부도야

I quietly handle everything from morning procurement to preparation alone, so making only about 15 dishes a day is my limit. Even though we are in Shinbashi, we strive to create a place where you can enjoy your meal slowly. We have started serving conger eel dishes. Many customers tend to associate it with midsummer, but conger eel offers various flavor changes throughout the seasons. We only serve lunch once a week, but we do include a little conger eel. [April] In spring, the fat is just right, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching conger eel, so good conger eel comes in steadily. During this time, it is not included in high-end restaurant menus, so we can procure it relatively cheaply. [June] With the arrival of the rainy season, the balance improves due to rainwater. Early summer is considered the most delicious. [July] The Gion Festival begins, and it is the season when everyone wants to eat conger eel, often referred to as the conger eel festival. [August] The conger eel, which has stored nutrients before spawning, becomes nicely fatty. In Kansai, conger eel eggs are also highly valued, so this flavor can only be enjoyed during this time. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot stew) and conger eel hot pot. [October] The conger eel, which has stored fat for winter, is called nagori conger (autumn conger) and enters its second peak season. [November] November is said to be the most delicious month for conger eel lovers, as it is when conger eel has the most fat throughout the year.

Although it is called Kyoto cuisine, it is not the authentic Kyoto dishes such as tofu, yuba, fresh wheat gluten, or vegetable dishes. Instead, we offer dishes centered around fish, using Kyoto vegetables to enjoy the flavors of the broth.

We will procure larger sizes, so we apologize if you become too full.

Many customers tend to imagine summer, but Hamo can be enjoyed with various flavors throughout the seasons. We only serve lunch once a week, but it includes a little Hamo. [April] In spring, Hamo has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching Hamo, so good Hamo comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] The Gion Festival begins, and it is the season when everyone wants to eat Hamo, often referred to as Hamo Festival. [August] Before spawning, Hamo accumulates nutrients and becomes nicely fatty. In Kansai, Hamo eggs are also highly valued, making this the only time to taste them. [September] With the arrival of autumn ingredients like Matsutake, it becomes the delicious season for Dobin Mushi and Hamo hot pot. [October] As Hamo accumulates fat for winter, it is called Nagori Hamo (Autumn Hamo), entering its second peak season. [November] Hamo lovers say November is the most delicious, as it is when Hamo has the highest fat content of the year.

Many customers tend to associate it with midsummer, but hamo can be enjoyed with various flavor changes throughout the seasons. We only serve lunch once a week, but it includes a little hamo. [April] In spring, hamo has a moderate amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching hamo, so good hamo comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] The Gion Festival begins, and it is the season when everyone wants to eat hamo, often referred to as the hamo festival. [August] Hamo, which has stored nutrients before spawning, becomes nicely fatty. In Kansai, hamo eggs are also highly valued, making this the only time to taste them. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot stew) and hamo hot pot. [October] As hamo accumulates fat for winter, it is called nagori hamo (autumn hamo) and enters its second peak season. [November] Hamo lovers say that November is the most delicious, as it is when hamo has the highest fat content of the year.

Many customers tend to associate it with midsummer, but eel offers various flavor changes throughout the seasons. We only serve lunch once a week, but it includes a bit of eel. [April] In spring, the eel has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching eel, so good eel comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] With the Gion Festival starting, it becomes the season when everyone wants to eat eel, often referred to as the eel festival. [August] Eel, which has stored nutrients before spawning, becomes nicely fatty. In Kansai, eel eggs are also highly valued, making this the only time to taste them. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dishes) and eel hot pot. [October] Eel that has stored fat for winter is called nagori eel (autumn eel) and enters its second peak season. [November] Eel lovers say November is the most delicious, as it is when eel has the highest fat content of the year.

Prices fluctuate greatly, so please inquire.

The price fluctuates greatly, so please inquire.

We source a range of items from inexpensive to high-end, all within reach.

The price is relatively stable, but sometimes it increases to a surprising extent.

We accept customers who have money.

A classic dish from Kansai cuisine.

High-quality grilled white sweetfish with crispy scales served in a bowl with seasonal vegetables.

The dishes served alongside the grilled items are prepared with seasonal ingredients that evoke a sense of the season.

If ordered in advance, we will prepare it without bones.

Served with soft boiled salmon roe, made from the highest brand of autumn salmon called Ginsei.

If the horse mackerel is the best, then the price is also extraordinarily the best.

We only buy them when they have a good amount of fat.

Carefully prepared over five days so that you can eat it from head to bone.

The Tori clam from Tango has a sweet flavor and a soft texture that is addictive. Please enjoy it with a little sudachi and seaweed salt.

Although it looks like a colorful small fish, it is quite fatty.

Since we buy a larger size, we grill it slowly to char the bones, resulting in a slight browning.

The high-quality fish, Aina-me, has a mild and elegant flavor, served in a sweet and savory braise. Young burdock pairs well with it.

In autumn, it becomes quite rich with fat.

The clams are sourced from Kashima, Ibaraki Prefecture, and their size will surprise everyone. They are tender and packed with flavor. They pair perfectly with the wild garlic and the broth.

Since we cannot use it all just for sashimi, we prepare it as Yellowtail with Daikon at the perfect time when it is just right for aging.

Smooth and thick mackerel served as stick sushi. This is a highly praised dish.

This has become a staple of Kyoto cuisine. If you are not fond of mackerel, please let us know in advance.

Many customers tend to associate it with midsummer, but conger eel offers a variety of flavors throughout the seasons. We only serve it once a week for lunch, but it includes a bit of conger eel. [April] In spring, it has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching conger eel, so good quality conger eel comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] The Gion Festival begins, and it becomes the season when everyone wants to eat conger eel, often referred to as the conger eel festival. [August] Before spawning, the conger eel stores nutrients and develops a nice layer of fat. In Kansai, conger eel roe is also highly valued, making it a taste that can only be enjoyed during this time. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dish) and conger eel hot pot. [October] As it stores fat for winter, the conger eel is referred to as nagori conger (autumn conger), entering its second peak season. [November] November is said to be the most delicious month for conger eel lovers, as it has the highest fat content of the year.

Many customers tend to associate it with midsummer, but sea eel offers various flavors throughout the seasons. We only serve lunch once a week, but we include a little sea eel. [April] In spring, it has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching sea eel, so good quality sea eel comes in steadily. During this time, it is not included in high-end restaurant menus, allowing us to procure it relatively cheaply. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] With the Gion Festival starting, it becomes the season when everyone wants to eat sea eel, often referred to as the sea eel festival. [August] Before spawning, the sea eel accumulates nutrients and develops a nice layer of fat. In Kansai, sea eel eggs are also highly valued, making this the only time to enjoy them. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dish) and sea eel hot pot. [October] As it stores fat for winter, the sea eel is called nagori-hamo (autumn sea eel), entering its second peak season. [November] Sea eel lovers say that November is the most delicious, as it has the highest fat content of the year.

Many customers tend to associate it with midsummer, but hamo (pike eel) can be enjoyed with various flavors throughout the four seasons. We only serve lunch once a week, but it includes a little hamo. [April] In spring, it has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching hamo, so good quality hamo comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] The Gion Festival begins, and it becomes the season when everyone wants to eat hamo, often referred to as the hamo festival. [August] Hamo, which has stored nutrients before spawning, becomes nicely fatty. In Kansai, hamo eggs are also highly valued, making this the only time to taste them. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dishes) and hamo hot pot. [October] Hamo, which has stored fat for winter, is called nagori hamo (autumn hamo) and enters its second peak season. [November] Hamo lovers say that November is the most delicious, as it is when hamo has the highest fat content of the year.

Many customers tend to associate it with midsummer, but eel offers various flavor changes throughout the seasons. We only serve lunch once a week, but it includes a bit of eel. [April] In spring, the eel has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching eel, so good eel comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] The Gion Festival begins, and it is the season when everyone wants to eat eel, often referred to as the eel festival. [August] Eel, which has stored nutrients before spawning, becomes nicely fatty. In Kansai, eel roe is also highly valued, making it a taste that can only be enjoyed during this time. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dish) and eel hot pot. [October] Eel that has stored fat for winter is called nagori eel (autumn eel) and enters its second peak season. [November] Eel lovers say that November is the most delicious, as it is when eel has the highest fat content of the year.

Many customers tend to associate it with midsummer, but conger eel can be enjoyed in various flavors throughout the seasons. We only serve lunch once a week, but it includes a little conger eel. [April] In spring, the eel has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching conger eel, so good quality eel comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] The Gion Festival begins, and it is the season when everyone wants to eat conger eel, often referred to as the conger eel festival. [August] Before spawning, the conger eel accumulates nutrients and develops a nice layer of fat. In Kansai, conger eel roe is also highly valued, making it a taste that can only be enjoyed during this time. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dishes) and conger eel hot pot. [October] As winter approaches, the conger eel accumulates fat and is referred to as nagori conger (autumn conger), entering its second peak season. [November] November is said to be the most delicious month for conger eel lovers, as it is when the eel has the highest fat content of the year.

Many customers tend to associate it with midsummer, but conger eel offers various flavors throughout the seasons. We only serve lunch once a week, but we do include a little conger eel. [April] In spring, it has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching conger eel, so good conger eel comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] The Gion Festival begins, and it becomes the season when everyone wants to eat conger eel, referred to as the conger eel festival. [August] Before spawning, the conger eel stores nutrients and develops a nice layer of fat. In Kansai, conger eel eggs are also highly valued, making this the only time to taste them. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the season for delicious dobin mushi and conger eel hot pot. [October] As it stores fat for winter, conger eel is referred to as nagori conger (autumn conger), entering its second peak season. [November] November is said to be the most delicious month for conger eel lovers, as it has the highest fat content of the year.

Many customers tend to associate it with midsummer, but hamo (pike eel) can be enjoyed with various flavor changes throughout the seasons. We only serve lunch once a week, but it includes a little hamo. [April] In spring, it has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching hamo, so good hamo comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] The Gion Festival begins, and it becomes the season when everyone wants to eat hamo, often referred to as the hamo festival. [August] Hamo, which has stored nutrients before spawning, becomes nicely fatty. In Kansai, hamo eggs are also highly valued, making this the only time to taste them. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dish) and hamo hot pot. [October] Hamo, which has stored fat for winter, is called nagori hamo (autumn hamo) and enters its second peak season. [November] Hamo lovers say that November is the most delicious, as it is when hamo has the highest fat content of the year.

Many customers tend to associate it with midsummer, but eel can be enjoyed with various flavor changes throughout the seasons. We only serve lunch once a week, but it includes a little eel. [April] In spring, the eel has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching eel, so good eel comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves due to rainwater. Early summer is considered the most delicious. [July] The Gion Festival begins, and it is the season when everyone wants to eat eel, often referred to as eel festival. [August] Eel, which has stored nutrients before spawning, becomes nicely fatty. In Kansai, eel eggs are also highly valued, making this the only time to taste them. [September] With the arrival of autumn ingredients like matsutake, it becomes the delicious season for dashi steamed eel and eel hot pot. [October] Eel that has stored fat for winter is called nagori eel (autumn eel) and enters its second peak season. [November] Eel lovers say that November is the most delicious, as it is when eel has the highest fat content of the year.

Many customers tend to associate it with midsummer, but hamo (pike eel) can be enjoyed with various flavors throughout the seasons. We only serve lunch once a week, but it includes a little hamo. [April] In spring, it has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching hamo, so good hamo keeps coming in. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] The Gion Festival begins, and it becomes the season when everyone wants to eat hamo, often referred to as the hamo festival. [August] Hamo, which has stored nutrients before spawning, becomes nicely fatty. In Kansai, hamo eggs are also highly valued, making this the only time to taste them. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dishes) and hamo hot pot. [October] As hamo accumulates fat for winter, it is called nagori hamo (autumn hamo), entering its second peak season. [November] Hamo lovers say that November is the most delicious, as it is when hamo has the highest fat content of the year.

Many customers tend to associate it with midsummer, but hamo (pike eel) can be enjoyed with various flavor changes throughout the four seasons. Although we only serve lunch once a week, we do include a little hamo. [April] In spring, it has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching hamo, so good quality hamo comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves due to rainwater. Early summer is considered the most delicious. [July] The Gion Festival begins, and it becomes the season when everyone wants to eat hamo, often referred to as the hamo festival. [August] Hamo, which has stored nutrients before spawning, becomes nicely fatty. In Kansai, hamo eggs are also highly valued, making this the only time to taste them. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dishes) and hamo hot pot. [October] As hamo accumulates fat heading into winter, it is called nagori hamo (autumn hamo), entering its second peak season. [November] Hamo lovers say that November is the most delicious, as it is when hamo has the highest fat content of the year.

Many customers tend to associate it with midsummer, but pike conger can be enjoyed with various flavors throughout the seasons. We only serve lunch once a week, but it includes a little bit of pike conger. [April] In spring, it has just the right amount of fat, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching pike conger, so good quality pike conger comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] The Gion Festival begins, and it becomes the season when everyone wants to eat pike conger, often referred to as the pike conger festival. [August] Before spawning, the pike conger accumulates nutrients and develops a nice layer of fat. In Kansai, pike conger roe is also highly valued, making it a taste that can only be enjoyed during this time. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dish) and pike conger hot pot. [October] As it stores fat for winter, the pike conger is referred to as nagori-hamo (autumn pike conger), entering its second peak season. [November] Pike conger lovers say that November is the most delicious, as it is when pike conger has the highest fat content of the year.

Many customers tend to associate it with midsummer, but conger eel offers a variety of flavors throughout the seasons. We only serve lunch once a week, but it includes a little bit of conger eel. [April] In spring, the fat content is just right, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching conger eel, so good quality conger eel comes in steadily. During this time, it is not included in high-end restaurant menus, allowing us to procure it relatively cheaply. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] The Gion Festival begins, and it is the season when everyone wants to eat conger eel, often referred to as the conger eel festival. [August] Before spawning, the conger eel accumulates nutrients and develops a nice layer of fat. In Kansai, conger eel roe is also highly valued, making it a unique taste available only during this time. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dish) and conger eel hot pot. [October] As winter approaches, the conger eel accumulates fat and is referred to as nagori conger (autumn conger), entering its second peak season. [November] Conger eel lovers say that November is the most delicious month, as it has the highest fat content of the year.

Many customers tend to associate it with midsummer, but conger eel offers various flavors throughout the seasons. We only serve lunch once a week, but it includes a little conger eel. [April] In spring, the fat content is just right, and since the water temperature is cooler than in summer, it arrives fresh at Toyosu Market. [May] Many fishermen start catching conger eel, so good conger eel comes in steadily. During this time, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves. Early summer is considered the most delicious. [July] With the Gion Festival starting, it becomes the season when everyone wants to eat conger eel, known as the conger eel festival. [August] Before spawning, the conger eel accumulates nutrients and develops a nice layer of fat. In Kansai, conger eel roe is also highly valued, making it a taste that can only be enjoyed during this time. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dishes) and conger eel hot pot. [October] As winter approaches, the conger eel, which has stored fat, is called nagori conger (autumn conger) and enters its second peak season. [November] November is said to be the most delicious month for conger eel lovers, as it has the highest fat content of the year.

After spawning, the eel accumulates fat for winter. It is said to be more delicious than in summer. Many customers tend to associate it with midsummer, but the eel offers various flavor changes throughout the seasons. Although it is only available once a week, we also serve lunch, so there will be a little eel included. [April] In spring, the eel has a moderate amount of fat, and since the water temperature is cooler than in summer, it arrives at Toyosu Market in good freshness. [May] Many fishermen start catching eel, so good quality eel comes in steadily. During this period, it is not included in high-end restaurant menus, allowing for relatively inexpensive sourcing. [June] With the arrival of the rainy season, the balance improves due to rainwater. Early summer is considered the most delicious. [July] The Gion Festival begins, and it becomes the season when everyone wants to eat eel, often referred to as the eel festival. [August] The eel, having accumulated nutrients before spawning, develops a nice layer of fat. In Kansai, eel roe is also highly valued, making it a taste that can only be enjoyed during this period. [September] With the arrival of autumn ingredients like matsutake mushrooms, it becomes the delicious season for dobin mushi (teapot steamed dishes) and eel hot pot. [October] The eel, having accumulated fat for winter, is called nagori eel (autumn eel) and enters its second peak season. [November] Eel enthusiasts say that November is the most delicious month, as it is when the eel has the highest fat content of the year.

We usually do not stock this, but we have sourced it as it is in season during spring.

The texture is strong, with no unpleasant odor. The sweetness and texture spread in the mouth, and the umami lingers just right.

Many people may not have heard of Meichi Sea Bream, but it is known as the 'King of Sea Bream' and is a legendary fish. There are various production areas, but we are currently testing which one is the most delicious. I just learned about it for the first time, and it is incredibly delicious.

A very expensive fish, and while some say that Shizuoka is known for red snapper, it is actually said that Choshi is better. The flesh is softer compared to regular red snapper and is rich in fat, making it particularly recommended for simmering.

Delicious even raw, but outstanding when boiled, grilled, fried, or steamed. The scales are also tasty, and the fish makes a wonderful soup. It is always served in high-end restaurants in Kansai.

It has white flesh that is soft and somewhat watery. Among the sweetfish family, it has the firmest flesh. It does not become tough when cooked.

In recent years, it has become popular, and the price has been steadily rising. Due to the variability in quality, having a good eye for selection is crucial.

We source yellowtail from Hokkaido and the Hokuriku region. Just like the fish in December, the peak is in December, and the flavor declines from January.

In recent years, the brand Benihitomi has rapidly gained popularity. It has a strong oil content and a melt-in-your-mouth flavor.

This fish is available all year round, but it is the most fatty and delicious in the mid-winter season. However, it was extremely expensive... We will go for the highest quality Hokkaido catch!! With the skills of our buyer, we will procure the memorable 'Kinmedai'. If the timing is right, we also offer a set with one Kinmedai for sashimi, simmered dish, and fried fish bones.

A high-end fish due to its low catch volume. It produces a rich umami broth! No need for kelp or bonito flakes.

When it comes to grilled dishes at a traditional Japanese restaurant, Managatsuo is the star. There are various ways to enjoy it, but the best is with Saikyo-yaki. Occasionally, I get complaints from customers who ordered Katsuo, saying, 'I ordered Katsuo, but there's been a mistake!'? I wish they wouldn't order it again since it's a pricey fish sold at a low price... (tears)

The character for 'fish' combined with 'spring' is 'Sawara'. It is truly in season right now.

It is said to be the 'diamond of the sea' due to its higher price than natural flatfish and its low catch volume. Among flatfish, it is relatively plump with thick flesh and has a translucent white meat.

This fish has thick flesh, a moderate amount of fat, and a sweet flavor.

It has a rich sweetness in the fat, and the more you chew, the more the umami spreads.

It is a high-class fish... (sweat) If possible, I would like to sell it cheaply, but since there is no point in leaving it, it often ends up in the 'Omakase Course'.

The fish from Seki is in season now. There is a lot of misinformation, but if you go to Yamaguchi Prefecture, it is 'Seki', and if you go to Oita Prefecture, it is not 'Bungo'. In reality, Seki mackerel and Bungo mackerel are completely different in terms of meat quality and price. They are classified separately due to the marine area and union registration.

The season is quite off, but from around mid-September, the fat content becomes outstanding. Although large sizes have become rare compared to the past, we will search for and procure the bigger ones.

In the past, we mainly sourced from Edo Bay, but in recent years we have been sourcing from the Sea of Japan.

The sardines caught in Kishiwada have a plump body like Kintaro and are exceptionally rich in oil.

The flavor of the fish that does not migrate is rich and has a lot of fat.

Whole body is fatty tuna! Be careful not to overeat!!

It has a very rich and flavorful fat, and it is delicious whether served as sashimi or grilled.

Among fish, it has the lowest protein content and is rich in vitamin A, which lowers cholesterol in the blood and boosts immunity.

In Kansai, young tuna are called 'Yokowa' and are quite popular. We source this regularly, so please enjoy it with peace of mind. It's half the price of tuna, but since it includes the head, internal organs, and bones, it might not be that different... [sweat] It's hard to see, but the wrap visible in the back of the photo is 30 cm, so it's quite large.

It seems that the quantity of shirasu is decreasing year by year, making it a precious fish. It must be fresh to be eaten raw, so please do not hold back!

It has a very high quality white flesh, with a unique flavor and umami in the skin. When fried, this flavor comes alive.

It has a low fat content and a mild flavor, with soft white flesh that is delicious.

Thick and crunchy texture. Known as the king of shellfish, it is one of the luxury ingredients.

We strive to provide fresh sea urchin sourced from Japan as much as possible.

Crispy texture and the unique sweetness of the sea snail. It is delicious not only as sashimi but also when grilled or boiled.

With its refined flavor and texture, subtle sweetness, and pleasant aftertaste, this shellfish is a popular delicacy that captures all the best qualities of the clam!

It's a shellfish!! Definitely not mine... (embarrassed)

It is said to be called standing shell because it lives in a state where it stands with the pointed side stabbed into the sandy mud on the seabed. It is also called Tairagi.

The thick and chewy texture is said to be the king of squid. It will be in season from now until summer.

The prices have been rising year by year, but there are times when they can become cheaper with a little effort. Even when they become cheaper, the purchase price is around 10,000 yen per crab.

Female snow crabs range from cheap to expensive. Prices start from around 1,000 yen for one and can go up to about 8,000 yen for one.

Hokkaido's hairy crab is in season during the summer, but many customers say that crabs are for winter, so we procure them. *In winter, there are often times when fishing cannot be done due to drifting ice, so we may use crabs from the Northern Four Islands.

Since it costs around 1000 yen each to procure, we don't stock it often!! If you let us know when making a reservation, we will do our best to get it. It's incredibly delicious. It seems that the staff also love it, and they make me buy it to take home, but they only give it to me at the procurement price [tears].

This is a legendary shrimp known only to those in the know. The rich sweetness is exquisite!! You occasionally see it, but the price is... (sweat)

It is delicious, but the meat is scarce, which is a drawback.

A fierce appearance like a demon. Very sweet and has a firm texture.

Available from around August to November, but it is quite expensive. The best time to find them is after continuous rain when the temperature drops, and suddenly rises on a sunny day, leading to a good harvest and lower prices.

They are green, but they are aged to turn black.

This is a grandchild taro of the Ishikawa Wase variety. The grandchild taro receives plenty of nutrients from the parent taro and small taro, making it the most delicious part.