This restaurant showcases Ibaraki’s seasonal specialties, featuring renowned anglerfish dishes, Oku-Kuji Shamo chicken, natto dishes, and more, all prepared with the finest local ingredients from the region.
During winter, we highly recommend the anglerfish full-course meal. In addition to the hot pot, you can also enjoy ankoh-kimo (anglerfish liver), tomozu (a dipping sauce), and their original Yanagi-yaki (broiled anglerfish head).
In summer, the restaurant offers an anglerfish ice pot, allowing you to enjoy anglerfish all year round. Other must-try dishes include Dobu-jiru (a traditional Japanese pork miso soup) and premium anglerfish liver.
Throughout the year, they also serve Oku-Kuji Shamo chicken, Buna pork (a specific breed of pork from pigs raised in Ibaraki Prefecture), and various types of kama-meshi (clay pot rice), all made by carefully cooking each grain of rice individually.Throughout the year, they also serve Oku-Kuji Shamo chicken, Buna pork (a specific breed of pork from pigs raised in Ibaraki Prefecture), and various types of kama-meshi (clay pot rice), all made by carefully cooking each rice grain individually.