Cuisine (Normal)

In the olden days, when there was neither gas nor electricity, fish were skewered and roasted standing around a bonfire. This cooking method is called "primitive grilling.
Grilling the fish mouth down over a charcoal fire removes excess moisture and concentrates the flavor of the fish.
The most delicious way to grill fish, that is "primal grilling".

Our restaurant uses large, thick "Nodoguro" that weighs more than 500 grams, while the usual size is about 300 grams. We are proud of the freshness of our "top-quality" nodoguro caught in the morning and shipped directly from the fishing port, and we grill it in a luxurious way.
By serving it grilled, you can enjoy the juicy fat and the delicious flavor of the meat, a dish that only thick tuna can provide.

A luxurious portion of a thick leg of Hokkaido king crab
Charcoal fire makes it aromatic, colorful and juicy!

Aromatic soy sauce baked dish. Please try it with mayo and a dash of spicy mayo.

Mainly uses large Hokkaido hokki-gai clams
The flavor spreads as soon as you put it in your mouth.

The highest quality zabuton, with its rich meaty flavor and well-balanced marbling, is served as a steak.

Simple salt and pepper is recommended.

In addition to nodoguro (bluefin tuna), we also offer the finest fresh fish such as fresh Japanese tuna, Hokkaido live button prawns, Seki horse mackerel, and natural sea bream from Akashi, all purchased daily at Tsukiji.
Enjoy the best sashimi, including prawns of a size rarely seen in Tokyo and the finest sashimi with tenderness and firm flesh flavors, served with our homemade Kyushu sweet soy sauce.

Mentaiko (cod roe), kibinago (dried sardines), karasumi (dried sardines)

He is good friends with Mr. Yamada, the butcher!
Beef sirloin and marbling are MIX

With mentaiko sauce

We serve freshly fried homemade satsuma-age, which incorporates the freshest seafood. We are proud of our homemade satsuma-age, which was created using a secret recipe directly handed down from the owner's grandmother, who was born in Kagoshima.
The fluffy texture and robust flavor are unlike anything you have ever experienced before, and more and more people are ordering them over and over again. We hope you will try it.

Enjoy our seasonal pickles made from seasonal vegetables.

This salted fish is made with only the finest additive-free salt.

Marinated in homemade sweet-and-sour sauce.

Selected ray fins. It has a slight sweet taste.

The most popular accompaniment to sake is crow's feet. Please try it with daikon radish!

The best cod roe from Hakata is quickly seared!

Luxurious use of high quality spicy daikon radish produced in Kyoto, etc.
It is tangy and spicy, perfect for the end of the meal!
The soba noodle broth is made with generous amounts of dried bonito flakes from Jishima Shoten in Ibusuki City.

Hakata cod roasted over charcoal and served in chazuke

Charcoal fire makes it crispy and fragrant, while the inside is baked softly.