"Yonatabokko," a restaurant in Akaike where you can enjoy the best ingredients, natural wine, and junmai sake

The photo shows sashimi of Himi's winter yellowtail from December, featuring a seasonal selection of 3 to 6 types of freshly caught fish! Options include sea bream, yellowtail, squid, sea bass, Spanish mackerel, firefly squid, swordfish, flounder, flatfish, rockfish, anglerfish, triggerfish, leatherjacket, mackerel, yellowtail, amberjack, black sea bream, red sea bream, and many more local fish from Himi Port that you may not have seen before. If sashimi is unavailable, a kombu-marinated platter will be provided. In December, winter yellowtail is the main feature. *Prices may vary based on market conditions. The approximate price ranges from 2,700 to 3,300 yen, with winter yellowtail priced separately.

Enjoy a flavorful steak made from the rare cut of the inner thigh of Black Wagyu, Tomosankaku, slowly cooked at low temperature, simply seasoned with rock salt and mountain wasabi.

No blackening agents! No phosphates! No pH adjusters! No artificial farming! No antibiotics! Priceless love! Made with natural shrimp from Papua New Guinea, this slightly larger natural small shrimp ajillo is irresistible for shrimp lovers.

Seasonal vegetables and seasonal seafood in ajillo

Ahi-jo made with high-protein, low-fat muscle chicken that has been well-exercised to maximize its deliciousness, cooked slowly at low temperatures to prevent it from becoming tough. The green onions are currently sourced from pesticide-free fields!

The gizzards you should eat first in your life. People who dislike gizzards often say it's because of the smell, but by eating these gizzards, you'll understand the true flavor.