創菜旬魚はしもと

This is a limited-time menu available from September to October. It features 7 types of ingredients including salmon roe, bonito, octopus, scallop, squid, shrimp, and tuna, all generously topped with seasonal ingredients. It comes with a soup made with freshly caught Pacific saury, which is currently in season. This special menu is only available for 2 months, so please enjoy the unique flavors of autumn that can only be tasted now.

A limited-time specialty available from November to February. Made with Sanriku salmon roe marinated in homemade soy sauce dressing, served with salmon tempura on the side, this dish is prepared in a 'parent and child meal' style. The bowl is also designed to resemble salmon roe, allowing you to enjoy both the taste and appearance.

Available from March to April, this dish features a spring vegetable chirashi, mekabu tempura, mekabu miso soup, and various other ingredients that bring the flavors of spring in Minamisanriku.

From May to August, we offer a unique and exquisite sea urchin bowl that can only be tasted here. It is made with additive-free sea urchin that does not use alum.

A satisfying dish topped with plenty of fresh and high-quality tuna, served with a side dish, miso soup, and pickles.

A satisfying bowl topped with salmon roe from Sanriku, octopus from Shizugawa, and minced tuna and green onions in soy sauce dressing, served with a side dish, miso soup, and pickles.

A bowl filled with Negitoro topped with high-quality tuna, served with a side dish, miso soup, and pickles.

A luxurious and extravagant bowl dish made with a generous amount of seasonal seafood, served with seaweed vinegar, miso soup, and pickles. Please enjoy the fresh seafood flavors of Minami Sanriku. *The types of seafood may vary slightly depending on the season.

Oyster fry made from oysters harvested in Minami Sanriku. These locally sourced oysters are plump and juicy!

This dish features plump oysters from Minami Sanriku, fried in a crispy batter and served with miso soup and pickles. Enjoy the seasonal flavors.

A small bowl with miso soup. We finished the plump conger eel from Shitsugawa with a sweet and savory sauce.

Comes with miso soup and pickles. Made with tender pork from Miyagi prefecture.

A dish featuring salmon and salmon roe from Minami Sanriku, served with a side dish, miso soup, and pickles. Enjoy the flavors of the autumn season.

Udon and Soba

We fry high-quality tender chicken meat to a crispy perfection.