Noroshi Town, located at the very tip of the Noto Peninsula
The blessings of the satoyama (rural landscape) – "Ohama soybeans" – and "natural bittern" produced by the agehama-style salt fields of the satoumi (coastal area) – these two elements come together to create Noroshi's local tofu.
Please enjoy this tofu, which allows you to savor the original aroma and flavor of soybeans.

First, enjoy it as is with the beef broth soup.

Try changing the flavor by adding the "shiso pickled in ishiru" and "chili oil."

Specially cultivated Koshihikari rice from Koki Okunoto.

Grown in the fertile soil, mineral-rich water, and large temperature differences between day and night in the Okunoto region,
this delicious rice is carefully nurtured in labor-intensive terraced rice paddies.

*Once an order is placed, it will be cooked slowly for 40 minutes.

Sashimi, the star of Japanese cuisine, allows you to savor seasonal fish, showcasing its freshness and the skill of the chef.
In addition to the classic soy sauce, we offer seasonings and condiments tailored to each type of fish.

Jeon is a Korean-style pancake made by binding vegetables and seafood together with egg and grilling it.
[Available from the beginning of May to the end of May]
Kyoto Prefecture: Jeon with Manganji peppers and shrimp paste
A dish made by stuffing thick Manganji peppers with shrimp and grilling them until fragrant.

Because they store up abundant nutrients before spawning, these salmon are characterized by their exceptionally high fat content compared to autumn salmon.

The rich umami flavor unique to Tokishirazu salmon, combined with the fragrant aroma of sansho pepper butter, further stimulates the appetite.

The refined umami of golden snapper, the richness of marinated salmon roe, and the intense sweetness of fresh sea urchin.

These three luxurious ingredients are cooked together with Koshihikari rice in a stone pot.

Enjoy the blissful aftertaste that fills your mouth.

A salad generously using seasonal ingredients such as asparagus, bamboo shoots, urui (a type of wild vegetable), and hassaku orange. Enjoy it with our homemade grated apple dressing.

Grilled chicken thigh and breast with salt, served with liver simmered in ginger sauce.

Due to the difficulty in removing all allergens during ingredient procurement and preparation, we are unable to accommodate food allergies. We appreciate your understanding.