Shimane Fish Bar Chusui Nihonbashi Muromachi

[Part One] Broth... We used only saba (mackerel) flakes to make the broth, combined with our original soy sauce made with sweet soy sauce from Shimane. [Part Two] Onion... For saba shabu, we use plenty of onions sourced directly from Unnan Town in Shimane, known for their deep sweetness. [Part Three] Condiments... Garlic adds richness, ginger provides a refreshing touch, and chili pepper adds a bit of spice. Enjoy to your liking!

A traditional fisherman's dish from Hirata Mitsu Port in Izumo City. Fresh mackerel that can be eaten as sashimi from the waters off Shimane is boldly cooked in a soy sauce-based broth for shabu-shabu, enjoyed with thinly sliced onions from Shimane Prefecture, a meal fit for fishermen on a boat! It's addictively delicious! Udon is great for the finish! Available from one serving! ☆ Delicious Eating Method ☆ Once the broth is boiling, add only the vegetables you want to eat, and when the vegetables are cooked, it's okay to shabu-shabu the mackerel and eat it together. The mackerel is only fresh, directly shipped from San'in, so it can be eaten raw. The recommendation is to shabu-shabu for 3 seconds. Take some broth on a plate and add your favorite condiments to enjoy your preferred flavor. *The broth for saba shabu contains garlic. Customers who are not fond of garlic are welcome to let the staff know casually.*

One serving (6 pieces)

Connection

Raw, Seared, Pickled

The fishing grounds off Hamada Port are rich in fatty plankton, and the mackerel raised there becomes a flavorful mackerel with abundant fat.

The flavorful sesame and sweet soy sauce pair very well with mackerel. A slightly sweet taste recommended for women.

A dish made with Shimane Prefecture Tonbara miso and several types of condiments. The fat of the mackerel and the miso enhance the umami flavor. It pairs exceptionally well with sake.

Recommended

from 880 yen

This is Agonoyaki made from fresh Agos that swim north in the Sea of Japan to spawn, mixed with local sake from the San'in region and grilled.

Akaten, which is made by kneading red chili peppers into fish paste. It is a classic souvenir from Hamada.

Board seaweed. A very common snack for sake in Shimane. The slightly salty flavor encourages drinking.

Satsuma-age. A visually interesting and textured assortment.

With Oki salt

with Oki salt

The grilling will be finished to a slightly rare level. The white leeks soaked in the fat of Shimane Wagyu are also exquisite.

Slowly simmered for several days using the finest quality Shimane Wagyu sinew, finished with a Tonbara miso base. It melts in your mouth.

Repeat customer rate No.1!

Blueberry or Fig Jam