Commitment to freshnessWe cook our broth with fresh Miso from our warehouse and mix it with freshly grated potato.
Commitment to manual workWe buy our potatoes with the skin on and peel them by hand.
Commitment to riceWe cook Koshihikari rice from Niigata prefecture mixing it with barley to give a chewy texture.
Enjoy the transforming tastesAt first, try the original.
Served with side dishes like Kamaboko (processed fish paste) from Odawara and Kyarabuki (butterbur sprout simmered in soy sauce). By adding a small amount of these, you will create a fuller flavour.
Also, you can order additional dishes like Mentaiko (spicy cod roe) or Wasabi-zuke (pickled Japanese horseradish), then you will discover a range of new tastes.
These are exclusive tastes which the restaurant owner discovered after his extensive travel across the whole of Japan.