Komi

Using Asari from Hamana Lake.

We use Asari from Hamana Lake.

This is a savory pancake filled with plenty of pickled daikon, using Torii sauce.

Grilled new potatoes from Sanpoh on a hot plate with butter.

This is a salad that includes summer vegetables such as tomatoes and okra.

We offer fresh water eggplant that can be eaten raw as sashimi or grilled with butter.

This is a tender pork loin steak.

This is an okonomiyaki made with fresh pork from Mikami, simple yet classic.

The seafood ball contains shrimp, squid, and scallops.

This is a negiyaki made with Shizuoka Prefecture's brand beef, Shizuoka Raised beef tendon meat, and konjac. The beef tendon is simmered until just before melting, allowing it to blend well with the green onions and batter!

A tonpei yaki filled with plenty of green onions and eggs from Hamamatsu! This dish is recommended for those who find okonomiyaki too filling... The combination of sauce and mayonnaise is the best!

This is a negiyaki filled with plenty of green onions from Hamamatsu! It is served with dashi soy sauce, making it a perfect match with alcohol.

This is an okonomiyaki that includes both pork and seafood (squid, shrimp, scallops).

The yakisoba with a unique flavor is made with thin noodles and is slightly crispy.

The domestic pork shoulder is slowly simmered in red tea, resulting in tender and light-flavored braised pork.

These are our homemade pickles. The types of vegetables vary each season and depend on the ingredients we procure.

With homemade Italian dressing

Yamimo is rolled with cheese and perilla on a hot plate! It's perfect as a snack with drinks.

Domestic garlic, one bulb!

We use domestically sourced dried squid.