Sasuke Shokudo

Fresh 'golden horse mackerel' is filleted after ordering and cooked. It can only be eaten here in Japan.

A representative local dish of Minamiboso. The texture is enhanced by adding miso. It can only be made with good horse mackerel.

Kajime is a type of seaweed. It's impossible to make without noodle-making expertise. It is a masterpiece with exquisite saltiness.

A set meal with both fried horse mackerel and sashimi of horse mackerel as the main dishes