Izakaya Hoshigumi Annex

Order rate 98%! It is recommended to eat it on Hamadaya's Yuzu Pepper Toast (1 piece 99 yen).

Marinated for half a day in a secret blend of 10 types of curry spices. Steamed for 20 minutes until tender, then deep-fried in oil at a high temperature of 200 degrees Celsius.

If you're drinking wine, this is it. A marriage of spicy dried tomato pâté and sweet apple butter.

Most popular among women! Pairs well with both wine and sour drinks.

Seasonal fish pairs well with homemade wasabi sauce.

Carrots from Setagaya, peeled and cut into ribbons, marinated overnight. It is a carrot rabe style dish served with tomatoes and black olives.

The white liver of freshly ground local chicken is confit at 110 degrees Celsius for 2 hours. It is moist and tender. There are many hidden repeat customers.

A popular menu item that has been available since the opening. Once you add the quail egg, wrap it with Korean seaweed and enjoy.

Homemade pickles made with seasonal Setagaya vegetables.

Number one in repeat rate. It is grilled young corn generously topped with Parmigiano.

Freshly fried curly potatoes with a tartare sauce made from vibrant sakura shrimp. The texture of the hidden ingredient, pickled shallots, is the key.

A popular menu item since the opening. Grated yam mixed with mentaiko and enoki mushrooms is grilled on both sides in a frying pan.

Baked all at once in an oven at 400℃.

This dish features a blend of four types of cheese, primarily Gorgonzola, mixed with béchamel sauce. It includes homemade gnocchi, chunky bacon, and mushrooms, all baked in the oven.

Stuffed with black tiger shrimp inside chikuwa, deep-fried until crispy with batter, and mixed with chili mayonnaise.

The peperoncino made with chewy fresh pasta is exceptional. Perfect as a closing dish or a snack.

Chewy special Sanuki udon with carbonara. Mix well with crispy bacon and egg yolk before serving.