Four Seasons Color Meal Saiba

[Dashimaki egg made with extra large homemade mentaiko]

This restaurant is run by a married couple, and they have many customers from Okawa City as well as the local Yanagawa. They trained at a restaurant in Okawa City for 27 years and opened in April 2013. As a result, they have many old familiar customers. The interior of the restaurant has a homey atmosphere, and the cute owl ornament on the counter catches your eye.

One recommended dish is the “homemade mentaiko.” It is time-consuming and requires two weeks of marinating in 15 different spices and special yuzu. It is much larger than store-bought, and the surface is covered in plenty of spices. “We also serve it as a standalone item, but our specialty is our mentaiko rolled omelet, made with this mentaiko and brand eggs from Yame’s Joyo region,” says the “mentaiko rolled omelet.” It uses a whopping five eggs! As it is a large mentaiko roll, it is quite filling. “Horse liver sashimi,” made with horse liver from Canada, is also popular.

They have taken thorough measures against COVID-19, including an automatic dispenser that automatically sprays disinfectant when you hold your hand over it, curtains on each table, and acrylic panels on the counter. What’s more, after business hours the restaurant is deserted and an ozone generator, which has a sterilizing effect, is operated overnight to disinfect the interior. As the restaurant is somewhat far from tourist areas, most of the customers are regulars, but the owner said, “I want people to know more about our specialties and have more people come.”