Private Room - Shikoku Local Activation - Straw House 88 - Fukuyama

No odor at all, full of collagen!

Rare cheese straw grilling! It pairs perfectly with the aroma of straw.

The deliciousness of the pork belly fat and the aroma of the straw are exquisite. A great value dish.

Characterized by a higher umami component than other chicken breeds, with strong sweetness and richness. The juicy thigh meat is quickly grilled at high temperatures to lock in the flavor.

Grilled simply with just salt and pepper to enjoy the flavor of the Awaodori chicken itself.

This is also simply seasoned with just salt and pepper. Please squeeze a little sudachi on it.

A croquette filled with coarsely ground Awaodori chicken. It has a surprisingly mild flavor.

A rare delicacy from Hiroshima! Fried Hormone!

Salted entrails of bonito.

Refreshing and also good for cleansing the palate.

Plenty of chicken flakes shaved from Awaodori chicken instead of bonito flakes!

Characterized by a sweet and fluffy texture.

It is simple, but the deliciousness is eye-opening.

Delicious! Spicy! Pairs well with alcohol!

A classic snack of quail eggs

Please become addicted!

A light snack that you can't stop eating!

A refreshing accent of mandarin dressing with plenty of wakame from Naruto and shirasu.

A simple and nostalgic potato salad made with the sweet Naruto Kintoki. Please enjoy it mixed with soft-boiled egg.

It's a very healthy salad with a refreshing dressing infused with yuzu!

The saltiness of the prosciutto is outstanding. This is a recommended salad that stimulates the appetite.

In Kochi, eggplant is also served as Taktaki. It is one of the most popular dishes among the straw houses.

This is what chikuwa and cucumber look like in Kochi!

Finished with a soft-boiled egg and tofu in Kagawa's iriko dashi.

Light and refreshing chicken skin skewers using a special yuzu vinegar sauce.

A baguette topped with shirasu and crab miso. A treasure trove of umami.

A superb sake steamed dish with a rich clam broth.

A local dish representing Ehime made from ground baby sardines.

Delicious!

It's a slightly luxurious delicacy.

Horen is not just sea urchin

Hiroshima's fried dish = Fried Oysters with homemade tartar sauce.

In Kochi, whales have been commonly consumed since ancient times. Enjoy this popular Tatsutaage.

In Kochi, 'Nanban' is eaten with 'Aurora sauce' instead of tartar sauce.

Fresh katsuo prepared as a rare cutlet. Perfectly paired with homemade tartar sauce.

It is also popular as a standard izakaya menu item.

In Ehime, fried chicken is called 'Senzangi'.

The tough eel, commonly referred to as the 'gangster of the sea,' is delicious when eaten.

Potato fries that are addictive, made with butter and Marukin soy sauce from Kagawa Prefecture.

Plump and creamy. Enjoy with soy sauce or ponzu.

Homemade crab miso sauce enhances the flavor!

A seafood delicacy perfect for pairing with sake.

It goes well with a special mayonnaise.

An assortment of tempura made with fresh ingredients from Shikoku and Hiroshima.

Characterized by a crunchy texture and refreshing flavor. A specialty of Kochi.

A sweet potato characterized by its fluffy texture and high sugar content.

It is called this because it resembles a beehive.

It's delicious even when made into tempura!

This is the tempura of Hiroshima!

Our proud sweet and flavorful sauce, combined with juicy pork belly, creates an exquisite dish! *Orders are accepted from two servings onwards.

The rich umami extract of oysters combines with a slightly spicy miso-based broth! *Orders are accepted from two servings onwards.

Generously uses Tokushima Prefecture's local chicken, Awaodori Chicken. The taro also adds a nice accent. *Orders are accepted from two servings onwards.

Hiroshima style somen served with a special spicy dipping sauce.

A refreshing somen that can be enjoyed with fragrance and acidity.

Please choose how to eat. <Hot>... both noodles and broth are hot <Hot Cold>... noodles are cold, broth is hot <Cold>... both noodles and broth are cold

When you mix the egg yolk with the noodles, a rich flavor spreads instantly. It is a popular dish.

A familiar dish in Hiroshima featuring shoulder chuck meat 'Kouni', a perfect balance of lean and fatty meat served in a bowl!

The specialty bonito tataki pairs perfectly with rice! In fact, it is also popular as a staff meal.

The broth made from sea bream is thoroughly spread throughout the bowl. *This menu item will take about 20-30 minutes.

A superb kamameshi with the rich flavor of oysters thoroughly infused into the rice. *This menu item will take about 20-30 minutes.

The specialty bonito tataki pairs perfectly with rice! In fact, it is also popular as a staff meal.

Scoop up the shirasu and egg yolk mixed with condiments on top of hot rice and enjoy it heartily!

French toast made with castella, served with vanilla ice cream and wasanbon syrup.

The combination of mikan and chocolate goes without saying.

Vanilla ice cream elevated with a refreshing yuzu aroma.

Recommended for sobering up from alcohol!

Fried Momiji Manju is delicious! A classic dessert from Hiroshima!

The chunks of fruit and vanilla ice cream are irresistible!