海つばめ

Kumano beef is characterized by its fine texture, marbling, tenderness, and light oil.

If you want to enjoy tuna, this is a recommended dish that allows you to compare different types. It features the most commonly caught Bachi tuna and Tombo tuna from Katsuura. You can indulge in the original texture and rich flavor that only fresh tuna can offer, served in luxurious thick slices of sashimi, which cannot be compared to frozen tuna.

It is named 'mebachi' (eye-bachi) because the eyes are round like a bowl, and it is produced in Katsuura. It can grow up to 2 meters in length and weigh over 150 kg. It is the most popular type of tuna in the Kanto and Tohoku regions. The flavor is characterized by a soft sweetness from the fat and a slight acidity. It has a firm texture and is very satisfying to eat. To enhance the texture and the original flavor of bigeye tuna, it is served in thick slices. Enjoy the natural sweetness and rich umami that spreads in your mouth from fresh raw tuna. [Season] April to May, late autumn to winter, twice a year.

Among the tuna from Katsuura, this is the smallest variety, reaching a maximum length of only about 1.2 meters. It is characterized by its very long pectoral fins, which are longer than its head. It is also known as Bin-naga or Bin-chou. Overall, it has less fat, and its flesh is pink and tender. Especially during its peak season, its 'sticky texture' that clings to the knife is appealing, and its unique flavor and tenderness during this season provide a delightful experience in the mouth that rivals other tunas. To enhance the texture and the original taste of the Tuna, it is served in thick slices. Enjoy the sweetness that spreads in your mouth from the fresh raw tuna and its rich umami. [Season] November to February

The freshness and price of fresh tuna from Katsuura is our pride. The collar is the fattiest part, and the juiciness when grilled is remarkable. Not only is the tender meat delicious, but the area around the fins is rich in collagen, making it good for health and beauty—a specialty of the region. You can enjoy the natural sweetness of the tuna without any unpleasant odors, thanks to the fresh, flavorful oil.

A luxurious grilled dish made with fresh tuna and vegetables from Katsuura. The soft and fluffy tuna, combined with the sweet vegetables from Wakayama Prefecture, enhances the deliciousness of this Katsuura specialty. Enjoy the subtly fragrant ceramic plate with ponzu sauce.

By coating fresh tuna and frying it, the tenderness of the tuna is highlighted, and the specially made sauce with a hint of wine enhances the deliciousness of the tuna. The rich flavor of the tuna that spreads in your mouth, along with the healthy texture that differs from beef and pork, is a unique deliciousness that only frying can provide.

Fresh raw tuna luxuriously prepared as yukke with our original sauce. While it has a slight spiciness, the umami of the tuna combined with the creaminess of the egg creates a perfect flavor that pairs wonderfully with beer.

This is a salt-boiled dish made from tuna entrails, which are processed on the ship to maintain the freshness of the tuna, making it quite rare to obtain. It has a soft yet firm texture and a subtle sweetness, making it a delicious delicacy.

【Our shop's pride】 Light yet rich in the flavor of tuna. The aroma of shiso and bonito-infused dashi stimulates the appetite, resulting in a gentle taste that makes you want to eat it again and again. This is a special 'Dashi Chazuke' that can only be enjoyed at our shop in Katsuura. It is recommended not only as a meal but also as a perfect finish after drinking. Large 1100 Small

Features the soft sweetness and slight acidity of fresh tuna oil from Katsuura. The firm texture provides a satisfying bite with the fatty tuna. The leaner overall oil content and the pink, tender flesh of the albacore tuna offer a delightful 'chewy texture.' This luxurious bowl allows you to enjoy two types of tuna, fatty and albacore, cut thick and served with our homemade sauce. Large 1100 yen, Small

The cutlet highlights the tenderness of the tuna, coated in a special sauce infused with wine. The soft, hot tuna cutlet, paired with a perfectly tangy sauce and the crispness of cabbage, creates a rich yet refreshing dish that leaves you wanting to savor every bite of rice.

Widely distributed from temperate to tropical waters, it is considered a deep-sea species, but it seems to rise close to the surface at night. It measures about 60 cm in size. Despite its strong appearance characterized by large eyes and sharp teeth, it is known for its elegant and rich flavor as a white fish. This richness, which is not found in other fish, spreads over the soy sauce it is served with. Although it is rich in oil, it has no heaviness or peculiar taste, making it a recommended dish by the owner.

Typically around 70 centimeters in length, this fish has a slender, spindle shape and is entirely red, with a darker shade on its back. It is said to be rarely available in the market, making it a highly sought-after fish. Its skin is red like that of a kinmedai (golden eye snapper), but firmer like that of a tai (sea bream). The flesh is red like tuna, without the acidity of bonito, and is rich in umami. The taste is that of white fish, while its appearance is that of red fish. When it is fatty, it is exceptionally delicious. This is served as a hot dish. When you take a bite, it has a firm texture, and despite being thick and red, it is refreshing and very easy to eat, with a familiar taste. [Season] Winter to Summer

This ingredient is perfect for souvenirs from Taiji! Harabo refers to the part of the tuna known as 'otoro,' which has less odor and uses the tender belly meat, making it easy to eat. It's a rare delicacy that is hard to find elsewhere. The taste is surprisingly easy to enjoy, similar to horse sashimi. You can savor the flavor of the ingredient with ginger soy sauce and enjoy the exquisite balance of dolphin and sesame oil. Raw meat [Seasonal] Winter

A delicacy with a wonderfully crunchy texture. It has a similar texture to beef tripe, but is lighter and has a flavor that becomes addictive. Enjoy it with ponzu sauce.

As the name suggests, the 'tail fin' is a beautiful red color. It is very fatty, with firm flesh that spreads a delicious umami flavor in the mouth, so much so that you can feel its sweetness. It is delicious when served raw, and lightly searing the skin enhances its aroma and fat, making it extremely tasty. In season from summer to autumn.

The Katsuura variety has a body length of about 40 to 45 cm. Larger specimens can exceed 50 cm and weigh over 6 kg, inhabiting coastal areas. It is considered one of the finest types of squid, known for its strong sweetness and umami flavor. It has a chewy texture, thick flesh, and a melting sweetness that spreads with each bite. [Season] Spring to Summer

Deep-sea fish from Kishu are now being ranked as high-end fish. You can enjoy a refined and mild flavor reminiscent of the richness found in fish like whiting and shishamo.

This is a very rare and delicious deep-sea shrimp from Kishu, with a catch that is extremely limited. The shrimp has a soft shell that can be eaten entirely from the tip of the claw to the body, with a fragrant miso aroma that is perfect as a snack with beer!

Rich in high-quality protein, calcium, collagen, and iron. Additionally, it has excellent warming effects, making it very effective for those with cold sensitivity. The firm and resilient white flesh provides a satisfying eating experience.

Characterized by its large eyes and sharp teeth, this deep-sea fish from Taiji has a strong appearance, but it offers a refined and rich flavor. It is a rare type of dried fish that is light and fresh, typical of local produce. This larger white fish resembles the hokke from Hokkaido, but it has a different taste and oiliness, making it a very light and delicious fish that is highly recommended.

A specialty product from Wakayama, boasting the highest catch volume in Katsuura. Sashimi is only allowed for fresh fish. To bring out the best flavor, it is prepared as 'Ginpai-zukuri' with the skin on, which has a rich umami. Its firm texture and the sweetness of the white flesh are appealing. While it contains protein comparable to other fish, it is high in fat as a bottom-dwelling fish, rich in EPA and DHA. Additionally, it contains a lot of vitamins A and D, making it effective against summer fatigue. In season from summer to autumn.

This light oyster hot pot is enhanced with the flavor of 'Koza Yuzu', a specialty from Wakayama. The umami of the oysters and the elegant aroma of yuzu seep into the vegetables from Katsuura, bringing out the deliciousness of the ingredients even more. It's a proud hot pot that makes you want to drink all the broth. It's very refreshing, making it a great choice to finish off a meal with sake.

Using tofu made from the pure natural water of Katsuura, rich in nature. This luxurious hot spring tofu is filled with the source of the hot spring that bubbles up in Katsuura. The alkaline source makes the body healthier, and the refreshing tofu warms you from the inside. It is a popular dish that allows you to enjoy a hot spring bath from within your body after visiting the Boki Cave hot spring in front of Umi Tsubame.

A firm and chewy sakura-colored noodle blended with delicious plums unique to Wakayama Prefecture, known for its plum production. Enjoy it refreshingly with carefully selected Nanko plums and the aroma of Wakayama's shiso. This popular chilled udon allows you to savor the fragrance of the plums in the noodles and the distinctive taste of Nanko plums.

This is Kishu Kinjōji miso, which has been passed down in Wakayama since ancient times. It is a rich, sweet miso packed with a variety of vegetables, including rice, naked barley, soybeans, white cucumbers, eggplants, ginger, and perilla. Enjoy the Kinjōji miso on juicy cucumbers.

We prepare it fresh upon order, so it is served hot with a gentle flavor and dripping with dashi broth. This is where the craftsmanship shines. It is said that a good dashi-maki tamago shop serves delicious food across the board, so we put our heart into making it. Please judge for yourselves with your taste buds.

This dish features a generous amount of dried sardines from Wakayama, paired with the crunchy texture of finely shredded daikon. You can enjoy the exquisite sweetness of the 'Wakayama dried sardines.' It refreshes the palate, making it a recommended dish for a palate cleanser.

A dish made by topping strong-flavored sake tsukudani (salted bonito entrails) with cream cheese. This is a rare item unique to regions known for fresh tuna. The rich flavor that spreads in your mouth, combined with the refreshing sensation when washed down with alcohol, makes it an exquisite delicacy. It pairs particularly well with sake and white wine. Highly recommended as a snack.

This is tofu made with the pure water of Kumano. It has a strong sweetness from the beans and is a delicious tofu that offers a delightful texture.

A rice dish that made its way onto the menu from a staff meal. Generously topped with jaco from Wakayama, the sweetness of the jaco is gently enveloped by fresh raw egg, creating a dish that, while simple, has a strong and enduring popularity, bringing happiness with its delicious flavor when you take a bite.

A rich assortment featuring local vegetables, as well as Nanko plums and various seafood tsukudani. A recommended dish for those who want to enjoy some sake.

Filled with plenty of cheese, with a crispy texture of the crunchy spring roll.

We use free-range chicken from Umebird. It is very tender, and the juices that come out with each bite enhance the flavor even more. The fluffy coating provides a good texture, and the black pepper adds a nice kick, making it a great match for beer.

The elegant freshness of yuzu and the chill of the sorbet refreshes the palate. Enjoy it after a bath.

Chilled warabi mochi generously coated with roasted soybean flour. 350 yen --- Adult vanilla ice cream with soybean flour, plum syrup, and rich sake (made with sake instead of water, resulting in a uniquely thick and sweet Japanese sake) transforms vanilla into an adult flavor.

The highest grade cut of beef, when it comes to steak, sirloin is the classic choice. It is grilled rare to fully enjoy the flavor, tenderness, and aroma of the meat, enhanced by rock salt. The unique sweetness of Kumano beef spreads throughout the mouth, offering an exquisite taste, and it is so finely textured and tender that it melts in your mouth, allowing you to savor the true flavor of the meat without even chewing.

The meat is finely textured, tender, and comes from a lean cut. It is grilled rare to best enjoy the flavor, tenderness, and aroma of the meat, enhanced with rock salt. The finely grained red meat is packed with rich umami, and above all, it is soft. There is no dryness, and it is grilled to a moist finish, with the unique lightness of the filet providing a concentrated 'umami-rich juice without heaviness' that captivates gourmet palates.

We carefully select only the finest Kumano beef tendon. The originally tender meat is simmered overnight to achieve a level of tenderness that requires no chewing. The deeply infused flavor brings out the umami of the meat, making it a perfect match not only for beer but also for rice. The rich and savory taste adds depth to the flavor. Our special braised tendon has garnered many fans, and it is a recommended dish that we take pride in.

To enjoy the crispiness of the coating, we added a hint of black pepper. We recommend trying it without sauce at first. The robust flavor of the homemade croquette brings out the natural taste of the ingredients, resulting in a gentle and comforting seasoning. It is a popular dish.

Our restaurant's proud special spicy miso hot pot with tender simmered beef tendon. An original dish that harmoniously combines the crispiness of thick bean sprouts with our unique flavors. The moisture released from the bean sprouts pairs perfectly with the rich Kumano beef tendon that has been simmered overnight. The light yet rich flavor satisfies your appetite, while the crunchy texture of the thick bean sprouts and the spicy seasoning stimulate your taste buds. This hot pot is perfect not only with alcohol but also as a meal.

This is the marbled meat at the base of the tail fin, currently considered the highest quality cut. It has no unpleasant odor, and the overwhelming richness of the marbled fat that spreads in the mouth makes it an incredibly delicious meat that cannot be compared to others. It is a delicacy that makes you say, 'Once you taste tail meat, you can't eat any other cuts!' With its high rarity, it is a luxurious ingredient that many gourmets dream of trying at least once in their lifetime.

Considered a premium part of the tongue. The flavor differs between the base and the tip, and it has a lot of fat overall. The chewy texture is addictive, and true to its nature as whale meat, it is satisfying, with rich fat that leaves a lingering taste on the tongue. Despite being a high-end ingredient, it is particularly rare and hardly available in the general market. It is an exquisite product that makes you think, 'This is indeed the birthplace of whaling.'

The 'tail meat', 'chirping', and 'spotted deer' are indeed quite expensive, making them hard to come by. But I want to taste all three! I want you to enjoy them again! With that thought in mind, we have prepared a three-piece assortment of premium cuts. I hope you can enjoy the remarkable deliciousness that truly lives up to the name of 'deluxe ingredients.'

When it comes to whale sashimi, the 'Minke Whale' is often regarded as the representative whale meat. The red meat has little odor, and while it has a strong flavor, it is also easy to eat. The Taiji style involves enjoying slices of the fatty white meat, which are rich in umami and sweetness, layered with the red meat. This synergy significantly enhances the deliciousness of the whale's inherent flavors, allowing you to fully enjoy the taste that the whale naturally possesses.

The bacon from the Gondo whale is made using traditional methods and takes about half a month to prepare, allowing the flavors to mature. Carefully aged, it is not dry but rather retains a moist and concentrated umami. Cut into easy-to-eat thin slices, you can enjoy the rich flavor of the whale. It has a nostalgic taste that brings back memories of the past.

This dish consists of whale red meat marinated in a special original sauce and then deep-fried. The unique flavor of whale meat is not overwhelming, making it very easy to eat, and it is especially recommended for those trying whale for the first time. The non-greasy, firm texture is characteristic of whale. Additionally, the special original sauce enhances the umami flavor, making it a great match for beer and similar beverages.

Boiled meat around the bones. Its crunchy texture is appealing, and this texture is unique among whale meat. It pairs well with mustard vinegar miso, allowing you to enjoy the distinct taste and texture of whale. Many people find this unique texture addictive.

Salt-boiled internal organs. It includes parts such as intestines and heart. It has a particularly 'whale-specific peculiar' taste, making it a delicacy for connoisseurs. For whale lovers, once they experience this unique and peculiar flavor, it becomes an ultimate delicacy that cannot be replaced by anything else.

Boiled and chopped hand fins (pectoral fins). While they resemble the tail fin (obi-re), they are a different part that is rarely found in the market, making it a highly sought-after delicacy. This is a rare treat that is hard to find elsewhere. Despite its rich fat content, the flavor is mild and very easy to eat, with a lingering umami taste. This teppa is so popular that some customers order multiple plates.