Koi Hiromatsu

Carp raised from hatching for nearly three years at our own farm are kept in the restaurant's live tanks and prepared immediately before serving. You can enjoy the textural contrast from temperature between arai, chilled in ice water, and richly fatty sashimi. We have won awards in the carp cuisine creative division of the National Eel Promotion Association, and offer koi-koku (carp miso stew), kanroni (sweet-simmered carp), carp carpaccio, steamed eel in a seiro basket, soft-shelled turtle hotpot, yamame (mountain trout), and ayu (sweetfish).

Operating in a 100-year-old historic building, the first floor features tables arranged around a traditional sunken hearth (irori) and tatami seating, while the second floor has a large hall that can accommodate up to 40 people. The interior, notable for a large carp streamer (koinobori) appearing to swim from the ceiling, is wrapped in the warm, river-fish-inspired atmosphere and offers a comfortable space beloved by everyone from nearby families to banquet guests.

A long-established business with over 50 years since its founding, carrying the slogan "In Love with Carp for 60 Years" and consistently committed to spreading the appeal of river fish. Hiromatsu Fish Farm Co., Ltd. operates its own hatchery and restaurant as an integrated operation, achieving a unified management system from hatching to the dining table. After receiving awards in the carp cuisine creation category hosted by the National Eel Farming Promotion Association, it continues to take on the challenge of developing new carp dishes.

About 100 years since his great-grandfather began breeding carp in Taisho 4 (1915), Mr. Hiromatsu inherited the family business as the third-generation head. Motivated by the sense of crisis that "if there are no people eating carp dishes, the company itself will disappear," he has worked to broaden awareness of carp cuisine and, using social media to disseminate information, brings river-fish culture to younger generations. He has experience winning awards in the creative carp cuisine category of the National Eel Farming Promotion Association and is actively engaged in developing new menu items.