700 years ago, at the end of the Kamakura period, when Nara was called Yamato, the "Ten National Cattle Illustrations," which depicted high-quality cattle, already listed Nara as one of the countries that produce high-quality cattle, under the name of Yamato beef.
Currently, 14 designated cattle producers raise the cattle with love in the blessed natural environment of Nara Prefecture.
Momoshiki purchases A4-ranked female cattle from Kanai Livestock in Uda City, Nara Prefecture, among others. Please enjoy the fine-grained, soft meat quality and delicious flavor that only female cattle can offer.

Tomatoes are now available all year round, but in Nara they are grown outdoors and can only be harvested from June to August.
When heated, the tomatoes unleash their full potential, bursting with flavour! They also have just the right amount of acidity, making them a perfect match for the meat and sauce.
A refreshing dish to enjoy on a hot day. Goes well with other dishes.

Yamato Beef A4 female shoulder roast / Itadori's Momotaro tomatoes / Nara Prefecture fresh garlic / hand-baked gluten / white wood ear mushrooms / grilled tofu / green onions / seasonal green vegetables / red onions

This is Momoshiki's signature product. The sauce is made using soy sauce from a long-established brewery in Yoshino, and is carefully prepared with a generous amount of dried shiitake mushrooms and kelp from Tsukigase, with the aroma of bonito.

A4 Yamato beef loin / white wood ear mushroom / large gun tofu / Totsugawa Bunashimeji mushrooms / konjac / hand-baked gluten / onion / green onion / green vegetables / red egg

Shigureni with an appetizing ginger aroma.
Cooked in a sweet and spicy sauce until tender.
A superb dish that lets you fully enjoy the umami of the meat.

The most notable feature of Yamato beef is its lean meat.
The surface of this prized lean meat is seared to give it a fragrant finish, sealing in the juices, and then cooked slowly at a low temperature.
The tender meat is packed with flavor.

You can grill your own melt-in-your-mouth prime loin steak.
Sprinkle the medium-cooked meat on shigure and enjoy it with condiments.

Jabara is a mysterious citrus variety from Kitayama Village that grows from the only tree in Japan. It's not sweet and sour, but rather sour-sweet. It goes well with sukiyaki.

This beer uses specialty malt without using any secondary ingredients, and has a rich, robust flavor. It uses the American hop "Amarillo," and is characterized by its citrus, flowery aroma and robust bitterness.

The world's first liqueur made from deep-roasted hojicha tea.
By using plenty of aromatic home-roasted hojicha tea without any added flavorings, the original aroma of hojicha tea lingers for a long time.

*The photo shows hojicha milk.

Made with a generous amount of ripe plum flesh from Nishiyoshino, Nara Prefecture.
Enjoy the creamy texture of the concentrated umami and acidity of ripe plums.

This sake highball is refreshing and easy to drink, and is recommended even for those who are not familiar with sake.
Try this Momoshiki original recipe using the delicious Harushika grapes.