소우사쿠테빤판 스미레

The seasoning is simple with just olive oil and salt for a healthy option. When served with a side of black rock salt, it tastes like an egg salad even without eggs!

This is a warm salad. It includes eggs, bacon, and avocado, allowing for a well-balanced meal.

This dish features tofu used in Mapo Tofu, topped with sweet and spicy kimchi, making it a perfect appetizer.

Marinated maitake, shimeji, enoki, and king oyster mushrooms.

Our salted fish has a moderate salt content, so you can enjoy it as is.

Cold smoking means that the smoke used for smoking is cooled, allowing the mackerel to be smoked while maintaining its freshness.

Made with pork, pork liver, and seasoned with spices. Enjoy with whole grain mustard as you like.

Currently includes marinated gizzards, marinated mushrooms, homemade pâté, and cold smoked mackerel. Please note that the contents may change.

The name comes from the fact that it is farmed in New Caledonia, which is close to heaven, and is derived from the idea that it was born from heaven = angel. It is the only shrimp in the world that has received the highest quality title called Qualisart in France.

We are grilling Aori squid that can also be eaten as sashimi.

Using scallop adductor muscles.

Using konjac from Gunma, it is slowly grilled to concentrate the umami and finished with butter soy sauce.

A soul food from Kansai, it contains red ginger, so you can enjoy it as is.

We use corn with high sweetness and umami. The saltiness is complemented by our special bacon, so we finish it with butter only, without using salt or pepper.

High-sugar sweet potatoes are slowly steamed and finished with butter on a hot plate. By adding honey pepper, it becomes a great accompaniment for drinks. If you want to enjoy it as a dessert, we can prepare it without pepper.

This is a specialty from the former Tochio City in Niigata Prefecture (now part of Nagaoka City). It has a thickness that makes you think it is thick fried tofu, but it is actually deep-fried tofu. The store we source from always uses fresh oil, allowing you to fully enjoy the taste of the soybeans.

By grilling, the umami is packed in, and it is seasoned with garlic and chili peppers. It is perfect as a snack with alcohol!

When you're in the mood for Chinese, this is the place to go.

In our restaurant, we freeze the mushrooms once. Freezing softens the cell walls of the mushrooms, making it easier for the umami and nutrients to be released.

This is a popular menu item among children and women. It features potatoes topped with gooey cheese, served with crispy cheese baked on a hot plate.

This is a delicacy made with konjac mixed with the eggs of shishamo.

A classic menu item that pairs well with alcohol, made with domestic pork belly and sweet and spicy kimchi.

Our Tonpei-yaki is prepared in an omelette style.

Our gyoza is garlic free. The skin is chewy and can be enjoyed juicy like a soup dumpling.

Inside there is gooey cheese, and on the outside, it is served with crispy cheese.

Lotus root, onion, pumpkin, maitake mushrooms, nagaimo

This is an English sausage with a balanced blend of spices. We serve approximately 80g per piece. Feel free to add whole grain mustard to your liking.

Chorizo has a red image, but the one we use is less red, yet it is quite spicy when you eat it! Please enjoy it with spicy ketchup or grain mustard as you prefer.

The pork belly is smoked whole, making it delicious!

Grilled domestic chicken thigh with crispy skin and juicy meat.

High-quality Iga beef small intestine seasoned with garlic soy sauce or salt sauce.

This luxurious hamburger is made with the rich flavor of Iga beef, focusing on the taste as a hamburger. No sauce is needed. Enjoy it as it is, or with condiments like wasabi or yuzu pepper to savor the taste of the ingredients!

Iga beef pursues how delicious lean meat can be, so it has less marbling than other beef. The moment the umami and aroma burst in your mouth when you bite into it can only be experienced with Iga beef.

A luxurious fillet steak made with 'Iga Beef', praised as the champion of meat. Enjoy the exquisite flavor that perfectly balances lean meat and fat.

Special Mapo Tofu made by the chef, who has experience training in a teppanyaki Chinese restaurant, cooked on a hot plate. Garlic-free, with a moderate amount of chili oil, but the flavor is strong. You can add more chili oil to your liking. Enjoy the crispy bits of Mapo Tofu that you won't find in other restaurants!

Finished with a special spice called 'Super Demon Slayer' and added Sichuan pepper. Our restaurant has strong ventilation, but even so, most customers cough due to the intense spiciness when we finish the dish. (The owner coughs the most, so they hold their breath while finishing it.)

Fermented black beans are made from boiled black soybeans and have a flavor similar to red miso.

The fine noodles are steamed, causing the moisture to mysteriously disappear. They are then soaked in a Chinese broth that has been simmered for 8 hours, and finally grilled on a hot plate! The flavor is deepened with oyster sauce, and you can add vinegar to taste for a refreshing finish.

XO sauce is a seasoning made primarily from high-quality ingredients such as dried scallops and dried shrimp, combined with chili oil to create a deep flavor. The 'XO' refers to the highest grade of brandy. This dish uses a generous amount of XO sauce.

Cuttlefish is finished with XO sauce.

Scallops are finished with XO sauce.

Garlic oil is made after the order is placed, and it is finished off. The ingredients are simple. However, by finishing it with a secret sauce, it gains a deep flavor.

Using Niigata Prefecture's Koshihikari rice, thick soba noodles, and Iga beef in a beef tendon stew. It can't possibly not be delicious!? It also comes with a fried egg on top.

Using Koshihikari rice from Niigata Prefecture, we are particular about the cooking method, making it delicious. It can be enjoyed on its own or as a side with Mapo Tofu. Large 350 yen, Medium 300 yen, Small 250 yen.

A fluffy and tender okonomiyaki. For a perfect pairing with drinks, we recommend 'Pork Okonomiyaki' with the juicy fat of domestic pork and the aroma of our special sauce that stimulates your appetite.

To fully enjoy the flavor of the green onions, we use a unique cutting style not commonly found in other restaurants, combined with simmered beef tendon from Iga beef, finished with soy sauce.

This is an okonomiyaki made only with seafood.

A deluxe okonomiyaki with various ingredients.

Please choose whether to place it on top or sandwich it in between.

The noodles are made with thick noodles that are not sold in restaurants, allowing you to fully enjoy the flavor of the noodles. Of course, we are particular about the sauce as well, blending three types of sauce to finish it off.

This is a rich salt noodle dish because it uses salt sauce.

We have made it spicy by adding chili oil to the pork soba.

A refreshing taste with dashi soy sauce and perilla leaves, yet rich in flavor. It can be enjoyed as a finishing dish or as a snack with alcohol.

This is yakisoba made with seafood.

A deluxe yakisoba with various ingredients.

This is yakisoba made with high-quality kotechan (small intestine). Please choose between sauce or salt dressing.