Creative Japanese Dining Kaze to Tsuki

About 6 to 7 pieces. Just right for two people.

The contents change slightly with the seasons.

Made with Ise red chicken breast. It is the most popular item on the salad menu.

Made with plenty of grated cheese and smoked bacon.

Made with delicious tofu from Shimabara, served with a light yuzu dressing. This is a recommended dish that you definitely should try.

Freshly caught zacco shrimp are purchased at 6 AM and instantly frozen to preserve their freshness. They are perfect as a companion for beer.

Price varies by size, 400 to 1000 yen.

Uses a lot of tender cheek meat.

Our original recipe, a surprising marriage of miso and cheese.

Liver, gizzard, heart, bonjiri, peta, soroban, harami, deep-fried momiji, deep-fried yagen cartilage.

Slowly simmered for about 6 hours to bring out the flavor of the bone marrow. The surface is crispy and roasted to perfection, making it an original dish unlike any other.

Homemade wieners from a chicken shop in Nagasaki City. Since there are no preservatives or additives, you can taste the natural flavor of the meat. They are boiled thoroughly and then dry-roasted before serving, making them crispy and juicy.

Filled with mildly spicy island chili. Baked with wings.

Previously it was Goto beef, but since there is almost no slaughtering in Goto, it is now from Nagasaki Prefecture.

The broth is made using natural first dashi. It is carefully rolled with gentle heat to achieve a soft and plump finish.

Contains no preservatives or additives whatsoever.

This is a popular menu item at our restaurant.

Our original popular product.

Made with fermented butter.

Contains a lot of large intestines.