The fish we cook is from the local market called Doya Ichiba. We go there to select the best fish with our own eyes and bring back only when we can get good quality ones. The chefs, who are father and son, make great collaboration by cooking in different styles. The father chef brings out the best of taste even when we cannot offer fish dishes.

Recommendation: Sashimi made of seasonal fish (healthy), Shime Saba (salted and vinegared mackerel), Chawan-mushi (a kind of cup-steamed egg custard hotchpotch), miso-marinated fish, and miso-pot in winter.