マグロ*リスペクト

This dish looks like marbled beef and tastes like beef as well. Initially, the staff will grill one side. After cutting it into five pieces, please enjoy the other side cooked to your preferred doneness. By eating from left to right, you can enjoy a gradual progression from rare to well-done.

This is the meat located on the lower jaw of the tuna. It has a horn-like appearance and is juicy bone-in meat.

Meat from the inside of the belly of the tuna. When grilled, it has a firm texture and bursts with flavor when chewed.

Tuna atria (heart circulatory system). The crunchy texture is delicious.

Uses two rare cuts, the meat from the back of the throat and the cheek meat, with a texture that is chewy like meat.

This dish uses the belly of skipjack tuna, featuring a fluffy tenderness of the meat that pairs well with wasabi salt.

Fish and chips made with tuna, finished with a genuine batter using beer. The potatoes are topped with rich cheddar cheese, and the dip is a tomato cream sauce.

A subtle smoky aroma with a rich flavor.

This is the part of the tuna from the lower jaw. Enjoy the firm texture.

The salty flavor of smoked tuna combined with the sweetness of honey creates an irresistible new sensation in potato salad.

A dish that can be enjoyed refreshingly with pickled nagaimo and tuna, seasoned with sake paste and a hint of acidity.

A dish made in-house with a perfect balance of tanginess that becomes addictive

A dish where the smoked tuna is flaked in broth, releasing its umami and aroma.

Please enjoy it with rice mixed with negitoro and egg yolk.

A popular tuna yukke served in a rice bowl.

Our pride, bluefin tuna, served as nigiri sushi. What will be served is a surprise.

Please contact the staff for details.