Kanazawa Tamura

I have heard that Buri Shabu was started by a guesthouse in Toyama called 'Aesop'. The fatty buri is sliced thinly and goes very well with momiji oroshi, green onions, and ponzu. (There are about 20 slices for two servings.)

The fish is called Akamutsu, but it lives at a depth of 200 meters and is called 'Nodoguro' because of its black throat. It is rich in fat, tender, and has a sweet flesh that is exquisite. The gills can also be eaten with reduced salt.

The fish is called Akamutsu, but it lives at a depth of 200 meters and is called 'nodoguro' because of its black throat. It is rich in fat, tender, and has a sweet flesh that is exquisite. It pairs well with wasabi and soy sauce.

From February to May

+1,000 yen for udon and vegetables included. *Please note that it may not be available depending on the catch.

Please note that it may not be available depending on the catch.

Limited time from November 7 to December 30

A brand crab from Ishikawa Prefecture, available for a limited time from November 7 to March 20.

Live crabs are prepared on the spot, and the miso is recommended with crab vinegar, while the crab legs go well with real wasabi soy sauce. *Please note that availability may vary depending on the catch.

'Buri Thick Roll' is very popular among many regular customers, including celebrities and entertainers. It has been featured on television and in magazines nationwide, including Mezamashi TV, TBS 6:30 News, Fuji TV News, and various magazines.

Limited to 5 servings per day

Small loach is fragrant and goes well with beer.

Freshly fried and served with salt, very fragrant and extremely popular

Homemade. Please enjoy really delicious chanja.