Hime-watarigani Karaage (Small blue crab Tempura)
Small migrating crabs coated in tempura flour and fried. They can be eaten with the shells.
Saba Saikyo-yaki (Miso-marinated grilled mackerel)
Marinate mackerel in a mixture of saikyo miso, sake, and mirin and grill over high heat until tender.
Kajiki-maguro Tsuke-yaki (Grilled marlin)
Marlin tuna marinated in soy sauce and sake for a day and night, coated with potato starch and baked until cri […]
Buri-kama Yaki (Grilled yellowtail collar)
Salted and sprinkled with sake, slowly grilled under high heat. Served with grated daikon radish and hajikami […]
Sake Chanchan-yaki Fu (Grilled salmon Chan-chan style)
Salmon slices seasoned with pepper, coated in potato starch, and grilled. Cabbage, carrot, onion, pumpkin, and […]
Hokke Hiraki (Broiled atka mackerel)
Grilled open fillet of dotted atka mackerel – seasoned with salt and sake, grilled under high heat. Enjoy the […]
Kibinago no Ichiyaboshi (Dry kibinago overnight)
Kibinago (Banded Blue Sprat) skewered and dried overnight, then sprinkled with sake and soy sauce and grilled. […]
Tako Butsu-giri (Cut octopus into chunks)
Cutting the legs of an octopus into pieces. Enjoy with wasabi soy sauce.
Jyo Nama Maguro (Cut tuna into chunks)
Medium fatty part of raw bluefin tuna into pieces. Enjoy with wasabi soy sauce.
Yaki Shishamo (Grilled smelt)
Grilled smelt (4 pieces). Sake is sprinkled on pregnant smelt, and they are grilled to a fragrant finish under […]
Urume-iwashi (Grilled sandfish)
Seared Uruume Iwashi. Dried whole Urumei sardines are sprinkled with sake and grilled on a top-heat grill. Ser […]