Bunroku

Made with only fresh, natural fish and shellfish from Akashi Fishing Port and other sources

Made with Uni from the waters off Awaji, without the use of alum

The head of natural striped jack from the nearby sea, seasoned with sun-dried salt

Using natural shrimp from Akashi or Kumamoto

Placing saltwater sea urchin on dashi-lifted yuba

Refreshing premium grass-fed ribeye

A hot pot dish made with local winter vegetables such as burdock, turnips, Chinese lantern plants, and ginkgo nuts in a delicious broth.

Dried Hokkaido KinKi with one salt for one night

A light simmered dish made with Kanagashira (a high-grade fish) and natural dried kelp, simmered to perfection in a clear soup base.

Fresh Kasarei is dried overnight at the store, lightly grilled, and the bones are deep-fried to make senbei.

This is made from only the selected domestic mullet roe that was dried this year.

Salted sea urchin finished with only salt from Fukui prefecture

Assorted nigiri sushi made with various types of fresh fish and shellfish that change daily

A Japanese-style salad made with seasonal organic vegetables and seafood

Handmade croquette made with plenty of fresh seafood

A dish made by wrapping fresh sea urchin with grated lotus root, frying it, pouring silver bean paste over it, and topping it with freshly grated wasabi from Shizuoka.

An assortment of whale bacon, hyakuhiro, venison, warbler, and more delicacies.

Cold 80% buckwheat noodles (homemade) in warm soup with Kawachi duck and Kujo green onions

100% Chestnut