鎌倉海鮮 碧海umi鎌倉小町

This hot pot is made with tuna and browned spring onions simmered in Aokai's special dashi soy sauce broth.This dish originated in the Edo period, when red meat was highly valued, and the rest of the tuna was thrown away as it was not suitable for storage.Edo Negima Nabe was born from the idea of using the discarded tuna in a dish instead of throwing it away.

Recommended for those who want to enjoy four kinds of seafood! We specialize in delicious tuna from special fishing grounds off the northernmost coast of Ireland.This tuna is raised in the rough waves of the cold ocean, where there are four seasons at high latitudes! We want you to experience the deliciousness of "wild tuna"! Please enjoy the tempura, which is said to be the "best" with its melt-in-your-mouth medium fatty tuna and red meat, the seared medium fatty tuna, and the Shonan whitebait from Sajima Heijumaru.

This is a luxurious course where you can compare the fresh flavor of firm Misaki tuna with high-quality wild bluefin tuna with a beautiful red meat color and rich flavor and full-bodied taste! It also comes with pickled egg yolk, seaweed, sesame seeds, sprouts, etc., so you can change the way you eat it! It is a course menu that you can enjoy at a great value with three carefully selected types of sake ♪