Sake Vegetables and Charcoal Teriya

Our sashimi is made entirely from natural ingredients. We prepare a balanced assortment of seasonal seafood, carefully arranged and served per person on a plate. Please enjoy it with our original sashimi soy sauce.

Grows naturally on rocks on the Japan Sea side of the Noto Peninsula, nurtured by rough waves. It is characterized by a strong crunchiness and is very rare.

Using carefully selected brand Wagyu, such as Matsusaka Beef, Omi Beef, Saga Beef, and Noto Beef sirloin

Also known as Fish God. Despite being a white fish, it has excellent fat content, and the blackthroat sea perch grilled over charcoal is the pinnacle of grilled fish.

We will serve a selection of seasonal recommended tempura ingredients, consisting of 4 to 5 types.

Beef tongue that has been carefully simmered until it can be cut with chopsticks.

Black Tororo is a type of tororo kelp representative of Toyama, with a flavor that entices appetite through its acidity, richness, and texture.

Enjoy it with spring vegetables and our original sauce.

Due to the low catch of hairy crabs from the Hokuriku region, they are not well-known locally and are generally not available in the market. They are delivered alive, carefully boiled, and then stuffed into their shells. The price varies by size, but it is approximately 1800 yen for half a crab weighing about 400g and around 3500 yen for a whole crab. Additionally, during the preparation, the sweetness is so strong that your hands become sticky.

When it comes to fugu, one might think of Yamaguchi and Shimonoseki, but in fact, Ishikawa and Noto have the highest catch of fugu in Japan. Fugu shirako looks like marshmallows, but it has a strong umami flavor and is very creamy. By grilling it over charcoal to create a fragrant surface, it adds a change in texture, resulting in a uniquely balanced taste.

The price varies depending on the type and size of Hachime.

Rock oysters that have grown for 8 to 10 years in the mineral-rich Toyama Bay, with fishing restrictions.

In recent years, there has been a continuous poor catch, making the supply very unstable.