Original Yoshoku Kitsch Shokudo

《A Small Full Course on One Plate》Would you like to casually enjoy a restaurant course meal on a single plate? From the chef's desire to combine the contrasting textures of 'chewy and crispy,' this dish has been crafted with passion into its current form. It features a gluten-free dough that is both chewy and crispy, topped with six different dishes! The menu also includes exquisite sweets that change with the seasons, made with Mochida Yonesaku's dough. Please give it a try at least once♪

[For Girls' Night Out or Anniversaries♪] We offer a unique original Western-style share course that can only be enjoyed at our restaurant! A dessert plate with a message for your friends or loved ones is also available◎ We will create it according to your budget and number of people, so please feel free to contact us by phone♪ Our staff will do our best to help you create wonderful memories! Starting from 3,500 yen

We use seasonal ingredients. It's irresistible for vegetable lovers! This dish is made up of red vegetables, centered around tomatoes prepared in different cooking methods. It maximizes the gentle sweetness of the vegetables, so children will definitely enjoy it! Additionally, we offer a variety of original vegetable dishes that change with the seasons! It pairs well as an addition to the main course or as a companion to drinks. Please enjoy it in a casual izakaya style!

Roasted pork, steamed low cabbage, two types of ginger sauce

Soft smoked bacon made from boiled salted pork

Enjoy four different types of pork: smoked and salted spare ribs, pork cheek, homemade sausage.

Chili sauce with lemongrass and cilantro, homemade tartar, served with kunuris

A dish where cheese fondue is placed in a skillet with chicken and vegetables and baked.

A dish that allows you to experience the umami of homemade meat, enjoying different textures by cutting it irregularly.

This is a classic French dish called Boeuf Bourguignon.

This is a curry based on broth made from Omaru lobster.

A dish made by simmering bone-in shank meat and reducing the cooking liquid until the flavor intensifies, finished with cream.

A dish made with anago simmered in Japanese dashi, finished with powdered cheese and butter.