Taisanboku Shitomi Kaikan

This is a delicacy made by carefully washing the intestines, milt, and roe of sea bream, and then marinating them for about a month to mature. By marinating the milt and roe, it results in a more complex and delicious salted dish.

This is a delicacy made with fresh squid mixed with grainy sea urchin. The rich flavor of the squid combines with the sweetness of the sea urchin, resulting in a delightful dish. Even those who dislike sea urchin should definitely give it a try.

This dish consists of cream cheese cut into cubes and coated with roasted karasumi. The creamy and fragrant karasumi cheese pairs well not only with sake but also with Western liquors.

This is a delicacy made by soaking tofu in a moromi for six months, allowing it to ferment and mature. It has a flavor and texture similar to sea urchin, which is why it came to be called Yamawundantofu.

This is a delicacy made by soaking live firefly squid (hotaru ika) in soy sauce on board a ship. By placing them in alive, they are thoroughly soaked in soy sauce all the way to the inside, resulting in a product that maintains its freshness. Additionally, allowing it to mature brings out a different deliciousness.

A dish topped with salted sea bream on cream cheese. Please enjoy it with a little mixing. The rich cheese is enhanced by the matured aroma and saltiness of the salted sea bream, resulting in a smooth and elegant flavor.

This is a delicacy where the sweetness of sea urchin perfectly matches the spiciness of gochujang. At first, you will taste the sweetness of the sea urchin, which is gradually followed by the spiciness of gochujang. It pairs wonderfully not only as a snack with alcohol but also with rice.

This is a delicacy made by soaking fresh hoya in konowata. It is said that the shape of hoya resembles a mine, which leads to the name mine → explosion → Bakurai. The aroma is similar to konowata, but the more you chew, the more you can taste the umami of the hoya.

Inada refers to the young fish of the yellowtail. This delicacy is made by salting the yellowtail (inada) and then sun-drying it for a month, followed by slicing it thinly. It is believed to have originated as a preserved food for the summer.

A delicacy made from the salted roe of the mullet, one of Japan's three great delicacies. It is further desalted, pressed between boards, and dried in the sun. It is served thinly sliced and lightly grilled.

This is a delicacy that combines rich white roe and the poppable texture of Mako. The saltiness is not too strong, and the Mako white roe is elegantly and smoothly finished, making it recommended for beginners of delicacies.

A delicacy made by salting the thread-like ovaries of sea cucumbers, hanging them on a string like a shamisen bachi, and drying them.

This is sweet salted dried skate wing with thick meat. The flesh is tender, and the crunchy texture of the cartilage is a characteristic feature. Enjoy it with mayonnaise soy sauce!

This is a delicacy made from young sardines that are washed in water and sun-dried using a fine mesh net. They are lightly grilled before serving, so please enjoy them with soy sauce to your liking.

This is Shaketoba from Hokkaido. We will serve it quickly grilled.

Iburigakko is a specialty from Akita Prefecture. It is a pickled vegetable made by hanging daikon radish over a hearth to smoke it, then soaking it in rice bran and salt. The moderate smoky aroma pairs well with sake.

This is our original okara salad. It has a smooth texture with a hint of curry aroma.

Wrapped in fresh yuba, the original filling made with plenty of Kujo green onions is baked to a fragrant finish. Inside the thin yuba, there is hot soup.

Lightly grill the mackerel heshiko.

Topped with Kyoto green onions and chirimen sansho on a bed of original delicacy sauce. Then, generously covered with cheese and baked. It pairs exceptionally well with sake.

The soup is rich and creamy, made with a base of Wagyu beef fat and sesame.