Nanota

Assorted seasonal fresh fish slices.

Fresh, odorless, and with a good texture. It is exquisite.

A melting taste made only with marbled meat.

Chicken skewers that are very tender and flavorful, raised on Mt. Iwate.

Delicately skewered tender loin.

Made with locally sourced chicken from Hokkaido.

Made with locally sourced chicken from Hokkaido.

Skewers of beef tendons with some meat attached.

Skewers with plenty of collagen made from round intestines.

Assorted five types.

Shishamo with roe from Mu River.

A popular dish known for its fluffy texture.

Made with plump large shrimp. Enjoy with bread♪

Made with tender and juicy Abe chicken.

Fried chicken cartilage with meat attached.

Simmered until tender using hojicha tea.

Beef tongue stewed luxuriously in red miso.

Finished with special balsamic vinegar.

Finished with special Jinmayo sauce.

A salad of leafy greens and beans topped with a delicious dressing.

Hot pot in the style of Tarachi

Made with plenty of collagen-rich small intestines. Ramen for 200 yen as a finishing touch.

The perfect combination of the spiciness of kimchi and the mellowness of cheese.

Enjoy a bowl of raw beef toro flakes with a delicious sauce♪ Comes with red miso soup.

A collagen-rich ramen made with special spicy miso.

Rice bowl topped with chilled soup flavored with chicken broth.

Plum, salmon, tarako

Plum, salmon, cod roe