ＭＩＳＯ 18ヶ月

MISO 18-KAGETSU

Recommendations

Miso Dishes From 150 JPY

味噌料理

For all of our dishes, we use “Masuzuka Miso,” produced at a traditional miso brewery in Toyoda City, Aichi Prefecture. We delight in our guests discovery of the appeal of miso, which goes surprisingly well with any kind of dish, from traditional standard dishes to arranged Western dishes and desserts. The most popular one is Miso-oden, a menu which can rarely be seen in Tokyo. Miso-oden is made by simmering ingredients in red miso broth.

Dishes of Direct-from-Himi Fishes From 580 JPY

氷見直送の魚料理

We use only fresh fish sent directly from Himi Port, one of Japan’s leading fishing ports located in Toyama Prefecture. Instead of serving fixed items, we prepare dishes in accordance with the food we have purchased. Check with the staff or the blackboard in the restaurant.
Some examples of dishes―Namero (chopped fish mixed with miso): 580JPY, sea bass and mushrooms grilled in foil: 800JPY, and grilled Spanish mackerel marinated with miso: 850JPY

Grilled Rice Balls, with miso and green perilla 750 JPY

大葉みそ焼きおにぎり だし汁と一緒に

Rice balls coated with aged soy sauce and miso mixed with green perilla are grilled with care. The most popular way of eating rice as a close is to pour broth over this rice ball, just like ochazuke (rice soaked in green tea broth). This way, you can enjoy two types of flavors.

Japanese Sake From 400JPY

日本酒各種

From various brands across Japan we have rigorously selected one that goes well with miso dishes. We also have a "sake of the day" recommendation, which is not on the menu. Check with the staff or the blackboard on which daily specials are written.

Miso Soup Free

〆の味噌汁

At the end of the dinner, how about a bowl of red miso soup served free of charge? Please enjoy the taste of the soup as it spreads throughout your body.

Salad, Hot Pot and À la carte Dishes

18-KAGETSU salad 850 JPY

18ヶ月サラダ

Salad dressed with homemade miso has a refreshing and rich flavor. Mix it with onsen-tamago (soft-boiled egg) before eating.

MISO Bagna Càuda, with seasonal vegetables 1,200 JPY

季節野菜のMISOバーニャカウダ

Assorted vegetables in season eaten with a special miso-based bagna càuda, and anchovy and garlic accents.

Kimchi Red-miso Hot Pot 980 JPY

赤味噌キムチ鍋

A spicy hot pot dish of kimchi seasoned with red miso. The red miso's light, but rich, flavor goes exceptionally well with kimchi.

White Miso and Soymilk Hot Pot 980 JPY

白味噌豆乳鍋

A hot pot dish with a mild taste. Adding white miso to soymilk soup gives it a profound taste.

Tochioage 580 JPY

とちおあげ

Plenty of leek miso is stuffed inside thick aburaage (deep-fried tofu) which looks like atsuage (thick deep-fried tofu). Tochioage is a specialty of Tochio City, Niigata Prefecture. This is a dish perfect for Japanese sake.

Special Mashed Potatoes 630 JPY

特製マッシュポテト

Mashed potato topped with our original miso mixed with butter.

Miso-cream Gratin 750 JPY

味噌クリームグラタン

Gratin with seafood. Mixing homemade béchamel sauce with white miso gives the gratin a profound flavor.

18-KAGETSU Style Omelet 800 JPY

オムレツ18ヶ月風

Topped with specially made, thick, white sauce containing white miso, this omelet reveals its soft-boiled state when cut in half.

Deep-fried Skewers: "Kushiage"

Kushiage Assortment (five skewers of fried vegetables and meat) 980 JPY

5種盛り

An economical combo of 5 kinds of kushiage―lotus root, quail eggs seasoned with miso, shrimp, bacon and asparagus. Enjoy them with special kushiage, red miso-based sauce.

Lotus Root 150 JPY

れんこん

Big pieces of stuffed, steaming hot lotus root.

Miso-uzura (quail eggs seasoned with miso) 200 JPY

みそうずら

These quail eggs pickled in miso are deep-fried on a skewer, and unique to this specialty shop. So flavorful, you can forget the sauce.

Shrimp 200 JPY

えび

An ever-popular kushiage, the springy texture of shrimp and the miso sauce are a perfect match.

Bacon 250 JPY

ベーコン

A juicy kushiage made by frying thickly sliced bacon lightly.

Asparagus 300 JPY

アスパラ

A fresh asparagus fried whole, this kushiage is very popular among women.

Miso Pickles

Cucumbers 380 JPY

きゅうり

Cucumbers pickled in homemade miso have a light taste and make an excellent side dish.

Uzura (quail eggs) 380 JPY

うずら

Quail eggs soaked in miso sauce for a whole day are an excellent dish, with moderate saltiness and rich flavor, and which go well with shochu or Japanese sake.

Yamagobo (Japanese pokeweed) 380 JPY

山ごぼう

Yamagobo is pickled in soybean miso slowly and carefully, so that it will have a slightly strong flavor. Its crunchy texture and rich aroma go well with Japanese sake.

Nagaimo (Chinese yam) 480 JPY

長芋

The flavor of miso permeates nagaimo well, and its light, crisp texture hits the spot. It goes well with Japanese sake, too.

Assorted Miso Pickles 600 JPY

盛り合わせ

An assortment of four kinds of miso pickles―cucumber, quail eggs, yamagobo and nagaimo. This menu is recommended for people who like sake.

Yolk and Cream Cheese 580 JPY

卵黄とクリームチーズ

Both pickled in miso, the egg yolk has a surprisingly dense taste while the cream cheese has a mild flavor and melts in your mouth. Enjoy it on a baguette. It makes a good tidbit for wine.

Rice and Main Dishes

Grilled Pork Loin Pickled in Miso 1,200 JPY

豚ロース味噌漬け焼き

Pork loin, pickled in homemade miso similar to Kyoto-style miso, is grilled so that it will have an aromatic scent. It is a dish popular even among people who usually prefer fish.

Beef Tendon Stewed in Red Wine 950 JPY

牛すじ赤ワイン煮込み

A baguette is included with this dish. Beef tendon is stewed with the rich flavor of red miso, and the sourness of red wine. The meat is tender, separates easily, and melts in your mouth.

Grilled Rice Balls, with miso and green perilla 750 JPY

大葉みそ焼きおにぎり

Rice balls coated with aged soy sauce and miso mixed with green perilla are grilled with care. If you pour broth over this rice ball just like ochazuke (rice soaked in green tea broth), you can enjoy two distinct flavors at once.

Fresh pasta with Meat Sauce 1,100 JPY

手打ち生パスタ　ミートソース

We use homemade, handmade pasta. Special meat sauce with red miso has a lingering and delicious aftertaste. A lot of people come back to enjoy this pasta.

Fresh pasta with Raw Sea Urchin Sauce 1,200 JPY

手打ち生パスタ　生うにソース

We use homemade, handmade pasta. Special sea urchin sauce mixed with white miso sticks easily to the thick and flat Tagliatelle noodles.

Miso Oden

An assortment of five kinds of miso oden 980 JPY

5種盛り

Aichi’s specialty is miso oden, stewed slowly in red miso broth for more than a whole day. The flavors of the broth permeat the oden pieces deeply, yet, in contrast to the outside appearance, this dish has a light, refreshing, and profound taste. An assortment of five ingredients: egg, atsuage (deep fried bean curd), konnyaku (devil’s tongue), chikuwabu (tube-shaped cake of flour paste) and Japanese white radish.

Egg 150 JPY

たまご

Eggs are one of the most popular oden ingredients. They have been colored light brown by the broth, but have a light taste. We recommend eating the yolk mixed a little with the miso broth.

Atsuage 200 JPY

厚揚げ

Atsuage, deep-fried bean curd, is a standard ingredient of oden. The broth permeates the fried outside part well.

Konnyaku 200 JPY

こんにゃく

Konnyaku made from konnyaku potato is healthy food. Its main characteristic is a springy texture. Another of the standard ingredients of oden, it goes exceptionally well with miso.

Chikuwabu 250 JPY

ちくわぶ

This is a popular ingredient of oden in the Kanto area, made by kneading flour into the shape of a chikuwa (tube-shaped fish paste cake). It has a texture like that of udon noodles and goes well with light miso broth. Enjoy it with Japanese sake.

Japanese white radish 250 JPY

大根

This is the most popular standard ingredient of oden. Soaked in color both in and out, it is juicy and oozes broth when bitten, so it really hits the spot.