☆The sashimi is of stable quality and delicious. Each piece is of high quality and the variety is great.☆The nodoguro (black throat sea perch) is as amazing as always - crispy on the outside and juicy inside, so tasty!☆They serve spring mountain vegetables and vegetable tempura with both dashi and salt for dipping, such a thoughtful touch. The chef and staff are very warm and welcoming, making the atmosphere of the restaurant very pleasant. I recommend sitting at the counter. Thank you for the wonderful meal! ^_^

I visited this place after a long time and the interior has become very clean. The appetizer was delicious, with soft sardines and a nice kick from the sansho pepper. This restaurant is famous for its blackthroat seaperch, and I thoroughly enjoyed the well-sized grilled fish they served.

First, there is a dish of grilled squid and seaweed with sweet potato and shellfish simmered in a tasty broth. Then, there is a dish of gingko nuts and sea bream roe served with raw beer and assorted sashimi including horse mackerel, mackerel, yellowtail, sea bream from Akashi, sea urchin, and swordtip squid. This is accompanied by abalone, rock seaweed, and Japanese sake "Urakasumi Zen" along with cod milt and Japanese sake "Bakuren." There is also salt-grilled tilefish with cucumber and liver, served with snow crab and Japanese sake "Daishinshu." For dessert, there is homemade strawberry, persimmon, and apple.

Prepaid tai no ko (sea bream roe) tamago toji, isotsubu-kai no nituke, ginnan no suage, ebi hamo no kawa to kyuri no sunomono, nama rakka-shu, satsumaimo, tako no nituke, nama biru, otsukuri uni awabi tako, akashi no tai, sawara, buri, ika, shima aji, Tomi no Takara sansui wari sekogani, kuro ryu nodoguro, hasunoko, hakkaisan, doburoku mushi, sakura ebi no tempura.

A luxurious restaurant where you can enjoy seasonal dishes to the fullest. I went for dinner with three others. It was my first time, but my companions had been there before and suggested we start with three recommended dishes. There were no prices listed on the menu. The drink selection was plentiful, and we enjoyed Yama no Kami sake after beer. We had six servings for four people. All the dishes were delicious and made with seasonal ingredients, so we were very satisfied. This is a popular restaurant, so make sure to make a reservation. If it's busy, the dishes may take a bit longer to come out, but that just gives you more time to enjoy your drinks. I highly recommend this place for those who love sake.

Black bean sprouts, young sweetfish, taro, shrimp, sea snail, herring roe vinegar dish, draft beer, assorted sashimi, Amakusa sea bream, tuna, horse mackerel, ark shell, squid, herring, octopus, eel, yellowtail, beef loin tataki, free-range chicken (Oyama) grilled, sweet potato shochu highball, rock oyster with ponzu sauce, steamed in a pot, assorted tempura, herring, eggplant, shishito pepper, lotus root.

Draft beer, appetizer of pickled vegetables, grilled conger eel, boiled whelk, tasty simmered horse mackerel, peanuts, edamame, tofu with corn, raw oysters with ponzu sauce, steamed matsutake mushrooms, iwamotozuku vinegar, sweet potato shochu with water, mullet roe, spicy daikon radish (homemade), grilled salted sea bass (quarter cut), aged persimmon, corn tempura, shine muscat pear.

The high-end restaurant had a great atmosphere with a wide selection of Japanese sake. Everything we ordered was delicious. The sashimi was beautifully presented, especially the thick asparagus and dried throat blackthroat seaperch. The thick asparagus was served with salt and sudachi, a unique and delightful combination. I could feel the sincerity put into the dishes. The staff also bid us a polite farewell at the end. While it may be a bit pricey, I definitely want to visit this wonderful restaurant again. It's a place I'd like to go with someone special.

I received saba sushi from this place as a souvenir before, and it was the best with the addition of wood buds and flavorful mackerel. So I decided to go there for dinner. I had heard that it was quite an old establishment, but when I went, it felt new, which surprised me. It seems that there was a fire or something on the lower floor, so they renovated. The fish here is very delicious. Conversations like "Today, we have a good aji fish" are exchanged at the counter. It seems like there are many regular customers who have been coming here for a long time.

Bouzu-san is known for its dried nodoguro, a type of fish. When you visit Bouzu-san, be sure to try the grilled nodoguro with salt.

Bouzu-san is always satisfied whenever I come. There is not only fish but also meat, haha. The nodoguro was amazing with its rich flavor. This time, I had kawahagi with liver on top, beautifully presented and also fantastic. I enjoyed it very much today as well. Thank you for the delicious meal! :)

I couldn't eat the best-tasting dried nodoguro at the fish restaurant I recently visited, so I definitely want to try it next time.

Visited this restaurant recommended by a company in Osaka. The food was delicious and especially the vinegar-marinated young eel was a first-time experience!

First, we had a platter of fresh sashimi including sea bream, octopus, and sea urchin. Then, we enjoyed fried horse mackerel, grilled tilefish, salt-grilled blackthroat seaperch, and tempura made with young ayu and anglerfish. We also had asparagus, green pepper, and eggplant pickles on the side.

Draft beer, appetizer 1, appetizer 2, white fish roe with ponzu sauce, salt-grilled blackthroat seaperch, steamed in a pot, Hakushu highball, dessert pear and grapes, tea.

- Easy to walk in. - Consistently delicious. - Forgot to take photos.

Sashimi platter with fresh raw fish, fugu (blowfish) shirako, sea cucumber in vinegar, snow crab, and blackthroat seaperch, all served with draft beer.

Assorted sashimi, sweet potato shochu (Bouzu) with hot water, raw horse meat sashimi, raw kue (fish), salt-grilled nodoguro, kue hot pot & tetchiri zosui.

Grilled octopus with bonito flakes, grilled silver cod with sweet potato shochu (Bouzu Original), hairy crab, and grilled matsutake mushrooms with fresh draft beer.

Draft beer served as an appetizer, fresh squid sashimi, steamed matsutake mushrooms, roasted sweet potatoes, shochu, hairy crab, and rock oysters.