Takeaway fresh fish
Now is the Season. Takeaway fresh fish.
Enjoy it at home or take it home as a souvenir! Enjoy delicious fresh fish.
September's recommended fresh fish
Sudachi and young yellowtail
Sudachi and young yellowtail
Kitanada Town Brand
The characteristic of Sudachi Wakaburi is that it is smaller than the winter Sudachiburi, weighing in at 3kg to 4kg.
At this time of year, the fat is refreshing and easy to eat, and the faint scent of sudachi citrus is
It's super refreshing! You can enjoy it even during the lingering heat of summer.
Harvest season: June to September
Japanese butterfish
Japanese butterfish
Bouze is a local dish in Kitanada Town, and is often served whole as sushi.
This is a refreshing white fish that is easy to eat and is recommended whether grilled, served whole, or cut into three pieces.
Period: September to October
Small horse mackerel
Small horse mackerel
It can be baked or fried, and then sliced onions are added and marinated in Nanban.
It's delicious and goes perfectly with rice.
Season: Late August to September (size may vary depending on the season)
Fish
Conger eel
An essential dish in Kyoto cuisine, conger eel dishes are said to be an essential part of the Tenjin Festival, held on July 24th and 25th. Conger eel is a white fish with many small bones, so after removing the bones, it is delicious boiled in hot water, or served as tempura or deep-fried.
Harvest season: June to September
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White clam (for heating)
White clam (for heating)
Recommended for barbecues, hotpots, and soups. Once you try it, you'll want to eat it again. It's easy for children to eat, and there's no doubt they'll enjoy it.
3,000 yen per kg (sold by weight)
Sazae
Sazae
Grilled Turban Shells. They are delicious when served at a barbecue or grilled at home. How about a luxurious treat?
June's recommended fresh fish
Fish
Conger eel
An essential dish in Kyoto cuisine, conger eel dishes are said to be an essential part of the Tenjin Festival, held on July 24th and 25th. Conger eel is a white fish with many small bones, so after removing the bones, it is delicious boiled in hot water, or served as tempura or deep-fried.
Harvest season: June to September
flounder
flounder
We recommend eating it as sashimi. We will fillet it up to 5 pieces for free. Sashimi comes with flounder.
*Sashimi cooking fee: 300 yen
Squid
Squid
The size is about the size of a thumb. The length of the legs is not included. It is usually boiled and served with vinegar and miso. It goes well with rice and is lightly seasoned with Tokushima sudachi citrus and soy sauce.
June to September (The catch varies depending on the season.)
Shrimp
Shrimp
Recommended for tempura and kakiage. Add boiled shrimp meat to somen noodle soup and enjoy the flavor together with somen noodles.
This season's popular small shrimp are available at reasonable prices.
Squid
Squid
It is characterized by its softness and ease of eating.Sashimi, simmered fish, tempura
Also great with pasta...・Sashimi (please remove the thin skin)
*Please blanch the tentacles before eating.
White clam (for heating)
White clam (for heating)
Recommended for barbecues, hotpots, and soups. Once you try it, you'll want to eat it again and again. It's easy for children to eat, so it's sure to be a hit.
3,000 yen per kg (sold by weight)
Rock oyster (for heating)
Rock oyster (for heating)
Rock oysters are in season in the summer.
The meat is large and plump compared to Pacific oysters, with a richer flavor.
The irresistible season for rock oyster fans has arrived.
480 yen per piece
Sazae
Sazae
Grilled Turban Shells. They are delicious when served at a barbecue or grilled at home. How about a luxurious treat?
May's Recommended Fresh Fish
Natural Naruto sea bream
Natural Naruto sea bream
Recommended When the cherry blossoms bloom in April, red sea bream come to the shallows to spawn. They are said to be fatty and delicious, so we recommend eating them as sashimi.Less than 1 kg: 3000 yen,1kg or more: 4000 yen,Sorry, sold out Sold by weight depending on size. Perfect for whole sea bream sashimi or assorted sashimi.
We will cook according to your request. *Cooking fee: 300 yen
flounder
flounder
We recommend eating it as sashimi. We will fillet it up to 5 pieces for free. Sashimi comes with flounder.
*Sashimi cooking fee: 300 yen
Squid
Squid
It is characterized by its softness and ease of eating.Sashimi, simmered fish, tempura
Also great with pasta...・Sashimi (please remove the thin skin)
*Please blanch the tentacles before eating.
White clam (for heating)
White clam (for heating)
Recommended for barbecues, hotpots, and soups. Once you try it, you'll want to eat it again and again. It's easy for children to eat, so it's sure to be a hit.
3,000 yen per kg (sold by weight)
Rock oyster (for heating)
Rock oyster (for heating)
Rock oysters are in season in the summer.
The meat is large and plump compared to Pacific oysters, with a richer flavor.
The irresistible season for rock oyster fans has arrived.
480 yen per piece
Sazae
Sazae
Grilled Turban Shells. They are delicious when served at a barbecue or grilled at home. How about a luxurious treat?
April's Recommended Fresh Fish
Natural Naruto sea bream
Natural Naruto sea bream
Recommended When the cherry blossoms bloom in April, red sea bream come to the shallows to spawn. They are said to be fatty and delicious, so we recommend eating them as sashimi.Sold by weight depending on size. Perfect for whole sea bream sashimi or assorted sashimi.
We will cook according to your request. *Cooking fee: 200 yen
flounder
flounder
We recommend eating it as sashimi. We will fillet it up to 5 pieces for free. Sashimi comes with flounder.
*Sashimi cooking fee: 200 yen
Squid
Squid
It is characterized by its softness and ease of eating.Sashimi, simmered fish, tempura
Also great with pasta...・Sashimi (please remove the thin skin)
*Please blanch the tentacles before eating.
White clam (for heating)
White clam (for heating)
Recommended for barbecues, hotpots, and soups. Once you try it, you'll want to eat it again and again. It's easy for children to eat, so it's sure to be a hit.
3,000 yen per kg (sold by weight)
Sazae
Sazae
Grilled Turban Shells. They are delicious when served at a barbecue or grilled at home. How about a luxurious treat?
March's recommended fresh fish
Sudachi Yellowtail
Sudachi Yellowtail
It's easy to eat and has a subtle sudachi scent.
It has a mild fishy smell and is easy to eat. Once you try it, you'll be hooked... and you'll want to eat it again and again.
*There are certain times. (Please contact us)
Large Narumi sea bream
Sea bream (farmed)
At this time of year, the fatty Narumi sea bream is delicious. It weighs about 1.5kg to 2kg. It is served as sashimi, tempura, shabu-shabu, whole sea bream sashimi, and assorted sashimi.
We will cook it to your request.
*Cooking fee: 300 yen
flounder
flounder
We recommend eating it as sashimi. We will fillet it up to 5 pieces for free. Sashimi comes with flounder.
*Sashimi cooking fee: 300 yen
Squid
Squid
It is characterized by its softness and ease of eating.Sashimi, simmered fish, tempura
Also great with pasta...・Sashimi (please remove the thin skin)
*Please blanch the tentacles.
Enjoy your meal.
Red sea cucumber
Red sea cucumber
Red sea cucumber, also known as kinko, has a nice texture and is easy to digest. Locally, it is eaten with orange soy sauce and grated daikon radish. It's crunchy and delicious.
*Can be cooked. 200 yen (up to cutting)
Fresh wakame seaweed (seasonal)
Fresh wakame seaweed
The fresh wakame seaweed harvest season is from mid-January to mid-March (a 45-day fishing period). A treat you can only enjoy during this time is wakame shabu-shabu, boiled wakame seaweed with ponzu sauce! Once you try it, you'll want to keep eating it again and recommend it to your friends. It's a dish you can't miss.
It can also be boiled and frozen.
Oysters in the shell (for cooking)
Oysters in the shell (for cooking)
1kg (7-9 pieces) 1,200 yen
Time period: December to March
① Wash the oyster shells
② Arrange the oysters on a plate
3. Wrap and microwave
④Heat for 4 to 5 minutes and it's done
Sazae
Sazae
Grilled Turban Shells. They are delicious when grilled at home or at a barbecue.
Recommended fresh fish from the JF Kitanada Fish Market (there is a catch season.)
Shrimp
Shrimp
Once you try it, you'll never forget it
For tempura and kakiage
Crispy fried chicken!!
It's great as a snack or side dish.
Squid
Squid
Sashimi and Tempura
It will be cooked as sashimi.
(Hidden knife to make it easier to eat)
I will cook it for you.)
*Cooking fee: 200 yen
Shirasu
Shirasu
A luxurious dish for this time of year
Raw whitebait rice bowl!!
*You can eat it raw if you order it today.
If you can't finish it
Boiled and fried whitebaitPlease enjoy it as is.
Bean horse mackerel
Small horse mackerel
For fried carat chicken
Deep fried and pickled in Nanban
It definitely increases your appetite!
Conger eel
Conger eel
Period: June to August
Speaking of conger eel, the conger eel dishes served at the Gion Festival in Kyoto are famous.
A high-quality fish dish for your family dinner table
Conger eel tempura, boiled
Enjoy it in a variety of dishes.
Steamed conger eel
Parboiled conger eel
Typical ways to eat conger eel
Boiled plum (plum flesh, vinegared miso, ponzu sauce)
Please enjoy with the sauce.
*Grilled conger eel also stimulates the appetite. Definitely!!
Enjoy it in a variety of dishes.
flounder
flounder
For sashimi and simmered dishes
Information
It is difficult to remove the skin from flounder sashimi. If you are not used to it, it is difficult to leave the skin properly. Leave it to us.
We will cook up to 5 fillets for free.
*Sashimi cooking fee is 300 yen