Deepening the Flavor of Ikura - Meticulous Preparation Techniques -

Our restaurant has established procurement channels with top-tier suppliers, enabling us to offer the highest quality ikura. We also pay meticulous attention to our cooking methods, guaranteeing an experience that will satisfy even the most discerning gourmets.

Diverging from conventional ikura preparation methods, we handle each individual ikura roe with utmost care. While it's common to process ikura in 80-degree Celsius water to remove membranes and excess parts, we opt for a method that avoids heat to minimize stress on the ikura. Instead, we carefully separate the roe from the skein using salt water.

Furthermore, we don't just serve raw ikura; we semi-poach it using our unique method. This poaching process is meticulously executed to ensure that each roe is rich and tastes akin to salmon. This method accentuates the inherent flavor of the ikura, allowing you to savor a rich taste as if you were eating salmon.

At our restaurant, we offer ikura prepared in two distinct ways—raw and semi-poached—thereby maximizing the potential of ikura. During the ikura season, from September to November, you can enjoy fresh ikura prepared with these methods. As ikura skins harden in December, be sure not to miss this period to experience it in its prime condition.

This year, we also plan to offer new appetizer varieties by salting and marinating sujiko in soy sauce. This will be another opportunity to enjoy the rich flavor of ikura in a different form.