Cuisine

Enjoy the riches of the ocean in our hearty dishes.

Stop by and sample fresh, natural ingredients.

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Echizen crab The crab harvest runs from November 6th to March 20th.
Details ▶Echizen crab at Heisei
Abalone April to October
Taste the freshness of this delicacy as sashimi or grilled in the shell for an extravagant presentation.
Japanese blowfish March to May
Available not only in the standard sashimi and boiled preparations but also as a blowfish course that provides an abundant variety of blowfish dishes to enjoy.
Sweet shrimp September to February
Enjoy as sashimi, served coveringa large platter from edge to edge.
Sea urchin Seasonal (summer)
We serve fresh-caught sea urchin with the shell included.