HISAMI
地産食堂 HISAMI
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A diner where you can savor local blessings
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Domestic organic lemon homemade syrup.
Domestic organic red shiso homemade syrup.
Homemade syrup from green plums in Kyotango.
A drink made with plenty of fresh juice, using sudachi sake from Tokushima Prefecture. It is an alcoholic beverage with a refreshing aroma and a strong, invigorating acidity.
Domestic organic lemon homemade syrup.
Homemade ginger syrup made with generous amounts of 7 types of spices and ginger, finished over 3 days. During cold seasons, HOT ginger is also good.
Using sudachi juice from Tokushima Prefecture, it has a refreshing finish with a restrained sweetness.
Domestic organic red shiso homemade syrup.
Homemade syrup from green plums in Kyotango.
This Kyoto seafood bowl uses 7 types of fresh and seasonal seafood caught in Tango. Please enjoy it with a special soy sauce-based sauce.
Assorted sashimi of six types, two small side dishes, rice, pickles, and soup included
Featured on Kansai TV's 'Yo-I Don!' where it ranked first in the 2014 mail-order ranking, and also highlighted in 2024's 'Kyoto Chishin', this 'Heshiko Pickled Fish' set meal allows you to enjoy our signature dish. It pairs well with both rice and sake. Please finish it off grilled to your preferred doneness over charcoal.
A re-designed, next-generation nuka bed. This is a comparison tasting of 'Delicious Rice Mackerel' pickled in a delicious rice bed and 'Lightly Pickled Heshiko'. Please enjoy it grilled to your preferred doneness over charcoal.
~Tajima Fugu~ Sashimi/Fried Tempura/Two Small Dishes/Rice/Miso Soup
This is a set meal featuring red swordfish caught in Tango.
A crab full course featuring the winter specialty 'Phantom Maizuru Crab' from the Tango Peninsula. We provide fresh and high-quality Maizuru Crab with the cooperation of local fishmongers. *Winter Limited: Reservation Required
The 'Maizuru Crab' from 'Local Production Dining Hisami' introduced on 'Chacha Ire Monday' on November 14! You can choose a crab from the live tank, and we will prepare it in your preferred way: crab sashimi, grilled crab, boiled crab, or crab hot pot. Our popular dish is the freshly boiled 'Boiled Crab', but we recommend a cooking method where the crab is boiled the day before and left in the refrigerator for a day. We believe that letting it rest for a day enhances the sweetness of the crab, allowing you to enjoy the natural sweetness and umami that cannot be experienced with freshly boiled crab. If you would like to enjoy the 'Boiled Crab' that has been rested for a day, please make a reservation two days in advance.
The seasonal white squid (Kensaki squid) is the king of squid alongside the Aori squid! At night, you can see the fishing lights of the white squid fishing boats from our restaurant, making it the main summer ingredient from Tango, the Tajima-produced white squid sashimi. Prices may vary depending on the supply situation.
Red sea urchin and purple sea urchin caught in Tango. It is a very rare and expensive ingredient that is seldom available in the market. Please confirm when making a reservation.
Prices may vary depending on the availability of ingredients.
Prices may vary depending on the availability of ingredients.
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