Ika no Sumi Calle Keyaki

Officially named <Akamutsu>. Known as <Nodoguro> in the Niigata and Hokuriku regions due to its black throat, this is a high-end fish. Enjoy its rich flavor, which is often referred to as white fish toro, grilled over charcoal. Please refer to the recommended menu.

The beautiful transparent flesh is a testament to its freshness. We offer seasonal squid: spring/spear squid, summer and autumn/true squid, and winter/red squid. The luxurious live squid sashimi, which combines umami, sweetness, and a crunchy texture, is valuable because it is still alive. Please give it a try. See recommended menu.

The fish from Sado is delicious. Sado Island is the largest remote island in Japan, located in the middle of the Sea of Japan. The waters off Sado are known for a diverse range of seafood due to the convergence of the Tsushima Current flowing north from the south and the Liman Current flowing south from the north, making it one of the best fishing grounds in Japan. Every day, carefully selected seafood is delivered directly from the waters off Sado and Niigata. Enjoy fresh seafood like at a market. Please refer to the recommended menu.

Sado cold yellowtail that should be eaten in winter. It migrates south in the Sea of Japan around November when the water temperature drops below 15 degrees. The genuine Sado cold yellowtail is caught in the Sado fixed net from December to February, and it is a top-quality fish that is plump and rich in fat. Please enjoy it as sashimi or shabu-shabu. See recommended menu.

Queen of the Sea of Japan. Delicate and sweet umami flavor. If king crab is the king of crabs, then snow crab is the queen. You can feel the delicacy and gentleness, as well as the sweetness, within the refined and high-quality umami flavor. Please refer to the recommended menu.

Utilizing the natural cold heat (temperature 5°C, humidity 70 percent) of a snow storage facility made from approximately 700 tons of snow, which is said to prevent various stresses and deterioration, the brown rice is stored as is and moved to a minus 2°C cold storage for aging for 2 weeks before shipping. This process is believed to enhance the flavor and sweetness of the rice, resulting in rice that retains moisture even when cooled.

The water used to cook rice is the underground water from the Jorogawa River, which is also the preparation water of Kirinzan. It is soft water with low mineral content, has no peculiar taste, and cooks rice to be fragrant and moist.

Salted Salmon / Ikura / Nanko Plum / Mustard Eggplant with Sado Mozuku and Iwanori Tsukudani / Fresh Furikake

2 servings 2123 yen, 3 servings 3157 yen, 4 servings 4191 yen, 5 servings 5225 yen

We source from producers certified as 'Niigata Wagyu Breeder Masters.' This title is awarded to individuals who have shipped carcasses with a grade of 4 or higher for over 70 percent of the time in the past two years, and who have received excellent awards at national or prefectural competitions in the last five years. The photo is for illustration purposes.

When it comes to katsu don in Niigata Prefecture, it is not made with egg or sauce, but seasoned with a soy sauce base that includes dashi, mirin, and sugar. The unique sweet and spicy flavor enhances the katsu, making it also a great appetizer.

Please refer to the recommended menu for prices

A traditional dish from Niigata. There are various seasonings depending on the region within Niigata Prefecture, featuring ingredients such as taro, carrots, burdock, shiitake mushrooms, ginkgo nuts, and salmon, all simmered in bonito broth, making it a classic New Year's dish. It is said to be called 'noppe' because of the thick texture of the taro.

See recommended menu

The Tochio specialty Jumbo Fried Tofu from Niigata Prefecture is about three times the size of a regular one, measuring 20cm in height, 8cm in width, and 3cm in thickness, making it look like thick fried tofu. In our restaurant, we use Jumbo Fried Tofu from Sato Tofu Shop. 858 yen for the scallion miso grilled version, 935 yen for the natto grilled version.

5 pieces 1000 yen (excluding tax) 8 pieces 1600 yen (excluding tax) 12 pieces 2400 yen (excluding tax)