Aburiyashokudo

One main dish from seafood, and one main dish from meat. We carefully consider the menu using seasonal ingredients.

The Aizu region has a climate similar to Hokkaido, which allows for the arrival of sweet and fragrant asparagus. We recommend grilling over charcoal, tempura, or cheese-baked dishes. For the taro, please enjoy it steamed with the skin on, served with sesame salt or deep-fried until fluffy. How about trying the chef's handmade dish, 'Taro Croquette'?

Ban'ge town in Aizu has been famous for 'horse sashimi' since ancient times. Please enjoy the tender and mild lean meat with spicy miso. The miso is made from local Aizu ingredients.

When it comes to nama-fu, 'Kyoto medicinal cuisine' is famous. Please enjoy it hot, grilled over charcoal and with a nice char from Aizu miso.

When it comes to seafood from Fukushima Prefecture, 'Mehikari' is the first that comes to mind. It's great when fried, and when dried overnight, it releases a lot of fat. Grilled skin served as sashimi or nigiri sushi is the best.

I don't buy it at the supermarket. I am particular about homemade dried squid that takes time and effort. The fresh squid from Hokkaido is dried with the liver intact, while the spear squid from Kyushu is dried with the tentacles attached.

Cut into small pieces to keep the price down. We always have 2 to 3 types of simmered fish available. We also recommend grilled fish marinated in yuzu soy sauce and Saikyo miso.

A variety of types served in small portions. How about adding shellfish from the tank at the counter to your sashimi platter? The photo shows 'Whole flounder sashimi with liver paste'.

The 'cheek meat', 'top of the head', and 'toro from the collar' taken from the head are rare parts that are hard to come by. How about using the scraps for a tekka maki, or searing the cheek meat and serving it with Tosa ponzu? The collar toro nigiri can be seared to your preference.

There are days when we have it in stock and days when we do not, but how about some fresh 'Nodoguro' that can be enjoyed as sashimi? If possible, please enjoy it as sashimi or seared sushi.

We recommend two dishes made from large Kurokita Yagigai from Kushiro, Hokkaido: one half served as sashimi (seared nigiri sushi) and the other half grilled with shichimi soy sauce.

In the Kansai region, it is called 'kaibashira' (clam meat). We recommend a two-dish meal where you can choose from sashimi, nigiri, or grilled with salt from one clam. Tempura is also delicious.

Quickly blanched in Tosa ponzu is the best. Grilled white fish and tempura are also delicious. Please enjoy the grilled white fish sushi with a little bit of sweet soy sauce. We can prepare 'Shirako Chiri Nabe' with local tofu if you ask. Additionally, as a secret menu item, 'Shirako Chawanmushi' is a popular dish among regular customers.

In summer, we serve natural rock oysters from Oita Prefecture and Niigata rock oysters from the Sea of Japan. From autumn to spring, we offer fresh oysters (cultivated young shellfish) from Akkeshi Town, Hokkaido, which are great with freshly squeezed lemon or grilled over charcoal with a drop of soy sauce!

The large turban shell will be served as sashimi or nigiri, and the liver will be served baked with mushrooms. Depending on availability, we may have extra large, medium, or small sizes.

We will prepare 3 to 4 dishes from one 'live eel'. Please choose from the menu below. ● Eel Sashimi ● Classic Grilled Eel ● Grilled Eel with Wasabi ● Eel and Vegetable Vinegar Salad (Tosa Ponzu Dressing) ● Eel Omelette (Dashi Rolled Egg) ● Hitsumabushi (Eel Rice with Tea) ● Small Bowl ● Sushi Nigiri *Please let us know if you have a preferred way to eat.

All made by the head chef. We update several items daily on the menu, including cheese miso pickles, squid salted fish, and dried whole squid. The Korean squid chanja is a dish you can refill (please wrap it with rice and roll it in Korean seaweed before eating).

Please leave it to us. You can request the number of skewers starting from five. Of course, they are grilled over charcoal. The chicken from Date, located in the northern part of Fukushima Prefecture, is grilled to perfection. Please try it with some salt.

I have learned about the famous Osaka sauce from Janjan Town, known for its 'No double dipping!' policy. It is a slightly sweet sauce. Additionally, I recommend other fried items such as 'Fried Oysters', 'Whole Fried Large Shrimp', and 'Homemade Fried Horse Mackerel'.

We will cut your preferred weight (from 100g) from the block. Please refrain from asking for just 50g. The recommended cooking style is rare with garlic sauce. Sliced a little thinner and grilled over charcoal, the sushi is delicious.

The premium tongue salt can only be obtained from one cow for two servings. It is grilled slowly over charcoal. The tip of the tongue is minced to make the tsukune stick, mixed with chicken cartilage to create a 'crunchy texture.'

When we are waiting for the arrival of Misuji meat, we will feature Sagari meat on the menu. This is also delicious with a good texture. The price is reasonable, and it is considered a 'phantom menu.' If the timing is right, how about trying it? Seared sushi pairs well with garlic sauce.

Directly shipped chilled from Aomori Prefecture! The white liver sashimi is especially recommended. It has been pasteurized at low temperatures, so you can enjoy it with peace of mind. The grilled skewers are finished rare with a sweet sauce? or salt and wasabi?

We are confident in the freshness of our fish. You can order from one piece according to your preference.

We use buckwheat flour from Lake Inawashiro in Konan Town. We make it a little bit every day, so there is a limited quantity available. Please enjoy the first bite of the mori soba with salt wasabi. You can savor the aroma of the soba.

Kiritanpo is handmade. Enjoy the rich broth with grilled meat! Please savor the crunchiness of the vegetables without boiling them! I believe that using the leftover soup for curry udon or cheese risotto makes for the perfect finish. For two people, we can serve from one portion.

Kiritanpo is grilled by hand (homemade). When freshly grilled and spread with Aizu miso, the crispy edges are the best! In the Aizu region, it is called 'Shingorou Mochi.'

We carefully squeeze each glass of fresh grapefruit after you place your order at the counter. It is also delicious to drink as a soft drink.

We have a variety of sake including Hiiragi, Chujo, Yuri, and Hirotogawa. All prices are listed!!

We highly recommend this at Aburiya, and the price is kept reasonable. While the chilled sake is delicious, please try the junmai sake served warm ('nurukan').