Budouya

We have started serving conger eel dishes. Many customers tend to associate it with midsummer, but conger eel can be enjoyed with various flavor changes throughout the seasons. We only serve lunch once a week, but it will include a little bit of 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. 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] As autumn ingredients like matsutake mushrooms come out, it becomes the delicious season for dobin mushi (teapot steamed dish) 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.

I quietly prepare everything from morning sourcing to cooking alone, so the limit is about 20 meals a day. Even though we are in Shinbashi, we strive to create a place where you can enjoy your meal slowly.

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

The clams are sourced from Kashima in Ibaraki Prefecture, and they are surprisingly large, which will astonish everyone. They are tender and packed with flavor. The wild garlic pairs perfectly with the broth.

A vinegar dish that enhances the flavor of hairy crabs from Hokkaido. Please enjoy it with some sake.

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

Tango's tori clam has a sweetness and a soft texture that is addictive. Please enjoy it with a little sudachi and seaweed salt.

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

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

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

In Japanese cuisine, as the menu suggests, conger eel can be enjoyed in early summer, midsummer, and autumn, depending on the season. Although it is not our signature dish, for some reason, customers tend to concentrate on it only during this season every year.

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

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

Many people may not have heard of Meichi Sea Bream! It is known as the 'King of Sea Bream' and is a legendary fish known to those who know. There are various production areas, but we are currently testing which one is the most delicious. I also 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 simmered, grilled, fried, or steamed. The scales are also tasty, and the fish makes a wonderful soup. It is a must-have 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, the brand Benihitomi has rapidly gained popularity. It has a strong oiliness and a melt-in-your-mouth flavor.

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

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 restaurant, it is Mackerel. There are various ways to eat it, but the best is the Saikyo grilled style. Occasionally, customers who ordered it get angry saying, 'I ordered Katsuo, but there's an order mistake!?' It's an expensive fish sold at a low price, so I hope you won't order it again... (tears)

It is said to be the 'diamond of the sea' because it is more expensive than natural flounder and has a low catch volume. Among flatfish, it is relatively plump with thick flesh and has a translucent white meat.

A fish with thick flesh, moderate fat, and a sweet flavor.

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

The scales are small, not removed, with a delicate flavor that is mild and white-fleshed. There are no small bones, and while it is light, it has a rich umami and is fatty.

It is a high-class fish... (sweat) If possible, I would like to sell it cheaply, but since it cannot be helped if there are leftovers, it often ends up in the 'Omakase Course'.

Extremely high quality, extremely delicious, and extremely hard to obtain...

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

Among the mackerel caught throughout Japan, the mackerel from Senzaki is large and plump.

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

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

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

This fish can be caught anywhere, but the Edo-style is the finest!! It is more delicious than poorly prepared fatty tuna.

In Kansai, young tuna are called 'Yokowa' and are quite popular. We source this quite a bit, 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 amount 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 on the skin. When fried, this flavor comes to life.

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 high-end ingredients.

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

Crispy texture and the unique sweetness of tsubugai. It is characterized by being delicious not only as sashimi but also when grilled or boiled.

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

It's a shellfish!! Definitely not my... (embarrassment)

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

Elegant and rich in flavor, with an exquisite texture.

It is said to be called bird shell because the foot part looks like a bird's beak and the taste is similar to chicken.

It is a creature like a hermit crab... You pull out the claws to take out the meat and scoop it out with a crab fork or similar tool! It is rich like crab miso, sweet, and delicious!

I was surprised when I first saw it. Some of you may know, but it is called this because it resembles a turtle's hand. Please feel free to ask the staff how to eat it.

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

When I saw it in Tsukiji in the morning, it was quite lively. By noon, it starts to expel ink. After a while, it becomes restless. When I looked again after some time... [tears] I hope it stays alive until the end of business hours, but it has passed away... [tears]

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 also 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 small, which is a drawback.

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

Recently, it has become more common to see it in Tokyo, but it seems that not many people know how to cook it... Water eggplant is best eaten raw, so please understand.

It is characterized by a mild flavor without bitterness or strong taste.

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