Deeper Flavor of Ikura - Meticulous Curing Techniques -

Our restaurant has established procurement routes with top-tier suppliers, allowing us to offer the highest quality salmon roe. We also pride ourselves on our cooking methods, guaranteeing an experience that will satisfy even the most discerning gourmets.

Unlike typical methods of preparing salmon roe, we handle each individual roe with meticulous care. While it's common practice to process roe in 80-degree hot water to remove membranes and excess parts, we avoid using heat to prevent stressing the roe. Instead, we carefully separate the roe from the skein using saltwater.

Furthermore, we don't just serve salmon roe raw; we uniquely par-boil it to a semi-cooked state. This boiling method is carried out with utmost care to ensure each grain of roe is rich and tastes like salmon. This approach enhances the inherent flavor of the roe, allowing you to enjoy a rich taste as if you were eating salmon itself.

We offer salmon roe prepared in two distinct ways: raw and semi-cooked, thereby maximizing its potential. During the salmon roe season from September to November, you can savor fresh roe prepared using these methods. As the roe skin hardens in December, be sure not to miss this period when we deliver it in its prime condition.

This year, we also plan to offer new appetizer flavors by pickling salmon roe in salt and soy sauce. This will be another opportunity to enjoy the rich flavor of salmon roe in different forms.