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Starting in June, Folk Night became VAROCK Night, changing from being held every two months to being held once a month.

VAROCK Night is an open mic where you can play, listen to music, improvise, or just enjoy the food listed below.

Even if you can't play an instrument, you can rest assured that someone will always be there to support you.

Meals for October 2023
First VAROCK night with food
We arranged the food very lavishly on one plate.

December 2023 menu: Warm mapo tofu, flathead sashimi, and other snacks, along with stollen, create a Christmas-themed atmosphere.

February 2024 dish: I tried Shokado's snack set. I used high-quality ingredients such as foie gras topped with caviar and roasted venison. I also sprinkled carrots with plum blossoms.

April 2024 dishes
We created a spring atmosphere in the nine-sectioned space. The dessert on the bottom right is sprinkled with cherry blossom petals.

Meals for June 2024
In response to customer requests, we have started serving chef's dishes.
This means we can now offer hot stews and other dishes.

Menu for July 2024
Since June, this event has been held monthly. Pinchos have become a standard menu item.
The menu includes fried and marinated wild-caught flounder and seasonal vegetables, as well as the ever-popular Cagliostro meatball pasta.

Dishes for August 2024
We caught flounder in August, so we served it as carpaccio.
We also tried making miso kanpura, a local Fukushima dish.
At the request of a customer, we served fruit punch as dessert.

Recipe for September 2024
We caught flounder again, so we made flounder carpaccio and seasonal vegetables such as winter melon and pumpkin.
The pesto was the first to disappear.

Recipe for November 8, 2024
I thought that everyone might want some soup, so I served them Kenchinjiru. The seasonal dish was sweet potato rice (the first rice dish we had ever had), and the pumpkin pudding for dessert was very well received. The mapo tofu, which took three days to prepare, also seemed to satisfy everyone.