Umibouzu Kishiwada Ekimae-ten

In addition to the pickled water eggplant, which is a specialty of Quanzhou, we also recommend a la carte dishes. Available from around May to autumn.

If you come to Quanzhou, this is a must-try!

Produced in Amami, around May to autumn

A classic seafood delicacy! Delicious when grilled with butter.

There are also tempura with plum paste or vinegar miso *available in summer

Can also be served as tempura. Topping for hot tofu is also available *seasonal in winter

It has a good amount of fat. Grilled is also recommended! You can try a half-and-half of grilled and sashimi! *Available in winter

Genuine caviar fish from Ehime, with a texture reminiscent of fatty fugu, quickly seared on the surface.

A generous serving of assorted sashimi of eight types, enough for 2 to 3 people, prepared with a bold commitment to quality.

Includes tuna, sea bream, and amberjack, subject to availability.

Carefully selected ingredients that pair well with grilling, such as sea bream, salmon, and amberjack. Please enjoy with rock salt to your preference.

Available for events or celebrations, additional to each course meal. We accept consultations regarding your budget and preferences. *Reservation required by the day before.

Fresh Tuna / Sea Bream / Amberjack / Atlantic Salmon / Squid (Cuttlefish, Swordfish, etc.) / Seared Mackerel / Scallop / Fresh Hokkaido Octopus / Fugu Sashimi / Sturgeon / Large Sea Snail / Others

White fish / Octopus / Salmon

Produced in Shizuoka Prefecture

Raw shirasu / Raw sakura shrimp / Fugu skin

Luxurious crab paste

Lean top meat

Limited quantity

Coated with bamboo charcoal. The filling is chicken thigh marinated in salt koji.

Five pieces with homemade original sauce

Served with green onions and grated daikon with ponzu sauce

Please check in-store on the day.

With a spicy original sauce

Grilled large clams (Uchimurazaki clams) *Prices may vary depending on the size of the clams.

Including cuttlefish, swordfish squid, and dried squid

Caviar fish from Ehime, grilled in the Japanese Saikyo style or grilled with Western lemon pepper

Kanpachi collar, yellowtail collar, etc. *Prices vary depending on size.

Authentic hamaguri clams from Chiba Kujukuri *Prices vary based on size.

※Prices vary depending on size.

*Available upon arrival* Prices fluctuate based on size.

Price varies depending on size. Available as soon as it arrives.

Please check the recommended dishes at the store on the day.

*As soon as it arrives* Prices vary depending on size.

*As soon as it arrives* Prices may vary depending on size.

Price varies depending on size, available as stock allows.

Senshu Meita flounder, locally caught flatfish, etc. *Prices vary depending on availability and size.*

Price varies depending on size and availability.

Price varies depending on size. Available as soon as it arrives.

Limited quantity skewers made from the tough part of the meat under the tongue

Limited quantity from the root part of the tongue, a tender marbled section

This dish is made by simmering beef shank along with trimmings from skirt steak and other cuts. The secret broth has been continuously added to since the establishment of the restaurant.

Teppanyaki-style beef skirt steak aged at low temperature, like at a certain steakhouse

Made with low-temperature aged chuck meat and original mushroom sauce

Raw / Grilled / Baked, according to your preference

Mentaiko IN / Cheese IN, each +100 yen

The liver of dried squid marinated in soy sauce, perfectly pairs with local sake and shochu.

Prices may vary depending on size.

A moderately spicy cold tofu dish for 2-3 servings

With cheese +100 yen

A generous bowl topped with two pieces of anago tempura

A generous serving of salmon harasu for two, with a volume that is hard to believe for a dish like this!

Chocolate Vanilla / Strawberry Vanilla

From 418 yen - *It's truly whimsical, so there may be times when it's not available.