Sazanami

This dish is popular not only for its size, but also the light, crispy texture of the batter, and the tender deliciousness of the prawns. The homemade tartar sauce is a perfect match. Served with sea lettuce soup, rice, and konomono (Japanese pickled vegetables). *Number of prawns used may differ depending on their size.

A collection of five seasonal fish, purchased every morning from fishery cooperatives in nearby Toba and Isobe. On this day, we were greeted with not only striped beakfish, Japanese Spanish mackerel, and bigfin reef squid, but also Miyazaki yellowfin tuna.

Carefully cooked in a soy-based tare (sauce), the abalone is packed with flavor. With the mellow flavor and tender texture only abalone can provide, this treasured dish makes a great companion to sake.