Minayo “Simmered Abalone”

Minayo was founded in 1584. This ocean delicacy—Koshu’s traditional simmered abalone made by simmering black abalone—originated at this shop. Since its founding, Minayo has consistently preserved the traditional handmade method passed down through generations, delivering exceptional flavor.

The abalone used for the simmered abalone is exclusively wild black abalone harvested in waters near Japan. As annual catches decline, wild black abalone is rare, and it has become difficult to obtain especially large, firm specimens. Even so, believing that only wild abalone can bring out its rich texture and seaside aroma, they show unwavering dedication to making simmered abalone.

At Minayo, they never make simmered abalone in advance. Every piece is cooked with the liver intact, then each one is hand-soaked in a secret sauce and carefully adjusted to the perfect flavor.

With a single bite, the seaside aroma and a faint soy sauce fragrance clearly fill your mouth. Beyond the tender meat, the distinctive texture and slight bitterness of the liver, along with the briny flavor, create an exceptional taste unique to abalone from nearby waters. A prized delicacy since long ago, it’s sure to make your drink go down even easier.

Currently, the only place you can buy it in person is Minayo’s main store. When you visit Kofu, it’s a specialty you’ll want to pick up.