Kaissendokoro Ryo

Changing four times a year according to the season, the specialty 'Kirakira Bowl' of Minamisanriku Town. The photo shows the 'Spring Announcement Bowl' from March to April. From early summer to summer, it becomes 'Uni Bowl', in autumn it is 'Autumn Flavor Bowl', and in winter it is 'Salmon Roe Bowl'. The most popular menu at the restaurant.

A 'daily bowl' that expresses the liveliness of the Sanriku market as if it were in a bowl. Please ask the staff for the ingredients of the day. The menu shines because the owner continues to capture the seasonal flavors of Sanriku by visiting the market every day.

A luxurious bowl using three types of tuna. A high-value dish made with Bigeye tuna caught at the famous Shiogama fishing port known for its fresh tuna, Albacore tuna, and Southern Bluefin tuna. Limited quantity available.

The most popular dish in the Kirakira Bowl series, the Sparkling Sea Urchin Bowl, is available from May 1st to the end of August. *Limited quantities or availability may vary depending on weather and stock conditions.