Dining Room GOEN

A luxurious full course that allows you to enjoy both tonkatsu and shabu-shabu of Ruibi Pork. From appetizers to the finishing rice and dessert, you can fully savor the charms of the "Ruibi Pork" brand.

A casual course featuring Ruibi Pork tonkatsu as the main dish. It includes a 2-hour all-you-can-drink option, allowing you to enjoy freshly fried cutlets and creative small dishes along with your drinks.

Loin cutlet made with the "Ruibi Pork" brand pork from Shizuoka Prefecture. It is characterized by the sweetness of the fat and the umami of the lean meat, offering a juicy taste with a crispy coating.

Cutlet made with Ruibi Pork fillet, which has a low fat content and fine texture. It is extremely tender and has a light, elegant flavor.

Menchi katsu made with minced Ruibi Pork, containing a soft-boiled egg (oeuf mayonnaise). When cut, the yolk flows out, offering a rich flavor.

Ruibi Pork shabu-shabu served in a clear, golden broth. The umami of the meat dissolves into the broth, allowing you to enjoy it refreshingly with vegetables.

A set that allows you to enjoy three different cuts of Ruibi Pork at once. You can compare the textures and the sweetness of the fat from each cut.

A katsutoji (cutlet simmered in broth) made with flavorful marbled maitake mushrooms and dashi broth. The broth-soaked coating and meat pair well with rice and drinks. You can choose between loin or fillet.

A katsu sandwich made to be enjoyed as a snack with drinks. The balance between the thick meat and the bread is exquisite. Also available for takeout.

A potato salad inspired by the flavor of nikujaga (meat and potato stew), served with tenderly simmered kakuni (braised pork belly) of Ruibi Pork. It is rich and satisfying.

A dish of moist roast pork served with a fig and red wine sauce. The fruity acidity enhances the sweetness of the meat.

Ruibi Pork shoulder meat prepared in a 'namerou' style with island scallions and plum paste. Its acidity and spiciness are prominent, pairing well with sake.

Boiled Ruibi Pork thigh meat served cold with a spicy Sichuan-style sauce. The spicy flavor stimulates the appetite.

Finely chopped Ruibi Pork slowly simmered in miso. The meat, infused with the richness of the miso, is perfect as a snack with drinks.

Cream croquette with a béchamel sauce packed with the umami of seafood. It has a crispy exterior and a creamy, melted interior.

Whole shrimp with heads fried. Served with a spicy and rich chili mayonnaise sauce.

Fish and chips made with the recommended fish of the day. A classic fried dish perfect as a companion to beer.

A dish of fried ham made with Nagasaki's famous Unzen ham, generously topped with Parmigiano-Reggiano cheese. The saltiness of the ham and the aroma of the cheese are exquisite.

A sophisticated dish of fried wakasagi (young smelt) served with a homemade sauce made from uruka (salted and fermented ayu innards). It has a characteristic slightly bitter flavor.

A luxurious dashimaki tamago (rolled omelet) made with Nagoya Cochin eggs and flavored with the umami of shrimp, crab, and oysters. The rich egg flavor and seafood umami spread through your palate.

A thin roll sushi made with fresh fish and thinly sliced cucumber. It is refreshing and suitable as a meal finisher or a light snack.

Fried daikon and zucchini generously soaked in dashi broth. A juicy fried dish that bursts with broth when bitten into.

A creative dish of tofu with a fragrant edamame flavor, topped with kinako (roasted soybean flour) meringue. You can enjoy the sweetness of the beans and the fluffy texture.

A dish of sweet fruit tomatoes and cucumbers dressed in sanbaizu. It has a sweet and sour, refreshing taste.

Simmered grilled eggplant and Manganji peppers in dashi broth. Ginger aroma adds a nice accent.

A dish of simply salt-boiled okra served with a vinegar-miso dressing made from mentaiko and egg yolk.

An appetizer of burdock root and raw-eating pumpkin (Corincky) dressed with wasabi. It features a crisp texture and a spicy kick.

A refreshing pickle made from lightly pickled zha cai and kujo leeks, with the addition of aroma from Uwajima lemons.

Special pickles made by pickling vegetables in beer and a starter culture. It has a deep flavor from the beer yeast.

A set of three types of sake appetizers recommended for the day. Perfect as a starter.

Rice cooked in a donabe pot using "Tsukuyohime," a brand of rice from Yamagata Prefecture. It has sweetness and stickiness, and you can enjoy the aroma of freshly cooked rice.

Red miso soup blended with Hatcho miso and white miso. It has a rich flavor and a comforting taste to conclude your meal.

A hearty pork soup packed with Ruibi Pork and vegetables. The umami of the pork dissolves into the soup.

Spicy minced meat curry (curry only). A small dish that can be enjoyed as a snack with drinks.

A dessert of rich Jersey milk ice cream topped with kuromitsu (black sugar syrup) and kinako (roasted soybean flour). It tastes like the famous Yamanashi confection, 'Shingen Mochi'.

Compote of peaches simmered in red wine. A sophisticated dessert where the flavor of the wine harmonizes with the sweetness of the peaches.