產直青魚專門 御廚

Directly delivered from the port. Our specialty assorted three kinds of fresh blue fish. The freshness and deliciousness of horse mackerel, mackerel, and sardine, familiar blue fish, are evident in this three kinds of assortment!

Fresh blue fish finished with a sauce based on green pepper and garnished with multiple herbs.

A local dish from Fukuoka, the combination of fresh mackerel and sesame is excellent!

Please enjoy the freshly caught blue fish with the well-known namero.

We will provide it with a moderate smoky aroma by searing it.

Nutrient-rich pea sprouts and quinoa mixed with sardines and tofu in a refreshing salad. This dish is healthy and offers a delightful texture.

Cabbage lightly boiled and finished with salted kombu. Please enjoy the whitebait in abundance.

Homemade minced tofu is fried thickly and topped with minced miso simmered mackerel as minced miso.

Plenty of Kujo green onions are mixed with homemade oboro tofu, and dried baby sardines are fried until crispy and combined.

A rare dish of whole mackerel grilled with salt, head and tail intact. We carefully grill the fatty mackerel from Tohoku over charcoal fire.

Marinated in homemade seasoning and grilled after being dried overnight.

A simple dish where Tochio aburaage is grilled over charcoal after being coated with homemade green onion miso.

A gentle simmered dish cooked with salt. It is accompanied by grated tororo kelp for added aroma and texture.

Perfectly fried sardine and melty cheese make the best match. Added a touch of shiso genovese sauce for an accent.

A croquette made with taro as a base mixed with mackerel. Cheese is added inside the croquette as an accent to give it a mellow flavor.

A blend of homemade smoked mackerel and potato salad. Goes well with any type of alcohol.

Fresh mackerel from Fukuoka is lightly seared after being lightly cured. This luxurious dish is recommended with confidence for its quality ingredients, technique, and flavor.

Glass ¥600 and up

Directly delivered from the port. Our specialty assorted three kinds of fresh blue fish. The freshness and deliciousness of horse mackerel, mackerel, and sardine, familiar blue fish, are clearly visible in this three kinds of assortment!

Fresh blue fish finished with a sauce based on green pepper and garnished with multiple herbs.

A local dish from Fukuoka, the combination of fresh mackerel and sesame is excellent!

Please enjoy the namero made from freshly caught blue fish in the morning.

We will provide it with a moderate amount of smoked aroma and sear it.

Nutrient-rich pea sprouts and quinoa mixed with sardines and tofu in a refreshing salad. This dish is healthy and offers a delightful texture.

Cabbage lightly boiled and finished with salted kombu. Please enjoy the whitebait in abundance.

Homemade minced tofu is fried to make it thick, and topped with minced miso simmered mackerel as minced miso.

Plenty of Kujo green onions are mixed with homemade oboro tofu, and crispy fried baby sardines are added for a crunchy texture.

A rare dish featuring a whole mackerel with head and tail intact grilled over charcoal. The fatty mackerel from Tohoku is carefully grilled to perfection.

Grilled overnight after marinating in homemade seasoning.

A simple dish where Tochio aburaage is grilled over charcoal after being coated with homemade green onion miso.

A gentle simmered dish cooked with salt. It is accompanied by grated yamaimo (Japanese yam) for added aroma and texture.

The fluffy fried sardine and melty cheese are the perfect match. We added a touch of shiso genovese sauce for an accent.

Mackerel is mixed into a croquette based on taro. Cheese is added inside the croquette as an accent to give it a mellow flavor.

A blend of homemade smoked mackerel and potato salad. Goes well with any type of alcohol.

Fresh mackerel from Fukuoka is lightly seared after being lightly cured. This luxurious dish is recommended with confidence in terms of ingredients, technique, and flavor.