Amiyaki Akamaruya Omiya Minami Gin Dori

This dish resembles marbled beef and tastes like a fine cut of beef. Initially, the staff will grill one side. Once it is cut into five pieces, you can enjoy the other side cooked to your preferred doneness. By eating from left to right, you can enjoy a range of doneness from rare to well-done.

The base of the tuna's belly fin. The meat between the bones is delicious with muscle and collagen.

Sashimi from the atrium of the tuna (the heart's circulatory organ). The crunchy texture is delicious.

It has a texture and flavor similar to beef.

When grilled, the moderate fat melts away, resulting in a juicy and firm flavor.

These three types are rare even at a tuna shop. The collar and the bloodline are quickly grilled, while the flaps are grilled to a perfect char. When grilled, the fat gently seeps out, enhancing the enjoyment of the drink.

Includes five rare cuts (tuna collar, bloodline, fin, and two types of offal).

We grill the authentic bluefin tuna rare, which can also be enjoyed as sashimi. Please enjoy it with our special sauce.

A selection of tuna collar cut into different parts. Includes the fatty kama toro, the chewy bocce, and the root that resembles meat in appearance and texture.

This is the meat located on the lower jaw of the tuna. It has a horn-like appearance and is juicy bone-in meat.

The meat located on the inside of the belly of the tuna. When grilled, it has a firm texture and bursts with flavor when chewed.

Rare cuts of tuna are combined with hormone, perfectly matched with Saikyo miso. The moderate sweetness and aroma of the miso stimulate the appetite.

We have combined the rare parts of tuna with the excellent compatibility of offal and Saikyo miso. The moderate sweetness and aroma of the miso stimulate the appetite.

Tuna mino (heart) with a crunchy texture topped with plenty of onions and a special sauce.

Made with two rare cuts: the meat from the back of the throat and the cheek meat, it has a chewy texture similar to that of meat.

A selection of the king of tuna, featuring lean bluefin, medium fatty tuna, and fatty tuna.

The king of tuna, featuring the red meat of bluefin tuna, medium fatty tuna, and fatty tuna, along with cheek meat and the brain. These are rare cuts that can only be taken from one tuna.

Fish and chips made with tuna, finished with a genuine batter using beer. The potatoes are topped with rich cheddar cheese, and the dip is a tomato cream sauce.

This is the part from the lower jaw of the tuna. Enjoy the firm texture.

This dish uses the belly of skipjack tuna, featuring a fluffy tenderness of the meat that pairs well with wasabi salt.

The spare ribs have been softened under pressure and marinated in sauce. They become even more delicious when grilled and enjoyed.

Fish and chips made with tuna, finished with a genuine batter using beer. The potatoes are topped with rich cheddar cheese, and the dip is a tomato cream sauce.

Rich cream cheese and tuna sake paste make a great match.

Rich cream cheese and our proud tuna are wrapped together with vegetables in fresh spring rolls.

A dish featuring a dome of tomato served with tomato cream. The surprise of what’s inside is for you to enjoy when you take a bite.

Please enjoy it mixed with homemade dressing and tartar sauce to your liking.

A refreshing dish that combines pickled long yam with a tangy flavor and tuna sake paste.

A new type of mozuku vinegar infused with special vinegar and orange oil

A new sensation potato salad with the salty flavor of smoked tuna and the sweetness of honey that is irresistible.

A shop-made dish with a moderate sourness that becomes addictive.

Grilled rice balls served with wasabi in a tuna broth

A dish where the smoked tuna is flaked in broth, releasing its umami and aroma.

Please enjoy it with rice, mixed with negitoro and egg yolk.

A popular tuna yukke served in a rice bowl.

Our pride, bluefin tuna, served as nigiri sushi. Enjoy the surprise of what will be served.