Aoi Fushimi, San Choku Saba to Aozakana

The store manager and the head chef traveled to Kochi themselves, tasting various sun-dried salts, and arrived at 'Saltive's Sun-Dried Salt.' This salt, which has no spiciness and maximizes umami, takes as long as two months to complete due to the meticulous process involved. Just a little of this salt on mackerel sashimi will make you want to close your eyes and savor the flavor.

<Sesame Mackerel, Sashimi, Seared Sashimi> For 1-2 people 2,580 yen (tax included) For 3-4 people 4,500 yen (tax included)

Recommended for those who want to try other sashimi. Please enjoy it with sun-dried salt.

Recommended for those who want to try other sashimi. Please enjoy it with sun-dried salt.

We offer lightly cured shime saba. Please enjoy it with soy sauce.

We offer lightly cured mackerel. Please enjoy it with soy sauce.

Generously topped with homemade sauce and ground sesame on sashimi. That is 'Goma Saba'. It is an ultimate dish that cannot be made without fresh mackerel. For 1-2 people 2,580 yen (tax included) For 3-4 people 4,500 yen (tax included)

A local dish from Fukui Prefecture, the combination of mackerel pickled in rice bran and mascarpone cheese is perfect as a pairing with sake or wine.

A combination of mackerel, seaweed tsukudani, and mascarpone. Perfect as a snack with sake.

This ultimate dish is simmered slowly for 10 hours, allowing the bones to dissolve in your mouth. As it is a limited product, it will be discontinued once it runs out.

This is a delicious grilled mackerel with a lot of fat. It will take some time to grill.

Generously topped with a special tartare sauce on rich mackerel

A popular dish featuring fatty horse mackerel served with five types of condiments. Best enjoyed rare due to its freshness. A true masterpiece that reaffirms the deliciousness of blue fish.

Namero, popular as a sake accompaniment. Our restaurant is known for its sake, and to pair well with it, we have included green chili and shiso leaves.

A slightly adult croquette with cheese as a nice accent

Baby horse mackerel that can be eaten from head to bone. Perfect as a snack with drinks or when you want just a little more to nibble on.

A flavorful omelette filled with plenty of mackerel dashi. It can't possibly be bad.

This clay pot rice is made with carefully selected rice cooked in dashi, featuring large grilled mackerel and pickled plum that pair exceptionally well. The rice is sourced directly from the producers in the mountainous area of Mibugai, Gifu Prefecture, and is made from rice grown in delicious water and air.

Freshly caught Nagasaki herb mackerel with red vinegar rice, sun-dried salt from Kochi, and premium seaweed; this combination is guaranteed to be delicious. It is a very popular item.

Sliced mackerel sashimi coated generously with a specially developed sesame sauce for this sesame mackerel chazuke, served with mackerel broth for the chazuke. This is the final chazuke to conclude Fushimi Aoi.

A simple soy sauce ramen, but the broth enhanced with fish powder increases the umami, making it perfect after drinking.

Depending on the season, the chef carefully selects and prepares the delicious oysters available at that time.

Our collar grill is different from other restaurants, as we grill it generously from the head to the collar. It is a dish that is satisfying in both taste and appearance.

Obanzai Assortment for 1-2 people 990 yen, Obanzai Assortment for 3-4 people 1680 yen