Local Cuisine KURAWANKA

Hot-pot Dish of Grilled Rice Paste on a Skewer

Wheat Noodle from AKITA

Vegetable & Fish Picked in Salt & Preserved in Rice

Hot-pot Dish of Seafood & Vegetables Cooked with Miso

Codfish Milt with Vinegar Soy Sauce

Defrosted Slices of Raw Salmon

Deep-Fried Fish Paste

Swallowing Icefish Alive Flavored with Vinegar

Lotus Root Stuffed with Mustard

Lightly Roasted and Sliced Bonito

Lightly Roasted and Sliced Moray

Slices of Whale Tongue and Soy Sauce Mixed
with Mustard

White Shrimp Sashimi

Cylindrical Fish Sausage

Strips of Squid Preserved in Salted Entrails
and Ink

Toyama squid and Soy Sauce Mixed with Mustard

Broil Sweetfish with Salt

Fried Sweetfish

Sesame Tofu

Broiled Duck and Vegetable with Miso

Fried Balsam Pear

Fried Vermicelli

Boiled Pork in Awamori & Sweet Soy Sauce

Shallots from OKINAWA

Green Caviar

Fresh Saury Sashimi、Broiled Saury

Bonito Tataki

Vinegared Mackerel

Steamed Fish Paste

Seaweed MEKABU in Vinegar

Japanese Ratatouille

Sake-Soaked Dried Salmon

Salmon Milt in Citrus Vinegar

Deep-Fried Hen of the Woods

Boiled Chrysanthemum

Hot-pot Dish of Chicken with Vegetables

Horse Meat Sashimi

Deep-Fried Pond Smelt in Seasoned Vinegar

Rice with NOZAWANA

Hot-pot Dish of Anglerfish with Vegetables

Anglerfish Liver with Vinegar Say Sauce

Fried Anglerfish

Boiled Yellowtail and Japanese Radish

Yellowtail Sashimi

¥5,000「KURAWANKA」course

¥4,000 course

¥7,000 course

Beer

Wine

Sake

Shochu

Awamori