"Charcoal Fire Genshiyaki"
The best way to grill fish
In the old days, when there was no gas or electricity, fish were skewered and grilled around a bonfire.This cooking method is called “genshiyaki”.By charcoal-grilling the fish face down, excess moisture evaporates and the umami of the fish is condensed.
[Specialty] Nodoguro Genshiyaki
3278 yen including tax (2980 yen excluding tax)
[Large and thick "nodoguro" weighing over 500g]
Our shop uses a large and thick "nodoguro" that weighs over 300g, while the normal size is around 500g.
[Caught in the morning, direct delivery from the fishing port]
The freshest and proudest "highest grade blackthroat seaperch" is grilled as a whole.
["Yaki" is the original taste]
Boiled is also delicious enough, but by serving it "grilled", it becomes a dish that can only be served with the highest quality thick meat of over 500g. While enjoying it, you can feel the umami of the body.The skin is crispy and fragrant, and the condensed umami of his fluffy meat will be well received.
[Sweetness with shrimp]
Our blackthroat seaperch uses shrimp-fed blackthroat seaperch, so you can feel the sweetness.
Please enjoy the deliciousness of another dimension.
Genshiyaki Today's Kamayaki
1408 yen including tax (1280 yen excluding tax)
Please see the recommended menu for today's fish
