A next-generation pure silver craft brand combining traditional Japanese metalwork, modern design, and AI-assisted creation. Skilled artisans hammer each pattern by hand, creating unique reflections under light. Silver keeps drinks hot or cold and enhances flavor. Over time, each piece develops a personal patina. A functional, beautiful item that adds quiet luxury to daily life.

Handmade bagels made with 100% “Haruyokoi” wheat from Hokkaido, slowly fermented with natural yeast. No refined sugar, only the wheat’s natural sweetness. The crust is firm, the inside is chewy, and each bite releases rich wheat aroma and flavor. Using only Hokkaido-sourced ingredients, these bagels are wholesome, comforting, and perfect for everyday enjoyment.

Naruto Kitchen’s signature dish is the famed Wakadori Hanshin-age—half a young chicken, deep-fried whole—a local specialty born in the port city of Otaru, Hokkaido in the late 1950s. The skin is fried to a golden, crisp perfection, while the inside stays piping hot and bursting with flavorful juices. Seasoned simply with salt, the taste is clean and direct, letting the natural richness of the chicken shine through. Since its beginnings, the recipe has remained unchanged: no heavy batter, no unnecessary spices—just the honest flavor of chicken enhanced by careful frying. Even at an outdoor event, it’s served sizzling hot, making that first bite incredibly satisfying. Generous in size yet light on the palate, it’s a dish you can enjoy to the very last bite. Naruto Kitchen brings the hearty, no-frills food culture of Otaru’s port straight to Tokyo

This special fruit dessert is made with fully ripe strawberries, carefully grown on our own farm in Nagano. The strawberries are quickly frozen right after harvest, then thinly shaved into delicate slices. No sugar or syrup is added—the natural sweet-tart flavor and fresh aroma of the fruit are all you taste. The moment it touches your tongue, it melts softly like snow, releasing gentle juice with every bite. Grown in Nagano’s ideal conditions—high altitude and big temperature changes between day and night—these strawberries are known for their rich sweetness and fragrance. The finish is refreshingly light, making it perfect as an after-meal treat or a cool snack on a warm day. Simple yet refined, it’s a dessert that celebrates the pure taste of the fruit.

Made with Japanese rice flour, these gluten-free crepes have a gentle sweetness and a pleasantly chewy texture. Because no wheat is used, the batter is light, letting the flavors of fresh fruit and cream stand out even more. Freshly cooked, the crepe gives off a warm, toasty aroma and feels soft as it melts in your mouth. It’s a safe choice for those who avoid wheat or gluten, and it’s a treat anyone can enjoy. With an elegant and colorful look, it’s perfect as a snack, a dessert, or even a gift. A simple yet refined sweet, made with care and quality ingredients.

Imoni Japan brings the taste of Yamagata’s beloved autumn dish, imoni, right into the heart of the city. Said to have started in the Edo period, this tradition is still alive today, with people gathering along riverbanks in autumn to cook and share a giant pot at local “imoni-kai” parties. Here, they faithfully recreate the soy sauce–based style loved in Yamagata City. The tender taro has a gentle sweetness, while the rich flavor of beef melts into the broth. Each spoonful of the soup, layered with the taste of every ingredient, grows deeper in flavor and warms you from the inside. The steam and aroma feel just like enjoying imoni outdoors with the cool autumn breeze. Simple yet full of depth, this comforting bowl leaves a lasting warmth even after the last bite—bringing a little piece of Yamagata’s autumn into busy city life.

Omiya Karaage Mohikara brings a unique pairing you won’t often find elsewhere—crispy karaage chicken infused with savory Japanese dashi, and “toribushi” potato fries. The chicken is made without garlic, seasoned with a light yet rich broth of bonito and kelp, giving it a juicy flavor that comes through with every bite. The coating is crisp but light, leaving no heavy aftertaste, making it a perfect match not only for beer or Japanese tea, but also for drinks like lemon sours or green tea highballs. The “toribushi” fries are topped with shaved chicken flakes, adding a smoky aroma that blends perfectly with the fluffy potatoes, making them hard to resist. Rooted in Omiya’s local pride and playful spirit, this Japanese dashi-style karaage is a fresh new favorite for outdoor events and casual snacking alike.

Our food truck is all about rice. We serve Rice Burgers and Rice Flour Fried Bread, offering a fresh way to enjoy Japan’s rice culture. The rice buns are grilled until golden, with a chewy texture that holds the fillings perfectly and releases a gentle sweetness with every bite. Our rice flour fried bread—officially recognized by TOKYO JAPAN—is crisp on the outside and soft and fluffy inside. Its light crunch and mild sweetness make it hard to stop at just one. Both are easy to enjoy with one hand, making them perfect for outdoor events or eating on the go. In summer, we also serve our signature Black Shaved Ice, topped with fruit and fluffy ice, for a refreshing seasonal treat. At Hungry On, every dish is made with care to bring out the best of Japan’s rice.

These rice balls are made with rice grown on our own farm, giving them a special aroma and fluffy texture from the moment they’re cooked. Grown in clean water and rich soil, the rice has a gentle sweetness that grows with every bite. Fillings range from classics like pickled plum and salmon to creative, original flavors, and even the pairing of seaweed and salt reflects the maker’s personal touch. Each one is shaped with care, using just the right pressure to keep the grains soft and airy, bringing out the best taste and texture. Simple yet full of warmth, these onigiri are a “gentle everyday food” you can enjoy daily. They carry the flavor of the land and the heart of the person who made them.

This colorful local treat comes from Aomori, Japan’s top apple-growing region. A whole fresh Aomori apple is coated in a thin, even layer of candy, giving it a crisp bite on the outside. Take a bite, and sweet, tangy juice bursts out, filling your mouth with the natural flavor of the apple. The bright flavors and colors make it as fun to look at as it is to eat. Grown in Aomori’s clean air and with big day–night temperature changes, these apples have a deep, rich taste. Easy to enjoy while walking around at festivals or outdoor events, it’s a simple pleasure that feels both special and satisfying.

This jumbo-sized takoyaki is a generous take on Osaka’s famous street food. The outside is golden and crispy, while the inside stays piping hot with a soft, melt-in-your-mouth texture. Inside, you’ll find tender pieces of octopus that give a fresh, ocean flavor with every bite. It’s finished with a rich house sauce, and you can add toppings like seaweed powder, pickled ginger, or mayonnaise for different flavors in each mouthful. Eating one feels like enjoying a mini street festival—complete with the warmth, aroma, and energy of Osaka’s food culture, now served in Tokyo.

A sweet and savory stop for all ages — from roasted sweet potato and brûlée-style delights to our signature honey sweet potato latte. Pair your treat with long fries, refreshing guava or mango juice, coffee, tea, or even non-alcoholic beer and highball. Don’t miss the classic Japanese ramune for a nostalgic fizz!

Fujinomiya Yakisoba is a stir-fried noodle dish known for its uniquely chewy texture, sardine flavor, the rich umami of pork fat, and a light, savory sauce. About 25 years ago, it helped ignite Japan’s B-grade gourmet boom. Under the name Mt. FUJI YAKISOBA, it was featured in the 2023 NY JAPAN Fes Konamon Contest, where it proudly won the Grand Prix. Don’t miss the chance to savor this one-of-a-kind yakisoba you won’t find anywhere else!

Okinawa soba served in a rich broth made from a blend of bonito flakes and pork bones. The thick, slightly wavy flat noodles hold the broth well, releasing the aroma of wheat and deep umami with every bite. On top sits tender, slow-braised soki (pork spare ribs) that fall apart in your mouth, their sweet fat and rich flavor melting into the soup. The taste stays satisfying until the very last bite, and adding beni shoga (pickled ginger) or island chili “kōrēgūsu” offers a fun way to change the flavor. A taste of everyday Okinawan comfort food—right here in Tokyo—that warms both body and soul.

The “Tonpei Skewer” is inspired by Kansai’s teppan (iron griddle) food culture, reimagined in a handy skewer style. Thin slices of pork are layered with fluffy grilled egg, then cooked on a sizzling hotplate until perfectly fragrant. It’s finished with a rich, sweet-and-savory house sauce that ties everything together—the juicy pork, the soft egg, and the bold aroma of the sauce. Each bite delivers the festive energy of a Japanese street fair. Easy to hold and eat with one hand, it’s the perfect snack for strolling through an event. A taste of Kansai’s teppan tradition, brought to life in the heart of Tokyo.

This unique dessert combines the warmth of freshly baked taiyaki with the cool freshness of a parfait. The crispy, fragrant taiyaki shell is filled with smooth cream, seasonal fruits, and sweet sauces, creating layers of flavor that change with every bite. The contrast of hot and cold, crunchy and soft, makes it exciting and never boring. Though it fits in the palm of your hand, it feels like a big surprise—both delicious and picture-perfect. It captures the joyful spirit of a Japanese festival in dessert form, offering a fun twist on the classic taiyaki that visitors and locals alike will love.

Horumon Yakisoba, a beloved B-class gourmet dish from eastern Tottori Prefecture, traces its roots back to the 1950s, when beef offal and vegetables were stir-fried in miso sauce. Our version uses a house-made miso sauce as its signature flavor. Juicy pieces of offal release rich fat that coats the noodles, blending perfectly with the smoky aroma from the hotplate to spark your appetite. The sweet-savory depth of the miso lingers, while the bold, lively style of street-stall cooking adds to the experience. Rich in flavor yet surprisingly light, it’s a well-balanced dish crafted for pure satisfaction.

A fluffy, melt-in-your-mouth shaved ice made with pure ice from the Katsura River in Kyoto topped with plenty of homemade syrup made from fresh, seasonal fruits. With the first bite, the ice disappears on your tongue, letting the sweet and tangy fruit flavor fill your mouth. Served from a charming antique-style food truck, it looks as refreshing as it tastes. Perfect as a cool treat on a hot day, a sweet finish after a meal, or something to enjoy while walking around the event. Every spoonful brings a burst of refreshing happiness that makes your summer moments feel special.

Sushi crafted with seasonal fish sourced directly from Toyosu Market, each piece shaped with precise control of temperature and pressure by skilled hands. Fresh wasabi from Shizuoka adds a clean, sharp accent that elevates the fish’s natural sweetness. The rice is perfectly defined, releasing its grains just as the flavor of the topping blooms, leaving a lingering finish. Without unnecessary flash, it’s a refined plate where true craftsmanship shines—Tokyo sophistication infused with the spirit of a port town.

Denkosekka is a leading name in Hiroshima’s okonomiyaki culture, recognized with a Bib Gourmand in the Michelin Guide Hiroshima. Its signature is the classic Hiroshima “layered style.” A thin crepe-like batter is topped with a generous mound of cabbage, yakisoba noodles, and slices of pork, then wrapped in a soft, fluffy egg. Slowly steamed on a hotplate, the cabbage turns sweet, the noodles become fragrant, and every layer blends into one harmonious bite. The sizzling sound and rising aroma as it cooks feel like a live performance. A rich, sweet-savory house sauce finishes it off, balancing beautifully with the mild egg. Each bite is a taste of Hiroshima’s deep flour-based food culture—an authentic experience you can enjoy right here in Tokyo.