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.

At Market Terrace, in addition to its signature standard menu, the menu changes four times a year to include seasonal dishes using fresh vegetables from Saitama Prefecture.Enjoy locally sourced gourmet food and dishes featuring fresh vegetables.

A coleslaw made with the freshest spring cabbage and komatsuna (Japanese mustard spinach), tossed in a special dressing.We added short pasta for a fun texture, and finished it off by garnishing with an egg to resemble a blooming mimosa flower!

Our special recipe uses no added water at all, relying solely on the moisture from fresh Kawagoe-grown daikon radish to create the dough! It's baked to a chewy yet crispy perfection, packed with the delicious flavor of daikon radish for a gentle taste♪

We've taken one of the most representative Japanese-style Italian dishes, "Milanese Doria," and given it our own MT twist! The seasonal spinach from Kawagoe adds vibrant color! It's a dish that even children will enjoy.

We've created an MT version of the Korean dish Samgyetang using spring root vegetables from Kawagoe.The aroma of ginger and the sweetness of glutinous rice create a gentle and easy-to-eat flavor.

We've combined the chewy dough made with spinach from Kawagoe and fruit with diplomat cream to create a trifle, a dessert originating in England.It's a dessert that's not too sweet.

This dessert features MT's signature okara (soy pulp) donut as a base, topped with a three-layered dessert of yogurt mousse made with turnips and mixed berry jelly.Enjoy the visual aspect as well!

This carrot cake is made with a batter that includes carrot and orange zest and juice, and is baked to perfection. It's topped with a carrot-infused cheese cream, making it a visually appealing treat.

This dessert features two layers: a tomato yokan (sweet bean jelly) made with sweet tomatoes and a mildly sweet white bean paste.This dessert is delightful not only for its beautiful appearance but also for its refined sweetness.

This dessert combines sweet compote made from tomatoes grown in Kawagoe with crushed, refreshing lemon jelly.Please enjoy it before or after your meal, at your preferred time.