Menu : Sanchoku Saba To Aozakana Fushimi Aoi

The store manager and head chef personally traveled to Kochi and tasted various types of sun-dried salt, and finally arrived at ``Saltive-san's sun-dried salt.'' It is a sun-dried salt that has no spiciness and brings out the best flavor, and it takes two months to make it. It takes time and effort. If you add a little salt to mackerel sashimi, it will taste so good that you will want to close your eyes and chew on it.

<Sesame mackerel/sashimi/broiled sashimi> For 1 to 2 people: 2,180 yen (tax included) For 3 to 4 people: 3,480 yen (tax included)

Recommended for those who want to try other sashimi as well. Please enjoy it with sun-dried salt.

Recommended for those who want to try other sashimi as well. Please enjoy it with sun-dried salt.

Our restaurant offers lightly seasoned mackerel. Please enjoy this with soy sauce.

Our restaurant offers lightly seasoned mackerel. Please enjoy this with soy sauce.

Pour plenty of homemade sauce and ground sesame seeds over the sashimi. That is ``Gomasaba.'' It is the ultimate dish that can only be made with fresh mackerel. For 1 to 2 people: 2,180 yen (tax included) For 3 to 4 people: 3,480 yen (tax included)

The combination of mackerel pickled in rice bran and mascarpone cheese, Local Cuisine from Fukui Prefecture, goes perfectly with sake or wine.

A combination of mackerel x seaweed tsukudani x mascarpone. Perfect for pairing with Japanese sake.

Slowly simmered for 10 hours, this is the ultimate dish that melts in your mouth, even the bones. As this is a limited edition product, the sale will end as soon as it runs out.

This grilled mackerel has a lot of fat and is delicious. Please allow time for baking.

Fatty mackerel topped with plenty of special tartare.

A popular item where you can eat fatty horse mackerel with 5 kinds of condiments. It's rare because it's fresh. This is a masterpiece that will reaffirm the deliciousness of blue fish.

Namerou is popular as a drink accompaniment. Sake is popular at our restaurant, and we include green chili peppers and spiked perilla to go well with the alcohol.

Freshly grilled Spanish mackerel cut into thick pieces is served. Sun-dried salt brings out the maximum flavor. *It may not be on the menu depending on the season and weather.

A slightly more grown-up Croquette with cheese as a nice accent.

Bean horse mackerel can be eaten from head to bone. Perfect for drinking alcohol or when you just want to snack on something more.

The highly fragrant bonito flakes are shipped directly from a long-established specialty store. ``Dashimaki egg'' contains plenty of dashi. There's no reason it can't be delicious.

This earthenware pot rice is a great combination of rice cooked in dashi stock, large grilled mackerel, and pickled plums. The rice is delivered directly from producers deep in the mountains of Mobukuro, Gifu Prefecture, and we use rack rice made with delicious water and air.

There's no way this combination of Nagasaki herb mackerel and red vinegar sushi cooked in the morning, Kochi's sun-dried salt, and high-quality seaweed can't be delicious. This is a very popular item.

Mackerel sashimi is mixed with plenty of sesame sauce developed especially for this sesame mackerel chazuke, and made into Ochazuke（boiled rice with tea）with mackerel stock. This is the final chazuke to finish off Fushimi Aoi.

It's a simple soy sauce Ramen, but the soup is flavored with fish powder and is perfect after drinking alcohol.

Depending on the season, our head chef will carefully select and prepare delicious Oyster from that season.

In Wakayama, pole-and-line caught bonito is called ``kenken bonito.'' Fresh bonito caught by pole-and-line served in thick-sliced salt tataki

Our kama-yaki is different from other shops, as we grill the fish from the head to the kama in a spectacular manner. This is a masterpiece that is both filling and looks great.

A delicacy of mackerel and rakkyo mixed with mayonnaise

Assorted Obanzai for 1 to 2 people 990 yen Assorted Obanzai for 3 to 4 people 1680 yen