Japanese Bar Rias

Thick and large shiitake mushrooms from Iwate Prefecture are used. The sauce made by sautéing garlic, bacon, and onions in olive oil is exquisite. It is a rich and satisfying dish with a deep umami flavor.

A popular dish that goes well with alcohol. By frying unpeeled potatoes and then stir-frying them with bacon, you can enjoy a richness and depth of flavor that exceeds your imagination.

Using plump oysters from Sanriku. By stir-frying the oysters, their umami blends into the soup. Made with country-style miso for a rich flavor.

Black rockfish, available from winter to early spring, is characterized by its elegant and rich umami flavor. When you take a bite, a refreshing deliciousness spreads in your mouth.

A specialty product developed by the Sanriku Fisherman's Project. The rich flavor unique to fresh mackerel, combined with olive oil, creates an exquisite harmony. It is fragrant and light, making it recommended to pair with pasta as a separate order.

Sanriku blowfish is fried to add aroma and topped on rice. Then, a broth extracted by blending kombu and bonito is poured over it. This menu has a satisfying texture and can be eaten easily.

Using plump oysters from Sanriku. By stir-frying the oysters, their umami flavor melts into the soup. Made with country-style miso for a rich taste.