- HOME
- FOOD
Standard Menu
-
-
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.
1/10
-
-
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"
-
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 using May Queen potatoes until they are as soft as 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 using May Queen potatoes until they are as soft as mashed potatoes, creating a creamy deliciousness.
"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!
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's specialty "Okara Donuts"
-
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!"
1/10
Market Terrace's specialty "Okara Donuts"
-
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"
-
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"
-
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.
2025 "Summer" Limited Menu [July-September]
-
-
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"
1/10
-
-
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"
Tokorozawa spinach <green> couscous salad
-
We use spinach from Tokorozawa to create a vibrant green couscous.The refreshing flavor of Saitama-grown tomatoes and cucumbers with a hint of lemon makes the perfect appetizer for a hot day!
1/10
Tokorozawa spinach <green> couscous salad
-
We use spinach from Tokorozawa to create a vibrant green couscous.The refreshing flavor of Saitama-grown tomatoes and cucumbers with a hint of lemon makes the perfect appetizer for a hot day!
Cheese dak galbi with plenty of summer vegetables from Saitama Prefecture
-
The popular summer menu is back again this year! If you order MT, you can also eat as much cheese dak galbi as you like! Made with young chicken and plenty of summer vegetables from Saitama Prefecture and rich cheese.
1/10
Cheese dak galbi with plenty of summer vegetables from Saitama Prefecture
-
The popular summer menu is back again this year! If you order MT, you can also eat as much cheese dak galbi as you like! Made with young chicken and plenty of summer vegetables from Saitama Prefecture and rich cheese.
Ratatouille made with Saitama-grown tomatoes and chunky summer vegetables
-
Ratatouille is a classic French stew.At MT, we use a generous amount of summer vegetables, such as tomatoes from Saitama Prefecture and eggplants from Tokorozawa, to create our dish.A healthy dish made only with vegetables!
1/10
Ratatouille made with Saitama-grown tomatoes and chunky summer vegetables
-
Ratatouille is a classic French stew.At MT, we use a generous amount of summer vegetables, such as tomatoes from Saitama Prefecture and eggplants from Tokorozawa, to create our dish.A healthy dish made only with vegetables!
Saitama Prefecture beetroot ginger
-
We have taken advantage of the bright pink color of beets grown in Saitama Prefecture to create a fresh marshmallow called "Gimouve," a French confectionery.Fruity, sweet and sour taste and fluffy, melting texture.
1/10
Saitama Prefecture beetroot ginger
-
We have taken advantage of the bright pink color of beets grown in Saitama Prefecture to create a fresh marshmallow called "Gimouve," a French confectionery.Fruity, sweet and sour taste and fluffy, melting texture.
Saitama Tomato Pound Cake
-
The dough is made with tomatoes from Saitama Prefecture and then mixed with tomatoes sauteed in caramel and baked.A fluffy cake topped with grated cheese, which goes well with tomatoes.
1/10
Saitama Tomato Pound Cake
-
The dough is made with tomatoes from Saitama Prefecture and then mixed with tomatoes sauteed in caramel and baked.A fluffy cake topped with grated cheese, which goes well with tomatoes.
Tokorozawa-grown pounded cucumber, Korean style
-
Tokorozawa cucumbers grown by a local contracted farmer are tossed in a Korean dressing with black pepper.This is a refreshing dish that is the perfect match of spicy pepper and ginger.
1/10
Tokorozawa-grown pounded cucumber, Korean style
-
Tokorozawa cucumbers grown by a local contracted farmer are tossed in a Korean dressing with black pepper.This is a refreshing dish that is the perfect match of spicy pepper and ginger.
Spicy sticky tofu with eggplant from Tokorozawa and okra from Saitama
-
Eggplant and okra from Tokorozawa are prepared in a Yamagata dashi style.Sticky foods aid digestion and absorption in the stomach and intestines, which are weakened in the summer, and are ideal for overcoming summer fatigue.
1/10
Spicy sticky tofu with eggplant from Tokorozawa and okra from Saitama
-
Eggplant and okra from Tokorozawa are prepared in a Yamagata dashi style.Sticky foods aid digestion and absorption in the stomach and intestines, which are weakened in the summer, and are ideal for overcoming summer fatigue.
Tokorozawa green onions and edamame dressed with chicken skin
-
Tokorozawa-produced aromatic vegetables and deep-fried skin are soaked in a sweet and sour sauce, creating a refreshing summer flavor.It's the perfect accompaniment to alcohol.
1/10
Tokorozawa green onions and edamame dressed with chicken skin
-
Tokorozawa-produced aromatic vegetables and deep-fried skin are soaked in a sweet and sour sauce, creating a refreshing summer flavor.It's the perfect accompaniment to alcohol.
Stir-fried Saitama-grown bok choy and pork skirt steak for added energy
-
Saitama-grown bok choy and rare pork skirt steak stir-fried in a garlic soy sauce-based sauce.This is a dish that is full of stamina and will help relieve summer fatigue.
1/10
Stir-fried Saitama-grown bok choy and pork skirt steak for added energy
-
Saitama-grown bok choy and rare pork skirt steak stir-fried in a garlic soy sauce-based sauce.This is a dish that is full of stamina and will help relieve summer fatigue.
Tokorozawa eggplant and deep-fried tofu simmered in a creamy miso sauce
-
Eggplant and deep-fried tofu from Tokorozawa are baked in the oven and marinated in a Japanese-style shaved ice broth with grated daikon radish.It has a light taste, making it easy to eat.
1/10
Tokorozawa eggplant and deep-fried tofu simmered in a creamy miso sauce
-
Eggplant and deep-fried tofu from Tokorozawa are baked in the oven and marinated in a Japanese-style shaved ice broth with grated daikon radish.It has a light taste, making it easy to eat.
Natto sticky rice with molokheiya from Saitama and okra from Tokorozawa
-
The dough is made with plenty of okra from Tokorozawa, molokheiya from Saitama Prefecture, and natto, and is baked to create a summer vegetable chijimi-style pancake.This is an irresistible product for those who love sticky things.
1/10
Natto sticky rice with molokheiya from Saitama and okra from Tokorozawa
-
The dough is made with plenty of okra from Tokorozawa, molokheiya from Saitama Prefecture, and natto, and is baked to create a summer vegetable chijimi-style pancake.This is an irresistible product for those who love sticky things.
Tokorozawa Okra Chiffon Bread
-
Okra in chiffon cake?! It's an unexpected combination, but it works incredibly well! The stickiness of the okra creates a unique, chewy and interesting texture.Try out this sensation for the first time.
1/10
Tokorozawa Okra Chiffon Bread
-
Okra in chiffon cake?! It's an unexpected combination, but it works incredibly well! The stickiness of the okra creates a unique, chewy and interesting texture.Try out this sensation for the first time.
Tokorozawa edamame and lemon cream cheese steamed cake
-
We've combined coarsely crushed edamame from Tokorozawa with refreshing lemon cheese to create a cake that's perfect for the summer, while still retaining its texture.
1/10
Tokorozawa edamame and lemon cream cheese steamed cake
-
We've combined coarsely crushed edamame from Tokorozawa with refreshing lemon cheese to create a cake that's perfect for the summer, while still retaining its texture.
Tokorozawa corn milk agar & chocolate agar
-
This is a two-layered dessert made with milk agar made from Tokorozawa-grown corn and chocolate agar made with cocoa.It also turned out to be cute.
1/10
Tokorozawa corn milk agar & chocolate agar
-
This is a two-layered dessert made with milk agar made from Tokorozawa-grown corn and chocolate agar made with cocoa.It also turned out to be cute.