A la carte menu- tax -

Seasonal local fish is deep-fried slowly at a low temperature of 160℃～180℃ to lock in the flavor. You can enjoy the crunchy texture of the freshly fried fish and the tender texture of the meat. Seasoned with your choice of salt and sudachi.

Awaji beef is kombujime (kelp-frozen beef). Enjoy the saltiness and flavor of the kelp first as it is, then with wasabi or ponzu.