chicken daikon broth is further boiled down and dashi is added to that broth to create a chicken soy sauce soup. Chicken thigh meat and 'homemade meatballs' add richness to the broth. Plenty of grated daikon radish melts into the broth to create the best soup.

A hot pot of beef tripe with miso & black sesame spicy sauce, called 'Beef Tripe Black Sesame Tantan Nabe'. The soup is made by mixing a unique blend of black sesame paste with 'Black Sesame Tantan Sauce' and soy milk soup. When the fatty and chewy beef tripe (maruchou) melts in the soup, it creates the perfect combination.

A special stew made with two types of offal, tendon, and pork offal, simmered in plenty of red miso until tender and left overnight to let the flavors soak in. This is a must-try dish for those who love offal stew.

A luxurious meat bowl featuring our specialty straw-grilled beef, pork, and chicken, cooked at low temperature and topped with Ruru's special roast beef sauce.

A luxurious seafood rice bowl featuring our specialty straw-grilled bonito and yellowtail, topped with Ryutei's special marinade for the ultimate flavor experience.

A luxurious dish of our specialty grilled bonito and amberjack, topped with bonito and kelp dashi poured over rice. Enjoy the light flavors with shiso leaves, seaweed, and sesame as condiments.

A blissful fried rice that brings out the umami to the extreme by using a generous amount of secret meat miso.

A soup made by mixing a unique blend of black sesame paste called 'black sesame tan tan sauce' with soy milk soup and dashi. The exquisite tan tan men with the fragrance of black sesame, the richness of soy milk, and the secret soy sauce sauce entwined with chewy noodles.

A hearty plate featuring kids' favorite hamburger, fried chicken, and french fries as the main items.

How about some cold ice cream after your meal?

Our pastry chef prepares handmade desserts according to the season.

A chiffon cake with a fine, silky texture that is light and fluffy. The flavor changes daily.