Market Terrace 川越市場の森 本店

Since Market Terrace opened in July 2010, our popular "standard" menu has been enjoyed by over 1.3 million people.Our new specialties are also very popular! Please be sure to try them when you visit.

This has been a popular menu item since the restaurant opened in July 2010.The potato salad, a reproduction of the owner's home cooking, is made with May Queen potatoes that are soft like mashed potatoes, creating a creamy deliciousness.

MT's original fried chicken was developed in collaboration with popular food expert Michiko Matsuda when the main Market Terrace store opened in July 2010.Crispy fried chicken breast coated with crushed persimmon seeds.A new type of fried chicken that will impress even foodies!

This has been a popular menu item since it opened in July 2010.The dessert, made with soybean pulp as the main ingredient and handmade in the kitchen every morning, is not heavy and has a refreshing taste, which has earned it rave reviews as "the perfect way to end a buffet!"

A new MT specialty dish inspired by the "Chicken Celery Salad" from a certain long-established Western restaurant in Asakusa! It is made with carrots and cucumbers from Kawagoe and topped with a miso mayonnaise dressing, giving it an MT-style flavor.

In addition to its standard specialty menu, Market Terrace changes its menu to a seasonal limited edition four times a year, using seasonal vegetables from Saitama Prefecture.Please enjoy "locally produced gourmet food" and "dishes that make use of fresh vegetables"

We use spinach from Kawagoe to create a vibrant green couscous.The refreshing flavor of Kawagoe tomatoes and cucumbers with a hint of lemon makes the perfect appetizer on a hot day!

The popular summer menu is back again this year! If you order MT, you can also eat as much cheese dak galbi as you like! Made with young chicken and plenty of summer vegetables from Saitama Prefecture and rich cheese.

Ratatouille is a classic French stew.At MT, we use a generous amount of summer vegetables, such as tomatoes from Iino Farm and eggplants from Saitama Prefecture, to complete the dish.A healthy dish made only with vegetables!

We have taken advantage of the bright pink color of beets grown in Saitama Prefecture to create a fresh marshmallow called "Gimouve," a French confectionery.Fruity, sweet and sour taste and fluffy, melting texture.

The dough is made with tomatoes from Iino Farm, and then caramelized tomatoes are mixed into it and baked.A fluffy cake topped with grated cheese, which goes well with tomatoes.

Cucumbers from Kawagoe, grown by a local contracted farmer, are tossed in a Korean dressing with black pepper.This is a refreshing dish that is the perfect match of spicy pepper and ginger.

Eggplant and okra from Saitama Prefecture are prepared in a Yamagata dashi style.Sticky foods aid digestion and absorption in the stomach and intestines, which are weakened in the summer, and are ideal for overcoming summer fatigue.

Aromatic vegetables from Kawagoe and deep-fried skin are soaked in a sweet and sour sauce, creating a refreshing summer flavor.It's the perfect accompaniment to alcohol.

Kawagoe-produced bok choy and rare pork skirt steak stir-fried in a garlic soy sauce-based sauce.This is a dish that is full of stamina and will help relieve summer fatigue.

Eggplant and deep-fried tofu from Saitama are baked in the oven and marinated in a Japanese-style mizore broth with grated daikon radish.It has a light taste, making it easy to eat.

The dough is made with plenty of Kawagoe-grown okra, molokheiya, and natto, and is baked to create a summer vegetable chijimi-style pancake.This is an irresistible product for those who love sticky things.

Okra in chiffon cake?! It's an unexpected combination, but it works incredibly well! The stickiness of the okra creates a unique, chewy and interesting texture.Try out this sensation for the first time.

We've combined coarsely crushed Kawagoe edamame beans and refreshing lemon cheese to create a light cake that can be enjoyed in the summer while still retaining its texture.

This is a two-layer dessert made with milk agar made from corn produced in Kawagoe and chocolate agar made with cocoa.It also turned out to be cute.