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- Live seafood from own aquarium
Live seafood from own aquarium
Aquarium is able not only to keep seafood that is the ingredient fresh but also to choose the fish of your favor.
There are Lobster, Snapper, Garoupa, and Tiger Prawn, etc. though there are various fish in the aquarium.
Cooking method that can be chosen
We offer our live seefood in many cooking styles, please let us know your favorite one.
Eat as Sashimi (raw), Shioyaki (grilled with salt), Teriyaki (grilled with sweet sauce), Teppanyaki (grilled on hot plate) , Deep fried.
Lobster
- Sashimi
- Fresh live Lobster can be tasted.
- Shio-yaki
- It charbroils seasoning the lobster and it raises it.
- Teppan-yaki
- It seasons with butter and the soy sauce, and it gives a savor to finish with wine.
Snapper
- Sashimi
- Sashimi of Snapper is faintly sweet and there is a texture.
- Shio-yaki
- It is a standard, popular menu.
- Teriyaki
- Teriyaki sauce is suitable for the white meat fish well.
- Karaage
- It fries seasoning with the soy sauce and ginger.
- Teppan-yaki
- Butter and the soy sauce are suitable for the white meat fish very well.
Garoupa
- Sashimi
- 鯛よりもしっかりとした歯ごたえと甘さを持っています。
- Karaage
- Garoupa on which the taste in the under is put with the salt and the pepper is deep-fried in oil.
Please eat with "Ponzu" sauce. - Teppan-yaki
- Butter and the soy sauce support the taste of Garoupa.
Tiger Prawn
- Shio-yaki
- 塩を振って、炭火で焼くだけです。ただそれだけで至福の味わい。脳みそは甘く磯の香り、そして身はぷっつりと小気味良い歯ごたえと、程よい火加減による香ばしさと甘味。飲み込んだ後にも余韻が残ります。
- Tempura
- 活けの海老を天麩羅…説明不要ですね。さっくり衣とふんわり身がジューシーな味わいをかもし出します。塩で食べるのがオススメ。
- Teppan-yaki
- 火加減が勝負！新鮮な海老の甘さにバター・醤油がさらに旨みを加えます。
- Sashimi (Only the small size one)
- 殻をむいたらほんの一瞬さっと湯通し。表面がほんのりしろくなる程度に。
この微妙な湯通しが海老の甘味を更に引き出し、身をしゃっきりさせぷりぷりとした食感が増すのです。 - Sushi (Only the small size one)
- 刺身のようにさらっと湯通しした海老は酢飯と絶妙の相性です。酢飯の酸味が身の甘みを引き立てます。
