โยโชคุ นีงาตะ

A croquette made by coating a rich béchamel sauce containing crab meat in breadcrumbs and deep-frying it. It's characterized by its crispy exterior and creamy, molten interior. It can be enjoyed as is, without any sauce.

Minced meat and onions mixed together, coated in breadcrumbs and deep-fried for a juicy cutlet. Packed with the umami of the meat, it pairs well with rice. Enjoy the crispy texture of the coating.

A simple and gently flavored croquette based on boiled and mashed potatoes. Characterized by the sweetness of the fluffy potatoes and the crispy coating, it's a classic dish.

Tender chicken tenderloin stuffed with plum paste and deep-fried. The sourness of the plum balances the richness of the fried food, resulting in a refreshing taste. Enjoy the contrast between the soft meat and the crispy coating.

Horse mackerel (aji) is butterflied, coated in breadcrumbs, and deep-fried until plump, a common Japanese home-style dish. The fish's umami is sealed within the coating. It's typically eaten with sauce or soy sauce.

Japanese-style fried chicken where chicken is marinated in a sauce of soy sauce, ginger, etc., coated in flour, and deep-fried. Crispy on the outside, juicy on the inside with overflowing meat juices. It's also recommended to squeeze lemon for a refreshing taste.

Deep-fried chicken topped with a rich tartar sauce containing egg and onion. The tanginess of the sweet and sour sauce and the mellowness of the tartar sauce complement the chicken.

Small shrimp coated in breadcrumbs and deep-fried. Enjoy the plump texture and sweetness of the shrimp. They are bite-sized and easy to eat, making them perfect as a snack.

Salmon cut into bite-sized pieces and deep-fried. The fatty salmon becomes plump when cooked and pairs well with the crispy coating.

A fry made with Hiroshima Prefecture oysters. The rich oyster umami, known as the milk of the sea, is trapped within the crispy coating. When you bite into it, creamy juice spreads in your mouth.

A traditional Japanese light meal consisting of dashi broth poured over rice. You can choose from toppings of pickled plum, kelp, or salmon. It's light and enjoyed as a meal finisher or a light meal.

A dashi chazuke topped with spicy mentaiko (pollock roe). The gentle flavor of the dashi broth and the saltiness and spiciness of the mentaiko complement the rice.

A local katsudon specialty originating from Niigata Prefecture. Thin pork cutlets are deep-fried and then coated in a sweet and savory soy sauce-based tare sauce before being placed over rice. Since it's not simmered with egg, you can directly enjoy the crispy texture of the coating and the umami of the sauce.

A menu item featuring our special Tare Katsu Don topped with fried vegetables that have also been coated in the tare sauce. Enjoy the sweetness of the vegetables and the umami of the katsu at the same time.