Seven declarations on product development.

1. Available fish types change in spring, summer, autumn, and winter.
   We make products in accordance with the seasonal conditions of the fish.
2. We make extraordinary products with ordinary seasonings and fresh ingredients.
   We bring out the umami taste.
3. Cooking is science.
   All elements are quantified to demonstrate and reproduce the basis of the deliciousness.
4. Cooking is logic.
   The sense of taste, sense of proper price, and safety cannot be created by the sense alone.
5. Cooking is a passion.
   Although we are not artisans, all employees have the spirit of artisans. We devote ourselves.
6. Rather than food manufacturers, our rivals are Japanese-style restaurants in Akasaka and restaurants in Ginza, for example.
7. We provide the taste of expensive dishes in luxury restaurants at reasonable prices at convenience stores.
   We take pride in it.

• 

  Rice Ball with Salmon Roe
  
  

  The original flavor of fresh salmon roe from Hokkaido was brought out with its original maturing method and basic seasonings to realize a luxurious “rice ball.”

• 

  Salt-Grilled Mackerel
  
  

  A fatty and filling mackerel was grilled with far infrared rays to make it puffy. The taste of mackerel was enhanced by the flavor of salt and kelp broth.

• 

  Salt-Grilled Atka Mackerel
  
  

  After drying a fatty Atka mackerel, it was slowly grilled over an open flame to bring out its full flavor.

• 

  Octopus, Broccoli, and Potatoes with Basil Sauce
  

  Tender steamed octopus and crispy broccoli were made into a salad-style snack served with potatoes. Our original basil sauce brings out the flavor of the ingredients.

• 

  Chopped Octopus
  
  

  Octopus with a good texture was steamed and cut into bite-sized pieces. This product can be enjoyed like sashimi.

• 

  Roasted Mackerel
  
  

  It uses fatty chub mackerel harvested in winter in Japan. Savory flavor can be also enjoyed as it was enhanced by searing the skin over an open flame.

• 

  Mackerel in Olive Oil
  
  

  It uses plenty of extra-virgin olive oil. The liquid in a can will be a flavorful dressing mixed with the flavor of mackerel, which can be poured onto vegetables and enjoyed as a healthy salad.

• 

  Saury and Mushroom in Olive Oil
  

  It is finished with “olive oil × garlic” to make it just like ajillo. It uses Pacific saury, which is a convenient source of DHA and EPA. It uses mushrooms, which are not common in canned food, and is flavored a little spicy to be a perfect snack.

• 

  Beef Tendon Stew
  
  

  The nibbles that have long been popular among ordinary people in japan were made into a snack product for drinking at home. It is a superb dish made by taking time to simmer beef tendons having plenty of collagen, together with daikon radish and konjac.

• 

  Norwegian Mackerel
  Simmered in Miso
  

  It uses reputable Norwegian mackerel as a raw ingredient. Mackerel that has been simmered soft to the bone is rich in calcium, DHA, and EPA. Based on the white miso of Shinshu miso, it uses mirin, kelp broth, soy sauce, and rice milk to express mild flavor.

• 

  Soft Roe (Pacific Cod)
  
  

  Fresh soft roe caught in Alaska was quick-frozen and imported by sea freight. After thawing, it was blanched, cut to a moderate size, repacked, and subjected to nitrogen freezing. It can be enjoyed raw with ponzu (citrus soy sauce), in a hot pot, or as tempura.

• 

  Mussels Flavored with Garlic Butter
  

  It uses carefully selected Chilean mussels and is finished with a rich garlic butter flavor. It is perfect as a Western-style snack to be enjoyed with wine.