Kamiya Sakaba

Seasonal fish such as tuna, swordfish, red snapper, Spanish mackerel, rockfish, bonito, sea bream, grouper, yellowtail, and horse mackerel.

Large pieces of kombu with eggs, the crispy and poppy texture is irresistible!!

Fresh horse mackerel for sashimi, delivered directly from the fishing port, is filleted every morning and coated with breadcrumbs, resulting in an incredibly fluffy and juicy texture!!

Vibrant four types of potatoes: Shadow Queen, Northern Ruby, Andes Red, Destroyer

Using the king of squid, the bigfin reef squid, unlike dried squid, it has a good texture, strong sweetness, and rich umami, truly the king's salted squid!!

Luxurious salted fish made by marinating fatty Atlantic salmon with salmon roe in salt koji

Using popular fish such as horse mackerel, bonito, oysters, and yellowtail, prepared with various types of miso.

We have dried the whole squid filled with plenty of liver! Perfect for rich-tasting sake and hot sake!

Kumamoto specialty, tofu marinated in miso for a long time becomes smooth like cream cheese. Perfect as a side dish for sake!

It is wrapped with plenty of French cream cheese around the peeled Iburi Gakko!

Not the usual soy sauce pickled, but real pickled while still alive on the boat. The texture is different!

A potato salad mixed with sweet and spicy stir-fried ground meat that becomes addictive!

No explanation needed!

Homemade soy sauce koji using tamari soy sauce

Seasonal vegetables are made into pickles. Zha Cai, Korin Ki, Green Papaya, Beets, Mountain Burdock, Eggplant, Daikon, and more.

This is actually the first time in history that it is airlifted fresh from Norway!! Since it is not frozen, there is no odor and it is full of fat, truly a top-quality cut!!

You probably haven't seen my favorite way to eat anago, have you?

The freshness of Hokka that can be eaten as sashimi is opened in the store and dried overnight. This fluffy and juicy flavor cannot be experienced with ready-made products!!