오모리텐넨카이센카츠오

Having been a regular for over ten years at the Nagoya Central Wholesale Market, we have started sourcing rare high-end fish through extraordinary connections, and we are pleased to offer them to everyone at a price without profit. We also take great care in the broth, umami, and cooking methods for other meats and seafood, serving them in generous portions.

We enhance the umami of the ingredients with authentic dashi, which is said to cost more than 50 times that of chemical seasonings.

We procure vegetables selected by a wholesaler with 40 years of experience at the central wholesale market, allowing us to offer fresh vegetables that have just arrived in Nagoya without going through intermediaries.

For celebrations, we can also add fireworks.

A good luck item for celebrations, new beginnings, and prosperous business. This is a premium platter featuring only a few top-quality items gathered from the Nagoya Central Wholesale Market across the country. In an era where it is said that over 99% of platters contain farmed products, this is a 100% natural seafood platter. It includes a daily selection of fifteen types, from sashimi to monkfish liver. It can also be made into sushi with vinegared rice. Special express 13000 Yen, for those who can wait, 5998 Yen.

Customers can create stylish sushi, hand-rolled sushi, and other dishes that look like the photo using treasure ship and sashimi with rice and seaweed.

This is a regular serving that focuses on quantity. In a time when it is said that over 99% of boat platters contain farmed seafood, this is a 100% natural seafood boat platter. It includes a daily selection of 15 types, from sashimi to monkfish liver. It can also be made into sushi with vinegared rice. Special express 11000 Yen, for those who can wait, it is 4998 Yen.

Experience the finest natural fish that only a few are available at the Nagoya Central Wholesale Market. The highest quality from Nagoya includes large catches of Chiba Choshi, Boso, and special large Kinmedai (golden eye snapper) sashimi, Akamutsu (black throat sea perch) from Anori, 10-13 kg natural cold yellowtail, natural Kuwe, Akashi's natural sea bream, oysters from Sen'o, live Anago sashimi, Meichi sea bream, Aomori natural flatfish, cherry salmon, and Tokifushiri salmon, etc.

A completely legal Yukke Namero style with the rich aroma of Wagyu, featuring plump shrimp hidden inside. It contains the same rare hamburger introduced on Chukyo TV's special program.

This is a Nagoya specialty shrimp fry, approximately 20cm long. It is made with yam, shiitake mushrooms, milk, and specially selected wheat in a yeast-fermented dough. The frying oil is the highest quality lard from White Castle, and it is coated with specially selected breadcrumbs. Please enjoy it with our original Akan sauce (available for purchase). The photo is for illustration purposes.

Directly delivered from the market in Hokkaido for 598 yen, as shown in the photo

1898 yen for the amount shown in the picture, this is a platter of high-quality boiled fresh crab from Sakaiminato.

2,698 yen, half portion is 1,698 yen. It is said that over 90% of the fatty part of tuna is farmed or cultivated. This tuna is a rare natural catch, with only about one in several hundred being caught, and while it has some muscle, it has a sweet and high-quality fat.

The quantity in the photo is 1598 yen. This rare roast beef comes from a single Wagyu cow, yielding only 1.5 kg of this rare cut. It can be enjoyed with our homemade sauce or homemade salt, featuring the chef's original three types of mushroom sauce or with 'Sashimi Salt' that enhances the umami flavor more than a hundred times while reducing saltiness.

Ultimate texture of 100% soba noodles, as if pounded in a fragrant soba mill

Pursuing the ultimate texture of Kishimen, a specialty of Nagoya.

Seasonal red sea bream with rich fat

Surprisingly, we have done this with real ikura 'Hokkaido Premium Salmon Ikura'! We season it in our restaurant and keep pouring it until it overflows with a cheer. *In fact, ikura that is not labeled as salmon is likely to be masu ikura even if it is from Hokkaido.

The price is 698 yen for the amount shown in the picture. This is a rare high-quality natural bluefin tuna sashimi.

Only available from November 6 to January 10, we serve live female snow crabs (Matsuba crabs) that are boiled and peeled.

This is a 30-year-old soy sauce that takes over a week to extract after receiving an order. It has a unique acidity and umami that young moromi does not possess. After heating, the aroma allows you to feel the depth of the soy sauce. The old cloth included in the box is part of the soy sauce squeezing bag used until the Meiji era. Our restaurant uses this type of soy sauce.

We procure high-quality, large tuna collars and take our time to slowly grill them over indirect heat.

Since I hate to lose, it's cheaper than the lowest price store in the country! Premium shrimp, the legendary natural live shrimp, dance or fried whole. There will be a charge for customers to peel it (if the restaurant peels it, there is an additional charge). If you apply lemon to your fingers, it will be easier to peel without slipping. The photo is for illustration.

Please enjoy the Shiraiko of natural fugu with our special homemade ponzu sauce.

The quantity shown in the photo is 998 yen for domestic raw oysters, with a batter made from yeast fermentation, yam, dashi, and fried in White Castle oil, topped with special panko for a heaping portion of fried oysters. Served with homemade sauce (available for sale).

Popular product. We fry tender marinated tuna using our unique technique at White Castle.

Enjoy with the shop owner's blended soy sauce, Sashimi salt, and our special vinegar for 998 yen as shown in the picture.

Our tataki made with local bonito and other ingredients uses domestic rice straw such as Aichi's Kaori and is not only pounded but also slightly smoked.

The renowned top-quality fish, the highest grade Kinmedai with melt-in-your-mouth fat

A generous serving of tender, high-quality spear squids for 878 yen, as shown in the picture.

The price is 598 yen for the amount shown in the picture. A wholesaler from Nagoya City, who has been in the business for 40 years, carefully selects fresh vegetables that are delivered directly without intermediaries.

Crushed cucumber using Kishu Nanko plum, served with bonito flakes and needle seaweed. Also a good side dish.

Tsuntsun pickled using real wasabi from Izu, with the chef's special seasoning, of course, without chemical additives.

Sashimi made from creamy, melting tofu skin enhanced with the chef's blended soy sauce, elevating the umami flavor over a hundred times.

Enjoy sashimi with four types of salt, including the homemade 'Sashimi Salt' developed by self-taught chef Katsuo, which is not spicy and enhances umami over a hundred times, along with yuzu pepper and authentic wasabi from Izu.

A whimsically generous salad with plenty of bacon

These oysters are seasonal and raised from the same Miyagi seed oysters as the ones in the photo, with a refreshing taste and less bitterness, priced at 988 yen.

The quantity shown in the photo is 998 yen. While many crab miso products contain additives, this one is lavishly served with 100% pure crab miso.

For the quantity shown in the picture, it is 598 yen. The eggplant skin is cut into thin slits and fried with the chef's original sauce. This is a very popular item.

The amount shown in the picture is 1098 yen, consisting of more than 10 pieces of akagai and scallop