Japanese Cuisine Shiori

Sourced from all over Japan, it is rich in fat from spring to summer.

Please enjoy fresh sardines lightly pounded with a knife along with green onions and ginger, topped with soy sauce.

Raw sardines are filleted and mixed with miso. Ginger, green onions, and other ingredients are pounded together with a knife, and it can be enjoyed as is, or served over tea rice or hot white rice for the best experience.

This is a dish of sardine sashimi mixed with vinegar miso.

This is a dish of sardine sashimi mixed with homemade plum sauce.

This is a light dish made by marinating fried sardines with onions in a sweet and sour sauce.

This dish is made by wrapping mackerel and onions in homemade tartar sauce, and it is finished with a crispy surface for a fragrant finish.

Depending on the season, the plump Kintaro sardines are exquisite. 'Since they are sourced naturally, they are not always Kintaro sardines.'

This is a soup made by mincing sardines and mixing them with miso, ginger, yam, and forming them into dumplings.

Minced sardines mixed with garlic, ginger, chives, and cabbage, wrapped in dumpling skin.

Opened sardines wrapped with perilla leaves and processed cheese, deep-fried and placed on foil, then baked with sliced cheese. Popular among women.

Minced sardines mixed with garlic, ginger, chives, cabbage, and wrapped in dumpling skin. These dumplings are deep-fried.

This is a dish made by wrapping sardines with perilla leaves and pickled plums, then deep-frying them in oil.

We fry whole sardines. Please enjoy them with our homemade tartar sauce.

Made fluffy with ground sardines, carrots, and burdock.

This is a tsumiire made from fresh sardines that can be eaten raw, deep-fried in oil to a fluffy finish.

Crispy sardine fry. Please enjoy with our special onion sauce.

This is mackerel from Nagasaki with little odor, a natural mackerel with a firm and bouncy texture.

It is crunchy octopus sashimi, and the more you chew, the more the flavor spreads in your mouth.

The next name for Kohada, Konoshiro is finely sliced and the small bones are removed.

The chef will select and serve fish that were sourced that day.

We use vegetables harvested in the local Kumamoto.

This dish has a sharp flavor of spicy miso.

This is a boiled version of a versatile green onion wrapped in a spiral, with a refreshing taste from the vinegar miso.

This is a representative type of horse meat sashimi.

This is meat that allows you to enjoy the aroma and flavor of horse meat.

Nowadays, liver sashimi can only be eaten from horses. It is a rare part. The lightly seasoned, crunchy horse liver sashimi with salt and sesame oil is an addictive delicacy.

It is soft meat with a clean fat.

This meat has less of a strong flavor compared to liver sashimi.

It is meat with a crunchy texture around the belly.

Since it is frozen, the texture is crunchy. If you don't eat it quickly, it will melt and become difficult to chew, so please hurry! As you chew, it will melt in your mouth and become soft.

This is a dish where hormone is slowly simmered until tender with miso, garlic, onions, and other ingredients.

Simmered with a light soy sauce base until the horse tendons and Achilles tendons become tender.

Whale has a somewhat unique aroma and a moderately salty delicacy flavor.

This is sashimi made from whale tongue.

It has a refreshing taste compared to the red meat of the whale.

It is also known as a ghost and is a fluffy whale meat.

It is lightly seasoned with salt, and you can squeeze lemon on it to your liking.

Fluffy kibinago is finished with a crispy batter.

Crispy on the outside and fluffy on the inside with a fragrant coating.

4 pieces of fish nigiri, 5 pieces of horse nigiri

Sashimi platter, horse sashimi with marbling, horse and fish nigiri, fish foil grilled, local vinegared dishes, oyster hot pot, horse tendon stew, human-shaped spiral, spicy lotus root, fish tempura, etc. (All you can drink sake and wine)

Sashimi platter, horse sashimi, horse and fish nigiri, fish foil grilled, salad, fish tempura, small bowl, whelk, winter is oyster hot pot, vinegared dishes, horse tendon stew and other 12 dishes (sake is also all you can drink)

Horse sashimi is not included: sashimi platter, tsukune hot pot, fish foil grill, vinegared dishes, fish tempura, salad

Sashimi, Fish Foil Grilled, Fish Ball Soup, Vinegared Dish, Fish Tempura, Salad

Softshell turtle hot pot, softshell turtle fried, female with eggs, liver, softshell turtle porridge, fresh blood mixed with apple juice, dessert, etc. for 2 people starting at 12000 yen - prices vary by size and season. Prices for wild-caught are higher (amount excluding consumption tax).