Menu : Sakanaya Aoji

"Oaji" original Yakisoba (stir-fried noodles) flavored with a special dark soy sauce-based sauce that is an arrangement of Toyama's specialty "black Ramen"! It was also featured in the “Secret Prefectural Citizen Show”! ! Spice it up with black pepper! ! Good to eat at the end! Good as an appetizer! !

Assorted sashimi platter of fresh fish from "Toyama Bay" sent directly from local Toyama every day! We are confident that the taste, freshness, and cost performance will be second to none! !

The voluminous Kitokito sashimi served in a large tub is worth a visit! !

Spring taste of Toyama Bay available only from March to May! ! The ones from Toyama Bay are different in size and richness of flavor! !

Enjoy the hot and crispy firefly squid! When you stuff your mouth with freshly fried meat, it's piping hot and delicious! !

A delicacy made by marinating firefly squid caught in Toyama Bay in a special soy sauce sauce.

A delicacy made from salted squid and squid ink, a specialty of Toyama Prefecture. Perfect to accompany rice or sake! !

Kamaboko wrapped in kelp, so to speak, ``Kamaboko with kelp.'' It's delicious as is, but if you add a little wasabi soy sauce...

Toyama-style konnyaku miso dengaku. A must-see for Toyama's fairs. Of course, for people from Toyama Prefecture, we are preparing the familiar roulette! ! (lol)

White shrimp is called the "Jewel of Toyama Bay." If you eat it as sashimi, it will be very sweet! It's delicious even without soy sauce! !

A snail that lives in Toyama Bay. When you make it, the crunchy texture is the best! It tastes sweet when you bite into it...

Sashimi made with kelp, which is popular in Toyama. Among them, the classic suspension is tightened with kelp. By the way, "Sas" means "marlin tuna."

Recommended in stock today. See the in-store menu for details!

It's good for the body and can also be enjoyed as an appetizer.

A special dish made with crispy cabbage topped with a special salt sauce!

Deep-fried white shrimp, which is also referred to as the jewel of Toyama Bay. The whole shell is deep-fried to give it a fragrant finish, so it goes perfectly with beer or local sake and is delicious.

A deep-sea fish that lives in Toyama Bay and whose entire body is covered in collagen. You can enjoy the fluffy and gentle taste of white meat. In the past, it was called ``under the bottom'', but now it is written as ``phantom fish'' because it is a slightly higher quality fish.

After all, it is a must-have standard menu for popular Izakaya (Japanese-style bar)

Crispy around the edges! My insides are so hot! This is one of Oaji's famous dishes! !

When it comes to Onigiri in Toyama Prefecture, these are more popular than seaweed! !