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  2. FOOD

  • Standard Menu

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      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.

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      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.

    • Market Terrace specialty "Naochan's Potato Salad"

      Market Terrace specialty "Naochan's Potato Salad"

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      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.

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      Market Terrace specialty "Naochan's Potato Salad"

      Market Terrace specialty "Naochan's Potato Salad"

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      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.

    • "Deep-fried chicken with persimmon-based batter" by food expert Michiko Matsuda

      "Deep-fried chicken with persimmon-based batter" by food expert Michiko Matsuda

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      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!

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      "Deep-fried chicken with persimmon-based batter" by food expert Michiko Matsuda

      "Deep-fried chicken with persimmon-based batter" by food expert Michiko Matsuda

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      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!

    • Market Terrace's specialty "Okara Donuts"

      Market Terrace's specialty "Okara Donuts"

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      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!"

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      Market Terrace's specialty "Okara Donuts"

      Market Terrace's specialty "Okara Donuts"

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      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!"

    • Market Terrace specialty "MT-style chicken celery salad with miso mayo dressing"

      Market Terrace specialty "MT-style chicken celery salad with miso mayo dressing"

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      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.

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      Market Terrace specialty "MT-style chicken celery salad with miso mayo dressing"

      Market Terrace specialty "MT-style chicken celery salad with miso mayo dressing"

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      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.

  • 2026 "Winter" Limited Menu [January-March]

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

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

    • Kawagoe-grown Chinese cabbage and turnip dressed with homemade kimchi

      Kawagoe-grown Chinese cabbage and turnip dressed with homemade kimchi

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      The original yangnyeom sauce, made from scratch in-store, goes perfectly with Kawagoe vegetables.The addition of fried chicken skin makes this a satisfying salad.

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      Kawagoe-grown Chinese cabbage and turnip dressed with homemade kimchi

      Kawagoe-grown Chinese cabbage and turnip dressed with homemade kimchi

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      The original yangnyeom sauce, made from scratch in-store, goes perfectly with Kawagoe vegetables.The addition of fried chicken skin makes this a satisfying salad.

    • Orange carrot rapé made with Kawagoe-grown Hitomi carrots

      Orange carrot rapé made with Kawagoe-grown Hitomi carrots

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      MT's popular winter menu is back this year! Iino Farm's prized sweet Hitomi carrots are combined with orange sauce to create the classic French appetizer "Lapee."Rich in beta-carotene for beautiful skin

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      Orange carrot rapé made with Kawagoe-grown Hitomi carrots

      Orange carrot rapé made with Kawagoe-grown Hitomi carrots

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      MT's popular winter menu is back this year! Iino Farm's prized sweet Hitomi carrots are combined with orange sauce to create the classic French appetizer "Lapee."Rich in beta-carotene for beautiful skin

    • Milanese-style Doria with Kawagoe spinach and minced chicken

      Milanese-style Doria with Kawagoe spinach and minced chicken

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      This is a MT-style version of Milanese Doria, one of the most famous Japanese Italian dishes! It is made with colorful seasonal spinach from Kawagoe, making it a dish that is easy even for children to eat.

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      Milanese-style Doria with Kawagoe spinach and minced chicken

      Milanese-style Doria with Kawagoe spinach and minced chicken

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      This is a MT-style version of Milanese Doria, one of the most famous Japanese Italian dishes! It is made with colorful seasonal spinach from Kawagoe, making it a dish that is easy even for children to eat.

    • Kawagoe Komatsuna & Carrot Frittata

      Kawagoe Komatsuna & Carrot Frittata

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      An Italian omelette made with plenty of seasonal vegetables from Kawagoe.This dish allows you to enjoy the natural sweetness of the vegetables.

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      Kawagoe Komatsuna & Carrot Frittata

      Kawagoe Komatsuna & Carrot Frittata

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      An Italian omelette made with plenty of seasonal vegetables from Kawagoe.This dish allows you to enjoy the natural sweetness of the vegetables.

    • Kawagoe spinach trifle cake

      Kawagoe spinach trifle cake

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      This trifle is a British dessert made with chewy spinach dough from Kawagoe and fruit, all wrapped up in diplomatic cream.It's a dessert that's not too sweet.

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      Kawagoe spinach trifle cake

      Kawagoe spinach trifle cake

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      This trifle is a British dessert made with chewy spinach dough from Kawagoe and fruit, all wrapped up in diplomatic cream.It's a dessert that's not too sweet.

    • Kawagoe sweet potato pudding

      Kawagoe sweet potato pudding

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      This winter's most popular dessert is back again this year! Made with Kawagoe sweet potatoes, this rich pudding combines the mellow sweetness of the caramel sauce with the slightly bitter taste of the caramel sauce.

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      Kawagoe sweet potato pudding

      Kawagoe sweet potato pudding

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      This winter's most popular dessert is back again this year! Made with Kawagoe sweet potatoes, this rich pudding combines the mellow sweetness of the caramel sauce with the slightly bitter taste of the caramel sauce.

    • Kawagoe turnip compote and almond tofu

      Kawagoe turnip compote and almond tofu

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      We paired a compote of Kawagoe turnips stewed in white peach juice with almond tofu.It has a refreshing taste and is the perfect dish to have after a meal.

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      Kawagoe turnip compote and almond tofu

      Kawagoe turnip compote and almond tofu

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      We paired a compote of Kawagoe turnips stewed in white peach juice with almond tofu.It has a refreshing taste and is the perfect dish to have after a meal.