Kou no Tsuki

The chef-owner, certified to use the Tsumoto-shiki method to drain the blood from fish, applies this method to the fish he sources from Itoshima. He also uses a much-talked-about aging process, adjusted for each type of fish to bring out the umami notes. It is your chance to try the rich flavor of aged fish, either as sashimi or grilled. Plus, you can pair aged fish with a choice of local sake to further enhance its flavor.