Ikoi Dokoro Minami

Make your banquets with your loved ones or important moments of your life more gorgeous with Minami's course meals. For those who make a reservation for a celebration of longevity, we will offer a special gift of "sea bream stewed in kabuto".

Make your banquets with your loved ones or important moments of your life more gorgeous with Minami's course meals. For those who make a reservation for a celebration of longevity, we will offer a special gift of "sea bream stewed in kabuto".

Make your banquets with your loved ones or important moments of your life more gorgeous with Minami's course meals. For those who make a reservation for a celebration of longevity, we will offer a special gift of "sea bream stewed in kabuto".

We can also prepare food for the once-in-a-lifetime baby ceremony "weaning ceremony" with reservations. A "weaning stone" will be given to those who make a reservation as a free gift (please make sure to mention "weaning ceremony reservation" when making your reservation). (Please make sure to mention "reservation for weaning ceremony" when making a reservation.)

Our eels are not natural eels whose taste varies from season to season, but brand-name eels cultivated by Mr. Isshiki in Aichi Prefecture, which are raised in the clean water of the Yahagigawa River system (an environment similar to that of natural eels). The eel is raised in a stress-free environment, which makes the skin soft and the meat fatty and of high quality. Please enjoy the course meal of eel which pursues the original flavor of eel which is cultivated but not as good as natural eel at our restaurant! We purchase live eels (oxygen is injected into the bag when shipping to ensure freshness) and process them in our restaurant so that we can offer a variety of delicious dishes (^O^)

The name "cherry blossom sea bream" or "hanami-tai" comes from the vivid cherry blossom color that shines on its surface from March to May, just when cherry blossoms are in full bloom. Sea breams begin to accumulate nutrients around February for spawning, and from March to May, before spawning, they are at their most fatty and their flesh is elastic, and even their tails become fat and full, giving them the appearance of "the true sea bream. Please try the "Sakura Sea Bream Course," which is only available at this time of year.

Hamo (Japanese conger eel) is said to "grow up drinking plenty of water from the rainy season. As summer progresses, hamo becomes more and more fatty, and can be enjoyed until the end of autumn. Nutritionally, hamo is rich in vitamin A and contains chondroitin and isoleucine, which are nutrients that keep you young, and is also called "Bepin Hamo" in Awaji Island. Hamo peony hamo is cooked by a craftsman's skill that cannot be imitated at home, and is called "hamo peony hamo that curls up like a flower blooming. Please try our "Hamo Course," in which hamo meat and other parts of the hamo are prepared with the skill of our expert chefs so that you can enjoy all of the hamo meat and all of the hamo meat.

Fugu protein is high in amino acids, which are umami components and form the unique umami taste. The amino acid content reaches its maximum about 16 hours after rigor mortis begins. The most delicious timing is when the amino acid content is at its maximum! We start processing the fish from the time the customer arrives at the restaurant, We start processing the fish from the time the customer arrives at the restaurant, and provide the best taste to our customers. Because we have a fugu license, we are able to process live fugu on the spot (#^^#).