Inkrocho

An assortment of seasonal appetizers using plenty of fresh seafood and mountain delicacies, based on the concept of a traditional Japanese tea ceremony's eight delicacies.

Very rare lamb trippa. It has no unpleasant odor at all and is softer and more delicate in flavor compared to beef trippa. Please enjoy it with a refreshing touch of grated orange peel on top.

A specialty served throughout the year. The compatibility of the tomato sauce packed with the umami and sweetness of whole Akaza shrimp and the handmade tagliolini is outstanding.

A dish made with homemade pancetta made from Hokkaido-sourced lamb belly.

Literally translated, it means pasta with garlic, olive oil, and chili pepper. Surprisingly, it is the simplest pasta that is often not found in restaurants.

A main specialty served throughout the year. It is cooked in a unique way, resulting in a very juicy finish.

The varieties may increase or decrease, but since each scoop is on the smaller side, feel free to try a variety.