Sakana Ichiba Gyogyo Tama Center

A place in Tama Center where you can eat live squid. We have started handling live squid from Hakodate! You have never tasted such fresh squid; it will change your perception of squid. In summer, when squid fishing begins, the fishing lights illuminate the evening, and the view from Mount Hakodate is magical, becoming a summer tradition in Hakodate. The squid caught is immediately placed in a tank on the boat, and early in the morning, the live squid is airlifted for shipment. We handle the best quality squid with transparent flesh at the highest freshness. Once you taste the morning squid from Hakodate, you will be truly surprised by the difference compared to supermarket squid. Squid is a seafood that loses freshness very quickly. Generally, squid sold in supermarkets has been a long time since it was caught, so the texture and sweetness are completely different. Additionally, it is very common for frozen squid to be thawed and sold, so the difference in taste is evident.

When it comes to tuna in Japan, nothing beats 'Bluefin Tuna (Hon Maguro)'. The natural ones have a rich flavor, characterized by the umami that hits your palate the moment you take a bite and the aroma that lingers in your nose as you swallow. You can experience multiple layers of taste with the natural ones.

The peak season for sea urchin from the waters near Hokkaido is said to be from June to August, with the best flavor until the Obon festival. It is said that the most delicious time is late July. After Obon, they enter the spawning period, causing the flesh to become loose and the taste to decline. Therefore, now is truly the peak season! The combination of 'fresh sea urchin' and sake is irresistible.

Botan shrimp, scientifically known as 'Toyama shrimp', is the highest quality shrimp caught in Hokkaido. Its rich sweetness is said to surpass that of spiny lobster and tiger shrimp. When eaten as sashimi, the umami and sweetness of the botan shrimp spread throughout your mouth, making it so delicious that words cannot describe it. Not only is it excellent as sashimi, but it is also delicious when boiled or grilled. Since it is alive, you can also enjoy the coveted experience of dancing sashimi.

Tuna piled high on a geta. Wow... I've never seen this much tuna before!! Limited quantity, so please visit early. Fresh seasonal fish and seafood, carefully selected and directly shipped from various regions by skilled experts, are all top-notch in terms of 'freshness, variety, and quality.' First, enjoy the ingredients directly with 'sashimi.'

Suō Ōshima, Yamaguchi Prefecture 'Net and Free Diving Fishermen' and Susaki, Kochi Prefecture 'Fixed Net Fishermen' carefully catch each fish and procure 'fresh fish directly delivered by fishermen' that are processed on board. With the cooperation of fishermen and the development of unique procurement routes, we source seasonal local fish directly from fishing grounds across the country every day.

From Suo-Oshima, Yamaguchi Prefecture 'Net and Free Diving Fishermen' and from Susaki, Kochi Prefecture 'Fixed Net Fishermen', we carefully source fish that have been caught and processed on board, focusing on 'fresh fish directly from fishermen'. With the cooperation of fishermen and the development of our unique sourcing routes, we procure seasonal local fish directly from fishing grounds across the country every day.

Please choose your favorite shellfish such as sea urchin, whelk, surf clam, red clam, clam, turban shell, scallop, etc. 780 yen to 1540 yen.

We offer a rich variety of carefully selected shellfish, including whelk, surf clam, ark shell, turban shell, scallop, and rock oyster.

Compared to abalone and turban shell, it is much softer with a moderate chewiness, often having a subtle umami and sweetness with a slightly mild flavor.

Akagai is an essential delicacy in sashimi, known as the king of bivalves. It has a sweet flavor and a crunchy, bouncy texture.

Please enjoy the firm texture and the subtle flavor of the sea.

Sashimi with shell on. Enjoy the aroma of the sea and the crunchy texture. Enjoy the fragrant aroma and deep umami with baked in a pot. Choose between sashimi or baked, and don't forget the adult flavor of the liver!

Sashimi made from freshly harvested raw wakame. Wakame can be found along most of Japan's coasts, but the Sanriku region, known for its rias coastline, is particularly famous for its production. Sanriku wakame is known for its deep green color and soft texture, yet it retains a moderate crunch, making it delicious and renowned nationwide! The wakame grown in the rich waters where the Kuroshio and Oyashio currents meet is thick and elastic, making it the best quality wakame.

A mysterious seaweed from the tropics, 'sea grapes' are characterized by their pop-in-your-mouth texture.

Today's fish head prepared in your preferred cooking style. Please choose between simmered or grilled with salt. Options include red snapper, striped jack, sea bream, yellowtail, bonito, sea bass, isaki, and hachibiki. 1000 yen to 1320 yen.

(Large) for 3-4 People 3850 Yen

(Large) for 3-4 people 3850 yen

Additional Vegetable Platter 440 yen

Characterized by a crispy texture, elegant sweetness, and rich aroma. Enjoy the flavors with beer or highball.

【Special Selected Rice】Freshly cooked kamadaki silver rice, a proud dish of our restaurant! We have a wide variety of accompaniments for the rice, so feel free to customize it to your liking. 【How about some accompaniments for silver rice】◆Spicy Cod Roe◆Dried Shirasu◆Nakashima Farm's Special Seaweed Eggs◆Kishu Ume no Sato Fudo Farm's Pickled Plums◆Dashi Chazuke Base

Sea Bream Dashi Chazuke 1045 yen