Izakaya Sanuki Seafood Cuisine Sukenari

The appearance of a red snapper swimming in a tank in the Seto Inland Sea is truly auspicious.

We will prepare the horse mackerel swimming in the fish tank on the spot. Please enjoy it as sashimi, pounded, or in other ways. Fresh!

A delicacy from the Seto Inland Sea, the real name is called Nasifugu. In Kagawa Prefecture, it is affectionately known as Denbuku.

Umadura Hagisashimono is said to be the foie gras of the sea and is exquisite. The flesh is white and light, please try it once. The price varies depending on the size, usually one fish is enough for 2-3 people. Please consult with our staff.

Fresh turban shell kept alive in a tank. A delicacy for those who enjoy its unique aroma and texture.

Local octopus nurtured by the rich tidal currents of Seto Inland Sea

Our marinated mackerel is plump and fresh, with a surface that is tightened with vinegar from Sanuki.

We prepare this dish once a year as a seasonal limited edition, using a method that reduces the fishy smell of fish raised by feeding on olive leaves from the rich sea of the Seto Inland Sea and Shodoshima.

Seared red shrimp using a burner to reduce the fishy smell of the shrimp and bring out the flavor of the shrimp for a delicious taste.

Fresh Sea Urchin

Grilled chicken thigh that has now become a specialty of Kagawa Prefecture

Sukesei Kaiseki Autumn Breath - Somen with cucumber and mustard vinegar, flower shrimp, octopus, eel, Kinshi Tamago, Jitamai shrimp steamed in sea water, conger eel with yuba, seared himeaji with Seto's blessings, Tai fish platter (sashimi platter for four people), shiso, wife's cup, citrus-scented oil dish with white fish, shrimp, fresh burdock, bamboo shoot, grated daikon, ginger hot pot, Yanagawa-style conger eel, shiitake mushroom, carrot, trefoil, bean sprouts, quail egg, scallop and chicken broth seared with Seto, white fish miso-marinated, saba with saibio sauce flavor, herb vegetables, shredded chili pepper steamed bowl - chawanmushi, seasonal ingredients, ginkgo nuts, trefoil rice dish, seafood futomaki sushi soup, ginger paste, soba with water cloud and trefoil. Please note that the contents of the dishes may change depending on ingredient availability.

Appetizer, Steamed Head-on Prawns, Conger Eel with Ume Plum Sauce, Herb Butter Grilled Mussels, Firefly Squid with Yuzu Flavor, Seared Princess Horse Mackerel with Autumn Mountain and Sea, Western-style Salad, Nanjing Somen with Mustard and Tosazu Vinegar, Flower Shrimp, Eel, Needle Myoga, Tsunoji Prawn, Octopus, Nagaimo Stick, Kinshi Tamago with Sea Bounty, Seto Inland Sea's Bountiful Tai Sashimi Boat, Wife's Cup / Green Perilla / Wasabi / Vinegar Citrus Local Flavor, Seared Fish, Sanuki Yellowtail Teriyaki, Grilled Corn with Soy Sauce, Fish Paste Dumpling with Cheese, Lotus Root Vinegar Pickles / Vinegar Citrus Seasonal Oil Dish, Prawn, Flounder, New Burdock, Eggplant, Tempura-style with Grated Daikon, Grated Ginger, Small Pot Style, Seto Inland Fugu, Tofu, White Scallion, Shiitake Mushroom, Shirataki, Enoki Mushroom, Narutomaki, Steamed Dish, Chawanmushi, Seasonal Ingredients, Ginkgo Nuts, Crab Meat, Rice Dish, Assorted Nigiri Sushi with Clear Soup, Mizu-uni, Haku-somen, Mitsuba, Powdered Sansho Pepper, Aftertaste of the Banquet, Mizugashi, Almond Tofu, Fruit Insert, Please note that the menu may change depending on ingredient availability. Thank you for your understanding.