Dining bar HOKOYA

A cheesecake baked on a tart topped with luxurious large white peaches. Enjoy the fruity and rich flavor of the cheese.

Due to the time required for preparation, reservations are required. It is topped with a whole large white peach and served with a special fruit sauce. A luxurious finish that incorporates the sweetness of the peach.

The original 'Tajima Beef' of black-haired Wagyu is purchased as calves from Awaji Island and raised in the northern part of Hyogo Prefecture. The high-quality A5 meat becomes Kobe beef, but this special hamburger is made by grinding together the Awaji Island beef and Spanish Iberico pork at our restaurant. It is exquisite!

A mousse made from sweet white corn that is available for a short period in the market, topped with crab jelly...

Beef round marinated with sake lees, salt koji, and yogurt for tenderness, slowly cooked at low temperature to bring out the flavors and finished with a crispy surface.

The duck is grilled with mustard and herbs. Aonori is combined with cream to create a sauce that softens the aroma of the duck.

Pâté made with eel, foie gras, and pork, wrapped in pastry and baked. Please enjoy with avocado sauce.

Terrine made from Hungarian duck foie gras, layered with eel and rapeseed flowers. Served with a 12-year-old balsamic vinegar sauce... (The menu changes according to the season and market availability)

This is an exquisite dish featuring smoked (warm smoked) fresh bamboo shoots and fatty cold yellowtail, combined with abalone liver sauce and butterbur white miso sauce. (The menu changes according to the season and market supply.)

We have blended syrup-soaked sakura flowers into the pound cake. Richly using butter and sakura flowers, it envelops the scent of spring! (The menu may change depending on the season and market supply)

Large cheek meat of authentic bluefin tuna marinated in red wine and herbs, grilled to medium and served with red wine sauce... (The menu changes according to the season and market supply)

We make it in our shop. To match various dishes, it has a simple flavor...

The firefly squid from Toyama is large in size, and the rich flavor of the squid spreads throughout the mouth, topped with wasabi and cherry blossoms... (The menu changes according to the season and market supply)

Sweetbread refers to the thymus gland of a calf that is still nursing. It is a rare cut that disappears when the calf matures, and after roasting, it is simmered fresh with porcini mushroom broth. The dish features the fragrant porcini mushrooms and the milky flavor of the nursing calf. (The menu may change depending on the season and market availability.)

Large, large rock oysters have arrived! (The menu changes according to the season and market supply)

Thick slices of beef tongue simmered slowly for 4 days using plenty of red wine. It has a deep flavor! (The menu changes according to the season and market supply)

The fish that swim around the Goto Islands are large and rich in fat! This fresh horse mackerel is marinated in vinegar and made into sushi... (The menu changes depending on the season and market supply)

Using oysters from Korea as the filling, grated turnips from Kyoto are wrapped around sea bream and shrimp. On top, there is steamed monkfish liver wrapped in pickled wasabi leaves. (The menu changes according to the season and market supply.)

Baked with slices of apples simmered in cream cheese and syrup layered on a tart crust (the menu changes depending on the season and market supply)

This is chawanmushi made with farmed torafugu shirako from Kagawa. It is topped with crab miso, resulting in a rich flavor. (The menu may change depending on the season and market supply.)

The chestnut crab, a relative of the hairy crab, is very fresh, and we procure live ones. We make a sauce Americain from the shells and wrap the shredded meat in béchamel sauce to finish as a cream croquette. (The menu changes according to the season and market procurement.)

This is deep-fried sprout Brussels sprouts. The sweet sprout Brussels sprouts have a crunchy texture seasoned only with salt (the menu may change depending on the season and market supply).

Domestic dried squid is made into salty fermented squid and finished sweet and spicy with Yangnyeom sauce and garlic. It goes well with alcohol, of course, and also pairs well with rice! (The menu may change depending on the season and market supply)

Made with plenty of Aomori Fuji apples, blended with crushed pistachios into the cream dough and baked. (The menu changes according to the season and market supply.)

Steamed black abalone served with simmered eel, finished with a rich abalone liver sauce.

Cabbage rolls simmered in broth made from bouillon and porcini mushrooms, served with a sauce combined with fresh ingredients... (The menu changes according to the season and market availability)

The Awaji beef 'Kurashita (shoulder roast)' is sent directly from the local area, simmered in red wine and tomato sauce, mixed with rice, topped generously with mozzarella cheese, and baked in the oven, with the simmered beef placed on top. It is a hearty and impressive doria! (The menu may change depending on the season and market supply.)

We have created a rich pasta using steamed shredded soft-shelled crab from Hyogo and American sauce extracted from the shells. The noodles are thick bucatini with a hollow center that pairs well with the rich sauce! (The menu may change depending on the season and market supply)

This is a quiche made with slightly sweet and spicy grilled eel and sweet red turnips lovingly grown by farmers in Kyoto. The colors are also appealing and stimulate the appetite! (The menu may change depending on the season and market supply.)

The shape was small, but it had just the right amount of fat, so after the grilled mackerel, it became a sushi roll... (The menu changes depending on the season and market supply)

We have received affordable chuck roast, so we are serving it as steak. It pairs well not only with wine but also with sweet sherry cask single malt whiskey! (The menu changes according to the season and market supply.)

We serve a rich sauce made by finely chopping Hungarian Barbary duck and simmering it in tomato sauce, which pairs well with tagliatelle (flat pasta). (The menu changes based on seasonal ingredients and market availability.)

This quiche is made with shredded Canadian red snow crab and broccoli. Please enjoy the sweetness of the crab. (The menu may change depending on the season and market availability.)

Layered with Camembert, tomatoes, and broccoli in a mille-feuille style, wrapped in beef chuck roll, baked in the oven, and served with demi-glace sauce on top. (The menu may change depending on the season and market availability.)

Although thick, it is cooked slowly at low temperature to keep it moist, and the surface is grilled thoroughly. Please enjoy the juicy and tender texture. (The menu may change depending on the season and market supply.)

The mackerel was marinated for three days in star anise, five spice powder, and Shaoxing wine before being fried. The aroma is wonderful and stimulates the appetite (the menu changes according to the season and market supply).

The monkfish liver sautéed with plenty of butter is the foie gras of the sea. It is finished with a sweet and savory balsamic sauce. (The menu may change depending on the season and market supply.)

How about beef stew to pair with Beaujolais Nouveau? Enjoy the rich flavor that has been thoroughly simmered. (The menu may change depending on the season and market procurement.)

The synergy of the fat from the cold yellowtail and butter creates a rich flavor, while the sweetness of the persimmon and 12-year-old balsamic vinegar sharpens the aftertaste! (The menu may change depending on the season and market supply)

When it comes to hot pot in Osaka, whale is the star ingredient, and among them, the long-finned pilot whale has a remarkable amount of fat due to its large size, making its rich broth worth tasting on its own. It is served as a single serving hot pot, so feel free to enjoy! (The menu may change depending on the season and market supply.)

Stir-fried domestic sand gizzards with vegetables. Please recharge your stamina for your tired body. Pairs well with beer! (The menu may change depending on the season and market supply.)

This is a gratin made by scooping out the insides of Bocchan Nankin, which is available in summer, and combining it with thigh meat from Sakurajima chicken in Kagoshima. Please be healed by the natural sweetness of the vegetables when you are tired! (The menu may change depending on the season and market supply.)

The second stomach of the cow is called trippa (honeycomb tripe). This has been repeatedly boiled to bleach and remove any odor, then slowly simmered in tomato sauce. The fluffy and unique texture is addictive! (The menu changes according to the season and market supply.)

Using the shell as a dish, we baked it in the oven topped with rich tomato sauce and mozzarella cheese. The milky flavor of the oysters combined with the acidity of the tomatoes and the refreshing taste of mozzarella creates a wonderful harmony in your mouth! (The menu may change depending on the season and market supply) 3 pieces

When it comes to autumn mushrooms, Matsutake is a must. We grill it slowly on a wire rack with foil. Enjoy it with ponzu sauce! (The menu may change depending on the season and market supply) 1 piece

This is a gratin made with Iberico pork belly used for hamburgers, slowly aged with herbs like rosemary, homemade pancetta, pumpkin, and five types of mushrooms including porcini! The complex flavors are deepened by the rich fat of the pancetta. (The menu changes according to the season and market supply)

The fallen conger eel of autumn pairs well with matsutake mushrooms. How about using large clams instead of shrimp? It has a fragrance and flavor that you can enjoy for a long time! (The menu may change depending on the season and market supply)

This is a beef stew made by simmering black Wagyu beef cheek for about two days. Experience the sensation of the beef cheek slowly melting in your mouth... (The menu may change depending on the season and market supply)

This year, Pacific saury has arrived from Hokkaido! We also received bluefin tuna with rich fat, which we made into sashimi. The fish with fat that comes in early autumn pairs well with pure rice sake! (The menu may change depending on the season and market supply)

We have fried the increasingly large fresh horse mackerel. The thick flesh overflows with fat that spreads throughout your mouth! Enjoy it with a tartare sauce full of summer vegetables! (The menu may change depending on the season and market supply)

This is a braise of homemade pancetta cooked with herbs, along with baby eggplant and summer vegetables soaked in its fat and red wine. The pancetta, cured for two weeks, is rich in flavor! (The menu changes according to the season and market supply)

We smoked the small new Pacific saury and mixed it with ripe figs to create a salad. It's an unusual combination, but the refreshing vegetables and the sweetness of the figs are complemented by the savory flavor of the saury! (The menu changes based on seasonal ingredients and market availability)

The sea bream from Ehime is marinated in wasabi soy sauce and placed on top of rice, along with shredded meat taken from the bones of the bluefin tuna, and topped off with salted innards of the sea bream, served with dashi for chazuke. How about a refreshing finish? (The menu changes according to the season and market supply)

Carefully shredded Hanazaki crab that turns a vibrant crimson when steamed. Served with a sweet vinegar sauce mixed with rich crab miso... (The menu may change depending on the season and market supply)

How about eel liver, rich in vitamins, to help relieve summer fatigue? (The menu changes depending on the season and market supply.)

Domestic squid is made into salted fish and mixed with pasta. Please enjoy the aroma of the sea (the menu may change depending on the season and market supply).

The red meat taken from the brain and cheek of the Yokowa head meat is marinated and then cold smoked, combined with avocado and fig to create a tartare. Please enjoy the taste of this rare cut with rich fat! (The menu may change depending on the season and market supply.)

This is made with regular rice instead of sticky rice, and it is mixed with chopped tentacles and perilla leaves, then packed inside the body. (The menu changes depending on the season and market supply.)

Compared to winter, summer beef has less greasiness and is finished with a lighter feel. Please enjoy the melt-in-your-mouth tenderness! (The menu may change depending on the season and market availability)

We wrapped sautéed eel liver and cheese in flat yuba and deep-fried it. Enjoy the savory flavor of eel and the milky taste of cheese! (The menu may change depending on the season and market availability)

We offer this on our regular menu. It features thick flat noodles with pork miso.

For a limited time, we have created a tempura using sweet white corn and seasonal black edamame. Enjoy this summer specialty! (The menu may change depending on the season and market availability.)

This dish features young sweetfish mixed with a 'Shiso Vinaigrette' made from oil sardines, salted sea bream, chopped cashews, and large perilla leaves, finished like 'namekoro'. Enjoy it refreshing with lemon juice! (The menu may change depending on the season and market supply.)

Hamo marinated in Shaoxing wine and five-spice powder for a week, then deep-fried as tempura, wrapped with pickled cucumber slices that have also been marinated for a long time in red shiso. The refreshing taste is enhanced by the ume paste in the front, which helps to dispel the summer heat. (The menu changes according to the season and market supply.)

Using a base of rice cooked with shredded snow crab, bamboo shoots, and scallops, we create an omelette rice topped with a sauce made from egg. Below is a white sauce made from sea bream fillet, and above is finished with a sauce made from snow crab and a W sauce. It is very delicious and well-received! (The menu changes according to the season and market procurement)

We made tempura with white shrimp that is available in the market for a short period. It has a simple flavor of just salt, but is it the most delicious? (The menu changes depending on the season and market supply.)

Enjoy the sweet flavor of Kumamoto's specialty horse meat with a special sauce! (The menu may change depending on the season and market supply)

We slowly simmered the rich-flavored black pork shoulder roast in homemade marmalade. You can enjoy a tender and juicy taste! (The menu may change depending on the season and market supply.)