Sanzoku-yaki is said to be the soul food of the Shinshu people. It is an addictive dish with ginger and garlic. It is perfect for those who want to have a hearty meal in the morning.

The sesame oil and white sesame seeds are a nice accent. Each one is carefully and lovingly made every morning. We also recommend dipping it in the chef's homemade miso paste.

Our homemade tamagoyaki eggs are made with Nanohana Miyuki eggs, known for their robust flavor. We bake these eggs with care every day to create a gentle, comforting flavor. We also offer Western-style tamagoyaki!

For those who are visiting Nagano on business, we can make your wish of "Since I've come all the way here, I want to eat at least a little bit of Shinshu soba!" come true! You can choose from Matsushiro-produced Nagaimo tororo and Yawataya Isogoro shichimi pepper to your liking.

The dough is made with buckwheat flour, a specialty of Nagano. This oyaki is made by Obinata, Japan's largest buckwheat manufacturer, located in Togakushi, Nagano City, Nagano Prefecture, which is involved in everything from flour milling to noodle production and sales. The pumpkin and red bean filling give it a sweet feel.

This dessert features the aroma of soba tea and a gentle sweetness. It is a healthy dish made using agar, a specialty of Ina City, Nagano Prefecture. Of course, it is handmade by the head chef.