The recommended fish and toppings vary by season.This time of year, we have young sweetfish (Chiya) that are particularly noteworthy for their size.- Young sweetfish simmered with sansho- Mozuku seaweed and Akita's junsai- Sashimi of sardines, Matsukawa flounder, and octopus- Chawanmushi (steamed egg custard) flavored with clam dashi and aonori- An-kimo (monkfish liver) prepared using the restaurant's unique method—truly the best in Japan- Ebodai (sweetlip)- Kasuga-dai (Kasuga snapper)- Rare beardfish- Aori squid, expertly filleted into seven pieces by the chef- Mehikari (small fish), impressively large and rarely seen- Hokkigai (surf clam), also notably large and delightful- Red tuna from Yamaguchi- Shima-aji (striped jack)- Medium fatty tuna- Botan shrimp- Sea urchin- EggYou must experience the an-kimo here; it’s unlike any other place.- Anago (conger eel)- Unagi (grilled eel)The offerings are completely different from other restaurants, and there is a wide variety of Japanese sake available.
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