Izakaya Igosso

Carefully selected fresh bluefin tuna otoro. The richness of the fat is excellent. It melts in your mouth.

Carefully selected fresh medium fatty tuna. Maintaining the unique texture of fatty tuna while also experiencing the refreshing taste of lean meat.

Carefully selected fresh southern bluefin tuna belly. It has less fat but is easy to eat, making it popular among fans.

Carefully selected fresh lean meat of southern bluefin tuna. Only selecting tuna with high activity levels and firm flesh, it offers a chewy and appealing texture.

A phantom Kamatoro that cannot be obtained elsewhere. It is so rare that it is uncertain whether one can be obtained from 10 tuna. This is a unique dish from the 'Igottso Master' with its own route.

Fresh firefly squid caught off the coast of Okinoshima, the hometown of Igotsu Master. A natural catch from night fishing by the son.

Octopus caught by the master himself at Okinoshima, with a cage attached. The freshly caught octopus is prepared, skinned, and served raw as sashimi. The flesh is so white and elastic that it looks like squid.

If there is a fresh one at the morning market that day, we will purchase it. There may be sold out on days when the freshness is poor. We have absolute confidence in the freshness.

Fresh yellowtail tuna sashimi, lightly seared. It has a light and refreshing taste different from bonito.

If there is a fresh one at the morning market that day, we will purchase it. There may be sold out on days when the freshness is poor. We have absolute confidence in freshness.

The best nigiri made with fresh tuna and homemade sushi rice. Slightly scented with the aroma of yuzu from Tosa. Available for order by the piece. (800 yen per piece)

The best nigiri made with fresh tuna and homemade sushi rice. Slightly scented with the aroma of yuzu from Tosa. Available for order by the piece. (¥500 per piece)

The best nigiri made with fresh tuna and homemade sushi rice. Slightly scented with the aroma of yuzu from Tosa. Available for order by the piece. (400 yen per piece)

The best nigiri made with fresh tuna and homemade sushi rice. Slightly scented with yuzu from Tosa. Available for order by the piece. (300 yen per piece)

The best nigiri made with fresh tuna and homemade sushi rice. Slightly scented with the aroma of yuzu from Tosa. Available for order by the piece (200 yen per piece).

A healthy dish generously topped with fresh tuna. It has a stylish appearance that women will love, with plenty of vegetables. The homemade dressing is exquisite!

A precious collar cut from only two pieces of tuna, grilled with salt in the oven for a hearty flavor. Simple seasoning with just salt and pepper. Goes perfectly with grated daikon radish. Drizzle with soy sauce.

A precious collar cut from only two pieces of tuna, grilled in the oven with a simple seasoning of salt and pepper. Perfectly paired with grated daikon radish. Drizzle with soy sauce.

A precious collar cut from only two pieces of tuna, simmered in homemade sauce. The bones are left in to enhance the sweet and savory flavors, resulting in a dish full of umami. The dish also contains gelatin, making it a great choice for women.

Grilled tuna cheek meat that is not available elsewhere, cooked on a hot plate and topped with homemade steak sauce. The hot plate serves the juicy cheek meat, sizzling and delicious.

Lightly grilled yellowtail belly with grated daikon radish and soy sauce for a refreshing taste.

Grilled southern bluefin tuna belly on a hot plate with butter. The savory aroma of sliced garlic and butter stimulates the appetite.

A lightly salted dish made with tuna heart that can only be found here. It is fresh and does not have a strong smell, making it easy for women to eat. It is cooked in an iron pot, giving it a fragrant aroma. Served with grated daikon radish and soy sauce.

Grilled tuna heart with butter that can only be found here. It is fresh and easy to eat even for women as it has no fishy smell. It is also delicious when squeezed with lemon.

Proudly boasting as the number one popular dish at Igoso, this okonomiyaki is served hot and gooey on the iron plate. Despite being a tuna restaurant, the okonomiyaki is fluffy and addictive. You are sure to become hooked on it.

Grated yam is grilled on a hot plate with green onions. It is topped with a special sauce, creating a irresistibly gooey texture.

Minced fish from the nearby sea mixed with ingredients such as carrots and octopus, then deep-fried tempura style. The round shape resembling takoyaki is unique. Comes in a serving size of 5 pieces.

Juicy shrimp, carefully prepared, served with chili mayo sauce. It is very delicious when eaten with plenty of vegetables. A dish where you can eat a lot of vegetables.

Tempura made with fresh Aonori seaweed from the clear waters of the Shimanto River, combined with shrimp. The crispy aroma of Aonori and the plump texture of the shrimp make it a popular menu item.