Menu : Nihon Ryouri Mamefuku

Wash the local sardine seven times. It lasts for about 2 months.

Cooking the legs quickly gives them a firm texture. I cooked the eggs slowly so as not to crush them.

Using morning digging, we slowly cooked it in dashi stock and dressed it with homemade Kinome miso.

You can enjoy the local ``cod bud'' and ``fukinoto'' directly. It is a dish that allows you to enjoy the flavor despite its bitterness.

Each conger conger bone is carefully removed and made into a thin piece. Please enjoy the texture that is different from bone cutting.

One live rice stick is boiled luxuriously.

The figs are quickly fried in oil and topped with a bean paste filled with hairy crab.

Live ayu is fried to its fullest appearance. If you eat it in one bite, you can enjoy the real pleasure of sweetfish, its bitterness.

"Morikoshi bonito" is grilled all at once using straw. It has a faint straw scent and a deep flavor.

Using soup stock made from the bones of hamo, it has an elegant and rich flavor with domestic matsutake mushrooms and apricots.

Sweet chestnuts from Kochi are slowly fried with their astringent skins intact. Please enjoy with the skin on.

Grilled eggplant wrapped in swordfish and grilled over charcoal until juicy. Enjoy the deep flavor unique to this season with the rich sauce made from the liver of the swordfish.

We carefully grilled ``Kaki Komachi'' directly from Yasuura, Kure over charcoal. You can enjoy plump and juicy Oyster by grilling them to bring out the best.

Fugu from Shimonoseki is aged for two days to make it just the right thickness. Enjoy it refreshingly with homemade ponzu sauce for blowfish.

Only the finest Shirako from Hokkaido is used. The outside is wrapped in aromatic bacon, and the inside is grilled to a rich, gooey texture.

At this time of year, we use female Matsuba crabs that are only about 2 months old. Please enjoy the juicy meat, miso, and Uchiko/Sotoko to your heart's content.

We carefully serve Japanese Cuisine using local ingredients from Hiroshima, which is surrounded by the rich ocean and mountains. We offer our customers fresh, nutritious Seafood fried in the Seto Inland Sea, lush vegetables from the Chugoku Mountains, and meat grown on the open land.We offer dishes that let you experience the changing seasons.

We use the famous Oyster brand "Kaki Komachi". Please enjoy it raw...grilled...

We serve an assortment of recommended fresh fish purchased that day.

This is a sashimi made from Yonaki shellfish that is unique to Hiroshima and is hard to find in other prefectures.

This is tiger blowfish sashimi that lets you experience the four seasons.

Natural town structure Extra-large natural tiger prawns Grilled conger eel with frosting... Market price Sea bream or thin sashimi Raw kawahagi dust Raw rice dust Small horse mackerel Squid sashimi Local mackerel tuna medium Fatty or lean meat...Current price Sayori's thin sashimi, Chicken shellfish, Abalone...Current price

Stewed Akou, Tai no roe umami, Stewed black-eye, Stewed Nodoguro

Salt-grilled natural sea bream, Salt-grilled rockfish, Extra-large natural tiger prawns, Salt-grilled Large clams, Salt-grilled scallops with sansho pepper, Natural eel grilled with white or Kabayaki, Conger eel grilled with Shirayaki or Kabayaki, Spanish mackerel with Karasumi, Grilled turban shells, Salt-grilled Kasu with salt

Snapper Araduki or peeled bones Abalone Chinese Mushi Abalone Fried Abalone Okoze Fried Fugu Fugu Fried Anago no Tempura Geshi no Tempura Large Hamaguri no Sukimono Tiger Prawn Oduki Tiger Prawn Fried Tiger Prawn

Beef tendon ponzu Genshimo pork Steak Beef misuji steak Beef skirt Steak Saikyo-yaki Beef thigh tataki Beef thigh steak Shirokane pork sausage Shirokane pork Steak with black pepper Agu pork grilled with ginger Charcoal-grilled Taishaku chicken thigh Taishaku chicken wing fried

Konowatabarai Salmon and grilled sea bream Shuto red sea cucumber vinegar Cod milt ponzu Cod milt tea dog mushi Watari crab vinegar Seko crab vinegar Whale saezuri or bacon Monkey liver ponzu Salted squid Korikori Geso

Whole dried firefly squid, bone Senbei (rice crackers), dried mentaiko, dried mirin, crunchy mozuku, fried tofu, stir-fried tofu, marinated spinach, wild squid, small shrimp with mustard and mayonnaise, blowfish skin and salad with Chinese cabbage, radish radish, glazed mentaiko, delicious boiled tofu, miso tofu

Green salad with lots of vegetables, Kurakake bean ohitashi, Lotus root manju, Small sweet potato with natural kinoko sauce, Dashimaki egg, Deep-fried sweet chestnuts from Kochi, Horen grass and chrysanthemum white dressing・・・・・・・・・Current price Iriginnan Nagaimo Steak Mizuto namasu Small turnip nameko Ankake sauce, natural mushroom mushrooms with radish, shungiku ohitashi, Hiroshima greens with sesame sauce, assorted vegetables, radish furofuki

Nigiri selection (5 pieces/7 pieces) Seafood Maki Avocado Tuna Maki Anakyu Maki Tekka Maki Negi Toro Maki Ikanato Maki Shrimp Salad Maki Wasabi Maki

Seafood rice ・Conger eel rice ・Jako rice Negi toro rice Sea urchin rice Seafood curry rice Brown rice sticky gayu Mizumi udon (Toyama prefecture) Inaniwa udon (Akita prefecture) Squid sumi somen (Shimabara) Salmon chazuke Ume chazuke Mackerel heshiko chazuke Sea bream chazuke White meat zosui Vegetable soup Natto soup Chicken soup Shijimi soup Tofu wakame soup

We offer desserts made with seasonal fruits. Please feel free to contact us as the contents change depending on the season.

These are special rolls that can only be eaten here. You can enjoy it in the store or take it home! Please enjoy this delicious meal with your friends, family, and colleagues.