Ika no Sumi Niigata Eki Mae Ten

Officially named <Akamutsu>. Known as <Nodoguro> in the Niigata and Hokuriku regions due to the black color at the back of its throat, this is a high-end fish. Enjoy its rich flavor, which is often referred to as white fish toro, grilled over charcoal. Please refer to the recommended menu.

The beautiful transparent flesh is a testament to its freshness. We offer seasonal squid: spring/spear squid, summer and autumn/true squid, and winter/red squid. The luxurious dancing squid, which embodies the value of umami, sweetness, and a crunchy texture, is alive and well. Please give it a try. See recommended menu for details.

The fish from Sado is delicious. Sado Island is the largest remote island in Japan, located in the middle of the Sea of Japan. The waters off Sado are known for a diverse range of seafood due to the intersection of the Tsushima Current flowing north from the south and the Liman Current flowing south from the north, making it one of the best fishing grounds in Japan. Fresh selections are delivered directly from the waters off Sado and Niigata every day. Enjoy market-fresh seafood. Please refer to the recommended menu.

Sado cold yellowtail that should be eaten in winter. It migrates south in the Sea of Japan around November when the water temperature drops below 15 degrees. The genuine Sado cold yellowtail is caught in the Sado fixed net from December to February, and it is a top-quality fish that is plump and rich in fat. Please enjoy it as sashimi or shabu-shabu. Refer to the recommended menu.

Queen of the Sea of Japan. Delicate and sweet umami flavor. If king crab is the king of crabs, then snow crab is the queen. You can feel the delicacy and gentleness, as well as the sweetness, within the high-quality umami that exudes elegance. Please refer to the recommended menu.

Utilizing the natural cold heat (temperature 5°C, humidity 70 percent) of a snow storage facility made from approximately 700 tons of snow, which is said to prevent various stresses and deterioration, the brown rice is stored as is and moved to a minus 2°C cold storage for 2 weeks before shipping. This process is believed to enhance the flavor and sweetness of the rice, resulting in rice that retains moisture even when cooled.

The water used for cooking rice is the underground water of the Jorogawa River, which is also the preparation water of Kirinzan. It is soft water with low mineral content, has no peculiar taste, and cooks rice to be fragrant and moist.

Salted Salmon / Ikura / Nanko Plum / Mustard Eggplant Sado Mozuku and Rock Seaweed Tsukudani / Fresh Furikake

Two servings 2123 yen, three servings 3157 yen, four servings 4191 yen

We source from producers certified as 'Niigata Wagyu Breeder Masters.' This title is awarded to individuals who have shipped a percentage of carcasses graded at 4 or higher of 70 percent or more over the past two years, and who have received awards of excellence or higher at national or prefectural competitions in the last five years. The photo is for illustration purposes.

When it comes to katsu don in Niigata Prefecture, it is not the egg-based or sauce-based version, but rather a soy sauce-based katsu don seasoned with dashi, mirin, and sugar. The unique sweet and spicy flavor enhances the katsu, making it a great accompaniment.

A traditional dish from Niigata. There are various seasonings depending on the region within Niigata Prefecture, and it is a classic New Year's dish made by simmering taro, carrots, burdock, shiitake mushrooms, ginkgo nuts, and salmon in bonito broth. It is said to be called 'noppe' because of the thick texture of the taro.

Refer to recommended menu

Sato Tofu Shop's Tochio specialty Jumbo Fried Tofu is about three times the size of a regular one, measuring 20cm in height, 8cm in width, and 3cm in thickness, making it look like thick fried tofu. Green onion miso grilled 935 yen, natto grilled 935 yen.

5 pieces 1000 yen (excluding tax) 8 pieces 1600 yen (excluding tax) 12 pieces 2400 yen (excluding tax)