Gyoza Bou Jiraiya

The exquisite gyoza, bursting with juicy meat juices, is served hot on an iron pan and is large and satisfying. With a meat-to-vegetable ratio of 50:50, it's like a 'BMW' in terms of weight distribution, making it both delicious and healthy. 580/850/1400 yen

● Salt Motsunabe: Enjoy the deliciousness of beef offal in a simple way. ● Curry Motsunabe: A soy sauce-based curry-flavored soup. Surprisingly high completion as a Motsunabe. ● Mongolian Tantan Motsunabe: A spicy sesame-flavored soup. Spice level can be adjusted from ① to ⑤. ● Black Garlic Motsunabe: A soy sauce-based soup with added garlic black oil! A super soup with enhanced richness and flavor.

If you put them in the pot from the beginning, you can enjoy both 'Motsunabe' and 'Cooking Gyoza' together.

This is a typical, exceptionally tender and delicious miso stew. Recently, I tried adding sake lees, which has enhanced the richness and made it even more delicious.

Many people get hooked on the harmony of three flavors!

Air freighted daily from my hometown Yamagata. (I lied)

A specialty dish from Akita Prefecture in Tohoku, this features Iburigakko wrapped with cream cheese. It also includes a pickled condiment made with Arima sansho, adding a numbing accent.

A popular dish with a crunchy texture that is enjoyable to eat. It's not hard enough to chip your teeth. (Of course!)

Every day, we diligently pickle daikon, cucumber, eggplant, and carrot.

The exquisite gyoza, served on a piping hot iron pan, bursts with juicy meat flavor and is large and satisfying.

A child so delicious that it makes you drool, known as the Demon Child. A child topped with onsen eggs, domestic kimchi, natto, and bonito flakes. It uses double fermented foods.