Shabu-shabu of seasonal swordfish with tuna soup! The bold and innovative presentation also makes a big impact! This is a new recommended menu item. It is eaten with tuna soup stock, and the mellow soup stock will make you feel warm.
Takeout is also possible ◎

We transport live squid by land from time to time!

◆Choose the size and construction method.
[Extra Large] 560g~ (8-10 servings)
[Large] 360g to 550g (4 to 5 servings)
[Medium] 210g to 350g (2 to 3 servings)
[Small] Up to 200g (1 serving)

[Sogi-zukuri] This is the normal thin-slicing method.
[Thread making] This is a method of cutting into thin pieces.
[Both] Sogi, thread making.

For parts other than sashimi, please ask our staff for tempura, salt-grilled, or sashimi.
*Depending on stock availability, small and medium squid may be served separately from large squid. Thank you for your understanding.
*Even large size items may be provided for two or more.

◆Types of squid
[January to April] Sparrow squid, [January to May] Japanese common squid, bluefin squid, [June to December] Sword-tipped squid
*Squid fishing is dependent on the weather and may not be available. Also, the type of squid we purchase varies depending on the day, so please feel free to ask our staff.

◆ Commitment
[Soy sauce] We order it from Otsuya in Yamaguchi Prefecture. This is a handmade soy sauce that takes a lot of time and effort, and has a very good taste, color, and aroma.
[Ginger] We order our ginger directly from Mr. Ikezawa, a contracted farmer in Ino-cho, Kochi City. This carefully selected ginger has a sweetness and a unique aroma.
[Optional] We also recommend eating it with sudachi and salt. Salt is on the table. (Please use Muroto deep sea water salt) Sudachi half: 110 yen, 1 piece 170 yen

Check out "Today's Recommendations"!
·sliced raw fish
・Tataki (Ponzu sauce or salted ponzu sauce)
・Salt tataki *Recommended from October to December when the fat is high.
・Tataki set (4 pieces x 2) *This is a set where you can choose 2 types from the above.
*When the meat is fatty, we recommend salt tataki.

In Kochi, the theory is that bonito is eaten with slices of raw garlic. It is smoked by roasting with straw, and only the surface is grilled using the strong firepower of the straw. The Kochi style is to eat it warm.

[Bonito] From July to December, we purchase bonito from Kesennuma. The rest is airlifted from Kochi. Compared to other prefectures, the authentic Kochi area is more reliable in determining freshness, and the quality of its freshness is also different.
[Salt] We use salt from Muroto deep ocean water in Kochi. Deep ocean water is seawater at a depth of more than 200 meters, where even sunlight cannot reach, and it is extremely clean because it has little chance of being exposed to chemicals from the atmosphere.

*Please allow approximately 30 minutes.