栃木県さくら市のおいしい水で育てた「天然よりも天然な鮎」を、熟練の職人が炭の火加減を調整しながら、一尾一尾しっかりと焼き上げました。頬張るたびに、鮎の爽やかな香りと旨みが口の中に広がります。

Grilled sweetfish

The ‘more natural than natural’ ayu fish grown in the delicious water of Sakura City, Tochigi Prefecture, is grilled thoroughly, one by one, by skilled artisans who adjust the heat level of the charcoal. The fresh aroma and flavour of the ayu fish spreads in your mouth every time you eat it.

栃木県さくら市のおいしい水で育てた「天然よりも天然な鮎」の生の鮎を急速冷凍して、旬のおいしさをいつでもお届け。塩焼きやフライ、鮎飯など、アウトドアのBBQでなど、お好みの料理でお召し上がりください。

Frozen sweetfish

Quick-frozen fresh ayu fish, ‘more natural than natural’, grown in the delicious water of Sakura City, Tochigi Prefecture, delivers seasonal delicacies at any time of the year. Enjoy it in your favourite dishes, such as grilled, fried or cooked ayu rice, or at outdoor BBQs.

栃木県さくら市のおいしい水で育てた「天然よりも天然な鮎」を、涼しい日陰でゆっくりと熟成させた鮎の一夜干しです。生に近いやわらかい食感で、炙るとジワッと出てくる香りと旨味。お食事やおつまみに最適です。

Dried sweetfish

A sweetfish that is ‘more natural than natural’, raised in the delicious water of Sakura City, Tochigi Prefecture, and slowly matured in the cool shade to produce this dried ayu fish overnight. It has a soft texture close to that of raw ayu, with an aroma and flavour that comes out when it is roasted. Ideal for meals and snacks.

栃木県さくら市のおいしい水で育てた「天然よりも天然な鮎」を、鮎一筋に生きた鮎職人が香り高い桜チップで燻製しました。網の上で炙ると燻製された身の風味が香り、頬張ると口の中に何とも言えない旨味が広がります。

Smoked sweetfish

A sweetfish that is ‘more natural than natural’, raised in the delicious water of Sakura City, Tochigi Prefecture, is smoked with fragrant cherry chips by a sweetfish artisan who has dedicated himself to the art of sweetfish. When roasted on the net, the smoked meat gives off an aromatic flavour, and when you bite into it, an indescribably delicious taste spreads in your mouth.

「天然よりも天然な鮎」の子持ち鮎だけを北海道厚岸産の厚手の昆布で昆布巻きにし、当店秘伝のタレでじっくりと煮込んだ旨味のハーモニーがたまりません。地元栃木県では、目上の方への手土産の定番の一つです。

Sweetfish tied with kelp

Only ‘sweetfish that are more natural than natural’ are rolled in kelp with thick kelp from Akkeshi, Hokkaido, and slowly simmered in our secret sauce for a delicious harmony of flavours. In Tochigi Prefecture, the local area, it is one of the most popular souvenirs for superiors.

「天然よりも天然の鮎」の子持ち鮎を、醤油、酒、みりん、砂糖だけで作った当店秘伝のタレで、じっくり10時間以上も煮込んだ鮎の甘露煮です。子持ち鮎の卵と身が、いい塩梅でほぐれて混ざった崩し煮となります。

Boiled sweetfish

A sweetfish stewed slowly for more than 10 hours in our secret sauce made from only soy sauce, sake, mirin and sugar. The roe and meat of the baby ayu fish are broken up and mixed together in a nice crumbly stew.

「天然よりも天然な鮎」の子持ち鮎の塩焼きを丸のままドンと使った贅沢な逸品です。ご飯の上にのせて、鰹の旨味だけのお出汁をかけて、鮎の肉の旨味と卵のプチプチした食感を楽しみながらお召し上がりください。

Grilled sweetfish with roe with soup stock over rice

A luxurious delicacy made from whole, salted, baby ayu fish - ‘AYU fish that is even more natural than the natural one’. Serve on a bed of rice, topped with a bonito broth, enjoying the flavour of the ayu's meat and the crunchy texture of its roe.

「天然よりも天然な鮎」の甘露煮を丸のままドンと使った贅沢な逸品です。ご飯の上にのせて、鰹の旨味だけのお出汁をかけると、甘露煮の甘みとお出汁の塩味のハーモニーが口の中いっぱいに広がります。

Boiled sweetfish with soup stock over rice

A luxurious delicacy made from the wholeAYU, which is more natural than the natural sweetfish. When served on top of rice and topped with bonito broth, the sweetness of the sweet ayu fish and the saltiness of the broth create a harmony that fills the mouth.