Noheji

Fresh raw oysters. Enjoy the rich, creamy taste of the "milk of the sea." Please enjoy with lemon or ponzu for a refreshing taste.

Ark shell sashimi, characterized by its crisp texture and oceanic aroma. Its vibrant red color is appetizing. Please enjoy with soy sauce and wasabi.

Sashimi of scallops with a strong sweetness and tender texture. Its melt-in-your-mouth feel is its charm. Recommended to enjoy simply with soy sauce.

Sashimi of fresh horse meat cured with kelp. The kelp's umami infuses the meat, creating a deep flavor. Best enjoyed with ginger soy sauce or garlic soy sauce.

A combination of juicy fried oysters and plump fried shrimp. Enjoy the crispy coating and the flavors of the ingredients. Please enjoy with tartar sauce or other sauces.

A dish of cod milt (shirako) from fish like cod, blanched and dressed with ponzu sauce. The rich, creamy taste and the refreshing ponzu sauce are a perfect match.

A dish where fragrant matsutake mushrooms and broth are steamed in a clay pot (dobin). Pour the soup into a small cup to enjoy the aroma, then eat the ingredients. Squeezing sudachi lime enhances the flavor.

Napa cabbage and pork layered alternately and simmered. The umami of the pork permeates the napa cabbage, resulting in a sweet and gentle flavor. Enjoy it refreshingly with ponzu, etc.

Large fried shrimp. Enjoy the crispy coating and the plump texture of the shrimp. Usually served with tartar sauce.

Karei (flounder) simmered in a sweet and savory sauce of soy sauce, sake, sugar, etc. The flesh is fluffy and well-infused with the simmering liquid. A dish that goes well with rice and sake.

A hot pot dish made with grouper, a high-quality fish. It is characterized by its refined fat and firm white flesh, with the umami flavor melting into the broth. Enjoy simmered with vegetables.

A Japanese home-style dish of beef (or pork), potatoes, onions, carrots, etc., simmered in a sweet and savory sauce. A comforting, nostalgic flavor.

A dish of several types of mushrooms steamed and grilled in aluminum foil. The aroma and umami of the mushrooms are sealed in. Enjoy with butter soy sauce or ponzu.

Deep-fried Ginkgo nuts, served either in their shells or shelled. Their unique slightly bitter taste and chewy texture pair well with drinks. Enjoy with a sprinkle of salt.

A snack of young rakkyo (Japanese scallions) eaten raw with miso paste. It features a crisp texture and spiciness, perfect as a palate cleanser or with drinks.

A Japanese dish of shrimp, fish, vegetables, etc., coated in batter and deep-fried. Enjoy the crispy texture. Please enjoy with tempura dipping sauce or salt.

A dish of meat, vegetables, etc., skewered, coated in breadcrumbs, and deep-fried. Typically eaten with sauce. A convenient snack to enjoy with drinks.

Domestic chicken, seasoned with soy sauce, garlic, etc., coated in batter, and deep-fried. It is juicy and full of flavor. Squeezing lemon makes it refreshing.

Tofu coated in potato starch, deep-fried, and served with a dashi-based broth. Enjoy the crispy exterior and the melt-in-your-mouth interior. Served with grated daikon radish and green onions.

A dish of mild white fish coated and deep-fried. It is characterized by its fluffy flesh and crispy coating. Please enjoy with tartar sauce or lemon.

Bite-sized pieces of octopus legs, seasoned and deep-fried. The more you chew, the more the octopus's flavor spreads, and its chewy texture is addictive. Pairs well with beer.

Salt-dried Tsubodai (rockfish) with plenty of fat, then grilled. Drying concentrates its flavor. The flesh is fluffy and juicy.

A dish of the fish head (kabu) either grilled or simmered. You can enjoy the delicious, fatty parts around the eyes and cheeks. Its hearty appearance is also a feature.

A dish of "Aburabozu," a fatty deep-sea fish, marinated in Saikyo miso and then grilled. The exquisite balance of rich fatty sweetness and fragrant miso.

Squid lightly dried to enhance its flavor, then grilled. Characterized by its chewy texture and umami that develops with chewing. Enjoy with mayonnaise or shichimi togarashi.

Grilled Shishamo (Willow Fish) from Hokkaido. If it contains roe, you can enjoy the popping texture of the eggs. It can be eaten whole, from head to tail.

Grilled salt-dried Komai (a type of cod from Hokkaido). It has a light yet flavorful taste, and the flesh is easy to flake and eat. Mayonnaise and ichimi chili pepper are a good match.

Boiled or raw octopus sashimi. Characterized by its moderate chewiness and sweetness. Enjoy it refreshingly with soy sauce and wasabi.

Small, sweet shrimp sashimi with a rich, melt-in-your-mouth sweetness. Served peeled. The miso in the head is also delicious.

Large, plump botan shrimp sashimi with a strong sweetness. A luxurious shrimp that is very satisfying.

Sashimi of Red Sea Bream, also known as the king of white fish. It has a refined sweetness and moderate firmness. The skin may be lightly seared for a "pine bark" texture.

A white fish sashimi characterized by its rich, fatty flavor and firm texture. It resembles buri (yellowtail) but has a firmer flesh.

Fresh sardine sashimi. It is fatty and has a melt-in-your-mouth texture. Eating it with ginger soy sauce removes any fishiness and enhances its umami.

An economical set featuring three kinds of the day's recommended sashimi. Perfect for those who want to try various types of fish in small portions.