Omori Sengyo Katsuo

A unique technique developed by self-taught chef Katsuo to maximize the inherent 'umami' of rare natural fish is applied to all dishes. After over ten years of sourcing rare high-end fish from the Nagoya Central Wholesale Market through extraordinary connections, we are pleased to offer these dishes at a price that is purely for your enjoyment, without any commercial intent. Other meats and seafood are served in generous portions, with a focus on broth, umami, and cooking methods.

We enhance the umami of the ingredients by tuning it with authentic dashi, which is said to cost more than 50 times that of chemical seasonings.

We procure vegetables selected by a wholesaler with 40 years of experience at the central wholesale market, ensuring that the fresh vegetables that arrived in Nagoya that day are available without going through intermediaries.

For celebrations, we can also add fireworks.

A good luck item for celebrations, new beginnings, and prosperous business. This is a premium platter featuring only a few top-quality items gathered from the Nagoya Central Wholesale Market across the country. In an era where it is said that over 99% of seafood platters contain farmed products, this is a 100% natural seafood platter. It includes a daily selection of fifteen types, from sashimi to monkfish liver. It can also be made into sushi with vinegared rice. Special express 13000 yen, for those who can wait, 6998 yen.

Customers can create stylish sushi, hand-rolled sushi, and other dishes that look like the photos using treasure ship and sashimi with rice and seaweed.

This is a regular serving that focuses on quantity. In a time when it is said that over 99% of boat platters contain farmed seafood, this is a 100% natural seafood boat platter. It includes a daily selection of 15 types, from sashimi to monkfish liver. It can also be made into sushi with vinegared rice. Express price is 11000 Yen, for those who can wait, it is 5998 Yen.

Experience the finest natural fish available, sourced from Nagoya Central Wholesale Market, with only a few pieces available. Enjoy the highest quality from Nagoya, including large catches of Chiba Choshi, Boso, and more. Features include sashimi of large red snapper, red sea bream from Anori, 10-13 kg natural winter yellowtail, natural nine-spotted flounder, Akashi's natural sea bream, oysters from Senouato, live sliced anago, meiji snapper, natural flatfish from Aomori, cherry salmon, and Shikishido salmon, among others.

A completely legal Yukke style with the rich aroma of Wagyu, featuring plump shrimp hidden inside. It contains the same rare hamburger introduced on Chukyo TV's special program.

This is a Nagoya specialty shrimp fry, approximately 20cm long. It is made with yam, shiitake mushrooms, milk, and specially selected wheat in a yeast-fermented dough. The frying oil is the highest quality lard from White Castle, and it is coated with specially selected breadcrumbs. Please enjoy it with our original Akan sauce (available for purchase). The photo is for illustration purposes.

Directly delivered from the market in Hokkaido for 598 yen, as shown in the photo

This is a half platter of high-quality boiled crab meat from fresh crabs in Sakaiminato, priced at 1898 yen for the amount shown in the picture.

2,698 yen, half is 1,698 yen. It is said that over 90% of the fatty part of tuna is farmed or cultivated. This tuna is a rare natural catch, with only about one in several hundred being caught, and since it is collar fatty tuna, it has some muscle but is of high quality with a sweet, rich fat.

The quantity in the photo is 1598 yen. This rare roast beef comes from a single Wagyu cow, yielding only 1.5 kg of this rare cut. You can enjoy it with our homemade sauce or homemade salt, featuring the chef's original three types of mushroom sauce or with 'Sashimi Salt' that enhances the umami flavor more than a hundred times while reducing saltiness.

Ultimate texture of 100% soba noodles, pounded in a fragrant soba mill.

Pursuing the ultimate texture of Kishimen, a specialty of Nagoya.

Seasonal red sea bream with rich fat

Surprisingly, we have done this with real ikura 'Hokkaido Premium Salmon Ikura'! We season it in our restaurant and continue to pour it until it overflows with a cheer. *In fact, ikura that is not labeled as salmon is likely to be masu ikura even if it is from Hokkaido.

The price is 698 yen for the amount shown in the picture. This is a rare high-quality natural bluefin tuna sashimi.

We will boil and shell live female snow crabs (Matsuba crabs) that can only be caught from November 6 to January 10.

This is a 30-year-old soy sauce that takes over a week to extract after receiving an order. It has a unique acidity and umami that young moromi does not possess. After heating, the aroma allows you to feel the depth of the soy sauce. *The old cloth included in the box is part of the soy sauce squeezing bag used until the Meiji era. Our store uses this type of soy sauce.

We procure high-quality, large tuna collars and take our time to slowly grill them over indirect heat.

We are competitive, so we offer lower prices than the cheapest stores nationwide! Premium shrimp, the elusive natural live shrimp, either dance or fried whole. There will be a charge for customers to peel them (if the restaurant peels them, it will be an additional charge). Applying lemon to your fingers will make it easier to peel without slipping. The photo is for illustration purposes.

Please enjoy the natural fugu's shiraiko with our special kombu vinegar.

The quantity shown in the photo is 998 yen. Domestic raw oysters, batter fermented with yeast, yam, dashi, fried in White Castle oil, heaped fried oysters with special breadcrumbs. Served with homemade sauce (available for sale).

Popular product. We fry tender marinated tuna using our unique technique at White Castle.

Enjoy with the shop owner's blended soy sauce, Sashimi salt, and our special vinegar for 998 yen as shown in the picture.

Our tataki made with local bonito and other ingredients uses domestically produced rice straw, such as Aichi's Kaori, and is not only pounded but also slightly smoked.

The well-known top-grade fish, the highest quality Kinmedai with melt-in-your-mouth fat

A generous serving of tender, high-quality spear squids for 878 yen, as shown in the picture.

The price is 598 yen for the amount shown in the picture. A wholesaler from Nagoya City, who has been in the business for 40 years, carefully selects fresh vegetables without intermediaries.

Crushed cucumber using Kishu Nanko plum, served with bonito flakes and needle seaweed. Also a good side dish.

Tsuntsun zuke made with real wasabi from Izu, seasoned with the chef's special touch, of course, without any chemical additives.

Sashimi made from creamy, melting tofu skin enhanced with the chef's blended soy sauce, elevating the umami flavor more than a hundred times.

Enjoy sashimi with yuzu pepper and four types of salt, including the homemade 'Sashimi Salt' developed by self-taught chef Katsuo, which enhances umami more than a hundred times without being spicy, along with authentic wasabi from Izu.

A whimsically generous salad with plenty of bacon

These oysters are seasonal and raised from the same Miyagi seed oysters as shown in the photo, with a refreshing taste and less bitterness, priced at 988 yen.

The amount shown in the picture is 998 yen. While many crab miso products contain additives, this one is lavishly served with 100% pure crab miso.

For the price shown in the picture, 598 yen. The eggplant skin is cut into thin slits and fried in the chef's original sauce. This is a very popular item.

The amount shown in the picture is 1098 yen, consisting of more than 10 pieces of akagai (red clam) himo and scallops.