Go Aijin Chuo Station West Exit Branch

Some of the menus below may not be available at all four My Beloved stores. For details, please contact the store. Due to weather conditions, the contents of dishes and utensils may change. Thank you for your understanding in advance. *We sincerely apologize for the inconvenience, but prices will be revised starting from 2023/4/27. We appreciate your understanding.

Only carefully selected premium loin and belly meat are used. Comes with handmade champon noodles. *Orders are accepted for two servings or more.

Orders are accepted for two servings or more.

Rokuhaku Kurobuta Dumplings 825 yen, Handmade Champon Noodles 330 yen

※Can be ordered from one person.

Assorted platter for 1 person (4 items) 968 yen, assorted platter for 2 people (8 items) 1870 yen, assorted platter for 4 people (16 items) 3520 yen. Oden single items [220 yen] thick fried tofu / chikuwa / tofu / potato / bean sprouts / konnyaku [264 yen] daikon / Satsuma local egg / shungiku / bamboo shoots / shirataki / hanpen [308 yen] taro / satsuma-age / burdock tempura / mochi kinchaku / ganmodoki [352 yen] Kagoshima black-haired wagyu beef tendon [440 yen] rolled cabbage [550 yen] six-white black pork three slices.

Rokuhaku Kurobuta three slices, Satsuma local eggs, Kagoshima black-haired wagyu beef tendon

Directly delivered from the market. Please enjoy the fresh texture unique to live fish that can only be experienced here. The photo is an image for 2 to 3 servings.

A carefully selected platter of local fish focused on the fresh flavors of the season.

Goaijin's original Japanese-style cold dish using madai, with a homemade dressing based on sesame.

Mozuku Vinegar 528 yen, Octopus Vinegar 770 yen, Whelk Vinegar 770 yen

Enjoy fresh sashimi with homemade vinegar miso.

This is a dish unique to Kagoshima that can only be enjoyed because it is fresh.

Katsuo delivered directly from Makurazaki, served with our special sauce and condiments.

Enjoy the freshly fried version from the long-established famous store 'Arimura-ya' while it's hot.

A warm local dish filled with sweet Rokuhaku Kurobuta pork and plenty of root vegetables.

The tender meat, slowly simmered with bone-in ribs of black pork, is exquisite.

In Kagoshima, it is called 'Be Shell'. The sweet flesh and texture are delicious.

Assorted platter (4 pieces) 946 yen [187 yen] Green onion / Bell pepper / Shiitake mushroom / Ginkgo (seasonal items) [242 yen] Chicken gizzard / Chicken skin / Heart / Liver / Bonjiri [286 yen] Chicken meat / Negima (chicken and green onion) / Rokuhaku Kurobuta tsukune (meatball) / Grilled squid tentacles [363 yen] Rokuhaku Kurobuta belly / Local chicken / Chicken wing / Kibinago (silver-stripe round herring)

Rokuhaku Kurobuta Belly, Local Chicken Thigh, Kibinago

Special salad with salami and cheese

Special seafood salad made by my beloved

A slightly stylish kaiseki-style. This is a set for women that includes miso oden.

Recommended by the chef. A fulfilling course featuring the proud dishes of Wai Ren.

Tempura goes well with yukari rice.

This is a simple rice ball with salt and flavored seaweed.

Vanilla/Chocolate/Matcha