Hayashiya

An Italian home-style dish variation where an egg is poached in a tomato-based sauce. A warm dish served with rich sauce and a runny egg, perfect for dipping baguette.

Long, thin fried chicken breast pieces. Features a crispy texture from the tortilla chip coating and aromatic spices. Enjoy with a sweet and sour honey mustard sauce.

A dish with tortilla chips topped with Hayashi sauce, cheese, salsa, and jalapeños. The crispy texture and spicy, rich flavor are perfect as a snack with drinks.

A gratin of short pasta with turnip and anchovy. A creamy white sauce with a salty kick from the anchovy. Served piping hot.

Shrimp and Manganji chili peppers simmered in garlic-infused olive oil. The oil, infused with the flavors of the ingredients, is perfect for dipping baguette.

An assortment of "Oden," a Japanese stew. Features the style of the Minami Shinshu Iida region, where ingredients simmered in broth are topped with special green onion soy sauce.

A thick-cut pork loin steak, pan-seared. Seasoned with a special balsamic sauce that enhances the pork's flavor with its acidity and richness.

A snack combining Ichida persimmon, a type of dried persimmon, and cream cheese. The rich sweetness of the dried persimmon matches the saltiness and creaminess of the cheese.

A Japanese Western-style dish of thinly sliced beef and onions simmered in demi-glace or tomato sauce, served over rice. Characterized by the tanginess of tomatoes and the umami of beef.

A French home-style salad of thinly sliced carrots marinated in vinegar and oil. Enjoy the refreshing acidity and sweetness of the carrots.

An Indian-style pickle made with eggplant and lotus root. A snack that allows you to enjoy the flavor of spices and the texture of the vegetables.

A dish of vibrant red cabbage dressed with grain mustard. The popping texture and acidity of the mustard provide a nice accent.

Pickled acidic vegetables topped with rich balsamic vinegar and served with creamy brie cheese. Pairs well with wine.

Assortment of pitted black and green olives. Salty and suitable as a snack with drinks.

An appetizer of toasted baguette topped with mushroom paste and tomato-based salsa. Enjoy the aroma and umami.

A refreshing marinade of crisp, raw water eggplant and salty prosciutto. A light and refreshing taste.

An Italian-style salad combining sweet Amera tomatoes and mozzarella cheese, flavored with olive oil and basil.

French fries seasoned with aromatic herbs. Crispy on the outside, fluffy on the inside.

Fried corn and zucchini coated in batter. Characterized by the sweetness of the vegetables and the crispy coating.

Spanish dish of shrimp and mushrooms simmered in garlic-infused olive oil. Enjoy with the piping hot oil.

Pizza topped with homemade tomato sauce and prosciutto. The tanginess of the tomatoes and the saltiness of the prosciutto complement each other.

Pizza with fresh corn and homemade pancetta. Mayo-based sauce for a rich flavor.

A plate dish centered around a large hamburg steak (approx. 250g). Enjoy the juicy, meaty flavor.

The restaurant's signature dish. Rich Hayashi sauce made from simmered beef and onions, served over rice.

Hayashiya's take on "Taco Rice," a dish originating from Okinawa, topped with taco-seasoned ground meat, cheese, and lettuce over rice.

A plate featuring a Thai-Laotian style salad of ground pork mixed with herbs (mint and cilantro) and spices, served with rice. Spicy and refreshing.

A selection of cured and aged prosciutto and dry salami. Pairs well with drinks like wine.

A selection of several recommended appetizers of the day. Ideal for those who want to try a variety of flavors.

A new red wine from a Nagano Prefecture winery. Made with Concord grapes, it has a fresh, floral aroma and a dry taste.

Craft beer from Nagano Prefecture. A pale ale with a refreshing finish.

Craft beer from Shiga Kogen, Nagano Prefecture. An IPA style with a strong hop bitterness and rich body.

Craft beer from Ibaraki Prefecture. A session IPA with a refreshing citrus aroma and a light, easy-drinking taste.