Haifeng Ting

Kamameshi with hotaru ika, miso soup, and pickles. This kamameshi uses seasonal hotaru ika from Toyama Bay. The umami seeps into the rice as it cooks, allowing you to enjoy the fragrance of the sea, a taste limited to spring.

Firefly squid kamameshi, salad, small side dish, miso soup, pickles. A seasonal dish featuring fresh firefly squid from Toyama Bay, this kamameshi is cooked to allow the umami to permeate the rice, offering a taste of spring with the fragrance of the sea.

A classic delicacy from Toyama, featuring fresh firefly squid marinated in soy sauce. This dish offers a rich umami flavor and a melt-in-your-mouth texture, making it a perfect pairing with alcohol.

Tempura made from firefly squid from Toyama Bay, fried to a fragrant crisp. A seasonal dish that allows you to enjoy the rich umami that spreads from the light, airy batter and the plump flesh.

Tempura of firefly squid that is fried to a fragrant crisp. This dish offers a crunchy exterior and a fluffy interior, allowing you to enjoy its rich umami flavor.

A dish of fresh hotaru ika quickly boiled. You can enjoy the rich umami and ocean aroma that spreads with the plump flesh, savoring the taste of the ingredients as they are.

Seasonal hotaru ika from Toyama Bay served as sashimi. A dish that allows you to enjoy the deliciousness of the ingredients with its tender flesh and rich umami flavor.

Shabu shabu featuring seasonal firefly squid quickly dipped in hot water. A seasonal dish with a fluffy texture and rich umami flavor.

A luxurious seafood bowl featuring Toyama shrimp, sweet shrimp, white shrimp, and a variety of seasonal ingredients from Toyama Bay, served with salad, two small side dishes, pickles, and miso soup.

A seafood bowl featuring over 10 types of local fish from Uozu, served with salad, small side dishes, pickles, and miso soup.

Seafood bowl lunch available on weekdays with salad, small dish, pickles, and miso soup

A fisherman's meal from Uozu, a local dish made with rice cooked in the broth of bay shellfish.

Shellfish rice (kamameshi), sashimi of shellfish, shellfish liver, shellfish soup, liver miso, pickles

A treasure of Toyama Bay, a tempura rice bowl with white shrimp and sweet shrimp, served with salad, a small side dish, pickles, and miso soup.

A signature menu item that can only be tasted at Kaifutei, featured in the manga 'Oishinbo' and various media. Fresh deep-sea fish, Genge, is carefully processed and fried while fresh, allowing you to enjoy its tender and fluffy texture. This is a proud dish that can only be savored here in Uozu, at Kaifutei.

Umatsurahagi, a member of the leatherjacket family. The large, sweet liver is exceptional. We focus on freshness by sourcing it live.

A seasonal specialty of Toyama, featuring firefly squid rice, sashimi, shabu-shabu, boiled squid, marinated squid, deep-fried squid, tempura, and other individual dishes. A course meal with firefly squid is also available. Available from March to the end of May.

Red snow crab is in season from autumn to winter. We carefully select and procure individuals with firm, packed meat. It is characterized by its strong sweetness and juicy flesh. Available from September to the end of April.

The authentic snow crab is in season during winter. We provide it fresh, either as sashimi or freshly boiled. It is characterized by its rich flavor and firm meat. Available from November to the end of February.

The king of winter in Toyama, 'Winter Yellowtail' has firm flesh and a pleasant texture, with just the right amount of sweet fat that is not overwhelming. We offer it in various forms such as sashimi, shabu-shabu, grilled dishes, and kamayaki, ensuring nothing is wasted. Available from November to the end of February.

The natural meat caught near the clear streams of the mountains in Uozu, which has no odor at all, offers a deliciousness that delivers an experience unlike any other. Availability: Irregular arrivals