離島百貨店 (離島キッチン日本橋店)

[Ojika Island] Harihari-zuke (pickled dried daikon radish strips)

480 yen(税込)

Radishes grown in red soil are rich in sweetness and flavor, and are processed locally into thick-sliced dried daikon radishes.Hariharizuke, made with this herb, has a crunchy texture and a gentle acidity and umami flavor.

[Iki Island] Salted octopus

560 yen(税込)

The crunchy meat and the spicy kick from the chili bean paste and chili peppers make this a dish that will become addictive.

Ama Town (Shimane Prefecture) Pickled Shimabean

¥ 780(税込)

A fisherman's meal from Ama Town (Shimane Prefecture) made with Japanese flying squid marinated in special liver soy sauce.Mix with egg yolk and enjoy.

Yakushima flying fish tartare

880 yen(税込)

Transparent, fresh flying fish is prepared in a yukhoe style with a sweet and spicy gochujang-based sauce.

[Tanegashima] Fried sweet potato

¥ 650(税込)

[Ama Town] Deep-fried squid tentacles with rice flour

¥ 650(税込)

[Hachijojima] Muroaji minced meat cutlet

700 yen(税込)

[Izu Oshima] Moray eel cutlet with sauce

900 yen(税込)

[Rishiri Island] Tororo kelp and radish

300 yen(税込)

Daikon radish has absorbed the flavor of the broth and is topped with grated kelp from Rishiri, Hokkaido.Enjoy the rich flavor of kelp, which deepens with each bite.

[Koshikijima] Silver-stripe round herring

380 yen(税込)

A small body packed with flavor! A whole silver-stripe herring grown in the clear sea is used in oden.When you put it in your mouth, the flavor of fish broth and a slight sweetness spreads throughout your mouth.Enjoy the bounty of the sea, which has a unique flavor compared to other ingredients.

[Hachijojima] Sea breeze shiitake mushrooms

250 yen(税込)

Hachijojima's brand of shiitake mushrooms are fragrant and grown in the sea breeze.It's thick and juicy, and the more you chew it, the more flavor it releases.It also goes great with oden broth.Enjoy the unique flavors of the island.

[Koshikijima] Spider shrimp

380 yen(税込)

This rare shrimp is caught in the waters off Koshikijima, Kagoshima, and is known for its rich flavor and sweetness.It is a beloved ingredient among locals, but is rarely available in Tokyo, making it a rare ingredient! Enjoy its firm texture and deep flavor that dissolves in the broth.

[Oki Island] White-bai shellfish

¥ 520(税込)

The appeal of the clam is its crunchy texture and the delicious flavor that slowly seeps out.The aroma of the sea spreads as you chew, and the deep flavor of the broth is something you'll never forget once you've tried it.

[Goto] Deep-fried horse mackerel paste

¥ 520(税込)

This dish is made from fresh fish paste and carefully hand-fried on the island.It has a fluffy texture and a gentle, savory fish flavor.It goes perfectly with oden broth, creating a simple yet unforgettable flavor.

Goto (Nagasaki Prefecture) Dragon's Eye

980 yen(税込)

Ryugan, a local dish from the Goto Islands, is a luxurious dish made by wrapping eggs in fish paste and carefully deep-frying them.The fluffy paste is filled with the rich flavor of a whole boiled egg.It absorbs plenty of oden broth and turns out to be a delicious island delicacy.

[Chichijima] Fried chicken set meal with medicinal chili oil

1100 yen(税込)

This is the most popular fried chicken set meal at the remote island department store.The chicken marinated in plum vinegar from Sado Island is tender and juicy.The special sauce made with Chichijima's medicinal chili oil is very popular.

[Ishigaki Island] Minami-nu pork cutlet bowl with sauce

1250 yen(税込)

This is a sauce cutlet bowl made with Agu pork from Ishigaki Island.We use a rare brand of pork that has been raised on a diet of pineapple.Its characteristics are the sweetness and umami of its fat.One bite and your perception of fat will surely change.

[Koshikijima] Kinopon grated radish and fried chicken set meal

1250 yen(税込)

On Koshikijima, people have long used the highly sour juice of oranges as a substitute for vinegar, known as "wood vinegar."The special ponzu sauce "Kinopon," which carries on this tradition, is a condiment unique to Koshikijima that uses no vinegar whatsoever and is made using only the natural acidity and umami of orange.This "Kinopon Ponzu" sauce makes it crispy on the outside and juicy on the inside.Served with grated daikon radish, it has a refreshing taste and a light aftertaste despite being fried.Be sure to try the refreshing aroma and deep flavor nurtured by the nature of Koshikijima!

[Hotojima] Tuna Hyuugadon

1300 yen(税込)

Hyuuga is a local dish from Hotojima Island in Oita Prefecture.It is said to have been called Hyuuga because fishermen would eat it on board their boats in the whistling wind.The smooth texture of the tuna, marinated slowly in a sweet sauce, is irresistible!

[Ama Town] Winter Shimabean Liver and Soy Sauce Rice Bowl

1350 yen(税込)

Kanshimame is a dialect word in Ama Town, Shimane Prefecture, that refers to the Japanese flying squid that is caught in winter.A superb dish marinated slowly in specially made liver soy sauce! Soft and sweet squid mixed with egg yolk, this is a superb fisherman's meal.This is the dish we recommend you try first when you visit us for the first time.

[Nagashima] Marinated Yellowtail King Rice Bowl

1,500 yen(税込)

This is a marinated rice bowl made with "King Yellowtail," a brand fish from Nagashima, Japan's number one yellowtail farm.The chunky diced yellowtail is fatty and delicious.