Bonya

If black throat sea perch is in stock, it will include black throat sea perch.

This will be on the menu when fish arrives from Niigata. If the weather is unstable, the boats may not go out.

Grilled Tochio specialty fried tofu with a special hidden miso from Niigata and green onions. There is also a natto grilled version and a full size available. (The photo shows a half size)

This is dried squid that has been sun-dried with the liver intact. It pairs well with sake, making it hard to stop eating.

A hearty stew of root vegetables made during times when many people gather, such as New Year's, in Niigata.

◎ 'Koshi no Tori', a brand chicken representing Niigata Prefecture. Raised without antibiotics for over 30 days. Raised by professional farmers who ensure safety and peace of mind. ◎ Raised with carefully selected herbs and mugwort added to the feed, thanks to high technical skills. ◎ The feed's calorie content is cut by 5% compared to usual, retaining only the necessary fat, resulting in a 'Koshi no Tori' that is free of odor, rich in flavor, and tender, catering to health-conscious consumers.

The thigh meat is grilled to a fragrant finish. Served with special miso cabbage.

Please enjoy the freshly fried rich and juicy flavor.

Please enjoy the Kushi Katsu with medium spicy curry sauce.

A deep-sea fish also known as Genge. Rich in collagen, it bursts with flavor the more you chew.

This is a soft surume squid caught in the Sea of Japan.

A standard dish in Joetsu, with salt

Chilled mentaiko is a type of chili pepper harvested in Myoko City, Niigata, made with sea salt, yuzu, and koji, featuring a mild spiciness and a subtle yuzu flavor that is exquisite.

It is wrapped in egg with tofu included.

This is pork kakuni that has been slowly simmered.

A classic of sake! Please enjoy this salted preserved without any additives.

Gently fermented salmon with salt koji

Kasukesan's squid salted fish, firefly squid marinated in the ocean, and engawa yukke style

Cold pickled refers to chili peppers harvested in Myoko City, Niigata, made with sea salt, yuzu, and koji, resulting in a mild spiciness and a subtle yuzu flavor that is exquisite.

The refreshing aroma of cucumber is enhanced.

Shrimp, fish, seasonal vegetables

A type of cutlet originating from Niigata City, where a thin pork cutlet is dipped in a sweet and savory soy sauce.

Homemade menchi, it was popular even for lunch

Everyone loves it. It's the classic Isobe Age.

Fragrantーー

Grilled Salmon 480, Kishu Pickled Plum 430, Spicy Miso 400, Spicy Cod Roe 480, Simple Salt Rice Ball 350

Served with pickles and miso soup

Vinegared rice seafood bowl mainly featuring fish from Echigo

This is a fragrant soba made using seaweed called funori as a binding agent. The soba is served in bite-sized pieces, arranged one by one using a unique hand motion in a rectangular bamboo steamer called 'hegi'. 'Hegi Soba' can be enjoyed by everyone.

Seiro Moria is not rolled by hand.

The photo shows a serving for 2-3 people. Serving for 4-5 people / 3,700 yen

After all, 'anko', from Tokamachi