Fresh seafood from the Seto Inland Sea squeeze-grilled by our skilled craftsmen.
Fish and shellfish caught in the Seto Inland Sea is squeeze-grilled called with Tomoeya Kiyonobu original method to finish crispy bakes. Umami of the ingredients is fully brought out without seasoning.
“Shibori-yaki oyster” won the top award, the Honorary President Award, at the 26th National Confectionery Exposition held in Hiroshima. “Shibori-yaki oyster” is produced by grilling oysters caught in Eba-cho, Hiroshima quickly after removing from the shells. All oysters are fresh. Frozen oysters are never used as the ingredient.
“Shibori-yaki raw whitebait” is produced by grilling baby sardines on the iron plate. “Shibori-yaki halfbeak” is produced by grilling halfbeaks after cleaning and drying overnight to extract umami fully. “Shibori-yaki dried fish” is called “winter traditional taste in Onomichi, Hiroshima.” Dried small flounders are squeeze-grilled. Even fish bones are so crispy and tasty. “Shibori-yaki pike conger” is produced by cutting the bones of a pike conger carefully to bite size and baking. 1-meter size pike congers are selected from those caught in Yamaguchi Prefecture.
Please try the unique umami taste of pike conger in simple flavor. Suitable for various occasions such as savoy snack for children, accompanying for alcohol drinks. We will deliver authentic taste of natural ingredients without additives and seasoning. Enjoy healthy and unique Shibori-yaki.
All fish and shellfish are in the Seto Inland Sea (Setonaikai) around Miyajima (Itsukushima). You can eat soon after opening. Perfect to pair with alcohol.