Shabu-shabu of seasonal swordfish in tuna broth! The bold and innovative presentation makes a big impact! This is a highly recommended new menu item. It is eaten with tuna broth, and the rich broth will warm your heart. Takeout is also available.

We ship live squid by land at any time!

◆Please choose the size and cooking method.
[Extra Large] 560g and up (serves 8-10)
[Large] 360g-550g (serves 4-5)
[Medium] 210g-350g (serves 2-3)
[Small] Up to 200g (serves 1)

[Sliced S ... ◆Squid Type
[January - April] Spear Squid, [January - May] Japanese Flying Squid and Bigfin Reef Squid, [June - December] Swordtip Squid

*Squid fishing is subject to weather conditions and may not be available. The types of squid available also vary depending on the day, so please feel free to ask our staff.

◆Specialty
[Soy Sauce] We source our soy sauce from Otsuya in Yamaguchi Prefecture. This handmade soy sauce is painstakingly crafted over many years, resulting in a wonderful taste, color, and aroma.
[Ginger] We source it directly from our contract farmer, Mr. Ikezawa, in Ino Town, Kochi City. This carefully selected ginger has a sweet flavor and distinctive ginger aroma.
[Optional Option] We also recommend enjoying it with sudachi citrus fruit and salt. Salt is available on the table. (Please use Muroto Deep Seawater Salt) Half a Sudachi: ¥110, Full Sudachi: ¥170

Due to rising food costs, starting in September 2024, we will be raising our prices from ¥2,200 per 100g to ¥2,600 per 100g.
We apologize for any inconvenience this may cause and appreciate your understanding.

Check out Today's Recommendations!

・Sashimi
・Seared Tuna (Ponzu or Salt Ponzu)
・Salted Tuna *Recommended from October to December when the fish is at its fatty peak.

・Seared Tuna Set (4 pieces x 2) *Choose two of the above.
*We recommend salted tuna when the fish is at its fatty peak.

In Kochi, bonito is traditionally served with sliced raw garlic. It's smoked by grilling it over straw, using the powerful heat of the straw to grill only the surface. The Kochi style is to eat it warm.

[Bonito] From July to December, we purchase bonito returned from Kesennuma. The rest is air-shipped from Kochi. Compared to other prefectures, Kochi, where the bonito originates, has a more precise assessment of freshness and maintains its freshness longer.

[Salt] We use salt from Kochi's Muroto deep ocean water. Deep seawater is seawater that lies more than 200 meters deep, where even sunlight does not reach, and is therefore extremely pure because it has little exposure to chemicals from the atmosphere.

*Please allow approximately 30 minutes.
Small: 2 servings 1,520 yen Medium: 3-4 servings 1,850 yen Large: 5-6 servings 2,400 yen