Abana

A cold noodle dish served with a dipping sauce made from grated tororo (mountain yam). It comes with a small bowl of dashi-seasoned rice. Enjoy the smooth texture of the tororo and the flavor of the dashi.

A set of flavorful Inaka soba (or udon) with freshly fried vegetable tempura. The crispy coating and cold noodles are a perfect match. Please enjoy with the dipping sauce.

A set meal featuring deep-fried tuna seasoned with soy sauce and other ingredients. It has a texture similar to fried chicken, but the fish's umami is clearly discernible. A dish that goes well with rice.

A luxurious set meal featuring tenderly simmered pork offal in miso, served with fresh sea bream sashimi. Enjoy the contrast between the rich stew and the refreshing sashimi.

A set of cold noodles with a small bowl of premium raw bluefin tuna sukimi (meat from around the bones). You can enjoy the rich flavor of the tuna and the aroma of the soba simultaneously.

An unusual tempura made with bitter melon (goya) and tomato. The bitterness of the bitter melon and the acidity of the tomato create a refreshing taste despite being fried. Recommended to eat with salt.

An assortment of small side dishes that pair well with alcohol. Enjoy several different flavors daily. Recommended as a starter.

A hearty, warming, and gently flavored local-style stew with taro, meat, and vegetables in a soy sauce-based broth. A simple and comforting dish.

The restaurant's original potato salad. Mashed potatoes mixed with vegetables and seasoned with mayonnaise. It has a homemade and creamy taste.

A traditional Japanese side dish where vegetables are dressed with a seasoned coating made from mashed tofu. It offers the richness of tofu and the texture of vegetables.

Mozuku (a type of seaweed) dressed in vinegar. It has a slippery texture and a sour taste that refreshes the palate.

Simply boiled vegetables (mainly leafy greens) soaked in a dashi and soy sauce broth. The umami of the dashi permeates the vegetables, resulting in a light flavor.

An assortment of pickled seasonal vegetables. It has a salty and sour taste, perfect as a snack with drinks or as a palate cleanser during a meal.

Sardine paste formed into balls and simmered. The umami of the fish is concentrated, and you can enjoy its fluffy texture.

A dish of white-fleshed fish called Big-eye Snapper (Medai), simmered in a sweet and savory sauce made with soy sauce and sugar. The flesh is tender and well-infused with the simmering liquid.