Summer Refreshing Delicacies Feature

B2F Food Event Area
June 24 (Wed) – June 30 (Tue), 2026

＜Echigo Fukudaya＞

Tokoroten-Style Kuzukiri Sweets
¥398

Made with a blend of tengusa seaweed from Ehime and Izu. Ehime tengusa provides a pleasantly chewy texture, while Izu tengusa offers a smooth texture and firm bite. The combination creates the distinctive texture of our signature tokoroten.

＜Echigo Fukudaya＞

Mame Kanten (Sweet Bean Agar Dessert)
¥454

Made with domestically sourced tengusa agar. Hokkaido-grown red peas are soaked overnight in Sasagawa Nagare sea salt, and the Okinawan sugarcane black syrup contains rare sugar syrup.

＜Echigo Fukudaya＞

Anmitsu
¥454

Prepared with domestically sourced tengusa agar, sweet red bean paste made from Hokkaido azuki beans, and Okinawan sugarcane black syrup blended with rare sugar syrup.

＜Echigo Fukudaya＞

Yamazashi Sashimi Konjac with Yuzu Mustard Vinegar Miso Sauce
¥292

Made with “Wadama,” a rare traditional Japanese konjac potato. Our unique production method maximizes its natural qualities while minimizing konjac odor, resulting in a smooth texture and pleasant mouthfeel. The accompanying sauce is made with domestically produced rice and soybeans.

＜Echigo Fukudaya＞

Tokoroten with Kawanaka Soy Sauce Sudachi Citrus Sauce
¥333

Made with a blend of tengusa seaweed from Ehime and Izu. The chewy texture of Ehime tengusa and the smooth firmness of Izu tengusa combine to create our distinctive tokoroten. Served with Aki Kawanaka Soy Sauce sudachi citrus sauce.

※ All prices include tax.
※ Images are for illustrative purposes only.
※ We apologize if items are sold out.。