KISYUUKURASUI

Thinly cut raw bluefin tuna served with soy sauce.

Raw conger myriaster, finely sliced, submerged in boiling water and quickly placed on ice.

A dish of sashimi lightly seared by applying a strong flame on the outer skin of the fish.

Thinly cut raw seabream served with soy sauce.

Raw sea bream sliced thinner than typical sashimi, served with soy sauce or Japanese tare sauce.

Thinly cut raw cuttlefish served with soy sauce.

Thin cuts are made in an octopus before it is swirled around in boiling water and then put in iced water.

Boiled octopus which is cut into chunks and eaten with salt or soy sauce.

Raw Japanese tiger prawns are thinly sliced and eaten with soy sauce, etc.

Thinly sliced raw skipjack tuna, eaten with soy sauce, etc.

Skipjack tuna quickly char-grilled and seasoned with soy sauce and condiments, etc.

Thinly-sliced yellowtail amberjack dipped into soy sauce with condiments etc.

A dish of scallops fried in pan with a little bit of oil.

A dish of squid dressed with vinegared miso sauce.

Platter of several kinds of seafood sashimi.

Chicken eggs. They can be used in cooking by boiling and frying them.

Chicken dish made using chicken called "Jidori".

The bulb of the lily plant, although slightly bland in taste, is very suitable as a snack.