Bar 369

Sanriku oysters are characterized by their vivid flavor reminiscent of the clear sea.

Softly prepared Iwate octopus.

Large Iwate mussels steamed in white wine. They are plump and juicy.

A selection of various daily appetizers.

It is a cold sea urchin pudding.

Mushrooms stuffed with garlic and salami are steamed and grilled.

Large sautéed oysters from Iwate

Slow-cooked sweetfish in low-temperature oil.

Fresh oysters from Sanriku cooked in plenty of olive oil and garlic in ajillo style

Iwate cod and shirako cooked slowly with garlic and olive oil.

Meatballs made from a mixture of ground meats, simmered in a tomato sauce with almonds.

The secret to its deliciousness is the 'mussel broth' added to the flavors of squid ink and squid, enhancing the rich taste of the sea. Topped with the essential garlic-flavored 'aioli sauce' in Spanish cuisine.

This is a paella with shrimp, squid, and mussels.

This is a paella made with Iwate duck thigh meat and flavored with raw ham broth.