Menu : Ika No Sumi

[Fish from Sado is delicious. ] Sadogashima is Japan's largest remote island located in the middle of the Sea of Japan. The area off the coast of Sado is said to be one of the best fishing grounds in Japan, as the Tsushima Warm Current, which flows north from the south, and the Liman Cold Current, which flows from the north to the south, intersect, allowing a wide variety of seafood to migrate through the area. Every day, the best selections are delivered directly from the coasts of Sado and Niigata. Enjoy market-fresh seafood. (1-2 servings, 3-4 servings) See recommended menu

[The beautiful transparent flesh is proof of freshness. The beautiful transparent flesh is proof of freshness. ] We offer seasonal squid: spring/spring squid, summer/autumn/true squid, winter/red squid. The luxurious live squid dance is valued for its umami, sweetness, and crunchy texture, all of which are brought to life. Please try. See recommended menu

[Rich sweetness and melt-in-the-mouth texture. ] Commonly known as <sweet shrimp>. In Niigata, it is called ``Nanban shrimp''. It has a brighter red color than the sweet shrimp caught in the region, and is said to be named after Nanban (red chili pepper). Off the coast of Sado, there is a unique body of water in the Sea of Japan with a water temperature of around 0 degrees Celsius, which is the perfect environment for Nanban shrimp to grow. Nanban shrimp (sweet shrimp) caught alive are placed in the deep ocean water of Sado, where they live, and shipped directly from Sado. See recommended menu

[Niigata's specialty, Nodoguro, which is known as white-fleshed fatty tuna] The official name is akamutsu. This high-grade fish is called ``Nodoguro'' in the Niigata and Hokuriku regions because of its black throat. It is known for its fatty white meat, so please enjoy its rich flavor when grilled over charcoal. See recommended menu

[Queen of the Sea of Japan, delicate and sweet flavor. ] The red king crab is not the king of crabs, but the white crab is the queen. You can feel the delicacy, gentleness, and sweetness of a woman in the elegant, high-quality flavor. See recommended menu

[Sent directly from Ishihara Suisan off the coast of Sado every day.] ] Niigata's ultimate slow food, Hamayaki, where the whole fish is skewered and roasted. Izumozaki and Teradomari are famous. Using bincho charcoal, the far-infrared effect creates a fluffy interior and a crispy, fragrant exterior. See recommended menu

[Sado Kanburi is a must-eat dish in winter. ] From around November, when the water temperature drops below 15 degrees, we head south through the Sea of Japan. Genuine Sado Kanburi is caught in Sado fixed nets along the way between December and February, and is a top-quality product that has survived its fat loss. Enjoy with sashimi or shabu shabu. See recommended menu

[King of Edamame (Kurosaki Chamame)] Kurosaki Chamame is the representative variety of Niigata, the best edamame region in Japan in terms of both consumption and planting area. It has a unique richness and sweetness, and a flavor that cannot be tasted anywhere else. The king of edamame (Kurosaki Chamame) is in season from July to August, but we also offer Early Chamame in June, Pikari Chamame in September, Samayame in October, and Edamame from Niigata. See recommended menu

[Yukigura Preparation and Ice Temperature Aging] Utilizing the natural cold heat (temperature 5℃, humidity 70%) of the snow storage warehouse made with approximately 700 tons of snow, which is said to have the effect of preventing all kinds of stress and deterioration, brown rice is Before being stored and shipped, the rice is moved to an ice-cold storage room at minus 2 degrees Celsius for two weeks and aged, which is said to further enhance the flavor and sweetness of the rice and make it retain water even when it gets cold. -

The water used to cook the rice is underground water from the Tokonami River, which is also the water used to prepare Kirinzan. The soft water with low mineral content has no unpleasant taste and cooks rice with a rich aroma and freshness. -

Murakami salted salmon / Sujiko / Fresh furikake / Sado mozuku and rock seaweed tsukudani / Umeboshi [Sado rice] The rice we use at our restaurant is the finest Koshihikari rice from Sado, the hometown of Toki. The climate of Sado, where rice is cultivated with many famous clear and cool waters and has a large difference in temperature between day and night in summer, has a positive effect on the cultivation of rice and is highly praised for its sweetness and firmness. Masu. Sado rice is characterized by its freshness, the wonderful aroma that rises when it is cooked, and the lustrous quality of each grain.

Niigata Local Cuisine. Even within Niigata Prefecture, there are a wide variety of seasonings depending on the region, and the New Year's standard `` Simmered dish dish'' is made with taro, carrots, burdock, shiitake mushrooms, ginnan, salmon, etc. simmered in bonito stock. It is said that the taro came to be known as ``Noppe'' because of its thick consistency.

See recommended menu

See recommended menu

Jumbo fried tofu, a specialty of Tochio, Niigata Prefecture.It is about three times the size of the normal size, measuring 20cm long, 8cm wide, and 3cm thick, so you can mistake it for deep-fried tofu.

Kanzuri is made by fermenting salted local chili peppers, exposing them to snow, removing the scum, and mixing them with yuzu and koji. Please enjoy the deep spiciness that is also known as ``Yuzu Pepper of the West, Kanzuri of the East''.

We use binchotan charcoal to create a highly fragrant surface and a fluffy interior. Negima skewers (2 pieces) 616 yen Nankotsu skewers (2 pieces) 572 yen Bonjiri skewers (2 pieces) 572 yen Gizzard skewers (2 pieces) 572 yen Heart skewers (2 pieces) 539 yen

Niigata Wagyu We purchase our beef from producers certified as fatteners. What is a "Niigata Wagyu Beef Fattening Master"? A person who has had a 70% or higher rate of shipped carcasses that have been ranked 4th grade or higher in the past two years, and who has won an award of excellence or higher at a national or prefectural competition in the past five years. honor given to. -

In Niigata Prefecture, half-fried chicken is a chicken made from half a chicken, carefully fried with not only potato starch or wheat flour, but also a unique curry spice. Enjoy dynamically tearing it apart with your hands.

In Niigata Prefecture, katsudon is neither egg-coated nor sauce-based, and is seasoned with a soy sauce sauce made by adding dashi stock, mirin, and sugar. The unique sweet and spicy flavor complements the cutlet as a snack.