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历史与传统交融的安康料理名店
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◇安康鱼料理、名牌安康鱼火锅、鱼肝刺身、鱼冻、炸鸡、番茄沙拉◇开胃菜◇主菜（粥）*由于采购情况，部分菜品可能会在不另行通知的情况下进行更改。
垂钓者菜肴、名垂钓者炖菜、KIMO 刺身、煨鱼、炸鱼、番茄酱白鱼、肝酱油活刺身◇ 开胃菜◇ 正餐（米粥）◇ 甜点◇ 开胃菜◇ 正餐（米粥）◇ 甜点* 部分菜肴可能会因供应情况而变更，恕不另行通知。
鮟鱇鱼料理、明阳鮟鱇鱼火锅、煨鱼酱、番茄醋、豆腐肝◇ 开胃菜◇ 正餐（米粥）※因供应情况，部分菜肴可能会更改，恕不另行通知。
◇安康鱼料理、名牌安康鱼火锅、鱼肝刺身、炸鸡、鱼肉拌饭、酱油鲜鱼肝、砂锅蒸菜、时令鱼刺身（*冬季视库存情况供应“红豆刺身”）◇开胃菜◇主菜（ojiya）◇甜点 *由于采购情况，部分菜品可能会有所变更，恕不另行通知。
◇安康鱼料理、名牌安康鱼火锅、鱼肝刺身、炸鸡、友爱（佐友爱酱汁炖鱼）、砂锅蒸菜、时令鱼刺身（※冬季视库存情况提供“红豆刺身”）、鱼肝寿司◇开胃菜◇粥◇甜点※由于采购情况，部分菜品可能会有所变更，恕不另行通知。
◇5道鮟鱇鱼料理・招牌鮟鱇鱼火锅・鮟鱇鱼肝凝胶・鱼胶冻・鮟鱇鱼肉拌菜・炸鮟鱇鱼◇开胃菜◇主食（鱼粥）◇甜点※受食材供应情况影响，部分菜品可能会在未事先通知的情况下进行调整。
◇Anglerfish dishes, Meidai ankou nabe, boiled fish paste, tomoado, liver tofu◇ Appetizers◇ Meal (rice gruel)◇ Appetizers◇ Meal◇ Appetizers◇ Meal (rice gruel)※Some dishes may be changed without notice due to availability.
◇5道鮟鱇鱼料理・招牌鮟鱇鱼火锅・鱼肝刺身・鱼胶冻・鱼肉拌菜・炸鮟鱇鱼◇开胃菜◇主食（鱼粥）◇甜点※受食材供应情况影响，部分菜品可能会在未事先通知的情况下进行调整。
◇Angler dishes, Meidai anko-nabe, Kimo-sashi, Nikogori, Karaage, Tomoado◇ Appetizers◇ Meal (rice gruel)◇ Appetizers◇ Meal◇ Appetizers◇ Meal (rice gruel)※Please note that some dishes may be changed without notice due to availability.
◇Angler dishes, Meidai Anko-nabe, Kimo-sashi, Nikogori, Karaage, Tomo-dae (deep-fried fish paste), Katsunagari (fresh sashimi of white meat) with soy sauce and liver◇ Appetizer◇ Meal (Ojiya)◇ Dessert◇ Appetizer◇ Meal◇ Dessert◇ *Please note that due to availability, some dishes may be changed without notice.
◇4道鮟鱇鱼料理·招牌鮟鱇鱼火锅·鱼胶冻·鱼肉拌菜·鮟鱇鱼肝凝胶◇开胃菜◇主食（鱼粥）※受食材供应情况影响，部分菜品可能会在未事先通知的情况下进行调整。
◇安康鱼料理、名牌安康鱼火锅、鱼肝刺身、炸鸡、鱼肉拌饭、酱油鲜鱼肝、砂锅蒸菜、时令鱼刺身（*冬季视库存情况供应“红豆刺身”）◇开胃菜◇主菜（ojiya）◇甜点 *由于采购情况，部分菜品可能会有所变更，恕不另行通知。
Carefully prepared with domestically sourced natural monkfish, simmered in a secret broth that is not shared outside the family. Enjoy the deep flavors of the monkfish as they are meant to be experienced.
Only the carefully selected, richer center part of the specially chosen ankimo is provided. When it enters the mouth, the liver melts, and the umami spreads.
A dish luxuriously made with the rare part of the ovaries, simmered and set with a special sauce.
A dish made by mixing the meat of anglerfish simmered in a secret broth with a special miso made from its liver. A dish that concentrates the deliciousness of both the meat and the liver.
After being processed for more than a day, the white fish is aged and dehydrated until its flavor peaks, then coated with potato starch and deep-fried. A dish that allows you to enjoy the deliciousness of anglerfish white flesh.
Only live monkfish caught using gill nets in Kazamaura, Aomori Prefecture are used. It is available only during a limited period from mid-December to the end of March each year. This dish is served as soon as it arrives.
Carefully prepared with domestically sourced natural monkfish, simmered in a secret broth that is not shared outside the family. Enjoy the deep flavors of the monkfish as they are meant to be experienced.
After you enjoy your meal, we will prepare ojiya for you.
One serving
Five types, five cuts each
Five types, three cuts each, shirataki, tofu
Medium bottle
Medium bottle
For pairing with monkfish hot pot, we recommend a dry Japanese sake that enhances the flavor of the dish and is not tiresome to drink. One cup.
300ml
300ml
720ml
720ml
720ml
720ml
720ml
720ml
720ml
720ml
Rock and soda mix
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