煮込み屋 ミヤコ

Since the establishment, we have been simmering in a large pot every day with continuously added broth. This is a dish we want you to try first!

Since it has a hint of ginger, you can enjoy it until the end without it being too rich by dipping it in the sweet sauce of meat tofu.

Just as popular as meat tofu! Beef tendon is slowly pressure-cooked and simmered for a long time in red wine (served with a baguette).

Shrimp & Avocado, Clams and Tuna in Garlic Oil, Meat-Laden Bolognese, Potato and Mentaiko Cream, Crispy Bacon Carbonara

We use 'Longevity Eggs' made by Kotobuki-en located on the Egg Road in Sagamihara City. It is rich in vitamin E, which prevents cell oxidation and is effective in anti-aging.

Iberico Fresh Frank, Squid Ink Sausage, Herb Sausage

Enjoy a generous serving of carefully selected seasonal vegetables with three types of sauces

Please eat the pitch-black shumai with high-quality grain mustard.

A cute and visually vibrant shumai wrapped in red and white sticky rice.

While horse meat yukke is common, Miyako made it into namero.

We also have ketchup for children, please feel free to ask.

Everyone loves fried octopus, and when you add sauce and mayonnaise, your mouth feels like it's in takoyaki mode!

Miyako's potato salad is different in one way or another! It has a rich variety that never gets boring.

Please enjoy the glossy, firm, and flavorful udon made from the famous product 'Teori Udon' of Ibaraki, created through a high-water content method and long-term aging and drying.

The waffle is soaked in a French toast egg mixture and slowly baked with butter, topped with vanilla ice cream and seasonal fruits.