Kori Ryori Rie

Local octopus caught in the Miura Peninsula. It has a strong umami flavor and a pleasant chewiness. Served as sashimi or boiled.

A dish of mackerel from Ito, salt-cured and then grilled with mirin. The sweet and savory seasoning pairs well with the mackerel's fat, making it perfect with rice or drinks.

A classic izakaya dish of grilled, opened Atka mackerel. It is thick, fatty, and juicy.

A dish of grilled swordfish steak. It has a light yet substantial umami flavor and a steak-like texture.

A dish of saury seasoned with wasabi, or eaten with wasabi soy sauce. The richness of the saury and the spiciness of the wasabi are a perfect match.

A dish of red fish marinated in sake lees and then grilled. The flavor and sweetness of the sake lees permeate the fish, creating a rich taste.