사카바사카야 토미야마에키마에텐

Enjoy high-quality oysters directly sourced from top producers in Saga, Yamaguchi, Hiroshima, and other regions across the country. We also offer grilled oysters, fried oysters, and ajillo starting from 400 yen each.

Cooked with sweet winter daikon and the tenderness of cold yellowtail that can be eaten down to the bones.

A traditional dish from Toyama, made by sandwiching mackerel between turnips and pickling it with rice malt.

A deep-fried dish featuring small shrimp known as 'White Shrimp' that are caught in Toyama Bay from spring to early autumn, allowing you to enjoy the ingredient in its natural state.

The jewel of Toyama Bay, 'white shrimp', is quickly simmered with olive oil, garlic, and chili peppers. The flavor of the shrimp dissolves into the oil, creating a delightful taste.

We have incorporated the famous white shrimp from Toyama directly into a potato croquette. The potatoes used are the sweet and flavorful Kita Akari. It has a slightly creamy texture and a deep flavor of shrimp.

Kombu-zuke of swordfish. This is the most popular dish among fish kombu-zuke.

Flavorful firefly squid dried until all moisture is gone. Please enjoy it by lightly toasting it with a lighter.

A delicacy made by marinating fresh 'firefly squid' caught in Toyama Bay during spring in soy sauce. Perfect as a companion for sake.

Deep-fried with hijiki seaweed added to the flavorful 'nigius'. This is the taste of Hokuriku! It is packed with the umami of fish.

We simmered the marbled sinew meat of the brand beef 'Ikeda Beef' from Ikeda Farm in Toyama City until it became tender. The seasoning is a light salt flavor.

Mackerel rich in fat is smoked with wood chips. It pairs exceptionally well with various dishes such as beer, sake, and wine.

Kamaboko is placed on top of kombu and wrapped like naruto. This kamaboko is from Toyama, which has the highest consumption of kombu in the country.

Salted squid with squid ink. A delicacy that gains richness and depth of flavor from the squid ink. Pairs well with warm sake or dry white wine.

A type of thin udon noodles specialty from the port town of Himi in the northwestern part of Toyama Prefecture. It is served as cold udon.

After hand-opening the sardines, they are pickled in nuka and then tightly salted. A flavorful anchovy with a subtle aroma of nuka.

A carefully oil-preserved small hatahata with a rich flavor, Tsuriya's finest masterpiece. When you take a bite, a moment of bliss flows over you.

Nukazuke of sardines. It is quite salty, so please enjoy it in small amounts. It is pronounced 'konkaiwashi' when written as 'kokonakawashi'.

Dried fish made from 'Genge', a deep-sea fish caught in Toyama.

Low-temperature cooked shoulder loin meat of the flavorful Duroc breed from Toyama Prefecture. Quickly grilled on the surface to enhance its aroma. The sauce is made with paprika and nuts, known as romesco sauce.

A fragrant roast chicken with lemongrass, learned in Phuket, Thailand. Highly recommended.

Homemade boiled dumplings topped with a special Thai-style garlic miso sauce and finished with cilantro.

Sweet and spicy pork spare ribs grilled in American BBQ style. They are well-cooked, making them easy to eat with good bone separation.

Juicy meatballs with pine nuts are added to a rich tomato sauce made with paprika, white wine, and sherry.

A healthy salad mixed with various vegetables in a balsamic vinegar-based dressing. Finished with a generous shaving of Parmigiano cheese.

Homemade gyoza, carefully prepared and fried until crispy, topped with a spicy chili sauce and Thai roasted rice, adding a crispy texture.

Using the sweet Kitakari variety of potatoes, cooked at low temperatures to allow the starch to caramelize, and then slowly fried to achieve a crispy texture.

A juicy fried chicken dish coated in a homemade sweet and spicy sauce based on gochujang, garnished with chopped green onions, perfect for pairing with drinks.

A potato cream croquette filled with prosciutto, topped with balsamic vinegar sauce and more prosciutto.

When it comes to beef jerky, it's the TENGU brand.

Mixed nuts smoked with hickory.

Cucumbers seasoned with Taiwanese doubanjiang (spicy bean paste).

Salchichón with black pepper and chorizo with chili pepper.

An assortment of Jamón Serrano, Salchichón, and Chorizo.

Delicious cheese platter.

A specialty from Tonami, Toyama Prefecture, hand-stretched during the snowy winter season. It has a slightly thicker texture and a firm chew.

A type of thin udon noodles, a specialty of the port town of Himi in the northwestern part of Toyama Prefecture. It is served as cold udon.

Tossed with a traditional light meat sauce made from homemade flat noodles 'tagliatelle' and coarsely ground pork. Finished with a generous shaving of Parmesan cheese.

A tea zuke topped with grilled sardines pickled in rice bran. By dissolving the sardines in the tea, the flavor and umami spread throughout.

A minced meat curry made by blending various spices.