Menu : Uogin Sakaba

The bowl is filled with mainly seafood from the Kii Channel. The content changes daily to use fresh material that arrives that day. A dish that is both colorful and delicious.

It goes perfectly with the melty cheese and fragrant bread.

Anchovies, garlic, olive oil, the strongest trio combined with potatoes.

Please enjoy high-quality Shuto with low salt content along with Nagaimo.

Fish with different textures are boiled in oil.

The bread is coated with rich crab miso and baked to give it a fragrant aroma.

A masterpiece of cheese, tomato, and classic.

An unexpected combination of Akita specialty and cream cheese. This is delicious!

Hiroshima-produced whitebait is fried in a pot right here!

Bring it when you want another dish! Homemade changja

A Seafood pizza made with 6.5-inch, ultra-thin tortillas.

We roll it up after receiving your order with our in-house prepared golden chicken stock.

Gooey, half-boiled eggs marinated in soy sauce.

A dish that you can't resist ordering. When in doubt, just say yes!

Enjoy our carefully selected tofu with Sudachi and two types of soy sauce.

The taste and aroma are different from the usual.

Enjoy crispy fried tofu with rich and rich soup stock.

A whole bottle is marinated in perilla flavor. Enjoy with kneaded mustard.

A surefire menu item! Colorful vegetable pickles

800 yen per person; Fish may vary depending on what is purchased on the day.　*Minimum of 2 people is accepted.

Fresh white meat is thinly made and flavored with olive oil and Sudachi skin.

It was pounded namerou style and seasoned with a soy sauce-based sweet and spicy sauce. Would you like a sip with some alcohol?

A variety of seafood and vegetables wrapped in a fresh spring roll wrapper. Enjoy with edible chili oil.

Seasonal fish procured from fishing ports and markets are simmered in a broth made from chicken bones and seafood. Please refer to the attached recommended menu for your order.

Seasonal fish ordered from fishing ports and markets are grilled with Okinawan kiln-fired salt. Please refer to the attached recommended menu when ordering.

A Western-style stew dish filled with special soup and the flavor of clams. The sourness of tomatoes and the refreshing aroma of rosemary will make your meal more appealing.

Seasoned with homemade moromi soy sauce, placed on kelp and grilled. A signature dish that goes well with sake, infused with the flavor and aroma of kelp.

Crab miso is slowly grilled in the shell. Add crab meat to the finish for added texture! Sake and hot sake are recommended.

Thigh meat and rare cuts of furisode are grilled on Grilled skewer. To enjoy the deliciousness of the meat, season it simply with salt. The chewy texture and juicy meat juice are irresistible.

Juicy grilled brand pork from Yamagata Prefecture.

Enjoy the flavor of lean meat that can only be produced under the perfect temperature conditions. Enjoy with special mustard soy sauce

The bowl contains vegetables, homemade tuna, boiled eggs, and mashed potatoes. The staff member who brought it to your table mixed it all together in one go to complete the dish. The leafy vegetables retain their crisp texture.

Collaboration work with Tokushima Marche. Eat everything in season!

That too! This too! full! Loaded with stuff!!

Be careful of burns! Kitaakari's chunky potato fries are irresistibly fluffy

A dish that goes well with wine, consisting of crispy fried fritters topped with plenty of Parmesan cheese. Enjoy with garlic mayonnaise.

We deep-fried seasonal seafood ordered from fishing ports and markets. Enjoy with arare salt and tempura soup stock.

Colorful seasonal vegetables are quickly fried at high temperatures to lock in the flavor.

Among the pastes, it has a blue fish flavor and is perfect as an accompaniment to alcohol.

The texture of the plump shrimp and the flavor of the shrimp will leave you wanting more. It has a salty taste, so please enjoy it as is.

A friend of Japanese sake, an irresistible dish. The rich liver flavor is exquisite.

Carefully filleted and lightly roasted freshly dried kibinago.

Fragrantly grilled rare and valuable large stingray fin. Enjoy with mayo.

The fresh fish was generously placed on top of the rice. The first bite can be eaten as is, and the last bite can be topped with dashi soup and made into Ochazuke（boiled rice with tea）, making it a delicious dish.

I can't get enough of the dripping feeling from the stoneware and the aroma of the scorched wood. Enjoy with homemade moromi soy sauce.

A reprint of a nostalgic taste. We use upgraded, chewy fresh pasta.

The simmered chicken soup and ultra-thin noodles are perfect for finishing the dish.

Uses Koshihikari from Tokushima Prefecture. It has a characteristic chewy texture.

The melted warm Chocolate sauce and cold vanilla ice cream will leave your mouth melting.

Only 10 homemade puddings available per day. It has a bitter caramel taste that lingers.

This is Tokushima Sweets. The sour, sweet, and peeling sensation will reset your palate.