Hebe no Hige

Officially named <Akamutsu>. Known as <Nodoguro> in the Niigata and Hokuriku regions due to its black throat, this is a high-end fish. Enjoy its rich flavor, often referred to as the fatty white meat, 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 has all the flavors, sweetness, and a crunchy texture, is valuable because it is still alive. Please give it a try. See recommended menu.

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 the fresh seafood like at a market. Please refer to the recommended menu.

Sado cold yellowtail is a must-eat 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. See recommended menu.

The Niigata brand 'Nanban Shrimp'. Its official name is 'Hokkoku Akaebi'. It got its name because its vibrant red color and shape resemble the Nanban chili pepper. It is also referred to as 'Amaebi', and it is caught in the Sea of Japan north of Hokuriku, particularly the Sado area in Niigata, which is known for its strong sweetness and unique texture that differs from other shrimp. Since it inhabits deep waters with stable temperatures, it is delicious throughout the year, but it is especially considered to be at its best in winter when the surface water temperature drops during fishing. 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 aging 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 to cook rice is the preparation water from Kirinzan, which is also the underground water of the Jorogawa River. 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 with Sado Mozuku and Seaweed Tsukudani / Fresh Furikake

2 Servings 2123 Yen 3 Servings 3157 Yen 4 Servings 4191 Yen 5 Servings 5225 Yen

We source from producers certified as 'Niigata Wagyu Breeder Masters.' This title is awarded to individuals who have shipped carcasses with a grade of 4 or higher at a rate of over 70 percent in the past two years, and who have received excellent awards 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 made with egg or sauce, but seasoned with a soy sauce base that includes dashi, mirin, and sugar. The unique sweet and spicy flavor enhances the katsu, making it also a great appetizer.

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

Refer to recommended menu

The Tochio specialty Jumbo Fried Tofu from Niigata Prefecture 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. Our restaurant uses Jumbo Fried Tofu from Sato Tofu Shop. 858 yen for green onion miso grilled, 935 yen for natto grilled.

Niigata Country Miso / Soybean Paste / Mayonnaise

5 pieces 1100 yen, 8 pieces 1760 yen, 12 pieces 2640 yen