よつ谷

This is nigiri sushi made using the 'kaburi' cut, which can only be taken from 2 kg of a single cow.

This is our proud special selected Maezawa beef shabu-shabu. For the finale, we serve Inaniwa udon boiled in Maezawa beef broth.

This is our proud special Matsuzaka beef sukiyaki. For the finish, we have prepared Inaniwa udon coated with our special dipping sauce.

For those who enjoyed our proud Maesawa beef, we have extra meat available.

A stamina dish from ancient times, this is soft-shelled turtle hot pot. For the finale, we prepare a rice porridge with mochi.

Limited to winter, this is a hot pot made with natural tiger pufferfish. For the finale, we prepare rice porridge with mochi using the broth from the tiger pufferfish.

Sashimi of tuna delivered directly from Tsukiji.

Melt-in-your-mouth medium fatty tuna, freshly delivered directly from Tsukiji.

Fresh akagai sashimi delivered directly from Tsukiji

Fresh scallop sashimi delivered directly from Tsukiji

This is a sashimi platter made with plenty of fresh shellfish.

A platter of fresh sashimi delivered directly from Tsukiji.

Beautiful in appearance, this is fresh white fish sashimi.

How about some cool chilled tofu on a hot summer day?

Sea eel kamaboko served with wasabi

The acidity of Tosa vinegar enhances appetite.

Homemade fermented squid guts made with fresh squid

Directly sourced from Hokkaido, this is Shishamo.

A dobin mushi filled with the rich aroma of domestic matsutake mushrooms.