We bring you freshly caught squid that was swimming happily in the fish tank until recently.

Fresh "swimming squid" is just transparent! Please take your time to enjoy the crunchy texture and deep sweetness.

We purchase delicious squid depending on the season, such as spear squid, bluefin squid, and tipped squid, from the fishing port of Hagi, Yamaguchi Prefecture. The type of squid varies depending on the day, so please ask at the store for ``today's squid.''

If you are unsure, our staff will be happy to recommend it for you. Please feel free to ask.

《How to make》
・Sogi-zukuri: This is the normal thin-slicing method.
・Thread making: A method of cutting into thin pieces.
・Both: Sogi and thread making.

《Size guideline》
・Extra large (550g~): 8-10 servings
・Large (360g to 550g): 4 to 5 servings
・Medium (210g to 350g): 2 to 3 servings
・Small (~200g): 1 serving
*Depending on stock availability, small and medium squid may be served separately from large squid. note that.

We also offer fresh squid luxuriously as tempura or salt-grilled. Please fully enjoy the various charms.

The soy sauce we use is ``Kiji soy sauce,'' which we ordered from Kure City, Hiroshima Prefecture. The soy sauce is handmade with time and effort, and its taste, color, and aroma are all exceptional. It fully brings out the flavor of squid.

We purchase ginger directly from contracted farmers in Ino-cho, Kochi City. This carefully selected ginger has a sweetness that is unique to ginger.

Available as an option. You can enjoy a different taste of squid.

The inside remains raw without being cooked. With our expert experience, we determine the best time to bake when the straw aroma has transferred to the surface. The harmony of the fragrant skin and sweet flesh is exquisite.

Generally, tataki is cooled after grilling, but Kochi's style is to eat it warm. Therefore, immediately after roasting with straw, serve it in a bowl. Please enjoy the authentic deliciousness that is hard to find in Osaka.

We use salt taken from seawater at a depth of more than 200m, where there is little exposure to chemicals from the atmosphere and where sunlight cannot even reach.

We made dashi from dried bonito flakes and kelp, aged it for a month, and added yuzu, a specialty of Kochi. Sudachi ponzu is commonly used in Kansai, but yuzu ponzu is the mainstream in Kochi.

salt/salt ponzu sauce

Bincho charcoal is different from regular charcoal because it is made by burning oak wood for over 24 hours, and is characterized by its hardness and high fuel temperature. Among the Bincho charcoal, Kamitosa Bincho charcoal is a high quality product that takes a lot of time and effort to make. Delivered directly to the store from the pottery in Hane, Muroto City, Kochi Prefecture.

The outside is quickly grilled, and the heat is slowly passed through while trapping the flavor inside. Although it is a simple cooking method, you can fully enjoy the original charm of the ingredients.

Mix it with egg yolk and enjoy.