Teri-ya

Female snow crab. Characterized by its rich roe (uchiko) and popping egg sacs (soto-ko). The meat is carefully extracted and packed into the shell, allowing you to fully enjoy the crab's flavor without getting your hands dirty.

Assortment of fresh, natural seafood procured today. Enjoy the natural sweetness and texture of seasonal fish with soy sauce and wasabi. A standard izakaya menu item in Japan.

Sashimi of natural Bluefin Tuna (Southern Bluefin Tuna). Characterized by its rich red meat and moderate fatty sweetness, it is considered a high-quality fish second only to true bluefin tuna.

Sashimi platter of white shrimp and sweet shrimp, specialties of Toyama Bay. White shrimp have a delicate, melt-in-your-mouth sweetness, while sweet shrimp offer a sticky, rich sweetness.

Sashimi of bigfin reef squid, also known as the "king of squid." It is characterized by its thick texture, sticky sweetness, and moderate chewiness.

Sashimi of fresh Spanish mackerel. The meat is tender, lean yet fatty, and melts in your mouth.

Sashimi of whelk, a specialty of Toyama. Its unique chewy texture and oceanic aroma spread in your mouth.

Fresh cod milt, seasoned with a refreshing ponzu sauce. Its creamy and rich flavor melts in your mouth.

A snack set of tender simmered octopus and small whelks, simmered in a sweet and savory broth. Gently seasoned in a Japanese style, it pairs well with sake.

A traditional Japanese dish of surf clam and flavorful Kujo leeks dressed with a sweet and sour miso. The sweet and sour miso dressing enhances the natural flavors of the ingredients.

A creative dish of raw octopus dressed in a sauce based on anchovy and soy sauce. The saltiness and umami of the anchovy pair well with the texture of the octopus, making it a great accompaniment to drinks.

A luxurious dish of an entire prized Nodoguro (Blackthroat Seaperch), also known as "white fish toro," grilled whole over charcoal. It has an exceptionally good fat content, characterized by its juicy and rich umami.

A charcoal-grilled steak using the highest grade A5 Matsusaka beef. Enjoy the melt-in-your-mouth sweetness of the fat and the umami of the meat with simple salt and wasabi.

A hot pot dish where fatty winter yellowtail is lightly swished in hot dashi broth. Excess fat is removed, allowing you to enjoy its melt-in-your-mouth texture and flavor.

Cod milt placed on kelp and grilled fragrantly on a shichirin (small charcoal grill). The kelp's umami infuses the milt, creating a rich and creamy flavor.

Prized tilefish (Guji), lightly dried to concentrate its flavor, then grilled. Characterized by its delicate sweetness and fluffy texture.

A traditional Japanese dish of Spanish mackerel marinated in sweet Saikyo miso and then grilled. The fragrant flavor of the miso and the fatty Spanish mackerel are a perfect match.

A dish of fatty black cod marinated in a sauce (Yuan-ji) made with soy sauce, sake, mirin, and yuzu, then grilled. The refreshing citrus aroma stimulates the appetite.

The fatty part behind the gills of winter yellowtail (Kama), simply grilled with salt and pepper. It's juicy and substantial, a must-have for fish lovers.

Assortment of tempura made with seasonal ingredients coated in batter. Enjoy the crispy batter and the distinct textures and flavors of each ingredient.

Deep-fried ginkgo nuts lightly sprinkled with salt. Known for their unique slight bitterness and chewy texture, they pair well with alcoholic beverages.

Fried oysters from Noto, Ishikawa Prefecture. The special tartar sauce made with shallots enhances the rich oyster flavor.

A dish of fragrant matsutake mushrooms and extra-large clams steamed in sake. Enjoy the exquisite soup where the rich clam broth and matsutake aroma meld together.

Beef tongue simmered for a long time until tender, then infused with flavor along with root vegetables. Enjoy the beef tongue, so tender it can be cut with chopsticks, and the dashi-infused vegetables.

A hearty dish of the prized fish grouper's head, simmered in a sweet and savory broth. The meat around the bones and the gelatinous parts are rich in flavor and satisfying to eat.

A dish of tender simmered conger eel rolled in a fluffy omelet made with plenty of dashi. Enjoy the harmony of the fluffy egg and the tender conger eel.

A dish of deep-fried taro and cutlassfish, simmered in warm dashi broth. Enjoy the crispy taro on the outside and creamy inside, along with the delicate flavor of the fish in a gentle broth.

A snack of Hokuriku region's unique spiral-patterned kamaboko (fish cake), lightly seared. Characterized by its fragrant aroma and elastic texture.

A luxurious pasta dish combining homemade bacon with a rich sea urchin sauce. It has a creamy and rich flavor.

A value set featuring an assortment of 6 types of fresh seafood recommended for the day. Enjoy the flavors of various fish at once.

Fresh horse mackerel finely minced and mixed with seasonings (green onions and ginger). The umami of the horse mackerel and the refreshing taste of the seasonings pair well.

Sashimi of fatty winter yellowtail caught in the Sea of Japan. Enjoy the rich sweetness of the fat, unique to this large 13.5kg specimen.

Fresh mackerel cured with salt and vinegar. The acidity of the vinegar enhances the richness of the fatty mackerel, resulting in a refreshing taste.

Sashimi platter of white shrimp and sweet shrimp, specialties of Toyama Bay. Enjoy comparing the melt-in-your-mouth sweetness of white shrimp with the rich sweetness of sweet shrimp.

A large female red king crab. The meat in the thick legs is very satisfying, and it comes with roe and egg sacs, making it a luxurious dish.

Salt-boiled crimson crab, which has a flavor similar to horsehair crab. Enjoy the rich crab miso and the delicate sweetness of the meat.

A Western-style appetizer of thinly sliced raw octopus dressed with olive oil and dressing. Enjoy the texture of the octopus and the refreshing sauce.

A delicacy of prized red sea cucumber, dressed with vinegar. It has a firm, crunchy texture and a distinct oceanic flavor.

A dish of thinly sliced filefish, served with ponzu sauce mixed with its rich liver. The bland fish is complemented by the richness of the liver, making it exquisite.

Squid sandwiched with kelp to infuse flavor (Kombu-jime), dressed with ginger. The sticky squid umami and the spiciness of ginger pair well.

A type of rockfish called "Hachime" in Hokuriku. This fatty white fish can be enjoyed grilled over charcoal for a fragrant taste or simmered in a sweet and savory sauce.

Charcoal-grilled prized Nodoguro (Blackthroat Seaperch). A medium-sized fish with good fat content, allowing you to savor the crispy skin and juicy meat.

A regional dish where miso, beef, and mushrooms are grilled on a large leaf called Hoba (magnolia leaf). The fragrant aroma of the grilled miso whets the appetite.

A hot pot dish where large slices of winter yellowtail are lightly swished in warm dashi broth. Enjoy the melt-in-your-mouth sweetness of the fat.

Fresh scallops grilled in their shells on a shichirin. Enjoy the fragrant aroma of the sea and the sweet juices of the scallops themselves.

A dish of yellowtail scraps and daikon radish simmered for a long time. It's cooked until the bones are tender, and the daikon radish, infused with flavor, is also exquisite.

Tempura assortment including kuruma shrimp and seasonal vegetables. Enjoy the crispy texture of freshly fried tempura with tentsuyu (dipping sauce) or salt.

A dish of sticky taro and flavorful chicken meatballs, deep-fried and then simmered in dashi broth. The warm broth soaks into the ingredients, creating a comforting taste.

Squid tentacles (geso) grilled after being dressed with 'Shuto' (a salted and fermented bonito viscera paste). It has a strong salty and umami flavor, making it a very drink-pairing dish.

Dried filefish with a vibrant red skin. It has a moderate amount of fat and a delicate sweetness, which becomes more fragrant when grilled.

Grilled mackerel marinated and dried in "Ishiru," a Noto region fish sauce. Enjoy the unique deep umami and richness of the fish sauce.

A luxurious pasta dish combining homemade bacon with a rich sauce made from sea urchin. The creamy sauce coats the noodles well.

A hot pot dish made with the rare and prized grouper. It is rich in gelatin and characterized by its deep umami and firm flesh. At the end, enjoy a rice porridge made with the flavorful broth.

A dish of yellowtail simmered with sansho pepper, served over rice with tea or dashi poured over it. A refreshing dish perfect for finishing off a meal.