Ishimon

A simple seasoning with salt using the dashi made daily in our shop from tuna flakes, bonito flakes, and Rishiri kelp, allowing you to first enjoy the flavor of the dashi.

Seasonal asparagus topped with salted sea urchin and French Oscietra caviar

Lightly marinated Kohada from Kumamoto Prefecture with homemade vinegar miso, mixed with wild vegetables Nobilis, and enjoyed with the texture of five-color rice crackers.

A dish that makes you want to drink sake, featuring homemade karasumi and daikon with a hint of yuzu.

Recommended fish of the month (photo shows Ishigaki snapper, Kawahagi liver roll, Sardine)

Shinjo made with ground shrimp mixed with fava beans, coated in a rich shrimp miso sauce

Sweetly grilled Nodoguro from Nagasaki Prefecture, rich in fat, served with red daikon radish

Tempura made with clams from Chiba Prefecture and spring vegetables, served with homemade tsukudani

Shabu shabu made with Kumamoto Prefecture's red beef sirloin, carefully dipped in a special sauce made with bonito flakes and pickled plum right in front of the customer.

Olive noodles made in Shodoshima, served with broth made from clams

Enjoy a variety of tuna cuts including fatty, red, cheek, jaw, and brain meat from Nagasaki Prefecture, served over specially cultivated Hitomebore rice. This popular dish can be customized with a miso-marinated egg yolk to your liking.

The dessert is Amaou, enjoy the final aftertaste.