Using almost all parts of the salmon, I use it from competitive spirit to a stomach and develop it by Ruibe, boiled and seasoned fish or vegetable, smoking, a variety of cooking methods including fish guts pickled in salt. Course cooking (require reservation) to right taste a salmon entirely, and to be able to make. In addition, “the shabu-shabu of the salmon” which blanchs the body by kombu soup stock, and is an original menu of homemade our store to eat with vinegar pop is popular as a main dish of the course.
