Shinyu

Local Anjo-grown Kyoto Manshu (eggplant) dengaku. A whole piece is deep-fried and eaten with Okazaki-produced Hatcho Miso, creating an irresistible taste sensation.

A dish made with fresh Shikibu grass from the local Anjo region. The purple color comes from the pigment in the leaves.

Taking advantage of the sweetness of peaches, this dish is made by simmering with wine, vanilla, and lemon♪ Served with homemade peach jelly♪ Desserts vary depending on the day and season.

Whole grilled fish using fresh fish purchased at the Asaichi market in Nishiura, Aichi Prefecture, or fresh fish directly delivered from Tsuruga, Fukui Prefecture. The type of fish varies depending on the procurement, and dried fish may also appear depending on the day.