2015.09.22  2015 autumn course

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Live fish is important

A cook chooses you seriously every day in Tsukiji. A live fish swims in a 20 tons seawater fish-tank largest in Tokyo.

Pacific bluefin tuna is important

This raw tuna has a fragrance and sweetness, and even salt is delicious.

Cuttlefish is important

The cuttlefish shines transparently and is crunchy, and sweetness spreads in a mouth full

Abalone is important

Use black abalone for sashimi, and use the red abalone for steak and steamed in sake. We will buy a thing of wall thickness.