Chisou Matsumiya

This is a nearly daily changing course that uses carefully selected seasonal ingredients sourced from all over the country, mainly from Hokkaido, along with the broth used for oden. If you have preferred ingredients such as conger eel, pufferfish, crab, or meat, please let us know when making your reservation.

Kinmedai from Hokkaido in spring to early summer is rich in fat, with plump and exquisite flesh. It can be grilled on the skin and served raw, or sliced thinly for shabu-shabu style, allowing for versatile cooking. Paired with seasonal vegetables, the oden is completed right in front of you with a rich, replenished broth.

Oden featuring seasonal ingredients centered around vegetables is also available. The variations are endless, including winter melon with sea urchin and pike conger with water shield. The aroma and flavor of the first dashi made with Hidaka kelp permeate, and you can enjoy the changes in taste as you continue to eat.

An example of grilled dishes in the course. Fresh seasonal seafood is prepared with the colors of the season. As we cook while conversing with our guests, we can flexibly accommodate requests for different cooking methods, such as fried dishes. We provide a dish made to your specifications.