sumikuma Kuman Sumi

Fried flounder
*One item from the course, reservation required, limited time for flounder

sumikuma Kuman Sumi

After processing the flounder and separating the meat and bones, fry each piece.The meat is plump and the bones are crispy and fragrant, making it a great meal!The moment you sip on sake while cracking the bones with your hands is truly worthy of being called a ``mouthful experience.''I'm glad you can take it home.

store information

3650 Shinkai, Utazu-cho, Ayaka-gun, Kagawa Prefecture
Opening hours
11: 00 to 14: 00, 17: 00 to 22: 00
Closing days
1st and 3rd Tuesday of the month
(There are changes in December and January)
Number of seats
80 seats
By appointment only

Thoughts on ingredients

Since the Meiji era, we have continued to protect the goodwill of taste

This restaurant, which offers a combination of seafood from the Seto Inland Sea with seasonal and mountain produce, such as mackerel in spring, small sea bream in early summer, and oysters in winter, has maintained its reputation for flavor since the Meiji era, and has been in business for over 100 years. .Reservations are required and the rooms are private, so you can get away from the hustle and bustle of everyday life and concentrate on the delicious food. Transportation by microbus is available for 10 or more people.