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 JPY18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 JPY5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.
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.
An assortment of five kinds of miso oden 980 JPY5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.