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.

Matsutake mushrooms and Yamato beef. Enjoy a luxurious and blissful meal made with only the finest ingredients.

Yamato beef, matsutake mushrooms, hand-baked gluten, Kujo negi (green onions), and udon noodles for a finale.

Lightly pickled vegetables
Freshly cooked rice
Miso soup

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

・Yamato beef premium sukiyaki
A4 Yamato beef shoulder loin/white wood ear mushroom/large gun tofu/Totsugawa Bunashimeji mushrooms/organic raw potato thread konnyaku/hand-baked gluten/seasonal vegetables/green onion/chrysanthemum/red onion

・Lightly pickled vegetables
・Freshly cooked rice
・Miso soup

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.

This is a refreshing highball made with syrup from Yamato Angelica, a medicinal herb from Nara Prefecture that is said to be beneficial for health and beauty.

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.

This easy-to-drink beer uses 100% high-quality fine aroma hops from the Czech Republic. It has a refreshing bitterness and fruity flavor.

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.

Even the standard oolong tea served at restaurants is made in Nara Prefecture. Yamato tea, harvested in Tsukigase, a hidden gem in Nara City, is one of the best in the country. It is made using the same method as oolong tea.

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.