Hiroshima Setouchi Ryori Zassouan

At Zassouan, we use oysters from Hiroshima, a famous oyster-producing region, known for their plump and thick texture. These oysters are of the highest quality, worth three times the price in Ginza or Akasaka. Enjoy them with fine sake from Hiroshima. ▼ Absolute confidence! Hiroshima Fresh Oyster 1 piece 760 yen (tax included)

The oysters, carefully cultivated one by one using a single seed method, are small yet full of flavor and easy to eat. This area, Higashikagawa City, is the first in the world to successfully farm yellowtail, and we are approaching 100 years since the 'Challenge that Made the Impossible Possible.' Zassouan fully supports the new challenges of Hikita. ▼ Kagawa Fresh Oyster 1 piece 680 yen (tax included)

This is a rich hot pot that maximizes the deliciousness of oysters with a carefully crafted recipe. ▼ Serving for one: 2145 yen. *Orders must be for two servings or more *Orders must be for two servings or more 4290 yen (including tax)

One of our popular items. The Japanese-style broth pairs well with the oysters. Grated daikon and green onions enhance its flavor!

We take pride in coating them only after the order is placed! Crispy on the outside, juicy on the inside, this is the classic oyster dish. The tartar sauce is also homemade and exquisite!

You won't get tired of it, and everyone loves it!

A rich and hot dish!

A gentle sensation of olive oil combined with refreshing pickles!

Not available for sale in the store. The Kakimeshi from Zassouan, which also has a booth at department store events, is very popular and can sometimes have long lines at the department store! Kakimeshi Large 1520 yen (including tax)

Enjoy raw oysters with three flavors: ponzu, cocktail sauce, and wine vinegar, all seasoned with the chef's proud recipe!!

Generously mixed with celery, cucumbers, and green onions in a special gochujang sauce! The authentic Korean chili is spicy but delicious.

Hot! Steaming!

Spicy but irresistible! Highly recommended★

A delicious dish with a sweet and spicy flavor, seasoned with ginger and paired with sake.

Broth made from the head of sea bream, served with boiled noodles. This is a celebratory dish served on special occasions in the Setouchi region.

When you think of Hiroshima, you think of Okonomiyaki! Packed with plenty of cabbage and full of volume!!

Deep-fried Koiwashi with a light batter. Crispy and no worries about the bones. Squeeze some lemon on it.

This is a handmade sauce made with koiwashi and fresh cream.

A sauce that has been slowly simmered over time.

Grilled with salt, topped with a sauce made from crushed plum and sprinkled with shiso leaves, refreshing and easy to eat.

A proud creation of our restaurant made possible by the freshness of the sardines!

The skin is grilled thoroughly to bring out the flavor of the conger eel. Please enjoy with wasabi or garlic. *Limited availability (due to size).

A classic dish of eel. The fluffy texture is never boring, making it a popular item.

Warm small pot dish with yam and egg

Soft anago that has been slowly cooked over time

We made the daikon and shiso easy to eat and dressed it with a refreshing wasabi dressing.

A fluffy omelette filled with plump mentaiko and slightly softened baby sardines! It is popular among women.

The warm, freshly boiled cabbage is very popular for its sesame aroma.

The compatibility of chirimen and ume is good

Delicious with plenty of grated daikon and sudachi!

A unique fried dish served with mochi and natto. It's best enjoyed with grated daikon on top! A signature creative dish of our restaurant.

The high-quality Okose is carefully fried in low-temperature oil, allowing you to enjoy a crispy texture.

Homemade garlic butter pairs very well with the tender sole meat and spicy wine or beer.

Delightful scent of the seaside

The texture is firm and the saltiness is just right

A dish similar to ham cutlet made from fish. It is slightly spicy and a nostalgic item for the locals.

Dried flatfish

Low-salt fermented innards of sea bream

The deep flavor of Fuchu miso is delicious

Fukuyama's specialty, a rare fish from the stonefish family

Fried pork entrails

Uses Ondo chirimen, representative of Hiroshima

Handmade hamburger mixed with two types of offal

A slightly famous gourmet dish from Hiroshima, with a subtle aroma of butter and a rich taste of sea urchin, perfect as a snack with sake.

A stir-fried dish made with Hiroshima greens instead of bitter melon

It is sprinkled with 'Yukari', a specialty from Hiroshima.

An assortment of three types: pickled vegetables, Aki purple, and Yamato

Crispy with wings! Made lighter and easier to eat by adding Hiroshima greens.

A dish of Tantan noodles with a spicy and numbing flavor from Sichuan pepper, topped with a soft-boiled egg for a creamy taste that is easy for anyone to enjoy!

A nostalgic taste that cannot be missed, made with beef instead of pork.

Our signature menu item

Original medium-thick sauce with lemon, to your liking

Combined with sausage and flavored with garlic