A dish that allows you to feel Hokkaido, where the fatty salmon, which is a characteristic of domestic autumn salmon, is finished with thick-leaved kelp with thick leaves. It is thick and satisfying and adds color to your busy morning table. The middle bone of the salmon is carefully removed and finished with a secret sauce to give it an elegant sweetness. The "inosinic acid" contained in fish meat such as salmon and the "glutamic acid" contained in kelp are excellent compatibility and enhance the umami. * Uses first-grade thick-leaved kelp from Nemuro