Kakurega Dining Kosae Omori

Turban shell grilled in its own shell with broth. It has a distinct chewy texture and a smell of the ocean. Usually seasoned with soy sauce and sake.

Scallops grilled with butter. The meat is thick, sweet, and packed with umami. The rich butter flavor complements the tenderness of the scallop.

Fresh oysters served either raw or grilled. Enjoy the creamy texture and sea breeze scent of raw oysters, or the plump and savory taste of grilled ones.

Large rock oysters (Iwagaki), often enjoyed in summer. They are known for their large size and rich, creamy taste, often referred to as 'sea milk'.

Pacific oysters (Magaki). They have a concentrated umami flavor and a smooth texture. A classic choice for oyster lovers.

Salt-grilled Sweetfish (Ayu). The fish is grilled whole with salt, creating a crispy skin and fluffy meat. It has a unique, pleasant aroma often compared to melon or cucumber.

Parboiled Pike Conger (Hamo). The white fish is delicate and fluffy, having been carefully prepared to cut small bones. Served chilled, typically with a sour plum sauce (bainiku) for a refreshing taste.

Salt-boiled asparagus. Simple preparation that highlights the natural sweetness and juicy texture of fresh asparagus. Crisp and refreshing.

Asparagus cooked with bacon. Flavored with butter and soy sauce, which adds a rich savory aroma to the sweet asparagus and salty bacon.

Large Shiitake mushrooms stuffed with minced meat (tsumire). They are steamed and then grilled with a savory sauce. The thick mushroom is juicy and packed with umami.