Market Terrace 川越市場の森 本店

"Locally produced, locally sourced" homemade food available for unlimited time!

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We offer approximately 50 types of locally produced dishes that were awarded the "Saitama S-Class Gourmet" certification by the Saitama Prefectural Governor in 2015.The restaurant's creative dishes, made using seasonal vegetables delivered directly from contracted farms in the city, such as Iino Farm, have been rave reviews, with many saying they are "extremely delicious!"

Very popular♪ "Market Forest Sofa Private Room" course♪

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For both lunch and dinner, on weekdays and holidays, you can choose the "Ichiba no Mori Sofa Private Room" when making a reservation for the buffet. This is a very popular course for a variety of occasions, such as girls' nights, moms' nights, and family gatherings. Please check the course screen for reception hours and reservation status.

"Spring limited" menu will be available from April 1st!

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Market Terrace changes its menu four times a year (April, July, October, and January) and mainly introduces seasonal limited dishes making use of seasonal vegetables.The April-June 2025 menu will be available from April 1st! Please come and try it.

Creative cuisine featuring seasonal vegetables from Kawagoe and Saitama prefectures

You can eat as much as you like from about 50 "homemade dishes" that bring out the best in seasonal vegetables from Kawagoe and Saitama Prefecture, for an unlimited time.Many food connoisseurs visit our restaurant, and we receive rave reviews for our locally produced gourmet food, which they say is "delicious!"

"Kakinotane-battered fried chicken" invented by cooking expert Michiko Matsuda

Since opening in 2010, our specialty dish, "Kakinotane-bori fried chicken," is an original menu item that can only be eaten at Market Terrace and is our most popular menu item!

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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"

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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

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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"

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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"

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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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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"

Mimosa-style coleslaw made with Kawagoe-grown komatsuna and spring cabbage

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Coleslaw made with the latest spring cabbage and komatsuna tossed in a special dressing.I added short pasta to add texture and finished it off by garnishing it with an egg and a mimosa flower!

Kawagoe Daikon and Plum Salad with Plenty of Seasoning

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A light salad made with Kawagoe daikon radish, ginger, shiso leaves, and radish sprouts, all packed with condiments.The plum dressing gives it a spring-like feel.

Cobb salad with Kawagoe spinach and spring root vegetables

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An American salad arranged in a MT version.The spicy dressing goes well with each ingredient, creating a flavor that is sure to whet your appetite.

Kawagoe cucumber, green onion and chicken breast in a mouthwatering chicken style dish

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Crisp cucumbers and spring onions from Kawagoe are served with our homemade sauce and chicken breast.The subtle aroma of Japanese pepper and the spiciness of doubanjiang will whet your appetite!

Kawagoe tomatoes and potatoes stewed in beer

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Kawagoe-grown tomatoes, root vegetables, and meat are simmered in beer to create a refined flavor.The addition of grainy mustard makes it easy to eat!

Hashed radish with the aroma of dashi stock made from Kawagoe radishes

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Fresh Kawagoe daikon radish is added with bacon and shredded cheese to create a radish hash.The crunchiness of the daikon radish and the creaminess of the cheese go together perfectly.

Kawagoe turnip, carrot and clam ajillo

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A hearty ajillo made with turnips, carrots, potatoes and clams! The delicious flavors of olive oil and garlic go perfectly with white wine.Please try it.

Samgyetang made with Kawagoe radish and carrots

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This is a manual version of the Korean dish Samgyetang, made with spring root vegetables from Kawagoe.The aroma of ginger and the sweetness of glutinous rice give it a gentle, easy-to-eat flavor.

Tandoori-style doria with Kawagoe-grown carrots and colorful vegetables

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An Indian dish, tandoori chicken, arranged in a doria style.Plenty of seasonal vegetables packed into melty cheese!

Baked cheesecake made with Kawagoe radish

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This cheesecake is baked with Kawagoe daikon radish kneaded into the dough.It is a typical MT dessert, using a soy pulp donut as the base.

Tomato Yokan made with Kawagoe tomatoes and white bean paste

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A two-layer dessert made with tomato yokan (jelly) made with sweet tomatoes and mildly sweet white bean paste.This dessert is not only beautiful to look at, but also has a refined sweetness that will delight you.

Kawagoe turnip yogurt mousse

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It is made up of three layers: MT's specialty soy pulp donut as the base, turnip yogurt mousse, and mixed berry jelly.Enjoy the look too!

Kawagoe spinach chiffon cake

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Made with plenty of spinach from Kawagoe, this chiffon cake is colorful and fluffy, giving you the feeling of spring.Spinach is highly nutritious and has immune-boosting benefits!

Orange carrot cake made with Kawagoe carrots

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This cute-looking carrot cake is made by adding carrots, orange peel, and juice to the dough, baking it, and then topping it with carrot cheese cream.

Kawagoe tomato and lemon crushed jelly

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A sweet compote of Kawagoe tomatoes combined with refreshing crushed lemon jelly.Please consume before or after meals at any time you like.

Beautiful cherry blossoms are in full bloom on the terrace seats at Ichiba no Mori.Every spring, during the "Special Two Weeks," the terrace seats and window-side floor seats become especially popular.

There are four private rooms at Ichiba no Mori.They are available for 2-6 people, 4-8 people, 4-8 people, and 6-10 people, and can also be connected for use.This is a very popular event, so please enquire and make your reservation early!

The four private rooms can be connected together to create a "party room" for around 25-30 people.For parties of 40-59 people, the window floor can be reserved exclusively, and for parties of 60-130 people, the entire building can be reserved exclusively.

Table 1Person(s) × 40

Table seating that can be adjusted to suit the number of people using Connect (1-40 people)

Private rooms8Person(s) × 1

• Types of private rooms

  Completely private rooms (with walls/door)

• Smoking/non-smoking

  Non-smoking

• Charge

  Free

Sofa-type private room (4-8 people)

Private rooms8Person(s) × 1

• Types of private rooms

  Completely private rooms (with walls/door)

• Smoking/non-smoking

  Non-smoking

• Charge

  Free

Table-type private room (4-8 people)

Private rooms6Person(s) × 1

• Types of private rooms

  Completely private rooms (with walls/door)

• Smoking/non-smoking

  Non-smoking

• Charge

  Free

Table-type private room (2-6 people)

Private rooms30Person(s) × 1

• Types of private rooms

  Completely private rooms (with walls/door)

• Smoking/non-smoking

  Non-smoking

• Charge

  Free

Four private rooms can be connected to create a party room for up to 30 people.

Terrace seat3Person(s) × 10

Terrace seats open from March to November! Dogs are welcome! (Capacity 3 people x 10 tables)

Chartering100Person(s) × 1

• Book for private event

  Restaurant

• Maximum number of people

  Sitting & Standing style

  Seated capacity: 100 people, standing capacity: 120 people

• Smoking/non-smoking

  Non-smoking

• Venue use fee

  Free

• Charge

  Free

40 seats on the main floor + 60 seats on the window floor

A full lineup of alcoholic drinks

We also have a wide selection of alcoholic drinks, including below-zero beer, highballs, COEDO beer, and Kawagoe local sake! The all-you-can-drink plan is also very popular.

Free service available on anniversaries

Free anniversary plates for birthdays, wedding anniversaries, etc.! Special background music and fireworks will be included as a surprise.

Dog-friendly terrace

The terrace seating at Ichiba no Mori is open from March to November! Dogs are welcome!

Suitable for parties of 4 to 130 people

Perfect for parties of 4 to 130 people.It is popular because we can customize the layout to suit the number of people.

Below-zero beer & highball

The Elegance Party plan is unique to our restaurant, and includes all-you-can-drink sub-zero Super Dry and sub-zero highballs!

All-you-can-eat marinated BBQ!

The all-you-can-drink and all-you-can-eat PARTY plan also includes all-you-can-eat marinated BBQ (beef, pork, and chicken).It is especially popular among young male participants.

Tokorozawa's craft beer, local sake, and local shochu are also available!

You can enjoy three types of local craft beer "Tokorozawa Beer", "Tokoroman", a pure rice sake made from local rice, and "Koi mo Saku Tokoro", a shochu made from local taro, at both dinner and lunch time!