Shunsai Robata 47 Henka
旬菜炉端47変化 / Shunsai Robata 47 Henge
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A Japanese restaurant where you can savor carefully selected ingredients from across the country
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47 changes of seasonal ingredients are proposed in a total of 7 dishes! Both quantity and quality will satisfy you.
47 changes of seasonal ingredients are proposed in a total of 7 dishes! Both quantity and quality will satisfy you.
47The changeable proprietor offers carefully selected dishes using the best seasonal ingredients. Popular for dinners, celebrations, and business entertainment. Reservations required by the day before.
47The changeable proprietor offers carefully selected dishes using the best seasonal ingredients. Popular for dinners, celebrations, and business entertainment. Reservations required by the day before.
Torafugu" is the most popular winter delicacy in Shimonoseki. We have prepared a luxurious course that is full of fugu, which is said to bring good fortune. The course includes sashimi and nabe, of course, but also includes shirako (soft roe), kama-yaki (roasted fish cakes), and even fillet sake, allowing you to enjoy all that fugu has to offer. In particular, the milt, which can only be tasted during the winter months, has a superb texture that is melt-in-your-mouth and goes great with sake. For an additional ¥2,000 (tax not included), you can add an all-you-can-drink option for 120 minutes (L.O. 30 minutes prior to the start of the course). Please enjoy it with the course.
Finished medium with sake and soy sauce, with a squeeze of kabosu
If you want it done quickly, you can open it up, but the fish is best when grilled whole!! By keeping the deliciousness sealed inside, the aroma of charcoal slowly infuses the fish with infrared heat. When you take a bite, the fish juices overflow! You can only enjoy this nodoguro at our restaurant! *It takes about 60 minutes to cook. If you're in a hurry, please let us know your arrival time in advance. Small 2,500 yen, Medium 3,500 yen, Large 5,000 yen, Extra Large 6,000 yen.
The sweetfish caught in Hagi is filleted while leaving the scales intact, and hot oil is poured over it to make the scales bloom like flowers. This artisan grilled dish combines the crispy scales, the rich fat of the sweetfish, and the finely textured, tender flesh.
Using the fat that seeps out from the skin with the heat of charcoal, we first make the skin crispy. Then we turn it over to keep the meat juicy and flavorful. Enjoy the first bite as is, and the second bite with yuzu pepper. 100g for 850 yen, 200g for 1,650 yen, 300g for 2,380 yen.
Secret seasoning.
Homemade sausage and grain mustard from a famous inn in Yufuin, Oita Prefecture, that you want to stay at at least once.
Soybean Flour / Soy Sauce
Limited edition available only once a month. Please inquire by phone for the purchase date.
Market Price
Shijimi clams, large clams
Okunoda Bianco Koshu Chardonnay from Yamanashi
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