Gyojin Nishinakajima
魚人 西中島店
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Dernières informations
A place to enjoy fresh seafood and carefully selected local sake
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Menu
We will prepare recommended sashimi and sake snacks from the day's stock We will prepare recommended sashimi and sake snacks. The total menu consists of 6 dishes and does not include the closing meal. If you have any requests, please let us know.
It is a full course meal using the ingredients of the day. We are often used by our guests for business entertainment.
This course was created at the request of a customer. This course combines Hinai Jidori chicken hot pot with seasonal ingredients. We have prepared this course many times this year. We will be happy to change the pot or the number of items. Please contact us for details. （Please contact us.)
This course uses the finest seasonal ingredients.
Bamboo shoots in Kasuga have a very good aroma and taste. This is due to the fact that the bamboo shoots are cooked immediately after being harvested in the morning, which gives them a different flavor from commercially available bamboo shoots. This course is offered only once a year for three weeks.
We offer a variety of carefully selected sea urchin, fresh tuna, and seasonal fish prepared in various ways. For example, sea urchin with tofu and wasabi soy sauce! Octopus from Akashi with salt and sesame oil topped with salted kelp! Thinly sliced kue with natural kanpachi and fresh tuna red meat served with wasabi soy sauce. Homemade firefly squid marinated in soy sauce. Aged fatty tuna nigiri.
From the bottom up: Tiger puffer sashimi, Akashi octopus with salted kelp, natural yellowtail with bluefin tuna lean and medium fatty tuna, white shrimp marinated in kelp with sea urchin sauce, and mackerel tempura
Starting from the bottom, scallop sashimi topped with seaweed and sea urchin soy sauce, swordfish sashimi with salt and vinegar citrus, bluefin tuna lean and medium fatty tuna, and whale song with spicy soy sauce!
A popular menu item since the opening.
A rare oyster that is not widely available in Osaka. These oysters are grown in Saroma Lake, which is rich in plankton. Saroma Lake, facing the Okhotsk Sea, is an area where drift ice comes ashore, so there is plenty of plankton for oyster feed, allowing for the cultivation of high-quality oysters. With low water temperatures throughout the year, slow growth, and ample nutrient storage, these oysters have a strong umami flavor and a plump, sweet, and large body. (Reference: Internet)
We want to offer domestic thick asparagus every day, but the price may vary depending on the day's procurement. Domestic green asparagus is not harvested much in midwinter, so it will be imported.
We want to offer domestic thick asparagus every day, but the price may vary depending on the day's procurement. The white asparagus in the photo is 600 yen for 2 pieces. The season for white asparagus is from March to May. We do not use overseas-produced white asparagus.
Boiled young bamboo shoots, tempura, grilled bamboo shoots, etc.
Local production for local consumption! Enjoy the taste of Osaka duck. (The photo is for one person.)
Yellow chives, a specialty of Okayama Prefecture. Currently used in Michelin-starred restaurants in Tokyo, but not commonly found in Osaka. Please enjoy the taste and aroma of yellow chives.
Fresh vegetables topped with salt, olive oil, and white balsamic vinegar. It is delicious on its own, but please enjoy it with a little bit of our special dressing.
The price may vary depending on the purchase price.
We grill and roast Japanese beef before cutting it. Enjoy with green mustard, smoked salt, and truffle salt.
Enjoy the carefully selected whale song! It tastes amazing with ginger soy sauce or spicy soy sauce.
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