Craft Sour and Twice-Trapped Tuna Nikenoshima

Plump and rich in flavor. Enjoy the creamy and natural saltiness of fresh oysters without any unpleasant smell. You can also enjoy it with different seasonings to change the flavor.

A popular steamed oyster. You can enjoy the original flavor and sweetness of the oyster. You can eat as many as you like!? Orders start from 3 pieces.

A classic grilled oyster from the fishing town. It has a strong sea flavor and the umami is concentrated. We also recommend comparing it with steamed oysters.

The balance of herb garlic butter and the umami of oysters is excellent.

Please enjoy the chef's proud original spice.

A dish with a fragrant butter soy sauce that becomes addictive.

Homemade béchamel sauce enhances the flavor of the oysters.

Three types of Ise tuna: lean, medium fatty, and fatty.

Specialty!! Noritake Maguro⭐︎Limited to one serving per person, price 1000 yen → 490 yen⭐︎Luxuriously using medium fatty tuna, collar, and head meat. Wrapped in new black seaweed with rich yolk, the crispy texture is addictive.

Assortment of three types: red meat of Ise tuna, medium fatty tuna, and fatty tuna.

The Ise tuna is aged twice, concentrating the umami of the red meat.

The Ise tuna is aged twice, allowing the moderate fat to melt in your mouth. If you're unsure, we recommend starting with the chutoro.

Negitoro made with 100% Ise tuna's medium fatty tuna, collar, and head meat without additives. Enjoy the original taste of tuna.

This is otoro that has been aged twice with Ise tuna, rich in fat but not overwhelming.

Aburi of medium fatty tuna from a second sleep. The grilling enhances the flavor of the fat.

Meat tacos made primarily with buri, which is used for sashimi, created with original spices. A dish that is flavorful and addictive.

A dish with a surface of freshly made chicken liver mousse caramelized to perfection. It pairs exceptionally well with dried figs.

A luxurious dish made with Nidone Maguro. It is a confident creation that pairs well with drinks, mixed with avocado and Japanese style tartare sauce.

A gratin made with potatoes in French cuisine. The fish on top changes with the seasons, making it a dish that can be enjoyed throughout the year. *The color of the potatoes may vary depending on the variety.

A great assortment that allows you to compare 4 types at once. It adds a touch of elegance and is satisfying, making it highly recommended. *The photo shows 4 types plus 3 additional items.

Only fresh fish that has been prepared in the shop is used! No frozen or processed fish is used at all. *The types of fresh fish are listed on the blackboard in the shop.

Only fresh fish that has been prepared in the restaurant is used! No frozen fish or processed products are used at all. *The types of fresh fish are listed on the blackboard in the restaurant.

Carpaccio made from freshly caught fish prepared in the restaurant. No frozen or processed fish is used at all. *The type of fresh fish is displayed on the blackboard in the restaurant.

The price varies depending on the type of fish. Only fresh fish that has been prepared in the store! No frozen or processed fish is used at all. *The types of fresh fish are listed on the blackboard in the store.

You can enjoy the original flavor of the turban shell with this grilled dish.

Maximizing flavor and umami with the chef's original herb butter.

A great set where you can choose 4 to 6 side dishes and 1 drink of your choice for 1500 yen.

Uses Ise tuna skin. This is a rare delicacy that can only be made with fresh tuna.

This dish uses a rare part that can only be made at a specialty tuna restaurant. Please enjoy the delicious flavor of the tuna that stands up to the spices.

Uses two types of tuna entrails. A dish that pairs well with alcohol, fully infused with flavor.

The fresh shirasu is quickly boiled, ensuring excellent freshness. It has a moderate saltiness and pairs well with potato salad.

The fresh shirasu is boiled immediately after being caught, so it’s incredibly fresh. The daikon radish is coarsely grated, giving it a great texture.

We also offer black seaweed that is hard to find in the market. Three types: roasted black seaweed, olive seaweed, and sesame oil seaweed.

The potato chips are lightly seasoned with grilled spices. It is a new texture of potato chips.

The most popular dried fish at Nikenosima! By cooking the freshly caught fish immediately, the flavor of the fish is concentrated. This is an assortment of rare dried fish unique to the island.

Uses highly fragrant Aosa seaweed from Toba. It pairs perfectly with our carefully crafted Chikuwa. Served with coarse salt from natural seawater.

These are fried chicken wings. By drying them overnight, the outer skin becomes crispy while the inside remains juicy!

Using brand oysters [Momokomachi]. This is a crispy and rich-flavored fried oyster.

Fried yellowtail and daikon simmered in a soy sauce-based broth. A dish that becomes addictive.

As the name suggests, this original chazuke transforms into a surprising appearance. It uses a broth carefully made from the day's fish scraps, making it a popular item that is rich in flavor and satisfying to eat.

A very popular Negitoro Ohagi even for lunch. It is wrapped in finely cooked white rice from a clay pot, using Negitoro from Ise tuna. Both its appearance and taste have received high praise.

Zuke don with Nidone tuna marinated in oyster sauce. A classic donburi!

The raw shirasu is immediately boiled, ensuring exceptional freshness. It pairs perfectly with the rich yolk.

This is a local dish from the island that gained popularity after being featured on television. A rare delicacy that you must try!

Using the fish heads sourced that day. This is a fish head soup that recreates the one made by the island's fishermen, infused with the chef's unique touch, characteristic of Nikenoshima.

Homemade dessert tailored to the season and meal time. Prices vary by type. From 500 yen.