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Shako (Mantis shrimp)March〜June
 Sashimi(Raw shako)
Spring shako is very good!You can enjoy the sweet taste.

Shioyude(Boiled with salt)
　Salt boil shako is very good wiht beer .
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Asari (clam)
March〜June
 Sakamushi
　Boiled with wine or Japanese liquor. Take out them when they open.

Hoshiasari
　We dry clam with the sun. They are good with saki.

Misoshiru
　Misho soup with clams is so nice that it is very famous.
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Anago (conger)
April〜June
 Tempura
　Conger has very tighten body. It's not greasy food.

Himono
　Dries conger is good taste that it is different from tempura.		 To return
Awabi (Abalome)
November〜February

 Sashimi (raw abalome)
　Raw abalome is nice. They are called "the shellfish king"

Yakiawabi (Grilled abalome)
　Griell with soy saurce is very nice.		 To return
Shirasu　 (baby Japanese sardine)
March〜November

Kakiage (Tempura )

 The tast is very clispy and it's very delicious.

Sashimi (Raw sardine )
Our Shirasu is very fresh so we can take with raw.

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Kaki (Oyster)
 November〜April

Kakifurai (Tempura)
Kaki of Himaka is very big. Fried Kaki is liked by many people.

Kakinabe
We have oyster with nabe , Japanese family dishes. You can have it with vagetable and other seafoods. They are very delicious. 

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Kurumaebi (prawn) June〜October

Sashimi(raw prawn)
Kurumaebi is caught in Himaka island( Mikawa gulf ). Kurumaebi is especially bigger than general.

Shioyaki ( Grilled with salt)
Please have it during hot.

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  All fish Every year

 You can have it with raw, grilled or boild with soy saurce and so on. They are so nice To return