Totoya Kazu

Our pride and joy, the 'turtle hot pot,' is made using every part of the carefully prepared turtle, resulting in a refined umami flavor that is concentrated in this hot pot dish.

A specialty Futomaki with approximately 12 types of ingredients including fresh fish, tamagoyaki, vegetables, and more. Half-size available.

Made with precious 'natural yam from Qinsho'. It can only be purchased once a year.

You can enjoy ayu dishes throughout the four seasons, from spring ice fish, early summer young ayu, summer young ayu, autumn ayu with roe, to winter fallen ayu.

'Wakasa guji-yaki' is a traditional cooking method where the fish is grilled with its scales on. The outside is crispy and fragrant, while the white flesh is tender and juicy.

This luxurious 'steamed dish' made with fragrant matsutake mushrooms and conger eel is a must-try. Experience a blissful moment with its deep flavor. Starting from 1200 yen.

Hamo, boned and blanched, has a beauty like a peony flower that opens suddenly.

Plum, Bonito flakes, Spicy cod roe

Plum and seaweed

A limited-time course available from July to September featuring grilled sweetfish raised in Omi Takashima and seasonal conger eel. Reservations required.