>> Kagota standard 1 >> Kagota standard 2 >> Kagota standard 3 >> Kagota standard 4 >> Local dishes 1
>> Local dishies 2 >> Local dishes 3 >> Spring Recommendation >> Introduction of Sansai >> Summer Recommendation 1
>> Summer Recommendation 2 >> Autumn Recommendation 1 >> Autumn Recommendation 2 >> Autumn Recommendation 1 >> Winter Recommendation 2
>> Winter Recommendation 3        
 
     
   


Kagota’s Recommendation

Salt-flavored Yakitori set using floor-reared chicken, fresh scallion, and other ingredients. 600 yen >>

 Kagota’s Recommendation
Jidori Syuumai & Taro Soup  


Jidori Syuumai

<<　Juicy handmade meatball of Jidori (local chicken) wrapped with flour paper. You’ll regret if you miss this dish in Kagota! 450 yen

  
  Nira Manju (Bun with chive fillings)
 

Nira Manju (Bun with chive fillings)

　One of Kagota’s most popular dishes regardless of season. Meatball of mince, shrimp, and nira (Japanese chive) wrapped in thin bread. 500 yen (2 pieces) >>

 
Ika No Shiokara (Fermented squid)Ika No Shiokara (Fermented squid)  

Ika No Shiokara (Fermented squid)

<<Fermented squid with its bowels and salt. Its secret recipe was passed on to the chef of Kagota from his master.
400 yen

 

 
   
  Go to the index (Engligh home)