Aji Sai

Approximately 400g, so please enjoy with 2 or more people!!

A salad carpaccio where the fresh fish changes depending on the day's procurement situation.

Fluffy! Creamy! It's the result of hard work.

Fluffy! Creamy! It's the result of hard work.

Made with Tsukuba Mibuta pork from Ibaraki Prefecture. The fat is sweet and it is a very good meat!

A popular menu made by simmering Tsukuba Mibuta pork from Ibaraki prefecture for a long time.

A flavorful simmered dish with fresh beef and pork offal, beef tendons, and root vegetables simmered in a salty broth! Spicy and savory.

Shrimp is pounded into a paste, deep-fried, and topped with a dashi-based sauce.

A dish made by deep-frying domestically produced chicken until it is tender and soft.

Crispy and fluffy tempura, a classic fish dish!

Please enjoy our tempura with either dashi or matcha salt.

Directly sourced local chicken from Miyagi Prefecture. It consists of two types: breast meat and thigh meat.

Directly sourced chicken from Miyagi Prefecture. Includes both breast and thigh meat.

Egg simmered in a gentle dashi broth made from bonito and kelp.

A refreshing dish with grated daikon in our special broth.

Fried chicken thigh marinated and served immediately.

Made with carefully selected Junmai white miso.

Fried eggplant is sandwiched between steamed and simmered duck.

Homemade gratin with local chicken, broccoli, soft-boiled egg, and plenty of cheese.

Striped Atka mackerel with rich fat.

Simmered in the broth that has been continuously replenished since the opening.

Contents vary depending on the season.

The contents of the ara (fish scraps) may vary depending on the fresh fish available.

Crab + tuna + egg yolk + shiso leaf + green onion = delicious!