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Ankimo no Steak: Frog fish liver steak 

Aradaki: Lightly simmered fish & vegetables (see picture) 

Bakudan: Raw Fish and vegetables arrang as an "exploding bomb": 
                  (see picture) 

Fugu no Hone Ishi Aji Yaki: Grilled globefish bones 

Fugu no Karaage: Deep-fried Globefish 

Harazu Yaki: Grilled "Harazu" 

Hookkigai no Shiouyaki: Salted grilled surf clams 

Hoshi Kaki: Pickled oysters 

Iwashi no Maki Yaki: Grilled sardine rolls 

Iwashi no Pon Suu Yuki: Grilled sardine with Pon vinegar 

Iwashi Yukke: Raw sardine meat served in very short thin slices usually 
                           on top of a letuce salad and varied seasonings 

Kaki no Matsumae Yaki: Oysters grilled "Matsumae" style 

Kanijiru: Crab Miso Soup (see picture) 

Ko-yariika no Unryuuzume: Simmered small cuttle fish 

Kujira no Steeki: Whale steak 

Maguro no Onaka Kawa Shiouiyaki: Grilled tuna belly skin 

Ni-hamaguri: Simmered clams 

Saba no tataki: Mackerel first slightly boiled and then cut in slices 

Sayori no Oboro Shirae: Half-beak with sweet egg dressing 

Sayori no Pon Yaki: Half-beak grilled and seasoned with Pon vinegar 

Shirauo no Shioimushi: Steamed salted white bait 

Shirako Meuniere: Cod sperm sacs meuniere (see picture) 

Tai no Oroshi-ni: Simmered seabream 

Tako no Sakura-ni: Simmered octopus 

Toro no Yaki Shabu: Fried fatty tuna 

Tsuboyaki: Grilled Turbo Shell (see picture) 
 
 

Robert-Gilles Martineau