Setouchi Seasonal Cuisine Uonatsu

Crispy deep-fried conger eel, two whole pieces, overflowing with volume.

A selection of 5-6 types of freshly caught fish from the fish market, served with a bite-sized fruit and miso soup

A staple of the summer fish lunchtime, two small side dishes, pickles, a bite-sized fruit, rice (free refills), miso soup

Includes horse mackerel or flounder sashimi, turban shell, and 4-5 other types of fresh sliced fish

Grilled to perfection, crispy on the outside, and chewy on the inside with wasabi soy sauce

Botan shrimp, sea urchin, salmon roe, flounder, and 10 other pieces, rolled sushi

A seasonal dish that changes daily and is written on the blackboard

Appetizer, 3-4 types of sashimi, grilled dish, fried dish, simmered dish, rice, pickles, soup, seasonal dessert A course meal full of seasonal flavors