Hikohachi

Awaji Hamachi 900 yen - Salmon 900 yen - Mie Sazae 900 yen - Miyagi Scallop 1000 yen - Mie Torigai 1200 yen - Tsushima Ken-saki Ika 1200 yen - Ine Hon Maguro 1500 yen - Setouchi Fugu Tessa 2000 yen - Hokkaido Nama Uni 2500 yen - Sashimi Assortment 'Regular' 2300 yen - Sashimi Assortment 'Deluxe' 3000 yen

Abalone 1800 yen, Turban shell 900 yen, Live shrimp 750 yen

Mozuku Vinegar 550 yen, Shrimp Vinegar 950 yen, Oyster Ponzu 950 yen, Chicken Clam Vinegar Miso 1200 yen, Octopus Vinegar 1200 yen, Eel Zaku 1300 yen, Fugu Teppai 1300 yen

Small Yam Fried 700 yen, Squid Tempura 900 yen, Vegetable Tempura 1200 yen, Tempura Assortment 1800 yen, Pufferfish Fried 2000 yen

Grilled Sweet Shrimp 750 yen, Grilled Red Salmon 750 yen, Grilled Squid 800 yen, Grilled Scallop with Butter 950 yen, Grilled Oysters 1200 yen, Grilled Miso Marinated Spanish Mackerel 1200 yen, Grilled Miso Marinated Grouper 1500 yen, Grilled Eel 1000 yen, Grilled Eel 1400 yen, Grilled Miso Marinated Spanish Mackerel 950 yen, Grilled Sweetfish 1800 yen, Grilled Abalone Steak 2500 yen, Grilled Pufferfish 2500 yen, Grilled Kinmedai 3000 yen.

Chawanmushi 700 yen, Small Potato Stew 700 yen, Stewed Shellfish 850 yen, Yosenabe 2500 yen, Fugu Teichiri 2500 yen

Very popular with children and foreigners

The crunchy texture is irresistible!

Sweet shrimp are at their best during the winter season.

In early summer, the plump and sweet turban shells are available.

Scallops are at their most delicious during the winter season.

The mackerel from Kyushu, rich in fat during the winter season, is incredibly delicious.

The type of blue fish varies depending on the day's catch, including Hamachi, Kanpachi, and Buri.

The octopus is sourced from Shimozui in Okayama. It is in season during the summer.

Squid, without a doubt, the swordtip squid is the most delicious. Please enjoy it the most.

Tuna is definitely Hon Maguro, it has a different flavor.

In winter, we use flounder, in spring we use sea bream, and in summer we use flatfish. It may vary depending on the supply.

We will cook the abalone from the tank on the spot.

Delicious sea urchin from Hokkaido is used.

Varies depending on the day's catch.

Varies depending on the day's catch. Tuna, sea urchin, squid, abalone, sweet shrimp, sea bream, and more.

This is Meita Flounder from Setouchi, it is rich in fat and in season during the summer.

Cheap and delicious beer snack

Small sweetfish are available in early summer and grow for salt grilling in summer.

Crispy and delicious

Includes shrimp and vegetables, 8 items in total

The salt is just right, and the fat is just right, making you crave rice!

When you say you want another dish, it's delicious and inexpensive squid tentacles.

Scallops are in season during winter, and during this time, naturally firm scallops are available. They can be grilled with soy sauce, served as sashimi, or grilled with butter.

Grilled turban shell from Mie or Setouchi with a special sauce from Hikohachi. It can also be served as sashimi. It's crunchy and delicious.

This is conger eel from Awaji, available year-round, but especially in summer when it is in season. Please enjoy it with Hikohachi's special sauce.

Eel from Mikawa, Aichi, it is fragrant and delicious.

It is delicious, having been battered by the rough waves of the Genkai Sea, and is also suitable for sake steaming and deep-frying.

The price varies depending on the size. When heated, abalone becomes tender and flavorful!

Kinki is a white fish that is mainly caught around Hokkaido and Miyagi. It is very fatty and delicious. The price is a bit high, but it becomes addictive.

The sea bream roe is cooked slightly sweet.

Contains shrimp, shiitake mushrooms, mitsuba, ginkgo nuts, and more

Cooked lightly

Using Mozuku from the Noto Peninsula, served with a light Tosa vinegar.

Enjoy the shrimp used in sushi with Tosa vinegar.

Enjoy the plump Japanese torigai with a slightly spicy vinegar miso.

Enjoy soft octopus from Setouchi with Tosa vinegar or spicy vinegar miso.

Grilled eel served with snake cucumber and Tosa vinegar

This is a homemade sushi topping with a lightly sweet egg.

Served with bonito flakes

Dried and salted mullet roe

Dried sea cucumber ovaries

Homemade and finished with a slightly sweet taste.

We use the legs of Tsushima squid, which are crunchy and delicious.

A refreshing, small green onion.

If swordtip squid is not available, we may also use common cuttlefish.

We use soft octopus from Shimozu, Okayama Prefecture.

In winter, we serve mackerel from Kyushu, rich in fat, marinated in vinegar. In summer, we use mackerel from Yaizu.

We use natural Hamachi from Setouchi. The moderate fat content is excellent.

We use fresh scallops from Hokkaido.

In winter, we use the miso from Matsuba crab.

Using sweet shrimp from Hokkaido.

Torigai is at its most delicious from early spring to summer.

The shrimp is boiled frozen shrimp.

Maguro uses genuine bluefin tuna. The winter season is the best time for it.

Anago uses fatty anago from Awaji. Awaji's is a cut above the rest.

We serve eel from Mikawa, grilled to perfection.

Kazunoko is the roe of herring, it is crunchy and delicious.

Salmon roe marinated in soy sauce from Hokkaido.

White fish includes natural sea bream or flounder of the day. It uses pufferfish, grouper, and flatfish.

We use sweet sea urchin from Hokkaido.

We serve live abalone. It's crunchy and delicious.

We use shrimp swimming in the tank. They are sweet and have a nice pop.

Uses the belly of bluefin tuna. The moderate fat content is the best.

Plum Shiso 300 yen, Natto 300 yen, Takuan 300 yen, Plum Shiso Egg 350 yen, Shrimp Cucumber 450 yen, Anago Cucumber 450 yen, Squid Cucumber 450 yen, Tekka Cucumber 500 yen, Eel Cucumber 500 yen, Tekka 500 yen, Toro Takuan 700 yen, Negitoro 700 yen, Toro Tekka 800 yen

Tekka Don 2500 yen Anago Don 2500 yen Unagi Don 3000 yen Kaisen Don 2500 yen Regular Nigiri 2800 yen Premium Nigiri 3300 yen Special Premium Nigiri 4500 yen Saba Sushi One Piece 400 yen Saba Sushi One Roll 4000 yen