An assortment of seasonal local fish.

Kanpachi is a fish with high-quality fat, deep sweetness and flavor, and a soft texture due to its fine flesh.

We made a sashimi using a sweet and fresh shrimp with a chewy texture.

Sashimi of sea bream with a slight sweetness.

Fresh turban shells are made into a sashimi.

Harasu is the bulging part of the salmon belly, which has a strong flavor with melt-in-your-mouth fat.

Overnight drying is a traditional Japanese processing method in which squid is sprinkled with salt and dried during the night or in the shade, which concentrates the flavor and preserves it well.

Echizen flounder is a flatfish caught in Fukui Prefecture.
Overnight drying is a traditional Japanese processing method in which flounder is sprinkled with salt and dried during the night or in the shade, which concentrates the flavor and preserves it well.

Hatahata is a fish commonly eaten on the Sea of Japan coast.
It is protein-rich, but has a sweet taste and is popular as a side dish with rice or as an accompaniment to sake.

Heshikoshi is a local dish made by pickling mackerel and other fish in salted water and then pickling them in salted rice bran.
In southern Fukui Prefecture, heshikoto is a food culture that has taken root since ancient times, and has been selected as one of the "100 Local Dishes of Agriculture, Forestry, and Fishing Villages".

This dish is made by seasoning offal and grilling it on a griddle.
In the past, many Japanese did not eat offal, but the culture of eating offal spread from Osaka and other cities, and hormone-yaki is now a very popular dish.

Large oysters grilled in butter.

Japanese domestic wagyu beef is prepared in a way that brings out the best flavor of the ingredients and is then made into a rare steak.

Agedashi-tofu is a dish in which tofu is coated with a batter, deep-fried, seasoned with broth or soy sauce, and dipped in more sauce.

It is stuffed with rich, delicious cream and a generous amount of crab and deep fried.
In Japan, croquettes are a common side dish, but they are ranked differently depending on their filling, and crab cream croquettes are said to be at the top of the croquette world.

Because of the abundance of shrimp caught in the waters near Tsuruga Bay, the local fishing cooperative sells frozen shrimp on their boats, and a shrimp-eating culture has developed.
We serve them simply grilled on skewers so that customers can enjoy the taste and flavor of the prawns.

Fukui Prefecture has many cultures and anecdotes about mackerel, such as Saba Kaido and Hamayaki Saba.
Shime mackerel is a traditional food in which the meat is sprinkled with salt and then soaked in vinegar to tighten it further.
By lightly grilling it, the aroma and texture are even better.

This is Heshiko pizza, a preserved food that has been passed down from generation to generation on the Sea of Japan side.
Heshiko is made by salting fish such as mackerel and then marinating it in rice bran for a long period to age it.

Tsuruga red sea bream and Tsuruga blowfish tempura are two of the set products that are exclusive to Tsuruga City. They are thinly manufactured.
We thinned it out to enjoy the robust texture and freshness of the red sea bream.
We highlight the freshness of the fugu by turning it into tempura.