Uomokatsu Kachidoki

The types of fish will vary depending on the availability.

The vinegar is lightly pickled, allowing you to fully enjoy the rich flavor of the mackerel. Please enjoy it with wasabi soy sauce.

When the skin is grilled, the fat underneath melts, giving the skin a fragrant char.

Limited quantity. Rich in fatty sweetness, with a satisfying texture and umami, tuna brain.

The fluffy mountain wasabi spreads a refreshing spiciness.

Limited quantity, fatty cheek meat served with egg yolk

2 shrimp, anago, Shingen chicken, maitake, pumpkin, shishito peppers

Using Kanazawaji miso from Gunji Miso Pickles Shop.

Three flavors: steamed, fried, and grilled

A specialty dish from Tosa, made by pickling the internal organs (stomach and intestines) of Kochi tuna in salt, seasoned to highlight the unique flavor of tuna.

The texture of ikura pairs well with the smooth chawanmushi.

Chawanmushi with cheese for a rich flavor

Enjoy a variety of colorful vegetables with cream cheese dressing. The crispy texture of fried spring roll wrappers adds an accent.

Please enjoy the flavorful duck with a refreshing grated daikon sauce.

Rolled omelette with fluffy simmered anago

Rich flavor with sweetness from sake tofu

Lightly flavored with broth and grated daikon for a refreshing taste

Rich and flavorful thick-cut red snapper with good fat content

Rich in fat with a strong umami flavor that is not overwhelming

Juicy and full of flavor dried Hokka mackerel

Fatty grilled tuna jaw

Tender braised tuna collar with rich fat

Croquette with creamy filling and snow crab

Potato fries with skin

This dish features rich mackerel that blends beautifully with the locally sourced Haenuki rice from Yamagata Prefecture, resulting in a deep and savory flavor.

Uses Okinawa salt 'Nuchimaasu'

A recommended seafood bowl packed with crab, salmon roe, shrimp, flying fish roe, whitebait, and chopped green onion, featuring fresh fish directly sourced from the market.

Our pride is the tempura. We used a whole anago (conger eel) lavishly. The egg tempura is also exquisite.

Perfect for shrimp lovers

Braised anago eel, egg, cucumber

This dish features rich mackerel that blends beautifully with the Yamagata Prefecture-produced Haenuki rice, allowing the flavors to permeate.