Menu : Baru Agiyao

Light Oyster from Nagasaki with three types of sauce!

Seasonal seaweed for pasta sauce! It mixes well with the noodles and goes great! !

Sakura shrimp simmered in fragrant garlic oil It's great either by placing the sakura shrimp on baguette, or by dipping baguette in shrimp-rich oil.

Sweet white shrimp for a fragrant and spicy snack!

Uses firefly squid from Toyama Bay. The firefly squid in the bay is packed with guts, and the garlic oil mixed with the guts is addictive.

Here are the delicious clams! The tender meat and rich liver is something else. I won't tell you where it's made lol, but it's a dish you should definitely try.

Cutlass over 2kg, available only at this time of year! ! Fatty food is a dish that has many fans!

Salted herring to make bagna cauda sauce! with plenty of vegetables

Smooth young conger eel and rape blossom oil-based pasta

Smoke fatty trout! It goes well with wine!

The sweetness of the spring cabbage and the octopus egg combine with the pasta for a delicious dish.

Frits made from young sweetfish caught in the sea with less bitterness!

Fried greenling fry! Tasty and delicious!

Make Ajillo with young barracuda and fresh tomatoes.

Tottori's natural rock Oyster! Creamy rock Oyster.

Smoke made from trout caught in Lake Biwa! A light and easy to eat smoke.

Add plenty of shallow seaweed to seasonal fish to make aqua pazza! ! This is a menu that can only be made during the good season of Asagi!

Plump octopus and potatoes rich in gelatin from Shimotsui with escargot butter!

Fatty saury pickled in vinegar. with garlic oil

These days, I use domestically produced conger eel because it has a better taste. It's low in fat, but the taste is the key!

Thick abalone grilled in butter. After all, the thick abalone is worth eating!

When you think of Kyoto, you think of sweet sea bream! ! I made a frit with the scales still on. Enjoy the sweetness of sweet sea bream and the crispness of its scales.

Fatty conger conger is fried to make it fluffy! Furthermore, since it is domestic conger conger, the taste is different! !

Speaking of red sweet sea bream, it's summer! Refreshing oil base with spicy summer radish and tomatoes

High quality fish kinki simmered in special tomato sauce! Refreshingly greasy with tomatoes! !

Steaming creamy shelled Oyster from Hokkaido creates an even smoother texture!

Creamy cod milt simmered in tomato sauce with chili pepper.

I made carbonara with eggs using salmon roe and black pepper with seaweed. Of course, the staff prepares the salmon roe starting from the sujiko.

Add vegetables to bagna cauda sauce made with saury!

Sardines from summer to autumn are delicious, with both fat and tender bones!

Mackerel is said to be in spring, but its season is from early fall to winter! Adding aroma to the fatty mackerel is exquisite.

The texture of the fluffy Densuke conger eel and new burdock and the aroma of chopped burdock go well with the garlic oil. Add it to baguette!

Female snow crab! You can enjoy various parts of the crab, including miso, uchi roe, and outer roe! !

Seasonal yellowtail, various crunchy turnips, and radish salad

Super high-class fish! The big one is over 3kg! ! Market price

Lightly fatty golden sea bream simmered in a special tomato sauce. The soup stock is so good that you can eat as much as you want! !

Paella made with soup that can only be made at a specialty store that handles a wide variety of seafood! Saffron rice is cooked with a soup full of the flavor of fish made from the fish of the day, and a double soup packed with the flavors of lobster and crab. The rich seafood is perfect for the final touch!

Throat seaweed grilled over charcoal! ! By grilling it with high-grade Hyuga Bincho charcoal, it has a smoked aroma, and by grilling the whole fish, it's juicy inside! ! The fat of the blackthroat is overflowing! ! Truly fish Xiaolongbao! ! ! Please come and experience Ogiyao's standard.

Kyoto green onions accent the bechamel sauce with plenty of seafood flavor! Agiyao's standard! !

Make homemade tuna with the tuna of the day! Bluefin tuna, yellowfin tuna, and bigeye tuna vary depending on the day. Sometimes Oma's bluefin tuna turns into tuna...

Spain's finest Prosciutto.

Cream Croquette with the aroma of Prosciutto!

A classic Spanish omelette! The sweetness of the potatoes and onions really stands out! !