Katsu Kaishu

For more details, please check the store menu on the day.

The aroma of Sichuan pepper stimulates the appetite. Level 1-10. Additional 50 yen for each level.

(Grated Daikon Ponzu or Japonaise Sauce)

(Grated Daikon with Ponzu or Japonaise Sauce)

Additional honey +300 yen

(A popular rice ball filled with various ingredients such as yukari, bonito flakes, and nameko mushrooms.) * Takeout is also available.

Tsushima's brand 'Golden Conger Eel'. We offer a combination of your choice from four types: sashimi, white grilled, kabayaki, and tempura. The combination of sashimi and white grilled is the most popular. It inhabits the deep sea of Tsushima and does not receive outside temperature, which is a characteristic of Tsushima's conger eel, ensuring good fat content throughout the year.

Expected to be in stock from 2026/06/18, but we currently do not have any available. We sincerely apologize for the inconvenience, but it is out of stock.

There is a limited quantity, and it sells out quickly. If you wish to order, please inform us by the day before when making your reservation.

It is in season in early summer. Half is grilled, and half is served as regular sashimi. When the surface is grilled, the fat rises, indicating it has a good fat content.

・Sashimi platter for one ・Assorted shellfish (4 types) ・Amberjack sashimi or sesame amberjack ・Seabream aburi sashimi or tai carpaccio ・2 pieces of sea snail sashimi ・Live abalone sashimi ・Whale sashimi ・Red clam sashimi ・Surf clam aburi sashimi ・Scallop aburi sashimi ・Miso soup with fish bones after sashimi

Additional charge, butter sauté, miso soup, simmered dishes, tempura, carpaccio, ochazuke, fried chicken

・Kumamoto Origin Genuine Clam (Small) Sake Steamed / Butter ・Huge White Clam (Chiba Prefecture) Sake Steamed / Butter ・Turtle Shell (Tokushima) Boiled ・Nagasaki Konagai Origin Asari Sake Steamed / Butter / Pasta ・Abalone Sashimi and Charcoal Grilled Abalone ・Turbo (2 pieces) Sashimi or Grilled in a Pot (Charcoal Grilled) Burgundy

Salted with seaweed and dried at night

Simmered flounder and tofu

Small Nagai Clams, Aosa Seaweed

Shishamo, 2 pieces of Hiohigai, Eihire, and others such as oysters and abalone

・Kagoshima fresh scallops sashimi 2 pieces (Winter to Spring)・Oita Himeshima red sea cucumber (Winter to Spring)・Cod milt (Winter to early Spring)・Spring wakame shabu-shabu (April)・Dancing whitebait (March)・Nanohana & bamboo shoot tempura (Spring)・Firefly squid marinated in soy sauce / vinegar miso (Spring)・Oysters *The origin may vary each year (Winter to early Spring)・Shiba shrimp tempura or deep-fried (Winter to Spring)・Island shallots tempura / moromi miso (early Spring)・Dancing long-arm octopus (June to September)・Deep-fried river crabs (May to July, October to November)