The soup is thoroughly temperature-controlled to maximize the flavor of the chicken, and the aged noodles are made from carefully selected fresh Ghanaian wheat. Four kinds of soy sauce, eight kinds of dry ingredients, and two kinds of salt give the soup a powerful flavor even without chemical seasoning. Enjoy the powerful chicken flavor.

The meat broth is as good as soy sauce, and the several ingredients used are also carefully selected. The dry ingredients used in this sauce are grilled to add flavor and aroma.

Cloudy white soup made from ground whole chicken. Creamy, but not greasy. Ultimate bone broth soup. Similar to tonkotsu, but without pork.

Thick noodles topped with minced chicken, onions, seaweed, egg, and fishmeal stir-fried in a special sauce. When eating, mix everything together. We recommend -Renge-meshi rice. After you finish eating, put a spoonful of rice in the sauce left on the plate and you will enjoy a perfect rice dish.

Chilled homemade noodles in a cold, vinegary broth, topped with vegetables.

Chilled homemade noodles with a side of vegetables. Dip them in a vinegar-based sauce. Choose your level of spiciness.

Konnyaku seasoned simply and healthily with sugar, soy sauce and broth.

Japanese pickles with daikon radish. Homemade pickles using only sugar, salt, and rice vinegar.

Light and refreshing with soy sauce, rice vinegar, and sugar. You can choose spicy or not spicy.

Raw potatoes mixed in salt mixed with kelp powder and Mushroom powder ( delicious salt ) and fried. Mixed with aonari seaweed, a Japanese superfood with high mineral content

Small assortment of three types of Japanese food.

Tempura fresh vegetables of the day

Low-calorie, high-protein, specialised meal. Chicken breast cooked at low temperature with several vegetables and sea weed. This meal should be eaten with algae salt ( Ingredients include seawater and seaweed )

A traditional Japanese food made from fermented Soybeans. It has started to attract attention as a detox ingredient and is effective in preventing blood clots.

Garlic- flavored tomato marinade mixed with fermented salt Koji

Chicken breast cooked at a low temperature and dressed with a sesame seed-based dressing.

Potatoes, onions, carrots, cucumbers and boiled eggs mixed with mayonnaise. The secret ingredient is salt koji.

Grilled pork sausage with whole grain mustard and ketchup.

Fresh vegetables harvested that day are dipped in a sauce made with garlic, anchovies, olives oil and mineral-rich salt.

Seasoned gizzards and green onions with black pepper

Tender chicken breast cooked at low temperature and tossed in sesame dressing with chilli sauce.

Homemade natto, cage-free eggs, spring onions and homemade - mentsuyu - dashi soy sauce. Served with mayonnaise.

cage-free Eggs, spring onions, and made into an omelette. With mayonnaise sauce.

Cage-free eggs, cheese and spring onions.

Cage-free eggs, club stick, spring onions and chicken stock sauce.

Safely controlled chicken wings from Ghana. Deep-fried in oil and marinated in a homemade sauce. Sprinkled with a special blend of dried shiitake mushrooms, dried kelp and white pepper.

Deep-fried chicken breast in tempura batter with green laver.

Chicken thighs are tossed with teriyaki sauce.

Chicken thigh cutlets. Special sauce.

Chicken cutlets slightly cooked with onions and eggs in a sweet soy sauce.

Deep fried chicken thighs marinated in homemade sweet and sour sauce. Topped with plenty of onion and egg sauce.

Potatoes, onions, carrots, ground beef, breaded and deep fried with special sauce.

Fresh octopus sashimi

Octopus and celery marinade.

vinegared octopus, tossed in a mild vinegar sauce.

Carpaccio with lemon sauce.

Japanese rice balls. Price per piece.

Omelette mixed with club stick and topped with chicken broth sauce.

Warm plain rice topped with chicken bone broth soup and a sauce made from the Guinness Book of World Records' most mineralised salt in the world - 雪塩 - YUKISHIO.

Braised beef brisket, rib eye, mushrooms, garlic and caramelised onions. Japanese home-style curry. (No flavoured red wine used).

Beef curry topped with chicken cutlets. wine used).

Our thinly sliced rib-eye beef with homemade YAKINIKU sauce.

Chicken cutlets cooked with soy sauce, sugar and eggs. Served on rice.

Miso soup made with dashi and three types of miso. The Ingredients change daily.

A clear soup made with stock from three kinds of fish. The ingredients change daily.

A potage made with fresh vegetables that I got at that time. Only vegetables, natural salt, full milk and butter.

Deep-fried tofu, cooked in soy sauce and sugar, stuffed with vinegared rice and sesame seeds Price per piece

Cucumber, carrot stir-fried with salt and mushrooms stir-fried in soy sauce, rolled into a sushi roll with vinegared rice.

Cucumber, club stick, dashi-maki egg, rolled in sushi rice.

Cucumber, teriyaki chicken, dashimaki egg, rolled in sushi rice.

Homemade tuna, Japanese mayonnaise, and cucumber

Homemade natto wrapped in vinegared rice.

Baked with cream cheese, eggs, sugar and flour, sprinkled with matcha green tea.

Homemade lemon syrup, carbonation and gin.

Traditional Japanese lactic acid bacteria drinks.

We make our own ice with drinkable water