Kisaiya Hide

Thick and rich with creaminess!

Smoked potatoes and heshiko mackerel, pairs well with sake!! It's a popular menu item.

The horse mackerel used for sashimi is luxuriously fried in fillets. Moreover, it is horse mackerel caught in the Bungo Channel. Yes, that horse mackerel.

This is traditional hand-pressed Jako Tempura! We are asking a place that does not sell it retail to send it to us!

A local dish from Uwajima made by simmering spiral shellfish caught in Uwajima with shellfish broth and soy sauce.

A representative dish of Uwajima's local cuisine. Shark meat is blanched in hot water and served with spicy vinegar miso.

The well-known highest quality rare fish from the west.

Please enjoy it prepared in your preferred style: fried, tataki, or grilled.

The delicious flavor of pheasant and the smoky aroma that spreads in the mouth

Exceptional freshness from Matsuno Town's natural products.

Exceptional freshness from natural products from Matsuno Town.

Excellent freshness from Matsuno Town's natural products.

A popular dish made with Shirasu from Uwajima!

Special broth with egg yolk is soaked with natural sea bream and served over hot rice. Be sure to try it at the end.

A local dish from Uwajima, made by shredding grilled sea bream, grinding it with Uwajima barley miso and fish stock in a mortar, and serving it over hot rice (Sanma rice).

We will compete with a simple yet outstanding salt balance and only Mikawa rice!!