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 menu four times a year, using seasonal vegetables from Saitama Prefecture.Enjoy "locally produced gourmet food" and "dishes that make use of fresh vegetables"

MT's signature autumn/winter dish is back again this year! A Caesar salad made with Kawagoe's specialty sweet potato, fresh lettuce, and anchovies.It is rich in dietary fiber ♪

This is a popular vermicelli salad in Thailand.Enjoy the crispness of Kawagoe-grown daikon and cucumber and the crunchy texture of vermicelli with a special sour dressing.

This refreshing Western appetizer features crispy fresh cabbage and fragrantly fried, tender squid fritters marinated in a vibrant beetroot dressing.

This is an Italian "hunter's style" tomato stew made with plenty of chicken thighs and autumn vegetables such as mushrooms.Coconut milk and milk are added to add richness and mellowness.

The combination of the chrysanthemum and chijimi is excellent, resulting in a fragrant chijimi.It also contains classic ingredients such as squid tentacles, kimchi, and chives, giving it a familiar flavor.

This ethnic stir-fry uses plenty of mushrooms from Saitama Prefecture and has a spicy kick.Mushrooms are low in calories and rich in nutrients.Perfect for autumn, when appetites are at their peak!

We've baked this cheesecake using seasonal sweet potatoes from Kawagoe.This popular product, which has a rich sweet potato flavor and has received rave reviews, is back this year!

A two-layered Japanese dessert made with lush soy milk jelly made from lively spinach from Kawagoe and high-quality red beans from Hokkaido.This is a delightful dessert that is both beautiful to look at and has a refined sweetness.

We combined burdock from Saitama Prefecture with chocolate to create a cake with a moderate sweetness.Enjoy the aroma and texture of burdock and its compatibility with chocolate.

I added honey to Kawagoe carrots and baked them.Honey is a treasure trove of nutrients! A delicious and healthy chiffon cake.Please enjoy as much as you can♪