Sumibi Kappo Azaburyudocho

Various fish, meat, and vegetables are grilled over Bungo Binchotan charcoal produced in Oita. The fresh fish that the owner personally visits Tsukiji to select for his own eyes is cooked to a crispy skin and plump, juicy flesh. This dish makes you want to drink Sake. 

The earthenware pot rice is cooked individually upon order, and the key to its flavor is the broth carefully made from kombu (kelp) and dried bonito flakes. The combination of fluffy and shiny rice, salmon with a strong flavor, and sparkling salmon roe makes for a perfect taste experience. It is recommended as a dish to finish off the meal.

Rolled sushi made with finely-marbled Oma tunas and fresh seasonal fish. The green perilla leaves add a refreshing accent that makes it easy to eat as many as you want to. Take-out is available, so it will make a great take-home gift.