FOOD | Market Terrace 川越市場の森本店

Standard Menu
- 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.
  1/10
  Market Terrace specialty "Naochan's Potato Salad"
  -
  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
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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!
  1/10
  "Deep-fried chicken with persimmon-based batter" by food expert Michiko Matsuda
  -
  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 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.
  1/10
  Market Terrace specialty "MT-style chicken celery salad with miso mayo dressing"
  -
  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.
Summer-only menu for 2026 [July-September]
- Green couscous salad made with spinach from Kawagoe.
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  The couscous is colored green with spinach, mixed with cucumber, tomato, and other vegetables, and finished with a refreshing lemon flavor.
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  Green couscous salad made with spinach from Kawagoe.
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  The couscous is colored green with spinach, mixed with cucumber, tomato, and other vegetables, and finished with a refreshing lemon flavor.
- Caesar salad with eggplant from Saitama Prefecture and romaine lettuce
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  Eggplant, onion, zucchini, and other vegetables were roasted in the oven and then tossed with romaine lettuce and homemade Caesar dressing.
  1/10
  Caesar salad with eggplant from Saitama Prefecture and romaine lettuce
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  Eggplant, onion, zucchini, and other vegetables were roasted in the oven and then tossed with romaine lettuce and homemade Caesar dressing.
- Yurinchi (Chinese-style fried chicken) with eggplant from Saitama Prefecture and chicken skin.
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  The chicken skin is deep-fried until crispy, then eggplant, tomatoes, green onions, and Japanese ginger are added to create this Yurinchi (Chinese-style fried chicken).
  1/10
  Yurinchi (Chinese-style fried chicken) with eggplant from Saitama Prefecture and chicken skin.
  -
  The chicken skin is deep-fried until crispy, then eggplant, tomatoes, green onions, and Japanese ginger are added to create this Yurinchi (Chinese-style fried chicken).
- Cheese dakgalbi with summer vegetables from Saitama Prefecture
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  The chicken skin is deep-fried until crispy, then eggplant, tomatoes, green onions, and Japanese ginger are added to create this Yurinchi (Chinese-style fried chicken).
  1/10
  Cheese dakgalbi with summer vegetables from Saitama Prefecture
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  The chicken skin is deep-fried until crispy, then eggplant, tomatoes, green onions, and Japanese ginger are added to create this Yurinchi (Chinese-style fried chicken).
- Ratatouille with chunky summer vegetables
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  A tomato stew made using only vegetables, primarily local produce.This is a summer staple that has been on the menu for over 10 years!
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  Ratatouille with chunky summer vegetables
  -
  A tomato stew made using only vegetables, primarily local produce.This is a summer staple that has been on the menu for over 10 years!
- Beet marshmallows from Saitama Prefecture
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  These are marshmallows that are hardened while being whipped.Enjoy the fluffy texture.
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  Beet marshmallows from Saitama Prefecture
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  These are marshmallows that are hardened while being whipped.Enjoy the fluffy texture.
- Edamame milk pudding from Kawagoe
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  Edamame and milk are thoroughly mixed together and then solidified with gelatin.Topped with brown sugar syrup, it has a Japanese flavor!
  1/10
  Edamame milk pudding from Kawagoe
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  Edamame and milk are thoroughly mixed together and then solidified with gelatin.Topped with brown sugar syrup, it has a Japanese flavor!
- Linzer Torte with Tomato Jam from Kawagoe
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  The tart crust is flavored with nuts and cinnamon, and filled with homemade tomato jam, then baked slowly.
  1/10
  Linzer Torte with Tomato Jam from Kawagoe
  -
  The tart crust is flavored with nuts and cinnamon, and filled with homemade tomato jam, then baked slowly.

Standard Menu

Market Terrace specialty "Naochan's Potato Salad"

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

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

Summer-only menu for 2026 [July-September]

Green couscous salad made with spinach from Kawagoe.

Caesar salad with eggplant from Saitama Prefecture and romaine lettuce

Yurinchi (Chinese-style fried chicken) with eggplant from Saitama Prefecture and chicken skin.

Cheese dakgalbi with summer vegetables from Saitama Prefecture

Ratatouille with chunky summer vegetables

Beet marshmallows from Saitama Prefecture

Edamame milk pudding from Kawagoe

Linzer Torte with Tomato Jam from Kawagoe