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Kabob of Samma

Kagota’s autumn recommendation. Kabob of sliced Samma, roled with pickled ume fruits and perilla leaves. Enjoy with Hiyaoroshi sake (sake that has held in storage for a year since last winter).
300 yen (1 piece) >>

 Kabob of Samma
Dried kamasu (Barracuda), broiled with salt  


Dried kamasu (Barracuda), broiled with salt

<< King of dried fish has come... definitely kamasu. Furthermore, this dried kamasu are homemade of Kagota. We are proud of our culture of preparing and cooling dried food by ourselves.
600 yen

  
  Sashimi of Samma
 


Sashimi of Samma

Sashimi of ripen in-season samma, slightly salted and dipping only vinegar. Usually sashimi are accompanied with wasabi or garlic, but for this sashimi, these simple seasonings are best and enough.
600 yen >>
Seiro-meshi, autumn version  

Seiro-meshi, autumn version
(steamed rice with seasonal ingredients)

<< Steamed organic rice grown by Kagota’s partner, Mr. Igarashi in Niitsuru village with seasonal vegetables and fish such as mushrooms and salmon fillet. Kagota’s master has been attracted by Mr. Igarashi’s supreme organic rice so long...
600 yen

  
     
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