ご予約・お問い合わせはこちら

TEL 04-2937-4401

空席確認・予約する

language

  1. HOME
  2. 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"

      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"

      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

      "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

      "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"

      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"

      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"

      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"

      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.

  • Spring 2026 Limited Menu [April-June]

    • -

      -

      -

      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.

      1/10

      -

      -

      -

      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.

    • Mimosa-style coleslaw made with komatsuna (Japanese mustard spinach) and spring cabbage from Tokorozawa.

      Mimosa-style coleslaw made with komatsuna (Japanese mustard spinach) and spring cabbage from Tokorozawa.

      -

      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!

      1/10

      Mimosa-style coleslaw made with komatsuna (Japanese mustard spinach) and spring cabbage from Tokorozawa.

      Mimosa-style coleslaw made with komatsuna (Japanese mustard spinach) and spring cabbage from Tokorozawa.

      -

      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!

    • Daikon mochi made with daikon radish from Tokorozawa.

      Daikon mochi made with daikon radish from Tokorozawa.

      -

      Our special recipe uses only the moisture from fresh Tokorozawa-grown daikon radish, without adding any water! The result is a chewy yet crispy texture, packed with the delicious flavor of daikon radish and a gentle, comforting taste.

      1/10

      Daikon mochi made with daikon radish from Tokorozawa.

      Daikon mochi made with daikon radish from Tokorozawa.

      -

      Our special recipe uses only the moisture from fresh Tokorozawa-grown daikon radish, without adding any water! The result is a chewy yet crispy texture, packed with the delicious flavor of daikon radish and a gentle, comforting taste.

    • Tandoori-style gratin with carrots from Tokorozawa and colorful vegetables

      Tandoori-style gratin with carrots from Tokorozawa and colorful vegetables

      -

      I've adapted the Indian dish Tandoori Chicken into a gratin-style dish.The gooey cheese is filled with plenty of chunky seasonal vegetables!

      1/10

      Tandoori-style gratin with carrots from Tokorozawa and colorful vegetables

      Tandoori-style gratin with carrots from Tokorozawa and colorful vegetables

      -

      I've adapted the Indian dish Tandoori Chicken into a gratin-style dish.The gooey cheese is filled with plenty of chunky seasonal vegetables!

    • Samgyetang made with daikon radish and carrots from Tokorozawa

      Samgyetang made with daikon radish and carrots from Tokorozawa

      -

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

      1/10

      Samgyetang made with daikon radish and carrots from Tokorozawa

      Samgyetang made with daikon radish and carrots from Tokorozawa

      -

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

    • Baked cheesecake made with spinach from Tokorozawa

      Baked cheesecake made with spinach from Tokorozawa

      -

      We mixed Tokorozawa-grown spinach into the cream cheese to create a vibrant green cheesecake.Enjoy the plump texture and smooth mouthfeel.

      1/10

      Baked cheesecake made with spinach from Tokorozawa

      Baked cheesecake made with spinach from Tokorozawa

      -

      We mixed Tokorozawa-grown spinach into the cream cheese to create a vibrant green cheesecake.Enjoy the plump texture and smooth mouthfeel.

    • Yogurt mousse made with turnips from Tokorozawa, served with berry jelly.

      Yogurt mousse made with turnips from Tokorozawa, served with berry jelly.

      -

      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!

      1/10

      Yogurt mousse made with turnips from Tokorozawa, served with berry jelly.

      Yogurt mousse made with turnips from Tokorozawa, served with berry jelly.

      -

      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!

    • Orange carrot cake made with carrots from Tokorozawa

      Orange carrot cake made with carrots from Tokorozawa

      -

      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.

      1/10

      Orange carrot cake made with carrots from Tokorozawa

      Orange carrot cake made with carrots from Tokorozawa

      -

      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.

    • Tomato yokan made with tomatoes from Saitama Prefecture and white bean paste.

      Tomato yokan made with tomatoes from Saitama Prefecture and white bean paste.

      -

      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.

      1/10

      Tomato yokan made with tomatoes from Saitama Prefecture and white bean paste.

      Tomato yokan made with tomatoes from Saitama Prefecture and white bean paste.

      -

      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.

    • Crushed jelly made with tomatoes and lemons from Saitama Prefecture

      Crushed jelly made with tomatoes and lemons from Saitama Prefecture

      -

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

      1/10

      Crushed jelly made with tomatoes and lemons from Saitama Prefecture

      Crushed jelly made with tomatoes and lemons from Saitama Prefecture

      -

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