SINCE 1947

Katsuo no sashimi (カツオの刺身)

The haiku composed by the Edo period poet Yamaguchi Sodo features Katsuo (bonito). It has been said since that time that "eating the first bonito of the season will make you live 75 days longer." It is said that stylish Edo people competed to eat Katsuo. From fresh Katsuo, remove the skin and bloodline, then slice it into sashimi. As condiments, serve ginger, green onion, shiso leaves, and daikon radish. Garlic, myoga (Japanese ginger), mayonnaise, and salted kelp are also served as condiments, as they complement the distinctive strong aroma of Katsuo.

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.

Takomeshi (タコ飯)

The day eleven days after the summer solstice, when the sun is closest to the Tropic of Cancer and at its strongest, is called ”Hange-sho in Japanese (roughly equivalent to the last seed-sowing day). This day is considered important as a guideline for completing rice planting, and it is also a day to pray for a good harvest of rice. The octopus's eight thick and flexible legs, able to move freely, led people to associate them with the wish for rice plants to grow strong roots in the earth. Enjoying the octopus while appreciating its origin like this is delightful. Octopus raised in fast-flowing seas tend to have firm flesh, making them perfect for simmered rice dishes. Please enjoy the deliciousness of the octopus and rice simmered together with the octopus broth.

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.

Sakura Shrimp Kakiage (サクラエビのかき揚げ)

Sakura shrimp kakiage is also a local dish of Shizuoka Prefecture. The Sakura shrimp is mixed with flour and water, then fried in oil at around 180 degrees Celsius. Mixing thinly sliced onions with the Sakura shrimp enhances the flavor, resulting in a delicious kakiage with the sweetness of Sakura shrimp and the aroma of onions. Both Sakura shrimp and onions cook quickly and are suitable for frying. You can enjoy a crispy texture by frying kakiage quickly for a short time.

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.