Dontuki Gauche

(One serving)

1,200 yen and up

1,000 yen and up

◆ Trivia ◆ A treasure trove of umami components, shellfish contain a high amount of succinic acid. Succinic acid is one of the umami components that has been loved for a long time, found in sake, miso, soy sauce, and more. The essence of Japanese cuisine, "dashi," creates a synergistic effect by combining glutamic acid from kelp and inosinic acid from bonito flakes, enhancing umami. We hope you can experience the natural umami by combining shellfish with various ingredients. Please enjoy the collaboration of shellfish and carefully selected ingredients. ◆ Main ingredients and origins ◆ Kelp... Hokkaido Rausu Kelp Bonito flakes... Bonito flakes from Makurazaki, Kagoshima, and mackerel flakes from Amakusa, Kumamoto Soy sauce... Yamaguchi Yanai Kanro Soy Sauce Author... Kyoto Tanba Sasayama Kyo Meitake ● The oils we use are primarily EXV olive oil and vegetable safflower oil, with only oils containing less than 0.3% trans fatty acids (according to our company standards). [We do not use oils with 0.3% or more such as white sesame oil, salad oil, tempura oil, corn oil, or blended oils.] ● Our establishment does not use chemical seasonings or preservatives. Business hours 17:30–23:00