Kozakana Amochin

・Deep-fried taro ・Tempura of gass (a type of fish) ・Small squid tempura ・Nabuto fish in sweet and sour marinade

・Deep-fried taro ・Tempura of gass (a type of fish) ・Small squid tempura ・Marinated nebuto (a type of fish) ・Deep-fried nebuto ・Sea bream sashimi

When you think of Amotin, you think of 'Fried Baby Squid.' The origin of our signature dish 'Fried Baby Squid' comes from the fact that it originally used small squid from the Setouchi region, which is why it is called 'baby squid.' We cherish the flavors passed down through generations and use carefully selected ingredients, including size. Fried baby squid is also available for takeout. Customers who wish to take it home can ask the staff.

The 'nebuto' is a type of white fish, measuring about 3 to 5 cm, primarily caught in the Seto Inland Sea, and is commonly known as the 'tenjiku-dai'. Due to its hard head, it is also referred to as 'ishimochi' or 'ishikaberi'. The otolith bone is larger than that of other fish, so although it is a small fish, it cannot be eaten whole from the head, and the head is removed before consumption. The 'nebuto' is deep-fried and seasoned with salt. It is popular as a snack with alcohol. 'Nebuto Fried Fish' is made by coating the 'nebuto' with potato starch and frying it, allowing it to be enjoyed as a snack. It has a good flavor and is favored as a children's snack or an accompaniment to drinks.

One of the Fukutamami dishes, 'Nabuto's Nanban-zuke' is a dish made using 'nabuto', a specialty of Fukuyama City, which is in season from June to September. Nabuto, commonly known as 'tenjiku-dai', is a small fish that is enjoyed as fried or in nanban-zuke. In particular, 'Nabuto's Nanban-zuke' ranked 4th in the Fukutamami Grand Election and is counted among the four great dishes. 'Nabuto' is a small fish measuring about 3 to 5 cm caught in the Seto Inland Sea, and due to its hard head, it is also called 'ishimochi' or 'ishikaberi'. In Fukuyama, dishes made with nabuto are cherished as local cuisine, and fried nabuto is also popular as a snack for children. 'Fukutamami' is a collective term for seven types of snacks made using Fukuyama's specialty ingredients: 'nabuto, chiichii ika, kuwai, gasuten, and tai chikuwa'. The name 'Fukutamami' carries two meanings: it refers to 'snacks from Fukuyama' and conveys the idea of 'bringing good fortune and happiness'.

・Chiiika Tempura ・Sashimi (the type of fish may change depending on the season) ・Miso Soup ・Rice ・Pickles ・Small Side Dish ・Mini Salad

Small fish and rare specialty tempura *Fish and vegetables may vary by season. *Sashimi *Types of fish may vary by season. *Rice *Miso soup *Pickles *Small side dish *Mini salad

・Tempura (the fish and vegetables may vary by season). ・Rice ・Miso soup ・Pickles ・Small side dish ・Mini salad

・Grilled yellowtail teriyaki ・Tempura (fish and vegetables may vary by season) ・Rice ・Miso soup ・Pickles ・Small side dish ・Mini salad

・Grilled yellowtail teriyaki ・Sashimi *Fish and vegetables may vary by season. ・Rice ・Miso soup ・Pickles ・Small side dish ・Mini salad

・Grilled mackerel in western-style miso・Tempura *Fish and vegetables may vary by season.・Rice・Miso soup・Pickles・Small side dish・Mini salad

・Grilled Sawara with Saikyo Miso・Sashimi *Fish and vegetables may vary by season.・Rice・Miso soup・Pickles・Small side dish・Mini salad

・Mini seafood bowl ・Mini tempura bowl *The types of fish and vegetables may vary by season. ・Miso soup ・Pickles ・Small side dish ・Mini salad

・Seafood Rice Bowl・Miso Soup・Pickles・Small Bowl・Mini Salad■With Tempura…1,780 yen

・Large sea eel ・Small bowl ・Salad ・Rice ・Miso soup ・Pickles ■Includes sashimi…1,880 yen *Fish and vegetables may vary by season.

・Fried squid ・Fried shrimp ・Fried scallops ・Fried horse mackerel ・Salad ・Rice ・Miso soup ・Pickles ・Small side dish. The sauces are tartar and bingo sauce.

・Grilled mackerel・Salad・Tempura ※Fish and vegetables may vary by season.・Miso soup・Pickles・Small side dish・Condiments

・Fried chicken・Small side dish・Salad・Rice・Miso soup・Pickles※Fish and vegetables may change depending on the season.

A delicacy made by a specialty shop. *The fish and vegetables change with the seasons.

The 'Nebuto' is a white fish measuring about 3 to 5 cm, primarily caught in the Seto Inland Sea, and is commonly known as the 'Tenjiku-dai'. Due to its hard head, it is also referred to as 'Ishimoti' or 'Ishikaberi'. Its otolith, a bone, is larger than that of other fish, making it impossible to eat the whole fish, so the head is removed before consumption. The 'Nebuto' is deep-fried and seasoned with salt. It is popular as a snack with alcohol. 'Deep-fried Nebuto' is made by coating the 'Nebuto' with potato starch and frying it, allowing it to be enjoyed as a snack. It has a good flavor and is favored as a children's snack or an accompaniment to drinks. Additionally, in 2021, 'Nebuto Nanbanzuke' was selected as the 4th place in the 'Fuku-Tsumami General Election', a competition for snacks made from local specialties held in Fukuyama City, making it one of the top four.

※The types of fish may vary depending on the season.

Inadaya's 'Kanto-ni' refers to a skewer that uses two types of intestines, alternating between pork small intestine and beef lung, allowing for a different texture and flavor experience. When you chew, the rich taste of the meat and the sweet simmering sauce that has soaked into the meat gradually spreads. Every step, from cutting the meat to skewering and simmering, is done by skilled artisans. It has been called the 'soul food' of the citizens of Fukuyama City, Hiroshima Prefecture, and has been loved for 101 years at the long-established public dining hall 'Inadaya.' However, unfortunately, Inadaya closed its doors in September 2020, much to the regret of many. In December 2020, Amou Chinmi acquired the name and the menu and know-how of Inadaya's signature products, including Kanto-ni, and began to develop them.

Nabuto Nanban-zuke, one of the Fukutamami dishes, is a recipe that uses 'nabuto,' a specialty of Fukuyama City, and is in season from June to September. Nabuto, commonly known as 'tenjiku-dai,' is a small fish that is enjoyed as fried or in nanban-zuke. In particular, 'Nabuto Nanban-zuke' ranked 4th in the Fukutamami Grand Election and is counted among the four great dishes. The 'nabuto' is a small fish measuring about 3 to 5 cm caught in the Seto Inland Sea, and due to its hard head, it is sometimes called 'ishimochi' or 'ishikaberi.' In Fukuyama, dishes made with nabuto are cherished as local cuisine, and fried nabuto is also popular as a snack for children. 'Fukutamami' is a collective term for seven types of snacks made using Fukuyama's specialty ingredients: 'nabuto, chiichii ika, kuwai, gasuten, and tai chikuwa.' The name 'Fukutamami' carries two meanings: that it is a snack from Fukuyama and that it brings good fortune and happiness.

Served with miso soup and pickles