Main course

Soba Noodles ( 38K )
A plain and simple noodle dish. The buckwheat noodles are boiled and then cooled. Their texture is smooth and they have just the right amount of toughness. The inexpensive ingredients and simple make of this dish have made it very popular amongst Japanese people 

Imported Poultry ( 37 K )
A meat dish drizzled with sauce. The fowl is marinated before being covered in batter and fried, and a thick sauce is drizzled over it as a finishing touch. The accompanying vegetables are local produce, but the marinating methods and sauce are all imported, hence the name "imported poultry."

Omelette Rice ( 38K )
The main dish is wrapped up in an egg skin. The evenly beaten egg fluids are fried into half-doneness before being poured out on top of the rice, and tomato ketchup is drizzled over top afterward once it is ready to plate up. They say that this dish was derived from another region, though this version involves a more complicated cooking method.

Black-back Perch Stew ( 36 K )
A poached fish dish. The fresh and tasty fish fillets are tender and juicy. The secret to this recipe is adding powdered Violetgrass into the heated oil to give the dish that aromatic scent. It's spicy, but not too spicy.

Bamboo Shoot Soup ( 34 K )
A soup dish that's been stewed for a good long while. The meat and ham have been diced into small pieces, and the soup has been kept on low heat till it turned milky white. The process has brought out the distinct flavors of both kinds of meat, making for an especially tasty soup.