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Shishi Nabe
Shishi Nabe (しし鍋) is a traditional hot pot dish made with wild boar meat from the mountainous regions of Nara. It is also known as "shishi-jiru" in some areas. To eliminate ...
Harusame (Glass Noodles)
Harusame (春雨, Glass noodles) is a specialty product of Sakurai City and Gose City in the Yamato region, where noodle factories produce over 60% of Japan’s total glass noodle s...
Miwa Somen
Miwa Somen (三輪そうめん, Miwa somen) is a traditional type of somen noodle produced in the Miwa region, centered around Sakurai City in Nara Prefecture. This area is known as t...
Tenri Ramen
Tenri Ramen (天理ラーメン, Tenri ramen) is a beloved local ramen dish that originated in Tenri City, Nara Prefecture. This ramen features a soy sauce-based broth made from a ...
Nyuumen
Nyuumen (にゅうめん) literally means "simmered noodles" when written in kanji. True to its name, it features somen noodles served in a warm, flavorful broth. While popular ac...
Noppei Udon
Noppei Udon (のっぺいうどん, Noppei udon) is a comforting bowl of udon noodles topped with a thick, velvety ankake sauce infused with the fragrant spice of ginger. The dish feat...
Isaza Junjun (Lake Fish Hotpot)
Isaza Junjun (イサザのじゅんじゅん, Isaza Junjun) is a beloved regional delicacy from the northern and western areas of Shiga Prefecture, Japan. In this region, "junjun" is a un...
Red Konjac
Red Konjac (赤こんにゃく, Aka Konnyaku) is a rare delicacy unique to Japan. There are various theories about its origin: one suggests that the flamboyant warlord Oda Nobunaga ...
Omi Champon
Omi Champon (近江ちゃんぽん) was created at our restaurant over half a century ago, and since then, it has become a beloved staple throughout Shiga Prefecture, especially in Hik...
Kamo Nabe (Duck Hot Pot)
Kamo Nabe (鴨鍋) is a traditional hot pot dish made using wild mallard ducks that migrate from Siberia to Lake Biwa during winter. The firm, flavorful duck meat is simmered toge...
Funazushi (Fermented Crucian Carp Sushi)
Funazushi (鮒ずし) is a type of fermented sushi known as "narezushi," made by salting crucian carp and fermenting it with rice. The preferred ingredient is the roe-bearing nigor...
Shogoin Turnip
The Shogoin Turnip (聖護院かぶ, Shogoin kabu) is one of Japan’s largest turnips and is classified as a traditional Kyoto vegetable, as well as a distinctive brand of Kyoto produ...
Tango Barazushi
Tango Barazushi (丹後ばらずし, Tango barazushi) is a dish deeply rooted in the traditions and natural environment of the Tango Peninsula. Its creation was greatly influenced by ...
Chestnut Rice
Tanba chestnuts (丹波くり) are a specialty of the Tanba region in Kyoto, known for their large size and natural sweetness. In the Tanba area, chestnuts have long been enjoyed...
Kyoto Matcha Soba
Matcha Soba (茶そば, Cha soba) is a unique variation of soba noodles, made by kneading finely powdered Uji matcha from Kyoto into the dough. Its vibrant green color is as stunni...
Kujo Negi
Kujo Negi (九条葱, Kujo negi) is a type of Japanese green onion and one of Kyoto's traditional vegetables, known as "Kyo-yasai." It is said to have originated from a wild onion ...
Nama-fu (Raw Wheat Gluten)
Nama-fu (生麩, raw wheat gluten) is a traditional Japanese food made by kneading wheat flour with water to extract gluten, which is then mixed with rice flour and steamed. While...
Manganji Peppers (Manganji Sweet Peppers)
Manganji Peppers (万願寺とうがらし, Manganji tōgarashi) originated from the Manganji district in the outskirts of Maizuru, located in northern Kyoto Prefecture. Though part o...
Kyo no Obanzai
Kyo no Obanzai (京のおばんざい, Kyoto-style home-cooked dishes) refers to traditional dishes prepared in ordinary households in Kyoto for generations. These meals often featu...
Himeji Oden
Himeji Oden (姫路おでん, Himeji oden) is a unique way of enjoying oden, a popular Japanese simmered dish, with ginger soy sauce. There are two main ways to relish Himeji Oden...
Kakogawa Katsumeshi
Kakogawa Katsumeshi (加古川かつめし, Kakogawa katsumeshi) is a cherished local specialty enjoyed primarily in Kakogawa City, Hyogo Prefecture. This dish traces its roots back to...
Awajishima Burger
Awajishima Burger (淡路島バーガー) is a special title reserved for burgers made exclusively on Awaji Island, born from the desire to share the island’s culinary treasures. Th...
