Aoi Fushimi, San Choku Saba to Aozakana

The store manager and the head chef traveled to Kochi themselves, tasting various sun-dried salts, and arrived at 'Soltybe's Sun-Dried Salt.' This salt, which has no spiciness and maximizes umami, takes as long as two months to complete due to the labor involved. Just a little of this salt on mackerel sashimi will make you want to close your eyes and savor the flavor.

<Sesame Mackerel, Sashimi, Grilled Sashimi> For 1-2 people 2,580 yen (tax included) For 3-4 people 4,500 yen (tax included)

Recommended for those who want to try other sashimi. Please enjoy it with sun-dried salt.

Recommended for those who want to try other sashimi as well. Please enjoy it with sun-dried salt.

We offer lightly cured shime saba at our restaurant. Please enjoy it with soy sauce.

We offer lightly cured mackerel at our restaurant. Please enjoy it with soy sauce.

Generously topped with homemade sauce and ground sesame on sashimi. That is 'Goma Saba'. It is an ultimate delicacy that can only be made with fresh mackerel. For 1-2 people 2,580 yen (tax included) For 3-4 people 4,500 yen (tax included)

A local dish from Fukui Prefecture, the combination of mackerel pickled in rice bran and mascarpone cheese is perfect as a side dish for sake or wine.

A combination of mackerel, seaweed tsukudani, and mascarpone. Perfect as a side dish for sake.

This ultimate dish is simmered slowly for 10 hours, allowing the bones to dissolve in your mouth. As it is a limited product, it will be discontinued once it runs out.

This is a grilled mackerel that is rich in fat and delicious. It will take some time to grill.

We generously topped the fatty mackerel with our special tartare sauce.

A popular product enjoyed with five types of condiments, featuring fatty horse mackerel. It's rare because it's fresh. This dish truly reaffirms the deliciousness of blue fish.

Namerou, popular as a sake accompaniment. Our shop is known for its sake, and to complement the drink, it includes green chili peppers and shiso leaves.

A slightly adult croquette with cheese as a nice accent

You can eat the whole baby horse mackerel, from head to bone. It's perfect as a snack with drinks or when you just want a little more to nibble on.

A fragrant, generous amount of mackerel dashi is included in the 'Dashi-maki Tamago'. There is no way it can be anything but delicious.

This is a clay pot rice made with carefully selected rice cooked in dashi, featuring large grilled mackerel and pickled plum that pair exceptionally well. The rice is sourced directly from a producer in the mountainous area of Mibugai in Gifu Prefecture, using rice grown in delicious water and air.

Freshly caught Nagasaki herb mackerel with red vinegar rice, sun-dried salt from Kochi, and high-quality seaweed. There is no way this combination is not delicious. It is a very popular product.

Sliced mackerel is generously coated with a sesame sauce developed specifically for this sesame mackerel chazuke, and served with mackerel broth for the chazuke. This is the final chazuke to conclude Fushimi Aoi.

It is a simple soy sauce ramen, but the soup, enhanced with fish powder, is perfect after drinking.

Depending on the season, the head chef carefully selects and prepares the delicious oysters of that time.

Our grilled kama is different from other restaurants, as we grill it generously from the head to the kama. It is a dish that is satisfying in both taste and appearance.

Obanzai Assortment for 1-2 people 990 yen, Obanzai Assortment for 3-4 people 1680 yen