sea hourse
レストラン シーホース
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A seaside restaurant enjoying a beautiful fusion of the ocean and cuisine
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Speisekarte
Enjoy the luxury of freshly caught fish
Taste the best meat!
Lobster is called the "king of shrimp" in French cuisine because its sweetness is stronger than any other shrimp. Abalone is characterized by its exquisite texture and rich flavor. This special course features Yamaguchi Wagyu "Brilliant" Chateaubriand. Please make a reservation at least 5 days in advance.
Choshu (Central Asian region of China)
Two appetizers, fresh fish and Japanese beef
Full Course Seafood Special Dinner and Yamaguchi Wagyu Beef Steak Dinner, and even live abalone! Reservations must be made at least 5 days in advance.
Full course with dessert
I still like steak.
Local production for local consumption
This paella is generously prepared with fresh fish, head shrimps, mussels, and other ingredients. The saffron-flavored rice, which contains the extract of seafood, is also excellent! Minimum order of 2 persons
What is Yamaguchi Wagyu "Tsan Kirameki"... Yamaguchi Wagyu is a unified brand of Wagyu produced in Yamaguchi Prefecture, which was born on December 16, 2020. Yamaguchi Wagyu has been nationally recognized for its high quality, winning third place in the National Wagyu Aptitude Promotion Beef Competition, which is known as the Wagyu Olympics. Only the highest quality among them can claim the name! We hope you will try Yamaguchi Wagyu "Brilliant Kirameki".
For birthdays, farewell parties and anniversaries Includes a toast drink and a bouquet of flowers
For birthdays, farewell parties and anniversaries Includes a toast drink and a bouquet of flowers
For birthdays, farewell parties and anniversaries Includes a toast drink and a bouquet of flowers
Reservations required from 4 persons
Reservations required from 4 persons
From 20 persons
We have enhanced our popular course-style menu. From this year, all dinner courses are available with an all-you-can-drink option (+1,800 yen). Please feel free to ask our staff if you have any special requests.
I love pasta! Casual.
Sweet potato / Barley / Rice /
On the rocks / Sour /
Red / White /
Cassis Soda, Cassis Orange, Campari Orange, Fuzzy Navel, Dita Tonic, Dita Orange, Gin Tonic
Cassis Soda, Cassis Orange, Fuzzy Navel, Saratoga Cooler, Lychee Tonic, Lime Tonic
Pierre Rose
Duc de Montagne Blanc / Rosé
On the rocks / Soda
Hot / Ice
Hot / Ice
Fresh fish unique to the marina served directly to the table
Coarse ground / Coarse ground black / Chorizo / Herb / Curry / Garlic
A colorful dish
A hearty salad made with fresh vegetables.
Topped with fresh vegetables, smoked salmon, prosciutto, cheese, and carpaccio
The flounder caught this season is exquisite! It is simply finished with browned butter sauce.
Fresh sweetfish is best grilled with scales. Enjoy the crispy texture.
Bouillabaisse made with local fresh fish and seafood
The approximately 400g T-Bone features sirloin on one side and tenderloin on the other side, allowing you to enjoy two cuts in one steak!
Lamb chops from lambs under 12 months old have a mild smell and are tender and juicy.
Slowly simmered Yamaguchi Wagyu 'San' in demi-glace, red wine, and aromatic vegetables.
Meatloaf made with carefully selected domestic minced meat. Enjoy it with our homemade demi-glace sauce made from beef tendons, aromatic vegetables, and red wine.
Rolled with homemade fresh pasta and a sauce simmered with beef, baked as a gratin
2 pieces for ¥1,800, 4 pieces for ¥3,500
Lobster white sauce perfectly matches seafood and butter rice.
A paella generously made with fresh fish, whole shrimp, mussels, and more.
Steak rice made with beef sirloin. The sauce is based on soy sauce from Shunan.
Two large fried shrimp, approximately 20 cm and 80 g each.
Rich in shrimp extract! This is a dish we proudly recommend for shrimp lovers.
This dish is filled with the texture of tobikko (flying fish roe) and the aroma of smoked salmon that overflows in your mouth.
Topped with rich anchovy peperoncino, tuna tataki, and plenty of green onions. Enjoying a bite of tuna tataki with the pasta makes it even more delicious.
A representative pasta from Venice made with squid ink as the sauce. It is finished lightly and easily to eat by adding homemade tomato sauce and basil paste. We use spaghetti kneaded with squid ink in our restaurant.
A dish that adds depth to the flavor of seafood cream pasta with dried tomatoes that have had their moisture removed to concentrate the umami. It features flat noodles with a chewy texture, characteristic of Bologna.
Local vegetables and prefectural bacon in homemade tomato sauce.
A classic pizza made with local tomatoes.
Pizza made with soft shell shrimp, a must for shrimp lovers!
Uses four types of cheese: Gorgonzola, Mozzarella, Gouda, and Parmesan. The combination with honey is excellent.
A pizza loaded with vegetables that is healthy and very satisfying.
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