코사쿠 키요사토코우겐텐

The basic Koshu Houtou with sweet pumpkin. The pure sweetness of pumpkin spreads throughout your mouth.

Made with carefully selected pork belly, this dish combines the sweetness of pumpkin with the rich flavor of pork to create a rich taste.

Chanoko-style hoto with a soup base that condenses the umami of shrimp, scallops, cod, and other seafood, creating a refreshing type of hoto.

A harmony of over 7 types of mushrooms that mushroom lovers cannot resist!

A popular menu filled with plenty of red beans! A must-try for those with a sweet tooth.

Spicy hoto using Gochujang (Korean-style spicy miso)

Boar Hoto is a traditional specialty dish from the mountainous region of Yamanashi, made with boar meat. It is low in fat and healthy. Enjoy the unique flavor of boar meat.

A traditional specialty dish from the mountainous region of Yamanashi, which has now become rare, made with bear meat. Enjoy the unique flavor of bear meat. Please note that sourcing bear meat can be difficult at times, so we appreciate your understanding in such cases.

The combination of squid and hoto miso is exquisite. It is nourishing and strengthens stamina!

A dish made by deep-frying two jumbo prawns until crispy and using our original sauce.

A dish made by deep-frying three jumbo shrimps until crispy and using our original sauce.

A dish made by deep-frying carefully selected local conger eel and using our original sauce.

A dish made by deep-frying carefully selected jumbo shrimp and conger eel until crispy, and using a special sauce.

Crispy coating, juicy meat! Highly recommended dish.

A dish of grated yam and barley rice served with a mix of locusts, crickets, and other insects. It is enjoyed with a refreshing taste. This is a rustic-style dish.

A set meal featuring two carefully selected prawns and vegetables, deep-fried to a crispy texture. Served with cold tofu, miso soup, and pickles. A hearty and satisfying meal.

In the past, due to issues with freezing technology and distribution speed, a traditional dish called 'simmered abalone' developed in Koshu as a preserved food based on soy sauce-marinated abalone.

A traditional dish from Koshu called 'horse sashimi'. Also known as 'sakura meat' in Koshu, it has been an important source of protein since ancient times.

Using carefully selected jumbo shrimp, the coating is crispy!