Menu : Sakanaichibachi

Sakana Ichiba has introduced a certification system for squid masters to provide the most delicious squid. In addition to specialized knowledge of squid, we are constantly working to hone our skills, such as checking the width of the meat to the millimeter when handling the squid with a knife, and making efforts every day to please our customers. 200g from 3,300 yen *150g (1-2 servings) / 200g (2 servings) / 250g (2-3 servings) / 300g (3 servings) ( ) are ordering guidelines. *We deliver directly from the production area to restaurant. Prices vary by area depending on the delivery distance from the production area. *As this is a natural product, it may not be in stock. Please check the "Today's Recommendation" for the availability status.

The early summer before spawning is when the meat is at its most tender and delicious. By grilling the boneless conger eel, the skin becomes crispy and sweeter, while the inside has a similar taste to sashimi when eaten raw.

In addition to the elegant flavor of the conger eel, you can enjoy the fluffy texture of the boneless meat and the crispy batter.

"Umaki" is a typical eel dish. The fluffy egg is infused with the rich flavor of the eel, making it a delicious dish.

It has long been said that eel and vinegar are a bad combination, but this refers to the acetic acid in green plums and lemons. Delicious Sushi rice and eel go together perfectly!

Ayu are a summer fish, with peak season being from June to August. Herbivorous ayu have almost no odor from their internal organs, and their flesh is mild yet sweet, with a distinctive fragrance.

The best way to enjoy the deliciousness of Arakabu is to simmer it. When you put your chopsticks into it, it falls off the bone with ease, and the firm flesh has a soft, fluffy flavor that goes well with sake.

Savor the savory flavor of fried chicken, served with our homemade yuzu ponzu sauce.

Compare 3 pieces of sushi with large fatty tuna, medium fatty tuna, and lean tuna for 913 yen! 5 pieces of tuna medium fatty tuna nigiri is 1,518 yen, medium fatty tuna sashimi is 1,408 yen, and a comparison sashimi platter of large fatty tuna, medium fatty tuna, and lean meat is available at a great price of 1,738 yen! Buy a piece of domestic raw bluefin tuna and enjoy the tuna that is made fresh and not frozen! *Ends as soon as tuna runs out

Takashima bluefin tuna from Takashima, Nagasaki Prefecture, which is grown in the Genkai Sea, one of the world's leading fishing grounds, has a balance of firmness and fat.The fine texture and chewy texture make you addicted! We also have rare parts that are freshly cut (sold out)! ! *The production area may change depending on purchasing conditions.

You can enjoy the aroma of charcoal and the natural flavor of bonito.

Firefly squid is in season from spring to early summer. During this season, the flavor is concentrated and it is soft and sweet.

The classic horse meat is "red meat." It has a light taste, no strong flavor, and a soft texture. Red meat is also characterized by its high iron content. Horse meat is also called "sakura meat" because it turns a beautiful cherry blossom color when exposed to air.

With the head and internal organs removed, Isobe tempura has no bitterness and is Tempura to eat.

The large red snapper has less sourness and a sweeter taste than yellowtail. It is an easy-to-eat fish that does not become hard even when cooked.

Asari has a slightly bitter taste, while clams have a sweet taste. Enjoy the soup stock that is full of the flavor of shellfish.

These true Oyster are rich and packed with flavor, making them delicious even in summer. Although it is small in size, please enjoy the firm and firm texture. [What is Tenryo Oyster?] A triploid oyster that does not reach sexual maturity and does not spawn eggs, which is currently being researched and developed. It is generally said that the flesh of oysters that spawn in the summer becomes shriveled and unsuitable for eating, but ``triploid'' oysters concentrate nutrients in their flesh, so they are good throughout the year. You can enjoy it regardless of the season. In addition, we use single-seed aquaculture, which is rare in Japan (individual Oyster are left free-range in special baskets and grow while being swayed by the waves). By exposing the oysters to the surface of the water during the day, they are less likely to get stuck and the oysters will have a clean surface.

Wild squid is delivered to restaurant every day from various fishing ports, including Yobuko in Saga, Kyushu, Oita, and Yamaguchi. Enjoy the thrill of eating fresh, alive squid! You can also enjoy it twice as much as after-dish Tempura, salt-grilled, or sashimi. *150g (1-2 servings) / 200g (2 servings) / 250g (2-3 servings) / 300g (3 servings) ( ) are ordering guidelines. *We deliver directly from the production area to restaurant. Prices vary by area depending on the delivery distance from the production area.

Hiroshima's specialty conger eel is raised in the rich nature of the area. Delivered directly from the source, it is extremely fresh and has a crunchy texture, making it a dish that can only be enjoyed in Hiroshima.

Mentaiko Tamagoyaki has become an indispensable Hakata specialty. Please enjoy the fluffy feeling that envelops the mentaiko.

Fresh oysters that have passed strict inspection standards and are "safe and secure" are available all year round! Enjoy the plump texture and rich flavor of the milk of the sea.

Sushi is made with seafood carefully selected by discerning professionals and then carefully prepared by our skilled chefs! The great value assortment is a popular menu item! Our skilled chefs carefully and lovingly prepare each and every sushi.

Hiroshima ranks first in Oyster production in Japan. The shells are small, but the meat is large for the shell, plump and rich in flavor. Hiroshima Bay has calm waves and moderate tidal currents, making it perfect for Oyster growth. The secret to their popularity is not only their deliciousness, but also their safety. Hiroshima Oyster are particularly well-established in terms of food hygiene safety measures, with the prefecture establishing its own ordinances.

You can eat safe and secure raw oysters that have passed strict inspection standards all year round! Enjoy the plump texture and rich sea milk.

For those who don't like raw fish, we also recommend grilled fish!

An exquisite delicacy made with plump Oyster marinated in salt koji!

The classic of classics!! Fried oysters!

Miyajima has been known as a famous conger eel production area since the Edo period. The reason why delicious conger eels are caught is closely related to Hiroshima's rich nature and Oyster. Small fish and crustaceans begin to live in abundance on the seabed of Oyster rafts, where there is an abundance of food. Conger eels gather there, and so Hiroshima and Miyajima became famous for conger eels. *The production area may change depending on the availability of supplies.

Hiroshima's specialty, conger eel, served as sashimi. A dish that can only be found in Hiroshima.

This Hiroshima specialty is white-grilled and goes great with wasabi soy sauce. It's killed while still alive, so the meat is piping hot!

Herb mackerel, which is raised in the blessed environment of Nagasaki and on feed containing four types of herbs, has little odor and is safe and secure. At our store, we are particular about delivering the fish to restaurant in a live state and grating it after receiving the order. In Hakata, the classic ``Gomasaba'' is made with live mackerel, making it a luxurious dish. This menu is recommended for people who don't like mackerel. Recommended for those who want to eat a variety of foods! We offer half-length styles. ■Nagasaki herb mackerel half-finished 2,178 yen

You can enjoy just one serving of freshly grated herbal mackerel.

Sesame mackerel is a specialty of Hakata. Our sesame mackerel is a luxurious Hakata dish made with freshly harvested mackerel.

We recommend eating the clear and light white meat with ponzu sauce. It goes well with sake and is a classic fish that has been loved for many years. Use the leftover ara as ``bone Senbei (rice crackers)'' or ``ara miso soup.'' Recommended for those who want to eat a variety of foods! Half-sized, can be enjoyed by just one person. ■Live flounder half made 3,080 yen ■Live flounder sashimi 1,100 yen

We are particular about the texture when you eat it. Enjoy with our original yuzu ponzu sauce.

Original fish cake. Finished with mochi puri. Since it is a fish cake, we recommend using sweet potato shochu.

"Karashi Lotus Root" was developed through repeated improvements. We have designed it so that you can feel the flavor despite the spiciness.

Mentaiko Tamagoyaki has become an indispensable Hakata specialty. Please enjoy the fluffy feeling that envelops the mentaiko. Large 1,408 yen

Oita's specialty "Toriten". Chicken thighs are soaked in a special seasoning liquid and made into Tempura. Enjoy it with mustard and our special yuzu ponzu sauce.

Hiroshima cancer is a specialty that originated in Kusatsu, Hiroshima city. Fry the surimi. It has a slightly spicy chili pepper that gives it a nice accent.

The fish at the fish market is shipped directly from the fishing port. We deliver the fish alive to the fish tank in the store, and after receiving your order, we scoop it up and handle it. In addition to squid, mackerel, and horse mackerel, various fish such as sea bream, kawahagi, and flatfish come in. In addition to sashimi, we also offer nigiri, simmered fish, and arajiru. Please feel free to contact us regarding the availability of fish.

After receiving your order, we scoop up live squid from the fish tank and sell it to you. Fresh squid is transparent and has an irresistible crunchy texture! The newer the squid, the clearer the newer, the newer the softer and sweeter the squid, our masters will use their skills to create a ``delicious and beautiful'' appearance.

Only employees who have passed both squid-related specialized knowledge and a practical test are internally certified as "squid masters" (squid handling technicians). There are grades from 1st Dan to 5th Dan Meister, and in order to pass 5th Dan, you must have specialized knowledge and clear a total of 40 checkpoints, such as taking the cuttlefish to serving it within 1 minute and 30 seconds, and measuring the width of the body to the nearest millimeter. you are required to do.

Every day, wild squid is delivered to restaurant from various fishing ports, including Yobuko in Saga, Kyushu, Oita, and Yamaguchi. Enjoy the thrill of eating fresh, alive squid! You can also enjoy it twice as much as after-dish Tempura, salt-grilled, or sashimi. *150g (1-2 servings) / 200g (2 servings) / 250g (2-3 servings) / 300g (3 servings) ( ) are ordering guidelines. *We deliver directly from the production area to restaurant. Prices vary by area depending on the delivery distance from the production area.

*Contents may change depending on the day's purchase.

*Contents may change depending on the day's purchase.

This is an evolved version of medium-fatty topping with a hearty topping.

You can also order grilled food.

You can also order seared scallops.

You can also order grilled red shrimp.

Akita's specialty, Iburigakko, has a rich flavor similar to smoked cheese.

The fatty tuna and pickled radish wrapped in seaweed is a perfect pairing with alcohol or as a meal.

Rich cream cheese and mellow rich tuna sake from long-term aging. It's exquisitely delicious.

Spicy and spicy seasoning. This is a recommended item for sake.

The mellow, rich tuna Shuto that has been aged for a long time and the flaky potato butter go perfectly together!

A salad sprinkled with raw and fried whitebait. Enjoy the texture.

It's a salad, but it's a meaty arrangement. Served with a refreshing salt sauce.

This potato salad is made in-house using potatoes grown in Hokkaido and has the scent of the ocean.

An assortment of large shrimp, fried conger eel, and kisses. Enjoy tempura made with carefully selected ingredients and Tempura-fried.

``Unzen ham'' is a soul food from Shimabara, Saki Prefecture. The more you bite into it, the richer the flavor. The concept of ham will change.

It's thick and meaty with plenty of fat. Served with grated radish and lemon. Half body 1,100 yen (tax included)

It's a greasy silver ball. The fluffy flavor spreads in your mouth.

Shishamo with young and plenty of eggs. Grilled and served with alcohol.

It has a simple taste, so you can fully enjoy the flavor of the clams.

Grilled roses from our parents. Please enjoy the flavor of parent meat.

Made with domestic Shiba shrimp from the Ariake Sea in Kyushu that has a sweet taste and good texture. The crispy fried Shiba Shrimp has a fragrant and crunchy texture, making it perfect as a snack with alcohol.

Matsuura boasts the largest amount of horse mackerel landed in Japan. It is called the sacred place for fried horse mackerel. Fried horse mackerel using horse mackerel from Matsuura.

``Unzen ham'' is a soul food from Shimabara, Nagasaki Prefecture. The more you bite into it, the richer the flavor. The concept of ham will change.

This fried chicken is crispy on the outside and juicy on the inside, with a rich aroma and mellow flavor of soy sauce mixed with plenty of garlic.

Rock octopus doesn't get hard even when overheated, so when fried, it locks in the flavor and goes great with beer.

I love everyone! Potato fries!

Deep-fried burdock with a crispy coating and a slightly spicy flavor.

I was trying to make a special sea bream chazuke, and when I tried making it, I found that both were delicious, so I prepared both white and black.

I was trying to make a special sea bream chazuke, and when I tried making it, I found that both were delicious, so I prepared both white and black.

Fresh pasta with a refreshing flavor made with dashi stock. Recommended as a finishing dish!

Plenty of fish. It is soup stock with a strong dashi flavor.

A miso soup that matches the seaweed flavor of clam soup and sea lettuce.

Topped with homemade bonito miso. The sweet and spicy flavor is the best.

10% non-fat milk solids, 10% milk fat. High quality vanilla ice cream. It melts in the mouth smoothly, and the sweetness is suppressed to take advantage of the raw milk. The refreshing vanilla ice cream is perfect for refreshing your palate.

We used sea salt from Ishigaki Island, which is surrounded by beautiful ocean and coral reefs.

Monaka ice cream finished in Japanese style. Accented with warabi mochi and azuki beans.

Sushi made with carefully selected seafood by professional connoisseurs, and is prepared with great care by our craftsmen! You can order standard nigiri such as ``tuna,'' ``squid,'' ``shrimp,'' and ``scallop,'' as well as great value platters, so please try them out. Our craftsmen handle our products consistently, carefully, and wholeheartedly, so you can enjoy them with peace of mind.

We carry out taste tests three times a year, and carefully select products with particular emphasis on production areas and brands. We use domestically produced rice that is blended with Sushi rice, which is ``Special A'' rice, which ranks highest in the annual ranking of taste. For Sushi vinegar, we use an original vinegar that has been fermented and aged to have a strong sourness and rich flavor, and is used to create sushi rice.

Not everyone can cook sushi rice. Only those who have passed the Shari cooking training by inviting an external instructor can cook Shari. Shari Licensor's sophisticated rice washing technology removes any unpleasant flavors from the rice.Adjusts the amount of water depending on the season and cooks rice with a sweet taste.