Kiki House

The carpaccio made from 40-day aged black wagyu A5 beef tongue, crafted without unnecessary additions to highlight the deliciousness of the ingredients, is a must-try.

This prosciutto is made from three-breed pork raised on flax seeds from Tono, so it is safe, secure, and delicious, unlike imported products.

A dish of oysters from Sanriku steamed in white wine

The matsutake mushrooms harvested from the Ureirazan in Iwaizumi are known for their high aroma, and when made into bruschetta, it is simply the best.

The gratin made with oysters from Sanriku is rich and pairs well with white wine.

The fragrant mushrooms harvested in Onigase captivate the palate with their rich aroma that surpasses other matsutake. Enjoying this as bruschetta is the ultimate luxury.

The lasagna made with pheasant from Morioka, caught by the chef, takes about 30 minutes to prepare. If you want to eat it right after you arrive, I recommend making a reservation by phone.

The beef tongue has been braised in red wine for three hours. The tender and melt-in-your-mouth flavor is surprisingly delicious for beef tongue.

The type of fish depends on the chef's skill at the time. The meunière served with lemon sauce is exquisite and pairs well with white wine as well as sake.

The paper-wrapped dish that locks in deliciousness allows you to fully enjoy the true masu caught in the Tsugaru Strait.

The carbonara, which is intensely focused on the sauce, is our most popular spaghetti. Customers rave that it is the best carbonara in Japan. While I think it might be overrated, it is also my favorite spaghetti to make.

This chunky venison spaghetti, made by a hunter chef, is very satisfying to eat.

The plate is so delicious that not a single drop of sauce is left, as if it has been licked clean.

This is the original spaghetti that has been loved for 45 years.

Pasta made with plenty of squid ink, the aroma of squid ink spreads in the mouth and is very popular.

The sirloin steak, grilled all at once in a specially ordered 22mm thick frying pan from a teppan processing shop, achieves an otherworldly deliciousness. It takes about 20 minutes to heat the frying pan to start grilling, even with the stove set to maximum output, so we kindly ask for your patience as it may take a little time.

The spareribs, finished with a generous amount of meat, have been a best-selling menu item for 45 years with no interruptions in orders. Many of our customers order two pieces on their next visit.

This surprising pizza made with ayu from Shizukuishi River, which has won first place twice in the ayu flavor competition, is unexpectedly delicious.

The pizza topped with 18 Wakasagi caught from a beautiful cave lake with no houses nearby is one that you will want to repeat after trying it once. It is also the number one choice for takeout souvenirs.

This classic pizza, with a taste that has remained unchanged for 45 years, continues to be loved persistently.

A dish made with steamed sea urchin from Sanriku, combined with a béchamel sauce using the broth that overflows. It's undoubtedly delicious.

The pizza made with natural mushrooms harvested from the mountains is quite delicious.

A best-selling menu item that has not stopped being ordered for 45 years. Many ladies have been ordering it. This dish is on par with the best-selling spare ribs that have also been ordered for 45 years.

The hearty Sanriku bouillabaisse takes about 40 minutes to prepare. If you want to eat it as soon as you arrive, I recommend making a reservation by phone.

The lightly cold-smoked pheasant carpaccio can only be made from clean specimens that are shot during the hunting season from November 15 to January 15 of the following year, and only if they are hit in a good spot with a shotgun, making it a limited menu item.

Sautéed wild boar rich in fat, sourced from the home of wild boar, Tottori Prefecture, prepared in a Japanese style.

This is a pasta for those who want to fully enjoy shrimp. It uses 6 shrimp, and the rich flavor of the shrimp broth has been carefully extracted and blends smoothly into the sauce. It is a slightly rich spaghetti that perfectly intertwines with the sauce, which is intensely focused on flavor.

To put it simply, it's hunter-style spiced grilled meat.

This dish is made from Tsukinowaguma (moon bear) caught in the mountains of Iwaizumi, slowly simmered for two and a half hours in red wine. The tender, falling-apart flavor is mind-blowing.

Wildly grilled grizzly bear sourced from Hokkaido with a Japanese flavor

A classic French dish, this is duck sauté. This is a dish you want to pair with champagne.

In Yabukawa, a city in Morioka that records the lowest temperatures in Honshu, there is Iwadoko Lake, where the smelt live under thick ice. This Iwadoko Lake has no inflow of wastewater, so it is free of odor, and the flesh even has a sweetness. We used 18 fish to create a special sauce and made it into a pizza.

A specialty appetizer by the fishing chef. Made with a mousse of fresh cream and fish flesh, gently baked to encase the fish. The type of fish used in the Sanriku terrine depends on the chef's skill at that time.

This is a product of the chef's obsession with sweetfish fishing, caught in a pure stream. It is sweetfish from the Shizukuishi River, which has won the national sweetfish flavor competition twice.

The sweetfish from the Shizukuishi River flowing through the western part of Morioka boasts the title of 'the best sweetfish in Japan,' having won the Japan Sweetfish Taste Competition twice. The fillet of this young sweetfish is wrapped in sweet spinach from Hachimantai, and the sweetfish fillet is made into a mousse that surrounds the fillet, which is then baked at a low temperature. The accompanying sauce is made from the belly of young sweetfish that has been marinated for a long time since July 2000 (as of May 2026), and this long aging process places it in the category of herbal medicine that helps recover from summer fatigue. Such a meticulously crafted 'sweetfish terrine' pairs perfectly with sake.

The relentless pursuit of deliciousness, the 'exploration' of the Lucky God Menuke lurking in the 1000m deep trench of Sanriku. Nowadays, there are no fishermen targeting the Lucky God Menuke. When it accidentally ends up in a bottom trawl, it goes straight to the metropolitan area, and its market price at Toyosu Market rivals that of the finest bluefin tuna from Oma. The chef aims for the king of the highest quality fish from Sanriku, the Nodoguro, known as the Lucky God Menuke. The 'Lucky God Menuke Terrine' is made using a generous amount of the Lucky God Menuke when it is occasionally caught, representing the pinnacle of luxury.

Deer shabu shabu uses strong hind leg meat from deer that forage by climbing steep slopes. Therefore, the thinly sliced deer hind leg meat is quickly cooked and enjoyed with a special red wine marinade, creating a rich and wild flavor that spreads in the mouth.

This is a unique flavor that is neither a rare cheesecake nor a baked cheesecake, a semi-raw taste that is the chef's heartfelt creation for cheesecake enthusiasts.

This is the dessert to finish with because it is incredibly sweet.

A lightly chilled version of the brulee that everyone knows.

How about for birthday celebrations? Reservation required.