Ichinobo Villa Oyster and Conger eel Matsushima Taritsunan

Taritsunan will begin selling three types of takeout menu items from Monday, October 20, 2025.

The menu, which uses plump, rich oysters from Ogatsu and thick, natural conger eel from Sanriku, is packed with the attention to detail you'd expect from a restaurant specializing in oysters and conger eels. The restaurant is particular about the cooking and seasoning for takeout, allowing you to enjoy the deliciousness that can only be experienced through a takeout menu, which you can't get in the restaurant.

It has been made to be gorgeous so that it can be used at home, or taken to special events or as a gift.

This luxurious dish features only the thickest parts of Sanriku conger eel cooked until they are as tender as possible, allowing you to compare two luxurious flavors. The rich, secret sauce, with a tangy finish from Miyagi Prefecture's sansho pepper, is paired with the refreshing takeout-only plum and shiso rice and plum-boiled conger eel for an exquisite pairing.

This gorgeous two-tiered bento box features Miyagi seafood, and is unique to a specialty oyster and conger eel restaurant: plump, rich oysters from Narusawa in Ogatsu Bay and thick, natural conger eel from Sanriku.

It is also recommended as a gift for someone special.

First course: Sanriku-produced boiled conger eel pressed sushi, bone crackers, secret sauce

Second tier: Plump oyster rice from Narusawa of Ogatsu Bay, rolled egg in dashi broth, and conger eel rolled in Yawata broth

Braised Abalone, Braised Shrimp, Chef's Choice Today's Colorful Appetizer

*Available only on weekdays, reservations must be made at least two days in advance, and orders must be made for two meals or more.

Made with a whole natural conger eel from Sanriku.

The tenderly boiled conger eel is topped with the chef's secret sauce, made with whole soybeans from Miyagi Prefecture, for a rich flavor.