MATSUKIUSHI

Choose your favorite cut of Hida beef to have as steak, and add 1,500 JPY to top it with bafun sea urchin from Hokkaido. This specialty brings to you the tender texture and mellow taste of Hida beef and the deep flavor of sea urchin in the same dish. *The photo shows [Unigyu] made with sirloin steak.

This delicacy is made with magnolia leaves (or "hoba"), topped with miso, and grilled. They use Hida Miso, whose umami (Japanese savory flavor) is balanced out by the sweetness of koji (rice mold), Hida beef, and local mushrooms, to create an overall deep flavor. This is the ideal accompaniment dish for your alcoholic drink.

The number 1 menu item from November to February is either Fukui's [Snow Crab] (Echizen crab) or crab caught in Toyama and Kanazawa. Picked up from the fish tank when it's still alive, the crab is then steamed or grilled on charcoal for you, allowing you to enjoy its flavor to the fullest. *From 8,000 to 15,000 JPY