In the old days, when there was no gas or electricity, fish were skewered on a skewer and baked around a bonfire. This method of cooking is called "primitive grilling."
By grilling the fish over a charcoal fire with the mouth down, excess water will fly and the taste of the fish will be condensed.
The most delicious way to grill fish is "primitive grilling".

Our shop uses a large, thick "throat" that exceeds 500 g in the normal size of about 300 g. Excellent catch of morning catch and direct delivery from fishing port.
By serving with "baked", it becomes a dish that can be served only with thick throat, and you can feel the taste of the body while enjoying the juicy fat paste.

Luxuriously one thick leg of Hokkaido king crab
Charcoal fire with good aroma, good color and juicy!

Roasted soy sauce. By all means with a bit of mayonnaise.

The oversized large hammer has a special taste.

The princess Sazae purchased in the morning
Luxuriously grilled with skewers.

Mainly used large clams from Kuwana, Mie Prefecture
The flavor of clam spreads the moment you put it in your mouth.

Enjoy the finest Zabton steak with rich meat flavor and well-balanced marbling.

I recommend salt and pepper simply

Roll scented green onion

In addition to throats, we offer the finest fresh fish purchased at Tsukiji every day, such as raw Japanese tuna, Hokkaido live button shrimp, Seki Aji, Akashi natural red snapper.
Please enjoy the shrimp of rare size in Tokyo and the finest sashimi with softness and taste in three recommended ways to suit each.

[Ultimate freshness only used in the morning]
You can feel amazing freshness by using squid that lived just before. In order to ensure that you always have a fresh meal, we adjust the stocking so that you can sell your morning pick-ups every day, and offer them to customers who are particular about their freshness.
* Live squid can be made into “salt grilled” or “tempura” after sashimi.

Mentaiko, kinago, dried mullet roe

Fresh seasonal vegetables every morning at Tsukiji
I will provide it that day

In the mentaiko sauce

Dashi is good.
Eggs are good. Artisan's skill is good, this is definitely

We will provide you with fresh homemade Satsuma-age fried with fresh seafood. It is a special dish that was born based on the secret recipe of the grandmother's direct story from the owner from Kagoshima.
The number of people who order repeatedly with fluffy texture and solid taste like never before has been increasing. Please enjoy it once.

Please enjoy seasonal pickles pickled with seasonal vegetables

It is salted salt made with only additive-free salt.

It was firmly pickled with homemade sweet vinegar.

Luxury Akashi octopus in Japan

Harmony of booze and mayonnaise! !
It is best to eat with plenty!

The ultimate sake steal made only from bonito and salt from Makurazaki

Eichelle carefully selected. There is a slight sweetness.

We roasted Hakata's best mentaiko!

Luxurious use of high-quality spicy radish stuck to Kyoto etc.
It's spicy and perfect!
For the buckwheat noodles, I used generously the bonito flakes from Chijima Island Ibusuki.

Broiled Hakata Mentaiko over charcoal and add it to Ochazuke

Charcoal grilled savory and baking inside