Food

This dish uses mushrooms grown in Ibaraki, including the mellow-smelling and crunchy black maitake mushrooms, the rich-tasting golden tamogi mushrooms, the dashi-flavored awabi mushrooms, and the satisfying specially selected shiitake mushrooms, all simply cooked in chicken stock.

Enjoy the fusion of Ibaraki's famous natto and the perfectly matched pork cutlet. The pork cutlet is made with a carefully selected ratio of breadcrumbs and meat, and the natto is pounded finely with a knife to bring out the flavor and add grated daikon radish to reduce stickiness and make it refreshing to eat.

Ibaraki Prefecture boasts one of the highest production volumes of wood ear mushrooms in the country, and we offer them in sashimi style, simply boiled, with the high freshness that can only be achieved in this region. We recommend adding ginger soy sauce to enjoy the crunchy texture and flavor.

"Zurubiki Udon" is a familiar dish to Ibaraki named after the way you slurp freshly boiled udon noodles from the pot into your bowl. We offer a new type of Zurubiki Udon with wide noodles in chicken broth with grated lotus root, pork, and mushrooms, served kamaage style.

It cuts easily with chopsticks, and when you take a bite, the deliciousness spreads throughout your mouth. The fragrant crispness of the rice, and the rice infused with the rich flavor of the eel's fat and sauce are simply superb.

The tartness of the lemon stimulates the appetite and is perfect for combating summer fatigue.
Enjoy it with a honey mustard sauce made with spicy mustard and honey.