Recommendation of the four seasons
Bungo righteye flounder (from April to September)
The righteye flounder of Bungo is the best recommendation at this time. A light pull (sashimi) to have with ponzu vinegar plainly, the Netherlands dish simmered in of the righteye flounder of the regional cuisine are exquisite. Popular there; took it, and treated the sky. Please appreciate it.
≪Bungo righteye flounder mini-Kaiseki≫
≪Kaiseki made with Bungo righteye flounder look≫
≪Bungo righteye flounder look structure≫
Sekiaji (throughout the year), Sekisaba (from October to February)
Of course, there will be only this at this time!
Please appreciate Seto of Bungo Channel Hayami, fatty Sekiaji Sekisaba. As I do Kotobuki as well as making it, and the craftsman goes down, please thoroughly enjoy grasping it by all means.
≪I hold Sekiaji Sekisaba alignment≫
I am absorbed in a yellowtail caught in the coldest season (from November to March)
A winter season-limited menu!
The yellowtail that a Japanese likes everybody is because it is in particular our store that there is it at this price at this time. Let alone the sashimi of the yellowtail caught in the coldest season, teriyaki, the yellowtail caught in the coldest season Japanese radish are popular menus in a required item in the winter season. By riding of the outstanding fat, it is the best recommendation particularly from November through February.
※I can prepare the yellowtail shabu-shabu hot pot.
≪Yellowtail caught in the coldest season low dining table≫
≪Yellowtail caught in the coldest season shabu-shabu low dining table≫
≪The low dining table which is absorbed in a yellowtail caught in the coldest season≫
Cherry tree sushi banquet dishes (all year)
★I prepare for seasonal taste of the Bungo Channel on preference and a budget.
≪haruka (far) low dining table≫
≪The sum (relief) low dining table≫