Narukami

A cold dish of blanched tomatoes steeped in dashi. The umami of the dashi enhances the acidity of the tomatoes for a refreshing taste.

A Japanese-style soup made by diluting grated potato with dashi. Characterized by its smooth texture and mild flavor.

A Chinese-style appetizer combining preserved duck eggs (pitan) and tofu. A combination of rich pitan and refreshing tofu.

Chilled tofu generously topped with chirimenjako (small dried sardines) and chopped green onions. The saltiness and texture of the sardines add a nice accent.

A Korean-style salad of myoga and cucumber dressed with sesame oil and salt. Enjoy the crisp texture and the aroma of fragrant herbs.

Dried salmon rehydrated in sake. A traditional delicacy with concentrated salmon flavor and sake aroma that pairs well with Japanese sake.

Smoked mackerel. The fatty mackerel combined with a smoky aroma makes it a great accompaniment to drinks.

Homemade miso dish. Miso kneaded with vegetables and seasonings, eaten as is as a snack.

A combination of Akita's specialty 'Iburigakko' (smoked pickled daikon radish) and cheese. The smoky aroma, rich cheese, and crunchy texture of the pickles are a perfect match.

Homemade thick-fried tofu, fried to order. Crispy and fragrant on the outside, fluffy and soft on the inside.

A creative dish with fried tofu pockets (kitsune) topped with melted raclette cheese. A fusion of Japanese fried tofu and rich cheese.

An assortment of cured ham 'Hamon Minakami' made in Minakami Town, Gunma Prefecture, and salami. Enjoy the matured meat flavor.

A healthy salad of shredded carrots and chirimenjako (small dried sardines). The sweetness of the carrots, the saltiness of the sardines, and the dressing blend together.

A simple green salad with fresh cucumber and lettuce. Refreshing and perfect as a palate cleanser.

Assorted pickles made with seasonal vegetables. The fermented acidity and saltiness are perfect as a palate cleanser or snack.

An assortment of appetizers perfect as a snack with drinks. Recommended for those who want to enjoy various flavors little by little.

Thick-cut ham coated and fried. A nostalgic taste of crispy batter and juicy ham.

Fried chicken made with 'Akagi Chicken', a famous Gunma brand chicken. Rich in chicken flavor and juicy.

A specialty dish from southern Gunma Prefecture. Steamed potatoes are battered, fried, and coated with a special sauce. Fluffy texture.

Rich white sauce croquette with crab meat. Crispy on the outside, creamy and melty on the inside.

A dish made with Gunma-grown pork cutlet, coated or mixed with bonito flakes (katsuobushi). The sweetness of the pork and the flavor of bonito flakes complement each other.

A dish of Gunma-grown pork simply grilled with salt. Enjoy the sweetness and umami of the high-quality pork fat.

A dish made with Gunma Prefecture's brand beef 'Akagi Beef', seared on the outside and rare on the inside. Enjoyed refreshingly with ponzu and condiments.

A dish of beef offal (motsu) and tofu simmered slowly. The miso-based flavor penetrates, resulting in a melt-in-your-mouth texture.

A Gunma regional dish or hot pot, such as tofu stir-fried before simmering. 'Rai' (thunder) is said to originate from the sound of stir-frying tofu.

Mapo tofu inspired by the style of Kiryu City and its surroundings in Gunma Prefecture. A local arrangement with distinctive spiciness and umami.

A spicy dish made with Akagi chicken simmered in Thai-style spices and herbs. The ethnic aroma and spiciness stimulate the appetite.

Tempura made with seasonal vegetables at their best. Crispy batter and the natural sweetness of the vegetables can be enjoyed.

Take-out Mapo Tofu. Addictive flavor with a balance of spiciness and umami.

Spicy chicken curry with spices. Characterized by its moderate spiciness.

Take-out Sauce Katsu-don. A set of sauce-soaked cutlet and rice.

Take-out Spaghetti.

Take-out ham cutlet. Perfect as a snack or side dish.