Ikki-ki-kitei Kanada

You can enjoy the high-end shrimp known as 'Live Kuruma Shrimp' at a public price. Even for shrimp lovers in Japan, it's rare to encounter 'Live Kuruma Shrimp.' We skewer it right in front of you and serve it with a perfect grilling to make it delicious! The sweetness of the Kuruma shrimp will be addictive!

Grilled to perfection, you can eat it from the head! Sprinkle with rock salt and enjoy the exquisite grilling!

I will write something important. It won't be on the test, but please remember it. It's a bit long, but the clams caught at Kujukuri Beach in Chiba Prefecture are called 'Choshi Clams'. It is written as 'Teisen Clam'. The area about 30 meters from the shoreline is a bit deeper. This depth is called 'Teisen', and since many clams are caught here, they are referred to as Teisen Clams. Many people write it as 'Chosun Clam' or 'Chosun Hamaguri', which leads to confusion with imported clams. Moreover, with this kanji, it is correctly read as 'Teisen'. It's difficult, isn't it? Our clams are kept in a special tank that has undergone ultraviolet sterilization treatment for raw consumption oysters. Therefore, you can enjoy them deliciously without overcooking. However, it seems that some other stores sell frozen ones in refrigerated display cases. When enjoying them fluffy and soft at their original deliciousness, we recommend confirming whether the clams are kept in a tank that has undergone purification treatment. I have made a long preface. I will repeat once more that our clams are kept in a tank equipped with ultraviolet sterilization treatment. Therefore, they are fresh clams that can be eaten as sashimi, so when you visit, please enjoy the 'fluffy and soft true deliciousness of grilled clams'. Most customers have eaten grilled clams several times, but it seems that many miss the perfect timing. The transparent liquid that comes out at the beginning of grilling is just seawater. Feel free to discard it! When one of the clam's adductor muscles comes off and it flips over and bubbles, add 2-3 drops of soy sauce. When it bubbles again, it's ready to eat. You can enjoy the truly fluffy, soft, and juicy grilled clams. Thank you for reading.

If you come to Chiba, be sure to try the clams!

These are rock oysters produced in Kujukuri, which we source directly from the people who harvest them, with an annual purchase of 15 tons at our Togane store. They undergo purification treatment for over 48 hours in a tank equipped with ultraviolet sterilization lights. We will deliver delicious rock oysters to everyone for five months from around Golden Week to early September. They are delicious whether served as sashimi or grilled. They do not shrink when grilled due to their good meat content. Adding butter and a drizzle of soy sauce makes for the best dish.

After all, it's tsuboyaki!

Grilled abalone dancing in front of you... The recommended way to eat it at Ikikiki-tei is... definitely butter soy sauce grilled!

This is a bivalve from Tokyo Bay. The clams in clam chowder are this type of clam. The key to eating it tender and delicious is not to overcook it♪

Recommended, the mackerel that becomes the most delicious and fatty during the rainy season is called 'Ume Iwashi'. We have created a simple donburi to enjoy the best seasonal flavor of the year. Please savor the seasonal taste along with the condiments that pair exceptionally well. The sales period is expected to be from early June to late July. Due to its popularity, please understand that it may sell out or there may be no stock due to rough seas.

This is the very popular 'Local Fish Seafood Bowl' made with fresh fish caught in the waters off Boso Peninsula. Enjoy the flavors of Chiba Prefecture's seasonal ingredients in a single bowl.

It is easy to make it cheap with inexpensive ingredients. However, if you are dining at our restaurant, we want you to enjoy a delicious meal. A platter of eight items including giant sweet shrimp, medium fatty tuna, red meat, red squid, salmon roe, live scallop, pickled mackerel, and salmon! Cost performance?? Excellent value! This is a recommended dish that ensures you will be satisfied with the basics of a seafood bowl. (Please note that the contents may change depending on availability.)

Made with shirasu from Iioka, Chiba Prefecture. Please enjoy it with our special shirasu bowl sauce.

This is our recommended special seafood bowl featuring live shrimp, Indian tuna, fatty salmon, amberjack, red sea bream, soy sauce marinated salmon roe, and top-grade fresh sea urchin. It is so delicious that all we can say is 'Yummy~' We are waiting for your orders with different toppings from the basic seafood bowl.

This is a menu created at the request of customers who said they wanted to eat delicious sea urchin. Of course, we received a passing grade from those customers as well. We look forward to orders from those who want to eat delicious sea urchin.

In response to customer requests for delicious sea urchin, we have sourced the freshest and most delicious (and expensive) sea urchin available that day at the market. However, since a bowl of fresh sea urchin or a bowl of fresh sea urchin with salmon roe costs 3500 yen, it might be a bit daunting to try it out. Therefore, we created a menu item called Trial Fresh Sea Urchin Sushi. If you have been wondering what delicious sea urchin tastes like, ordering this will solve your question immediately.

This is a boat platter sashimi that includes live sweet shrimp, live scallops, sweet shrimp, tuna, and kanpachi, which is hard to find elsewhere. Please grill the heads of the sweet shrimp carefully on the grill in front of you and enjoy.

The box is not small. The shrimp and conger eel are so large that they overflow from it.

Everyone loves shrimp fry (^^)

Actually, the peak season for raw oysters is from February to April. As the water temperature rises, the ocean becomes rich in plankton, allowing the oysters to grow plump. The oysters cultivated for frying are harvested at their most succulent stage, and after washing, they are prepared for frying. These fried oysters are cooked to the perfect temperature, providing a crispy exterior and a creamy texture inside for you to enjoy. If you love oysters, please give it a try.

I wanted to eat pork katsudon, but since it's a seafood restaurant, there is no meat... I thought about it (^^) If you eat it without saying anything, you won't know!

Directly sourced from the whaling company 'Sotobo Whaling' in Wadaura, Minamiboso, a town of whales. This is coastal caught minke whale. Enjoy the exquisite frying technique and savor the delicious taste of whale, a part of Japanese food culture!

This is salmon produced in Chiba Prefecture, raised in Kyonan Town, Katsuyama. Even though the size is small, the deliciousness of the flesh stands out. It pairs perfectly with onions and mushrooms. Foil baking can be done deliciously even by men.

Even though it's a fish shop, the fried chicken is quite delicious!