Commitment

■Only the thickest parts of wild conger eel from Sanriku
We use only the thickest part of the middle of wild conger eel from Sanriku, carefully selected by our chef. It is steamed in sake until plump and tender, then slowly grilled to a fragrant finish.

■First soup stock
The first dashi stock is made from two types of kelp from Rishiri and Hidaka and bonito flakes, which brings out the flavor of the conger eel.

■ Secret sauce
The secret sauce, made with whole soybeans from Miyagi Prefecture and constantly added to by the head chef, gives it a soft and rich flavor.

■Colorful condiments
It is served with five condiments, including mildly spicy horseradish, melt-in-your-mouth first-harvest seaweed, and flavorful green onions from Miyagi Prefecture.

■How to eat it three times as delicious
First, have it as is with wasabi, then pour over our signature hot broth, and finally have another glass of your favorite.

Conger eel on rice

Taritsuan Selected ingredients

Wild-caught conger eel from Sanriku

Conger eels caught in Miyagi Prefecture are known as the "northernmost conger eels," and conger eels from Ishinomaki and other areas have thick flesh and a great texture due to their freshness, making them rated as first-class quality. We use wild conger eels with soft flesh and just the right amount of fat.

Tadayoshi's Sasanishiki rice

They use "Tadayoshi's Sasanishiki" rice, which is grown in a naturally rich environment known as "Tome, the Village of Water," surrounded by many water resources, including the Kitakami River, which boasts the largest watershed in Tohoku, and is committed to recycling agriculture. Each grain remains firm even when doused in sauce or broth, making it perfect for anago hitsumabushi.

Japanese pepper from Akama Satoyama Farm

The sansho pepper, an essential ingredient in Anago Hitsumabushi, is hand-picked by the head chef from Akama Satoyama Farm, which practices sustainable satoyama agriculture in Iino, Ishinomaki City. The refreshing aroma and tangy spiciness of the sansho pepper go well with the conger eel sauce, enriching its flavor.

Wild-caught conger eel from Sanriku
Conger eels caught in Miyagi Prefecture are known as the "northernmost conger eels," and conger eels from Ishinomaki and other areas have thick flesh and a great texture due to their freshness, making them rated as first-class quality. We use wild conger eels with soft flesh and just the right amount of fat.
Tadayoshi's Sasanishiki rice
They use "Tadayoshi's Sasanishiki" rice, which is grown in a naturally rich environment known as "Tome, the Village of Water," surrounded by many water resources, including the Kitakami River, which boasts the largest watershed in Tohoku, and is committed to recycling agriculture. Each grain remains firm even when doused in sauce or broth, making it perfect for anago hitsumabushi.
Japanese pepper from Akama Satoyama Farm
The sansho pepper, an essential ingredient in Anago Hitsumabushi, is hand-picked by the head chef from Akama Satoyama Farm, which practices sustainable satoyama agriculture in Iino, Ishinomaki City. The refreshing aroma and tangy spiciness of the sansho pepper go well with the conger eel sauce, enriching its flavor.

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■Large raw oysters from Miyagi Prefecture
Large, plump, rich raw oysters grown by contracted fishermen specifically for Taritsun.

■ 4 types of blended breadcrumbs
This is a homemade blend of fluffy fresh breadcrumbs made by THE MOST BAKERY, famous for its pure fresh bread, and Kanehisa, a breadcrumb specialty store, specifically for the ultimate fried oysters.

■ Fry in 100% light sesame oil
Made with 100% light sesame oil squeezed from raw sesame seeds, the oysters are fried elegantly without interfering with their natural aroma and flavor.

■How to eat it three times as delicious
Enjoy the first one as is, the second one refreshing with domestic lemon and rock salt, and the third one with homemade tartar sauce made with Zao Jinyoran eggs.

■ Homemade lemon squash
Made with two whole domestic lemons! Pair it with our homemade lemon squash, made with the ultimate fried oysters and finished with a refreshing acidity, for a delightful pairing.

The Ultimate Fried Oyster

Visiting the home of large oysters

Ogatsu Bay, located in Minamisanriku Kinkazan Quasi-National Park, is surrounded by lush green mountains and has a unique geography in Japan, where groundwater rich in forest nutrients bubbles up from the seabed, and the area is also rich in underwater plankton, which is the nutrient for oysters. Ogatsu oysters are carefully grown and have a rich flavor.

[Winter oysters]
January to February

Although they are small, they offer a rich flavor that is recommended for oyster lovers, and the meat gradually gets larger.

[Spring oysters]
March to May

A gentle taste with a strong umami and sweetness.
Spring oysters tend to be large, so you can enjoy comparing the different sizes and origins of oysters.

[IQF oysters]
June to December

Each oyster is IQF frozen during the most delicious time of the year, from winter to spring. Thanks to IQF freezing technology, the oysters do not shrink even when heated, resulting in plump, rich flavor. (IQF = Individual Quick Frozen)

Although they are small, they offer a rich flavor that is recommended for oyster lovers, and the meat gradually gets larger.
The oysters have a gentle flavor with a rich umami and sweetness. Spring oysters tend to be large, so you can enjoy comparing the sizes and origins of oysters.
Each oyster is IQF frozen during the most delicious time of the year, from winter to spring. Thanks to IQF freezing technology, the oysters do not shrink even when heated, and the meat remains plump and has a rich flavor.

(IQF=Individual Quick Frozen)

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Meet-Up TOHOKU Ichinobo Sotokatsu Activities™

We would like to visit producers, learn about the environment in which the ingredients were grown, and experience the thoughts of the producers, and convey the wonder of these ingredients to our customers.
We regularly hold "Meet-Up TOHOKU Sotokatsu Ichinobo™," an event that connects customers with producers through dishes made with ingredients carefully selected by the chefs themselves, and brings smiles to the faces of those who enjoy the food.

See Ichinobo's outdoor activities

Head Chef: Yukiya Abe

Selected as a member of the Miyagi Prefecture team for Japanese cuisine at the 2017 WorldSkills National Competition.
2022 Miyagi "Youth Skills Improvement Contest" Grand Prize "Miyagi Prefectural Governor's Award"
2024 41st "All Japan Culinary Competition" Skills Competition Division

Recipient of the Minister of Health, Labour and Welfare Award
Miyagi Prefecture Young Skilled Workers Award for Fiscal Year 2024
Appointed Deputy Head Chef at Onsen Sanso Daikon no Hana in 2025.
Appointed head chef of Taritsuan in 2026.

The name "Taritsu" comes from "Ta" - delicious rice from our hometown, "Sato" - healthy wild vegetables, and "Tsu" - freshly caught seafood from all over the country. We are proud to be able to convey the delicious flavors born from this local environment.

RESERVATION

Reservations and Inquiries

To make a reservation, please contact us via the reservation site below or by phone.
Please note that we may not be able to respond during business hours.

0570-041-075