Tsuruya

Oily black cod grilled to a fragrant finish in a sweet and savory soy sauce-based sauce. The flesh is plump and tender, with a rich, fatty umami that fills your mouth. A luxurious fish dish that pairs exceptionally well with white rice.

Rockfish marinated in sake lees and grilled. The rich aroma and subtle sweetness from the sake lees enhance the fish's elegant fat and umami. A flavorful and deeply satisfying dish.

Silver salmon marinated in shio koji (salted rice malt) and grilled. The enzymes in the koji make the flesh moist and tender, enhancing its mellow saltiness and umami. A gentle flavor perfect as a side dish for rice.

Mackerel grilled with a simple sprinkle of salt. The skin is crispy, and the flesh is rich in fat and juicy. A staple of Japanese home cooking, often served with grated daikon radish for a refreshing taste.

Pork stir-fried in a special ginger soy sauce marinade, a classic and popular dish at Japanese "teishoku" restaurants. The refreshing aroma of ginger and the sweet and savory seasoning stimulate the appetite, making it a hearty dish that goes perfectly with rice.

Grilled dried Atka mackerel caught in the northern seas. The flesh is large and thick, with a fluffy texture, and it's easy to eat as it separates well from the bones. It has a delicate yet deep umami flavor.

Mackerel slowly simmered in a miso-based broth. The richness and sweetness of the miso blend with the mackerel's fat, creating a rich and melt-in-your-mouth flavor. It's a comforting taste that pairs well with rice.