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Sashimi using fresh fish directly shipped from Sashima Fishing Port and Hokkaido, etc., and steamed egg custard with foie gras, whose richness stands out from the first bite, are the pride of Maioita. The dish is finished off with salmon roe and salmon roe served over rice in an earthenware pot. Please come to the restaurant for special gatherings such as anniversaries, as well as for dates and business entertainment.

The finest Japanese black beef is shabushabu-shabu in a broth made from thick sea urchin and Hokkai kelp, then wrapped with raw sea urchin and tender yuba, and dipped in a Nagoya Cochin egg. Finish with Inaniwa udon noodles served in a broth made from sea urchin and wagyu beef. This restaurant is ideal for special gatherings such as anniversaries as well as for dates and business entertainment.

The sumptuous lineup includes sashimi made from local fish caught at Sashima Fishing Port, tuna, etc., wagyu beef steak and local vegetables from Miura, and to top it all off, extra fine sushi prepared by our chef, who is also a veteran sushi chef. Please come to our restaurant for special gatherings such as anniversaries as well as for dates and business entertainment.

Sashimi made from local fish caught at Sashima Fishing Port, tuna, etc., and steamed egg custard with foie gras, whose richness stands out the moment you put it in your mouth, are the pride of Maiyoban. The roast wagyu beef and local vegetables from Miura are also served, and to top it all off, the chef, who is also a veteran sushi chef, makes a sumptuous lineup of special sushi. Please come to the restaurant not only for dates and business entertainment, but also for special gatherings such as anniversaries.

This course features fresh fish purchased directly from fishing ports and markets, Japanese beef, and a variety of seasonal early summer ingredients.