塔拉吉萨比拉

With a crispy texture and perfect fat content, this rare and valuable cut is cooked to perfection with just the right amount of heat.

The gelatinous texture of the eyeballs, the back of the gills, and the area under the eyes are all tender and packed with concentrated umami.

A masterpiece simmered simply with salt using fish such as 'Bitaro (Hana Fuedai)' and 'Miibai (Yaitohata)'.

This salad is packed with fresh seafood from the sea and seasonal vegetables unique to Okinawa such as 'Handama', 'Carrot Shirishiri', and 'Bitter Melon'.

Enjoy a generous serving of shellfish such as horned turban shells, mirugai, matsumaezuke, and ark shells sourced from various regions across Japan and raised in floating nets.

A masterpiece simmered simply with salt using 'Bitaro (Hana Fuedai)' and 'Miibai (Yaitohata)' among others.