Ichinobo Villa Oyster and Conger Eel Matsushima Taritsunan
![[Specialty] Ultimate Fried Oysters.jpg](https://static.wixstatic.com/media/1cbcb0_4680e106f64d4c8ab338b2eecfad2ab6~mv2.jpg/v1/fill/w_980,h_653,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/%E5%B0%8F%E3%80%90%E5%90%8D%E7%89%A9%E3%80%91%E7%A9%B6%E6%A5%B5%E3%81%AE%E3%81%8B%E3%81%8D%E3%83%95%E3%83%A9%E3%82%A4.jpg)
Please enjoy the spectacular views of Matsushima Bay and the bounty of Miyagi
The Ultimate Fried Oyster
Taritsuan's "Ultimate Fried Oysters" are always evolving. By reviewing both the ingredients and cooking methods, the dish has evolved to have a high-quality and deep flavor. We are confident that it will bring you new excitement, while expressing our gratitude for your patronage over the years.
TARITSUAN’s Recommended Conger Dishes
Oyster dishes
Autumn Oyster Set Meal
・Ultimate IQF fried oysters (3 pieces)
Tartar sauce made with three kinds of aromatic vegetables and Zao locally grown eggs / Lemon
・Oyster chawanmushi
・Oyster and sesame tofu Toji-age
・Oysters Arima-ni
・Oysters pickled
・Oyster soup with eggs
・"Tadayoshi's Sasanishiki" rice from Tome, Miyagi Prefecture, white rice
・Pickled vegetables
8,800 yen
Large and rich oysters
from Miyagi
We use large, plump, rich oysters carefully grown by contracted fishermen.
You can enjoy a variety of flavors depending on the seasons.
Original blended
breadcrumbs
This homemade blend uses pure fresh bread from "THE MOST BAKERY" and fluffy fresh breadcrumbs made by breadcrumb specialist "Kanekyu" specifically for the ultimate fried oysters. The batter has a light and crispy texture, and the juicy flavor of the oysters is overflowing.
100% special sesame oil
with a distinctive flavor
High-quality "100% special sesame oil" that brings out the natural flavor of the ingredients by frying them carefully, the original flavor of the oysters stands out.
![[Specialty] Conger eel on rice.jpg](https://static.wixstatic.com/media/1cbcb0_8a75461980354d66a9cd4414192ecd5c~mv2.jpg/v1/fill/w_980,h_654,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/%E3%80%90%E5%90%8D%E7%89%A9%E3%80%91%E3%81%82%E3%81%AA%E3%81%94%E3%81%B2%E3%81%A4%E3%81%BE%E3%81%B6%E3%81%97.jpg)
Conger eel Hitsumabushi
Thick meaty part of
wild conger eel
from Sanriku area
We use large, plump, rich oysters carefully grown by contracted fishermen.
You can enjoy a variety of flavors depending on the season.
The sauce gets richer with each addition, giving the plump grilled conger eel a mellow and rich flavor.
At first, enjoy a bowl of Ichinobo's quality Dashi, which has been cultivated over many years.
The first Dashi stock, made from two types of kelp, and carefully extracted bonito flakes, further enhances the delicate flavor of the conger eel.
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Fresh, natural conger eel with a secret sauce and specially selected stock that brings out its flavor.
First, enjoy it as is with wasabi, then pour our famous hot broth over it, and finally enjoy another glass of your favorite drink.
A secret passed down
through the generations
A delicious way to eat it
with our proud broth
Seasonal dishes
At Taritsuan, we value seasonal ingredients that can only be found at that time of year, and offer limited-edition dishes and a la carte dishes throughout the year.
Enjoy the changing colors and flavors of the seasons.
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A space overlooking
Matsushima Bay
You can relax and enjoy the beautiful scenery of the islands and sea in Matsushima Bay from a special, quiet seat. Enjoy a luxurious time while dining.
Private rooms are also available for groups and anniversaries.
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Cuisine that delivers excitement
In addition to being particular about the ingredients and cooking methods, we also want to serve dishes that will impress you. We will continue to prepare dishes with sincerity that will make you look forward to your next visit.
Received the MAFF Award at the National Japanese Cuisine Competition
Chef
Yukiya Abe
Heartwarming hospitality
We create spaces with passion and dedication to ensure our customers have a quality time.
We strive to provide warm hospitality that brings out the best in our cuisine.
Announcements and Media Coverage
April 24, 2026
【4月25日、26日、29日限定】穴子料理提供再開のご案内
April 17, 2026
2026年4月20日(月)より穴子料理のご提供を一時休止させていただきます。
April 13, 2026
The number of seats available for advance reservations is limited, so we recommend making your reservation as early as possible.
April 9, 2026
4月14日（火）より新メニューが登場いたします。
March 31, 2026
We would like to inform you of our regular holidays for November and December 2025.
March 24, 2026
March 1, 2026
[Coupon] Free seaweed salt gelato after your meal
February 5, 2026
January 5, 2026
December 26, 2025
せんだいタウン情報「S-style1月号」に掲載いただきました
December 9, 2025
生牡蠣 解禁！三陸産大ぶり牡蠣、かきフライで“大きさ・産地食べくらべ”冬季限定メニュー12月15日スタート
October 20, 2025
Delicious treats only available as takeout: the Omotenashi Taritsun series
October 15, 2025
The official website has been renewed
August 19, 2025
Starting Monday, September 1st, we will be offering "Harako Rice Cooked in a Clay Pot" [Autumn Limited Edition]
August 1, 2025
Natural conger eel from Sanriku is in season during summer and autumn.
July 31, 2025
The tsunami warning was lifted yesterday, so we will be open as usual today.
July 28, 2025
It was featured in the August issue of Sendai Town Information S-style.
July 25, 2025
Advance reservations for the Obon period are accepted by phone.
July 2, 2025
Chef Koyama visited Takenohama Fishing Port (Ishinomaki City, Miyagi Prefecture), where conger eel fishing takes place.
June 27, 2025
Due to the extreme heat, we will be suspending the take-out service of "Plump Boiled Conger Eel Rice Bowl" from Tuesday, July 1st.
June 6, 2025
Miyagi Television's "OH! Bandes" featured a special "Local Full Course Sendai/Matsushima Edition" in which Taritzuan was featured as the main dish in the Matsushima edition.
May 28, 2025
Starting Sunday, June 1st, we will begin serving "Raw Sea Urchin Meal from Miyagi Prefecture."
April 24, 2025
Oyster and Conger Eel Matsushimada Ritsuan was featured in a collaborative book that collected local delicacies to commemorate the 50th anniversary of the launch of Sendai town magazine "S-style" and the 30th anniversary of the broadcast of Miyagi Television's "OH! Bandes."
April 11, 2025
[Spring coupon] Free seaweed salt gelato after your meal
March 19, 2025
The method of omitting the entry of a PIN when making a credit card payment and authenticating the user with a signature (PIN bypass transactions) will be abolished as a general rule at the end of March 2025.
December 20, 2024
Taritzuan was featured in the special feature "Miyagi Prefecture's Local Warm Gourmet" (IBEX Airlines in-flight magazine).
September 5, 2024
Taritsunan was featured in "Kotorippu Sendai Matsushima," a guidebook that suggests short weekend trips.
July 1, 2024
Taritsunan was featured in the Matsushima area of the August issue of Kanto Tohoku Jalan in the "Popular Tourist Destinations Ranking 2024."
May 16, 2024
Taritzuan was featured in the "Tohoku Steam Travels" segment of the KHB news and information program "Charge!"
March 18, 2024
On Monday, March 18th from 8:00am, TBS's "Lavitt!" featured Taritzuan on its segment "Borujiku's Free Time Special Edition in Matsushima!"
February 25, 2024
The "Meet-Up TOHOKU Soto Katsuichinobo™" initiative was featured in the March issue of "Kappo," a premium magazine for adults.
January 12, 2024
This is a comprehensive travel guide that covers all of Miyagi Prefecture's highlights, focusing on Sendai, a treasure trove of exquisite gourmet food, and Matsushima, with its stunning views of the many islands.
December 28, 2023
Click here for a list of media appearances in 2023
December 28, 2022
Click here for a list of media appearances in 2022
Private rooms are also available for groups.
Notice
August 1, 2025
Starting August 1st (Friday), we will be offering a "Taste the Seasonal Summer Delicacies" Anago Hitsumabushi Tasting Set.
Access
〒981-0101
132-2 Idojiri, Akanuma, Rifu-cho, Miyagi-gun, Miyagi Prefecture
0570-041-075
[Business hours]
11:00AM-3:00PM (last order 2:00PM)
We're so sorry we have Irregular holidays
© 2025 ICHINOBO Co.