Menu : Ika No Sumi

Official name <Akamutsu>. This high-grade fish is called ``throat black'' 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

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 has value because it has all the flavor, sweetness, and crunchy texture. Please try. See recommended menu

Sado fish 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 flowing north from the south intersects with the Liman Cold Current moving south from the north. Every day, the best selections are delivered directly from the coasts of Sado and Niigata. Enjoy market-fresh seafood. See recommended menu

Sado Kanburi is a must-try in winter. They head south through the Sea of Japan from around November when the water temperature drops to 15 degrees. The authentic Sado Kanburi is caught in Sado fixed nets along the way from December to February, and is the highest quality product that has survived the fat loss. Enjoy with sashimi or shabu shabu. See recommended menu

Queen of the Sea of Japan. Delicate and sweet flavor. If king crab is the king of crabs, snow crab is the queen. You can feel the delicacy, gentleness, and sweetness of a woman in the elegant, high-quality flavor. See recommended menu

Utilizing the natural cold heat (temperature 5℃, humidity 70%) of a 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 stored as it is for two weeks before being shipped. It is said that by moving the rice to an ice-cold storage room at minus 2 degrees Celsius and aging it, the rice becomes even sweeter and retains water even when it gets cold. ◇

The water used to cook the rice is underground water from the Tonami River, which is also the water used to prepare Kirinzan. The soft water with low mineral content does not have any unpleasant taste and cooks rice with rich aroma and freshness. ◇

Salted salmon / Salmon roe / Nanko plum / Mustard eggplant Sado mozuku and rock nori tsukudani / Fresh furikake

We purchase Niigata Wagyu beef from producers who are certified as master breeders. What is a "Niigata Wagyu Beef Breeding Master"? Over 70% of the carcasses shipped in the past two years have been graded 4 or above, and have won an award of excellence or higher at a national or prefectural competition in the past five years. honor given to a person. The photograph is an image

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.

Niigata Local Cuisine. Niigata Prefecture has a wide variety of seasonings depending on the region, and the standard New Year's Simmered dish dish is taro, carrot, burdock, shiitake mushrooms, ginnan, salmon, etc. simmered in bonito stock. It is said that the name Noppe came from the fact that the taro has a smooth consistency.

See recommended menu

Jumbo fried tofu, a specialty of Tochio, Niigata Prefecture, is about three times the size of the regular one, measuring 20 cm in length, 8 cm in width, and 3 cm in height, and can be mistaken for tofu-age (deep-fried tofu). At our restaurant, we offer ``Matsube'', a deep-fried tofu made with 100% Niigata soybeans and natural bittern.　 650 yen (excluding tax) Scallion miso scissors 680 yen (excluding tax) Natto scissors 680 yen (excluding tax)

5 pieces 1000 yen (excluding tax) 8 pieces 1600 yen (excluding tax) 12 pieces 2400 yen (excluding tax)

Funori soba, a specialty of the Uonuma region of Niigata Prefecture.The Uonuma region is a production area of high-quality textiles such as Ojiya Chijimi and Echigo Jofu. Funori soba, which is unique to this region of Japan, was created by using Funori, a seaweed that is essential for increasing the strength of textile threads and making them difficult to break, as a binder for soba noodles. Enjoy delicious soba noodles with a unique texture.