Teri-ya

A natural place to begin at Teri-ya is the wild sashimi platter, tailored per person using whatever pristine catches arrived that day. Each cut receives dedicated prep work to highlight its natural character, paired alongside the kitchen's house-blended sashimi soy sauce. A popular approach is to reserve this sashimi platter in advance, leaving you free on the night to browse the chalkboard and build the rest of your dinner around the daily specials.

Charcoal-Kissed Seafood and Comforting Cooked Dishes

Center stage among the grilled items belongs to nodoguro, the prized blackthroat seaperch known for rich, luscious fat beneath its delicate white flesh, roasted whole over charcoal. Alongside the fish, the kitchen's careful simmering technique shines in warm, comforting fare, such as simmered beef tongue cooked tender enough to yield to chopsticks, paired with root vegetables, or dashi-rolled tamagoyaki layered with tender simmered conger eel.

Hokuriku's Seasonal Rhythms and a Thoughtful Drink List

Spring brings live horsehair crab boiled and meticulously picked into its shell, as well as fragrant, lightly charred blowfish milt. Winter ushers in female snow crab (kobako-gani) and cold-season yellowtail shabu-shabu, giving returning diners something distinct to anticipate each season. By the glass, the drinks list offers junmai ginjo and junmai daiginjo sake, alongside wines with vibrant fruit character and dabada hiburi chestnut shochu, providing versatile pairings for the kitchen's seafood.

Planning Ahead for a Relaxed Evening

With a layout of counter seats and tables, the dining room has an unhurried, calm ambiance suited to solo drinks as well as relaxed dinners with friends. Given the popularity of the evening service, advance reservations are strongly advised. To finish, diners often choose rice balls wrapped in Toyama's distinctive black shredded kelp, or a bowl of smooth Himi udon, bringing the meal to a satisfying close.