Fujio

Counter side dish menu

Fresh fu kneaded with nanohana (varies depending on the season). Finished with butterbur miso for a slightly bitter and spring-like taste.

It has a moist and sticky texture when served at low temperature.

Instead of using bread, it is sandwiched with grilled eggplant.

Lotus root is grated and mixed with dough, then diced lotus root is added to enhance the texture. The filling is rich in flavor from fish head and vegetables.

Currently featuring spring vegetables tempura.

This dish features red Matsumae clams from Hasuo, Sasebo, steamed with spring vegetables and finished with a touch of citrus for a refreshing taste.

We simmer delicious red mackerel with just the right amount of fat, resulting in a moist and fluffy texture (^_^)