>> 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        
 
     
   

Oden (Oden Stew)

Stewed daikon radish and other ingredients with chicken soup stock. Winter never comes without it.
600 yen >>

 Oden (Oden Stew)
Tori-Wasa  

Tori-Wasa
(Sashimi of Chicken Breast Meat)

<< Better than ordinary sashimi of whitefish? Enjoy with wasabi or ponzu (juice of sour citruses). 600 yen

 
  An-Kimo (Steamed Liver of Angler Fish)
 

An-Kimo (Steamed Liver of Angler Fish)

Light-salted and steamed anglerfish liver, so-called Japanese foie gras. 750 yen >>
Anago-Ni (Simmered Conger)  

Anago-Ni (Simmered Conger)

<< Conger simmered with Mirin (sweet rice wine) and soy sauce with grated daikon radish. 600 yen


 
     
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