The whale dishes here are reputed to be devourable and easy to eat. You can enjoy menus such as sashimi platter using various whale parts, whale tempura, and Tatsuta fried. In particular, it is recommended that the red meat of the whale is mixed with the whale and the whale skin. In addition to whale dishes such as whale sashimi, cutlet, and Tatsuta fried, two small pots, and a whale gozen with incense, miso soup and rice 2200 yen were also well received for their good value.

A restaurant facing Wada Fishing Port. The inside of the shop is a sitting room, and there is a table where you can see the sea. We recommend three-point and two-point sashimi of local fish that change depending on the season, such as horse mackerel, sayori, ithaki, and inada. Since Wada is also a whale-hunting base for whales, whale dishes such as the Japanese whale, minke whale sashimi, homemade whale zigure, and whale cutlets are also popular. Both can be made for a set meal for plus 300 yen.

Hishiko-pressed sushi devised by a shopkeeper who said he was a local fisherman until the age of 50. It is a specialty of the shop, which is made from lightly pickled shoyed sardines, which are unsuitable for sushi items, and finished brilliantly with South Kayabe kelp and local Nagasa rice.