Yasubei's grilled mackerel is made over charcoal, and each piece is grilled with the utmost care and attention. The use of charcoal produces a mellow, savory flavor. Prices vary depending on the size of the mackerel because they are sold by measure.

Thick Japanese mackerel is wrapped in white kelp and finished with white kelp.

Grilled mackerel marinated in a secret sauce and carefully wrapped with Tsuruga's specialty "Oboro kelp" (is a special kind of dried kelp that has been shaved into thin pieces.)

Heshiko is a local delicacy made by salting and pickling bluefish. Overseas, similar foods include bacalao and anchovies. It is a perfect accompaniment to sake and shochu.

Grilled mackerel fillets with homemade sauce.

Yaki saba (grilled mackerel) 1,200 yen + rice set 400 yen is available at a slight discount. *Quantity limited.