Sagenta

Grilled ayu caught in the fresh water of Kibune and seasoned with salt.

Ayu fish is filleted into three pieces and then deep-fried. The bones are fried to make a crispy bone cracker, allowing you to enjoy the whole Ayu fish.

Fresh ayu fish is filleted into three pieces, salted, and then marinated in lemon juice. The ayu is then made into nigiri sushi using vinegared rice with added lemon juice.

Ayu that has been filleted into three pieces and deep-fried to create a bowl dish. The middle bones have been fried to make crispy bone crackers, allowing you to enjoy the whole Ayu.

Fried three-layered ayu fish is paired with thin somen noodles. The middle bones are made into crispy bone crackers, allowing you to enjoy the whole ayu fish.

A bowl of rice topped with simmered yuba in a savory broth.

A bowl of rice topped with sweet and savory simmered pork.