• one star
  • Quiet comfortable (more pleasant if in red)
  • Private room with maximum capacity 16
  • Counter restaurant
  • Reservation required
  • Open Sunday
  • Late dining
  • Interesting sake list

A touch is added to every topping to bring out what is truly delectable in the ingredients: a flavour not to be had from the freshness alone. The owner-chef uses seafood from Toyama Bay and quality uni and blue king crab from Hokkaido. The omakase begins with a number of side dishes such as bigfin reef squid sashimi with uni sauce and freshly roasted nori. Other offerings include light tempura of capelin from Mukawa, Hokkaido.

Opening hours, last orders
Dinner = 17:00-23:00
Annual and weekly closing
Closed late December-early January and Monday
Dinner = set \7,560-10,800
à la carte \7,000-10,000
1-2-3 Shakado, Uozu

* This content is based on the information when “MICHELIN GUIDE TOYAMA 2016” was published.

* The information is reproduced from the Michelin Guide. Please contact the facility directly for more detail.

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