Food

Salmon is marinated in fresh ginger from Iwashita Foods in Tochigi, and the fresh ginger jelly accents the freshness and fresh crunch.

A typical Spanish tapas dish.
With extra garlic oil.
It is traditional to eat it by dipping the baguette in oil.

Nikko-shi Miso sauce made in Imaichi with a strong salty flavor, kneaded with chili pepper and real sansho pepper. The sweetness and umami of Nasu Kogen pork are brought out.

Enjoy Tochigi's specialty "dried gourd" and steamed chicken cooked at low temperature, accented with a spicy sauce.

Tofu made with Nikko's famous water and plenty of leeks from Tochigi Kanuma City.

Spanish mackerel, a fish representative of spring, is deep-fried until crispy. The flavor of the spice combination and perilla is outstanding!

Nikko Tamari Soy Sauce is characterized by its deep umami flavor. Its light smoky aroma goes perfectly with chicken!

Moro = Moukasame
Tochigi food has been eaten in mountainous areas since the Edo period, when transportation technology was underdeveloped in without the sea.
We offer high-protein, low-fat white fish in Nanban pickles.

Black fried rice, a local specialty of Kaminokawa Town!
The flavor isn't as strong as it looks, and the texture of the dried gourd and the acidity of the tomato provide a nice accent.

A dish that represents the summer of Tochigi.
Chitake mushrooms are ideal for soup because they make a very good broth.
It goes perfectly with soba, so please enjoy it together.

Named after its resemblance to a samurai helmet, this is a hidden soul food of Utsunomiya!
The seasoning is simple, but the outside is wonderfully crispy, making it a truly impressive dish.

Ashikaga's local gourmet food!
Unlike typical shumai, it does not use meat or shrimp, and is made primarily from onions and potato starch.
These are white shumai dumplings served with sauce.

Local cuisine from Mashiko Town!
It is said that this dish originated when someone who served in Burma (now Myanmar) during the war couldn't forget the taste of the food they ate there and tried to recreate it using ingredients available in Japan. It is a slightly sour soup made by simmering summer vegetables and pork with curry powder.