Kakurean Tamayura

This dish allows you to fully enjoy the seasonal fresh fish that is most flavorful at the time. On certain winter days, lightly dip the moderately fatty yellowtail into the richly flavored broth. In spring, sea bream appears, and in summer, eel, with the broth recipe changing to match the ingredients.

We source seasonal fresh fish from local Okayama and Otaru in Hokkaido, presenting it in a visually stunning dish. On this day, we lightly sear the skin of the Spanish mackerel to add a toasty flavor. The saltiness of the mullet roe enhances the umami even further.

Of course, you can enjoy the local specialty yellow garlic from Okayama and luxurious seafood, but what you must try at this restaurant is the 'Buri Taku Hosomaki' which combines buri belly with pickled takuan. The contrast of the melting fat's flavor and texture is exquisite.

700 yen and up

Kombu, Ume

100 yen and up