KUNUGI
播州彩食ダイニング KUNUGI
A homely Japanese dining experience utilizing local ingredients
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☆ Japanese lunch with 13 kinds of small potted dishes, etc. + main dish (changes at random)☆.
Japanese lunch including ☆ kobachi dish, sashimi, tempura, steamed egg custard (changed to egg custard during the summer season), etc.
12 kinds of snacks lunch including ☆Shikata Wagyu, fresh fish sashimi, deep-fried dishes, etc.
This is a lunch lunch featuring the best of our popular lunches such as Wagyu beef, sashimi, tempura, chirashi sushi, and more!
Assorted local fish caught earlier
Assorted local fish caught earlier
Assorted local fish caught earlier
There are not many places in Himeji that serve this specialty sashimi. This is a dish that we definitely want you to try!
Locally Caught Fresh Fish
In winter, it is yellowtail; in summer, it becomes amberjack.
The selection varies depending on the catch of the day, including local squid such as swordtip squid, spear squid, and needle squid.
Carefully prepared with freshly caught local fish
Carefully boiled octopus caught earlier
Summer limited cold shabu salad
Local octopus with a homemade gochujang-based spicy dressing
Full of seafood
Banshu specialty Hinedori (old chicken) marinated in a special sauce, with an irresistible texture and flavor.
Unlike bonito, which pairs too well with sake, this has no strong flavor and is easy to eat.
Goes well with alcohol
Pairs well with alcohol
Grill to your preferred doneness at the table
Delicious fat from local wagyu
Crispy texture with refreshing ponzu sauce
Crispy and juicy, a different flavor
Banshu specialty Hine chicken grilled with salt
Homemade handmade tsukune
Original seasoning that goes well with sake
Using plump Wagyu hormone for a hearty stamina boost!
Creative dish with a thick sauce
Please ask the staff what local fish it is today.
The dashi is effective and comforting
With broth
Banshu specialty of eel dish, grilled eel of Dieneko and white grilled Densuke eel
Ask the staff what kind of kamaboko it is
Softly sautéed local abalone with butter
Shrimp, fish, and seasonal vegetables in tempura
Whole plump shrimp used
Delicious local octopus
With rich fat and thick Densuke
Deep-fried lotus root filled with shrimp paste
Shrimp is plump and juicy
With bone crackers
Crispy and can be eaten whole, once you start you can't stop. It goes incredibly well with beer.
Competing with tempura in popularity! Marinated in homemade sauce, crispy and juicy, perfect with beer.
Combining medium fatty tuna and green onions
A little spicy and delicious
Using the grilled eel, a specialty of Banshu, and applying a secret simmered sauce
Densuke Anago that has been carefully steamed for over 30 minutes until tender. Quickly grilled and combined with homemade reduction, it melts in your mouth.
You can choose from plum, kelp, or salmon.
You can choose from plum, salmon, kelp, or bonito flakes.
For a comforting and warming final touch
What kind of ice cream it is, please ask the staff
As the name suggests, it is made by squeezing only the delicious parts.
For those who want to drink a little at first♪
Evolved traditional deliciousness
Dry and refreshing aftertaste
Refined richness and a refreshing aftertaste
Plain, lemon, lime, plum, Calpis, grapefruit, yuzu, giant grape, tomato
Sweet and fragrant aroma, smooth and well-balanced Scotch whisky, served neat or on the rocks
Other strong, water-diluted, on the rocks
Strong, with water, on the rocks
If served strong or on the rocks, an additional 150 yen
Green tea, mineral water, Calpis, Coca-Cola, orange juice, ginger ale, apple juice
Three recommended types for those who want to try a little bit of various drinks.
Aroma-rich, full-bodied, and with a gentle, melting mouthfeel.
A junmai daiginjo carefully brewed with Yamada Nishiki and Gohyakumangoku. It produces a floral aroma and a mellow flavor.
A fragrant, rich sake with a gentle, melting mouthfeel. It has a refreshing and smooth finish, making it a heartwarming drink.
100% made with Hyogo Prefecture's Yamada Nishiki rice. A flavorful super dry taste. A clean and crisp aftertaste.
This Junmai Ginjo, made entirely from Yamada Nishiki rice produced in Hyogo Prefecture, is our standard sake that allows you to appreciate the umami of the rice. Best served chilled or on the rocks.
Made with local rice 'Hyogo Kitanishiki' from the Banshu region. This junmai ginjo sake is characterized by its gentle ginjo aroma, crafted with a commitment to handmade production.
A pure rice sake made from 100% 'Gohyaku Mangoku' produced in Toyooka City, Hyogo Prefecture. The flavorful sharpness characteristic of Gohyaku Mangoku enhances its coolness.
A new type of Junmai Ginjo sake that retains the umami of rice while being finished dry. Despite its dryness, it has a soft sweetness on the aftertaste, and you can enjoy the umami and richness that spreads in your mouth.
A junmai ginjo sake carefully made with Yamada Nishiki rice polished to 55%. It has a smooth, soft, and mellow mouthfeel, with a unique acidity typical of junmai, balanced with the rich flavor inherent to sake.
A gentle gin aroma wafts, with a light and crisp finish, and a smooth flavor that is exquisite.
Blended using carefully selected barley and pure water, produced with both atmospheric and vacuum distillation. Characterized by a rich aroma.
A type that is easy to drink with barrel aging. A barrel-aged product that has built the brand 'Enma' based on the red of Enma's burning flames.
Deep aroma and rich flavor. A full-bodied authentic shochu made with pot-distilled original liquor. Not available to the general public.
It has a refined and fragrant aroma of slightly sweet grains. The caramel-like flavor delicately spreads in the mouth, offering a pleasantly light taste.
Named 'Akakirishima' because the mash turns bright red in response to the polyphenols abundant in Murasakimasari and the citric acid produced by the shochu koji. This is a completely new type of sweet potato shochu characterized by a lingering sweetness and a refined aroma.
While the mouthfeel is refreshing, the rich flavor that flows down the throat is truly worthy of being called 'Satsushu Akatobuma,' as it gallops fiercely across the southern land.
A genuine Satsuma shochu brewed by the Kurose master brewer, inheriting the shochu-making method passed down in Satsuma, using Kogane Sengan and rice malt as ingredients. It has a rich, deep sweetness and a potato-like aroma.
Yellow koji brewing. The aroma at the moment of pouring into the glass is light, and the flavor when sipped is deep. Carefully polished selected 'Golden Senkan' and brewed with care under low temperature management.
A fruity and fragrant aroma with a sweet and sour taste.
