First visit. (No noren or sign, just a small name next to the entrance)The sushi is made with local fish, except for the tuna. It takes advantage of its proximity to the fishing port.Enjoying delicious seafood from the Setouchi region.* Ishizuchi (Ai Junmai Daiginjo)Torafugu (Tiger Pufferfish) prepared with morning nerve technique, 6kg (all parts served with rice in a soft roe risotto style)Tai (Sea Bream) prepared with nerve technique* Seiryu (Zen Special Junmai)Tai dashi (broth)Torafugu (Tiger Pufferfish) grilledKuro abalone (steamed for 6 hours) with liver sauce served with rice in a risotto style* Yamada Nishiki (Minamoto Junmai Sake)Kinmedai (Red Snapper) from Kochi, paired with soy sauce koji and local mustard○ Aori Ika (Bigfin Reef Squid) from Ainanshi* Ishizuchi (Omachi Junmai Ginjo)Chawanmushi (steamed egg custard with konoko, turban shell, and abalone dashi)Shiro amadai (White Sweetfish) from Yawatahama, aged for 4 daysIsaki (Striped Jack) grilled from Ainanshi, aged for 5 days* Kyo Hina (Nanaseiken Junmai Daiginjo)Aori Ika (Bigfin Reef Squid) prepared with morning nerve techniqueShima Aji (Striped Jack) from Ainanshi, aged for 5 daysOtoro (Fatty Tuna) from Katsuura, marbled and layeredWatarigani (Blue Crab) from the local area, served with crab miso and half-cooked inner roeMakogarei (Flatfish) layered (first of the season), aged for 1 day* Kawakame (Omachi Junmai Ginjo)Grilled Akamutsu (Red Sea Bream) caught by fishing from TokushimaMurasaki Uni (Purple Sea Urchin) from the local area○ Ise Ebi (Japanese Spiny Lobster) from Ainanshi, aged for 1 day, grilled, topped with lobster miso, then grilled againGrilled Ise Ebi (with lobster miso)Kohada (Gizzard Shad) from the local area, layered with shiba ebi (sweet shrimp) and oboroGrilled anago (conger eel) with bones removed, wrapped in bamboo leavesCastella Tamago (sponge cake egg) with shiba ebi and yamatoimo.
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