珍味家

Kohada, Karasumi, Uni

A Japanese hot pot dish made with wild boar meat. Available from one serving.

A hot pot dish made with fresh duck meat. Available from one serving.

A hot pot dish made with fresh whale meat. Available from one serving.

This is a tofu hot pot made with 'Ichitōan Tofu' using natural water from Akiruno City, Tokyo. Enjoy its natural sweetness and smooth texture. Available from a single serving.

Available from one serving.

We offer the most delicious seasonal ingredients such as tuna (fatty) and sea bream at a great price! *Please note that the price and content of our sashimi may change depending on the supply situation.

(Aichi Prefecture, Chita Peninsula, Noto)… Salted intestines of sea cucumbers. It is called konowata because it refers to the intestines of the sea cucumber, which is also known as 'ko'.

(Nagasaki Prefecture, Nomo)…a product made by salting and drying the eggs of mullet. Its shape resembles the ink from Tang (China), which is the origin of its name, and it was historically produced in Turkey and Greece. It was introduced to Japan in 1652 from China (Ming).

(Fukui Prefecture)…salted sea urchin roe. It is a paste-like salted sea urchin that is well mixed and is also referred to as 'shio-kara'. Echizen uni has been known for a long time.

(Kochi Prefecture, Kagoshima Prefecture)...a salted delicacy made from the intestines and internal organs of bonito. It is said that one can drink as much sake as they want when paired with this.

(Yamaguchi Prefecture)…Sea urchin soaked in alcohol. It has a long shelf life and is said to be the best in Japan.

(Noto Peninsula, Toyama Prefecture)… Dried ovaries of sea cucumbers. Half. It is dried by hanging, resembling a shamisen bachi (plectrum). Therefore, it is also called Bachiko.

(Ishikawa Prefecture, Kanazawa)…Nukazuke and kasuzuke of fugu eggs. It is said that fugu eggs are toxic, but they can be eaten as they are made using a special method.

(Kanagawa Prefecture, Misaki)…Tuna roe, milt, heart, and stomach. Since it is a large fish, the roe is also very large, more than a hundred times that of cod roe. It is simmered in a light flavor and eaten with vinegar miso or ponzu sauce.

(Hokkaido, Hikawa Town)… Authentic shishamo from Hokkaido. One male and one female. A rare product that can only be caught in a small part of the Pacific coast of Hokkaido, the only place in the world.

It is a long and slender fish with a terrifying face.

Bouncing around in the tidal flats.

Salt grilled, butter grilled, sauce grilled

It is a type of seaweed.

Dried small squid.

※Available from one serving.