Specials

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  [Recommended Kushikatsu Assortment]

  From 649 yen

  Our original sauce is a mixture of a special sauce imported from Nagoya, honey, red wine, and ketchup! No double dipping!! A classic and reasonably priced assortment★The owner, who loves kushikatsu, has carefully selected 5 kushikatsu of the day!! You can't go wrong with this♪ You can also order Fumiba's recommended kushikatsu or a single item, so please feel free to ask♪

  1/10

  

  [Recommended Kushikatsu Assortment]

  From 649 yen

  Our original sauce is a mixture of a special sauce imported from Nagoya, honey, red wine, and ketchup! No double dipping!! A classic and reasonably priced assortment★The owner, who loves kushikatsu, has carefully selected 5 kushikatsu of the day!! You can't go wrong with this♪ You can also order Fumiba's recommended kushikatsu or a single item, so please feel free to ask♪

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  [Oden to accompany sake ♪]

  110 yen~

  Our specialty pork bone soup with sardines, mackerel, oysters, and other flavors of Mongolian rock salt is soaked in the special oden.

  1/10

  

  [Oden to accompany sake ♪]

  110 yen~

  Our specialty pork bone soup with sardines, mackerel, oysters, and other flavors of Mongolian rock salt is soaked in the special oden.

• 

  [Beef tendons cooked with miso?!]

  429 yen(Tax included)

  [Beef tendon cooked in miso] is a Nagoya specialty called Doteni! Beef tendon is cooked for 4 hours, and the Nagoya specialty is seasoned in a Kanto style. The dish is named after the miso that is piled up like a bank around the inside of the iron pot and stewed in the miso that has melted due to the heat, so you can tell how delicious it is from the origin of the name.

  1/10

  

  [Beef tendons cooked with miso?!]

  429 yen(Tax included)

  [Beef tendon cooked in miso] is a Nagoya specialty called Doteni! Beef tendon is cooked for 4 hours, and the Nagoya specialty is seasoned in a Kanto style. The dish is named after the miso that is piled up like a bank around the inside of the iron pot and stewed in the miso that has melted due to the heat, so you can tell how delicious it is from the origin of the name.