Sangenjaya Yukitsubaki

Wasabi greens, Uonuma wasabi

Wasabi greens, egg yolk, sukiyaki sauce

Shoulder loin, Echigo vinegar miso, Kombu salt

Red Wine Sauce Echigo Miso

Niigata-produced tongue with homemade green onion sauce

Niigata Tsumari Pork Roast Pork

Echigo Chicken Low Temperature Cooking

Niigata Fujimien Matcha Honey

Yonuma Wasabi with Sansho Soy Sauce Stew

Niigata Yashiro Shiitake, 1 piece of broth soy sauce

Niigata Black Maitake 'Extreme' Sudachi Butter

Niigata Tsumaari Pork Belly Meat 4 pieces

Niigata-grown potatoes

Tsumari Pork Belly Lettuce

Murakami specialty salted salmon, Uonuma grown Daikokumaitake, salmon roe

Uonuma Fresh Offal Homemade Spicy Miso

Niigata Yatsushiro Shiitake Tempura with Kombu Salt (1 piece)

Spicy Kaki no Tane Chili Oil 1 bottle

Niigata Dashi Butter

Homemade Nanban Green Onion Miso with Green Onions

Niigata Wagyu Red Vinegar 1 piece

Kombu Salt

Double the amount of meat

Miyuki Salmon Roe Niigata Rice Koji

Homemade Kanzuri Pickled

Echigo Miso

Koshi Chicken

Chef's secret recipe

Murakami-produced rock seaweed butter

Sasagawa Flow Salt

Homemade tea from Niigata Murakami

Directly delivered from Senami Tropical Fruit Garden

Niigata Specialty

We charge 400 yen per person as an appetizer fee.