Saikaro Aeon Mall Hakusan

Did you know that jellyfish require a tremendous amount of time and effort before they reach the dining table? The harvested jellyfish are individually peeled of their dark skin by hand, then soaked in salt and myo-pan, followed by 3 to 4 rounds of washing and draining. Finally, they are salted once more, dehydrated over several days, and the first stage of processing takes about a month to complete. The incoming jellyfish are carefully desalted over time, and seasoned while maintaining a pleasant texture.

Popular No.1 with a fun, bouncy texture. Tossed in a spicy special sauce. Although it may seem like it lacks nutrients, jellyfish contains high-quality collagen that is very moisturizing and is said to enhance immunity, making it a focus of attention.

We would like to introduce the meticulous preparation of shrimp that is a hallmark of Saikoro. Once the shrimp arrives in the kitchen, it is immediately placed in plenty of 'pi water.' Pi water is non-ionized water, similar to living organisms, making it easy to absorb and helps to dissolve the impurities remaining in the shrimp. Then, it is rinsed clean with running water, thoroughly kneaded with salt and potato starch, and drained to finish. By taking this care, the shrimp's odor is removed, resulting in a firm texture and a gentle sweetness and umami flavor.

The perfectly fried shrimp has a bouncy texture, and the umami bursts in your mouth.

Renowned as a miraculous medicine for longevity, shark fin is rich in collagen that helps maintain skin's moisture, making it a highly popular ingredient for beauty and health. However, the preparation of shark fin is quite labor-intensive. At Saikoro, we take pride in our shark fin, which is prepared over three to four hours. We remove its unique odor, steam it until it is tender enough to dissolve in your mouth, and infuse it with an exquisite broth. Enjoy our 'Braised Shark Fin' on special occasions.

Recommended Half Size

Half Size

Serves 2 to 3 people

1 serving

Serves 2 to 3 people

Serves 2 to 3 people

A classic dish where the spiciness matches the natural sweetness and richness of the tofu.

Popular No.1, five pieces

We are particular about our ingredients, using Hokkaido wheat flour, Komatsu barley flour, fresh eggs from Hokuriku, and natural salt from Fujian Province rich in minerals. We focus on the texture and flavor when eating, and it is produced in the dim sum department of Naikoro New Building. Additionally, our summer limited jade noodles are made with plenty of the healthy vegetable 'Nakajima Greens' from Noto. They are mainly used for cold noodles, but can also be enjoyed in warm ramen with a refreshing color.

Spicy minced noodles

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