Azizuri

The firm texture of freshly caught eel and its mild yet slightly sweet flavor. It has no strong taste and is easy to eat.

The appearance and texture are similar to Tessa (fugu sashimi). Please try it for the taste. It may not be available depending on the situation, such as during busy periods.

Blanched with the skin on, served rare. Accompanied by sliced green onions and onions, seasoned with salt and sesame oil.

Blanched eel skin rich in collagen, served chilled with ponzu sauce. It melts in your mouth.

It looks grotesque, but surprisingly delicious. There is enough meat to eat. Please be careful of the teeth and bones while eating. Limited quantity available.

The brand fish from Tosa Shimizu City, 'Shimizu Mackerel.' Immediately after being caught from the fishing cooperative's tank, it is processed to ensure freshness. It has a chewy and elastic texture that makes people exclaim, 'Is this really mackerel?!' From autumn to winter, it becomes richer in fat and flavor. Additionally, there are other ways to enjoy it, such as 'raw liver style' with salt and plenty of sesame oil, or 'tataki' which is quickly seared to bring out its sweetness and served with ponzu sauce, and 'salt tataki' served with salt and sliced onions.

The pressed mackerel sushi is cut into 10 pieces and grilled. The bottom of the rice is also grilled, giving it a fragrant aroma, and the rich fish pairs well with the slightly sweet rice. If you think it's too much, a half portion (5 pieces) is also available. For souvenirs, there is a boxed takeout option for 1,300 yen.

The Chōtarō clam (Hiougigai) is cleaned and topped with enoki mushrooms, eggplant, and green onions. It is grilled with our original sauce. It has a flavor similar to a Japanese-style ajillo. For those who enjoy a sweeter sauce, you can pour it over rice or, conversely, put rice inside the shell. In winter, we also use oysters or offer a squid version.