Sanchoku Kaisen to Zenkoku Yuiitsu Agetate Tochio Age Ageya

Our restaurant's signature! Enjoy all three types at a great value: basic grated green onion, the most popular among women, shiso cheese, and the perfect pairing with alcohol, burnt miso! *Please note that it takes about 20 to 30 minutes as we fry it by hand from the dough.

Because it is sashimi-grade horse mackerel, you can enjoy a fluffy texture with a rare fry for 40 seconds!

A generous serving of seafood such as shrimp and squid, proudly made with our homemade white sauce. The dish is served in a special extra-large scallop shell.

Among many brand beefs that pursue marbling, Ozaki beef has established a unique position with the deliciousness of its lean meat. The best way to enjoy rare-cooked Ozaki beef is simply with salt and wasabi, and then with grated ponzu sauce.

Sashimi-grade buri is briefly cooked in hot water until just rare, then enjoyed with the perfect pairing of ponzu sauce! Additional Buri 1078 yen, Additional Hokkaido live octopus 1078 yen, Additional premium wakame 440 yen.

Service price with an additional 100 yen on the purchase price! Hyogo Aioi produced raw oysters 429 yen, Sanriku Hirota Bay produced raw oysters 462 yen, etc. *The production area and price may vary depending on the season.

This is a top-quality fatty mackerel sashimi, selected from among many mackerels, served completely raw.

By searing the fatty amberjack, the right amount of fat melts away, and when eaten with a refreshing salt, it becomes addictive.

So delicious that it's a rare part fought over in the market (limited supply)

Our extremely popular golden mackerel served with special sesame soy sauce, a Fukuoka specialty

The shock of eating that silver cod as sashimi!

The octopus from Kuji, Iwate has a unique aroma and flavor.

Sumiika, known for its firm texture and sweetness, is a popular choice even at high-end sushi restaurants.

The natural striped jack weighing over 5 kg, sometimes more expensive than bluefin tuna, is a top-quality product suitable for fine dining.

The owner performs bloodletting after fishing on the boat, and then prepares it with ice-cold treatment, transforming it into the finest swordfish.

Rare part of tuna brain and green onions skewered and grilled with special tamari soy sauce.

A popular dish featuring the collar of yellowtail with excellent fat content, grilled with salt to preserve its sashimi-grade freshness.

A specialty of Aomori, this dish features grilled surume squid meat and guts (goro), a perfect delicacy for sake drinkers.

Tsukuba chicken liver sashimi with sesame oil and salt

Among many brand beefs that pursue marbling, Ozaki beef has established a unique position with the deliciousness of its lean meat. The best way to enjoy rare-cooked Ozaki beef is simply with salt and wasabi, and then with grated ponzu sauce.

Tender beef tendon simmered in a special Japanese broth, paired with daikon and exquisite yuzu pepper from Saga Yamazaki Farm.

This is a premium mentaiko named because it is so delicious that it makes your jaw drop.

A snack made with authentic snow crab meat and carefully selected crab miso.

Quickly grilled bacon from rare Hokkaido pork

We have made the famous Oita chicken tempura using Tsukuba chicken, finished crispy. Please enjoy it lightly with mustard soy sauce.

A popular dish from Miyazaki served with homemade tartar sauce!

2 pieces 770 yen 3 pieces 1155 yen