SINCE 1947

Tuna Sashimi (マグロの刺身)

Tuna sashimi is a Japanese dish consisting of thinly sliced fresh raw tuna. It's very popular indeed! Tuna, "maguro" in Japanese, is a versatile fish that can be enjoyed in various cooking methods. Among a wide variety of cooking methods, sashimi is the best to fully enjoy the fresh taste and delicate texture of tuna. Tuna is called by different names depending on the part of the fish. The taste also varies accordingly "Otoro" has a high fat content, resulting in a melting texture, while "Chutoro" has moderate fat content with rich flavor, and "Akami" offers a refreshing taste with less fat.

Hamaguri no ushio-jiru (はまぐりの潮汁)

"Ushio-jiru" is a traditional Japanese soup made by seasoning seafood broth with salt. First, seafood is boiled to extract the broth. Next, the seafood used to make the broth is used as an ingredient. The main seasoning is salt. Sometimes a small amount of sake is added, resulting in an elegant flavor. It is considered an auspicious shellfish because two shells fit perfectly together. Therefore, it's perfect for special occasions like seasonal festivals. It is said to bring even more good fortune if you place one piece of shell meat on each side of the opened shell.

Ika Matsukasa (イカ松笠)

When you make cuts in squid and heat it, the cuts open up, giving a pine cone-like appearance, called "Matsukasa" in Japanese. Pine is considered a symbol of longevity, so it is regarded as an auspicious ingredient. Fresh squid has a glossy surface and is moist with a springy texture. After peeling the skin along with the fins and processing the cartilage, you then make cuts in the squid to create the pine cone shape. Once the pine cone pattern appears after blanching the squid, remove it from the water, place it cut-side down in a frying pan, and sear until browned. Then, finish by tossing it in a sweet soy sauce mixture made with sugar and soy sauce. Please enjoy the umami taste and chewy texture of the squid.

Yellowtail Sashimi (ブリの刺身)

The yellowtail (buri) at its prime, rich in fat, captivates many with its luxurious taste. Eating it as sashimi allows you to fully appreciate its deliciousness.
Fresh yellowtail can be identified by its glossy, firm flesh. High-quality yellowtail sashimi has a beautiful, translucent red color. Due to its high fat content, the fish melts in your mouth, creating a harmonious blend of sweet, fatty richness and the umami of the flesh, resulting in a deep, complex flavor profile.