Fukunishi Honten Sumikura Wasai Yumeka

Carefully processed selected dried herring, marinated in a special vinegar until delicious. Perfect with sake.

The rich flavor and tenderness of the lean meat are perfectly balanced in this 'luxurious cut.'

Aizu free-range chicken thigh meat is characterized by its strong umami, richness, firm texture, and moderate sweetness from fat. This dish brings out the umami with the aroma of charcoal.

A masterpiece slowly simmered with a sauce that has been refined over two years and the proud broth of Yume House.

Aizu's sweet treat, lightly fried with a crispy coating, made from Kashiwaya's thin-skinned manju.

A dish featuring the rare Zabuton cut grilled over charcoal. Enjoy the original deliciousness of the Zabuton with salt, wasabi, and special ponzu sauce.

1 piece 750 yen

Using tuna, white fish, and shellfish of the season, it is roughly pounded with condiments and special miso. Perfect as a companion to sake.

A 'gem of the sea' produced in Toyama Bay, can be eaten whole with a crispy texture

Fresh horse mackerel wrapped in seaweed, ume, shredded green onions, and perilla leaves, then fried. Refreshing yet concentrated in the umami of the mackerel.

The spicy kick of seven spice pepper adds an accent

Tsukune with cartilage coated in special sauce

Simple is best! Regular tuna with grated yam. But don't underestimate it.

A junk food that everyone loves. Tatsuta fried chicken topped with three types of scallions, coated in a Yurinchi-style sauce.

Nigiri of fatty tuna, medium fatty tuna, and lean tuna

A delicate roll combining the fragrant smoked daikon and the fat of premium tuna, offering a melt-in-your-mouth deliciousness. This dish features a crispy texture and lingering aroma.

Carefully selected ingredients delivered directly from the source