Imari

This is the less fatty part from the back of the tuna. It has a vibrant red color and is characterized by its original fish flavor and refreshing taste. Enjoy it simply with wasabi soy sauce.

This cut is between lean and fatty tuna. It has a good balance of moderate fatty sweetness and lean acidity, and melts in your mouth.

Considered the finest fish among the horse mackerel family. Its firm flesh is characterized by its elegant fat and rich umami. Enjoy its texture as sashimi.

Fresh horse mackerel finely chopped and mixed with seasonings like ginger and green onions. The umami of the mackerel blends with the aroma of the seasonings for a refreshing taste.

A type of deep-sea fish that becomes fluffy and sweet when grilled. Its skin is fragrant, and it's a white fish with elegant fat content.

This is the fattiest part of the salmon's belly. When grilled, the fat melts out, making it very juicy and rich. It pairs well with rice and drinks.

Whole small fish, including their roe, grilled. Enjoy the popping texture of the roe and the fragrant flesh. You can eat it whole, from head to tail.

A representative fish of autumn flavors. Fresh saury is fatty and enjoyed as sashimi or grilled fish. Its unique slight bitterness pairs well with sake.

Fresh mackerel is soaked in saltwater and then dried overnight. Drying concentrates the flavor and firms the flesh. It's enjoyed grilled with lemon or grated daikon radish.

Mackerel is marinated in a sauce of mirin and soy sauce, then dried. When grilled, it has a sweet and savory aroma and is a flavor that goes well with rice.

Diced tuna, avocado, and natto mixed together. It has a creamy and sticky texture and is eaten by wrapping it in the included seaweed.

A salad made with tuna and crisp "ice plant." Enjoy the contrast in textures between the fresh fish and vegetables.

A dish made by coating shrimp and scallops in a rich white sauce and then deep-frying it. It's crispy on the outside and creamy and melty on the inside.

Deep-fried spring rolls filled with shrimp and vermicelli. Unlike Chinese-style spring rolls, these are seasoned in a Japanese style, offering a crispy wrapper and satisfying filling texture.

A dish made by stir-frying crunchy Japanese yam with bacon. The saltiness and fat of the bacon enhance the mild flavor of the yam.

Taro root pieces are deep-fried and then served in a warm dashi broth. The outside is slightly crisp, while the inside is sticky, offering the unique texture of taro.

Our classic potato salad with the addition of chopped apples. The sweet and sour taste of the apple and its crisp texture add a refreshing accent.

This is grilled "Jako-ten," a specialty of Ehime Prefecture, made by grinding small fish bones and all into a paste and frying it. It has a rich fish flavor and a unique, slightly gritty texture.

Thick fried tofu with spicy pollock roe (mentaiko) sandwiched inside and grilled. The fragrant taste of the fried tofu and the spicy kick of the mentaiko are a good match.

Konjac jelly coated with a batter mixed with aonori (seaweed flakes) and deep-fried. It has a good seaweed aroma and the chewy texture of konjac. A healthy snack.

A refreshing small dish made with crunchy jellyfish and wakame seaweed dressed in a tangy plum sauce. Perfect as a palate cleanser or a snack with drinks.

A dish made with thigh meat from the brand chicken "Mio Dori." You can choose between grilling the juicy, rich chicken with yuzu pepper or deep-frying it with fried onion sauce.

Steamed monkfish liver, also known as "foie gras of the sea," characterized by its rich and creamy flavor. Enjoy it with a tangy ponzu sauce and grated daikon with chili.

A steamed dumpling-like dish made with ground or sliced seafood. Using seafood instead of meat makes it light yet packed with the umami of the sea.

A small pot dish simmered with oysters, tofu, and spinach. The rich broth from the oysters seeps into the tofu and vegetables, warming you up.

Whole ginkgo nuts, shelled and deep-fried. Characterized by a unique bitterness and chewy texture, they are simply enjoyed with salt. Perfect with drinks.

A salad made with sweet pumpkin and sweet potato. This dish, which brings out the natural sweetness of the ingredients, can also be enjoyed as a dessert and has a creamy texture.

A traditional dish made by boiling thick, sweet Shimonita leeks and dressing them with miso vinegar (nutamiso). The melty texture of the leeks and the sweet and sour miso are a great combination.

A dish made by stuffing shiitake mushroom caps with ground fish and shrimp (shinjo) and then frying them. Enjoy the juicy umami of the shiitake mushrooms and the fluffy texture of the ground filling.

Blanched nanohana (rapini) flowers, which signal the arrival of spring, dressed in mustard soy sauce. The slight bitterness of the nanohana and the flavor of the mustard pair well with sake.