Piccadilly-ya

With one serving, you can enjoy all 10 types of Kagawa cuisine. (Contents) A generous assortment of 5 types of sashimi, fried Sanuki denbuku, stewed Sanuki beef, Iriko from Ibukijima, kinpira of takuan, and soy sauce beans.

In the 15th year of the Meiji era, the breeding of Wagyu began in Shodoshima, leading to the highly regarded 'Sanuki Beef.' Furthermore, the Olive Beef was developed through relentless effort and a favorable climate. We only use the gold label of this high-quality black-haired Wagyu Olive Beef. Each cut's marbling is carefully assessed by professionals, and our artisans skillfully prepare it in-store. Depending on the cooking method, we select different cuts such as loin, thigh, and belly to ensure we provide the best products. *Our restaurant is a member of the 'Sanuki Beef and Olive Beef Promotion Association.'

The olive beef tendon, simmered slowly in a sweet and savory sauce, is melt-in-your-mouth tender. This is a long-time bestseller at our restaurant.

A slightly luxurious croquette that goes well with both drinks and rice.

Beef and rice, they are a perfect match! Great for a meal or as a finishing touch.

There are two types: 'Oya' and 'Hina'. 'Oya' is characterized by its firm texture, rich flavor, and satisfying chewiness. It is a delicacy that becomes more addictive the more you chew, appealing to connoisseurs. 'Hina' has a plump and tender meat quality, making it easy to eat, and is favored by women and children. ◎ Stylish Way to Eat Bone-in Chicken ◎ Take a big bite of it hot and fresh. This is the recommended way to enjoy it by bone-in chicken enthusiasts. Additionally, try dipping cabbage into the meat juices that have dripped onto the plate.

Uses domestically produced chicken.

Olive Jidori is a brand of local chicken raised in Kagawa Prefecture, fed with a diet that includes heat-dried fruit from olives produced in the prefecture.

During the food shortages after the war, in a certain household in Sanuki, with the hope of filling their stomachs even a little, they added a small amount of vegetables and flour made from wheat and potatoes into 'kake udon' and tried grilling it in a pot. Surprisingly, it tasted good and increased in volume, becoming popular among people as 'udon flour grilled'. In recent years, this 'udon flour grilled' has been made with local pork and seafood, and it is said that it eventually came to be called 'Sanuki Monjayaki', satisfying the stomachs of the people of Sanuki. 【Selected ingredients used!】 What are the features of Sanuki Monjayaki? Feature 1: Fresh iriko dashi caught in the Setouchi! Feature 2: Contains Sanuki udon! Feature 3: Fresh seafood and local pork from Kagawa Prefecture! ☆ Our Sanuki Monjayaki won the Director's Award at the 6th Local Production for Local Consumption School Meal Menu Contest by the Chugoku Shikoku Agricultural Administration Bureau! ☆

We use fresh and nutritious delicious eggs. The hometown of iriko, Ibuki Island: Surrounded by rich fishing grounds, Ibuki Island is one of the leading production areas for iriko in Japan. The raw material for iriko, the sardine, is boiled immediately after being caught and processed into niboshi. This skillful technique is the secret to producing the highest quality 'Ibuki-produced iriko' that is essential for dashi.

A variety of ingredients from the four prefectures of Shikoku.

A salad using the famous Kannonji shrimp tempura with rich shrimp flavor.

A high-end fish from Setouchi, Okose. It is a saltwater fish belonging to the scorpionfish family and has a highly toxic dorsal fin. Contrary to its fierce appearance, it has a delicate and refined white flesh flavor. Enjoy it crispy fried with a squeeze of sudachi!

Sanuki Denbuku refers to the natural Nashi Fugu caught in Kagawa Prefecture. Although small, it offers a sweetness and chewy texture that rivals that of the larger Tiger Pufferfish.

Juicy chicken thigh fried to a crisp with a secret seasoning from Pikaderiya. The crispy and fragrant coating makes you want to reach for 'just one more...'

Crispy tempura made with surume. Once you start eating, you can't stop; it's a hidden popular item.

Juicy & Spicy. Enjoy it hot and fresh with a hearty bite!

Dried fava beans are roasted and soaked in a sweet and savory soy sauce. It has a deep and rich flavor, making it perfect as a snack or palate cleanser. (Photo left)

The takuwan, which is pickled radish, is soaked to remove the salt and then prepared as kinpira.

Enjoy boiled eggplant with plenty of fish flakes and seasonings.

Dried broad beans are roasted and soaked in a sweet and savory soy sauce. It has a deep and rich flavor, making it perfect as a snack or a palate cleanser. (Photo left)

The old pickled takuwan is soaked in salt and then prepared as kinpira.

Enjoy boiled eggplant and shredded fish with plenty of condiments.

A refined broth made from sea bream, served over rice for a light finish.

Beef and rice, they definitely go well together! Perfect for a meal or as a finishing touch.

This is a curry udon made with the strong-textured udon from the famous restaurant 'Tamoya', representing Kagawa in the TV Champion competition! Please try our rich curry udon made with Pikaderiya's Japanese style broth! Did you know that curry udon is the standard late-night dish in authentic Sanuki cuisine?

Olive oil goes well with ice cream!