Izumiya has a long and established history in making flavorful and aromatic local specialties. Applying traditional expertise into innovation, Izumiya has created sweetfish rillets using ayu-uruka (minced sweetfish entrails), and fermented rice in white cream from narezushi (fermented sushi of sweetfish and roe). Mixing traditional flavors with the flexibility of Western-style cooking, Izumiya continues to push the boundaries of local food with an innovative yet familiar taste.