sanshisuimei

A trio of rare delicacies that the landlady encountered in various parts of the country, including exclusive Nagasaki-produced karasumi, tai liver, and sansho pepper tsukudani. With a unique flavor and richness that can be called a delicacy, it is a taste that goes well with sake.

Abalone, known for its sweetness, umami, and texture, is the star of this dish. Enjoy the goodness of the ingredients brought out by grilling on the seashore.

A rare and highly valuable natural rock mozuku that has been washed by the rough waves of Noto. It has a first-class flavor and texture.

Grilled Atka mackerel with a simple yet deep umami flavor, said to be the most delicious. A happy feature is that the bones come off easily and are easy to eat once you get the hang of it.

(Directly delivered from Noto) Dried conger eel that condenses the umami of conger eel. The fluffy flesh is fatty and the deliciousness of the skin is exceptional.

A representative of soft white fish with a rich flavor. The gentle sweetness of the carefully marinated Saikyo miso is popular.

A steak made from a rare cut of tuna, full of umami flavor. It may look like meat with its dripping fat, but it is actually very healthy.

Tuna rare cut made into spare ribs. Very juicy with a texture that doesn't feel like fish. It is characterized by strong richness and umami of fat.

Ready to serve immediately, enjoy it as a snack. High-quality kombu with eggs is characterized by a chewy texture and deep umami flavor. It is also famous as a good luck charm.

This is spicy cod roe that has been marinated in special spicy sauce for 72 hours to mature slowly. You can enjoy a rich umami flavor within the spiciness and a delightful texture.

A lean red meat said to surpass marbling. This is a cubed steak of the rare cut Kaonomi from Japanese Black Beef. It is characterized by its tenderness and rich flavor, and is a must-try masterpiece recommended by Yamasimizu.