Japanese Cuisine Hinode
日本料理 日の出
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Dernières informations
Kappo cuisine that showcases Hamamatsu's ingredients
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Only the highest quality suppon are used, naturally farmed at the Hattori Nakamura Farm located on the shores of Lake Hamana. The price for one person is 15,500 yen. For one pot only, the price starts from 20,000 yen. (1 pot)
We use live eels that are kept alive in our aquarium. This course includes a kaiseki meal with thinly sliced eel sashimi, eel shabu-shabu, eel tempura, and eel rice bowl.
All dishes are prepared with live eels, which are kept alive in our tanks. Eel thin slices and eel shabu-shabu are delicacies.
Eels from Lake Hamanako with emphasis on the meal. This is a set meal that you can enjoy with gusto. Please try the thinly sliced eel. Two 250g eels are used.
This course meal is full of the charm of sea bream.
Customers can enjoy one dish of their choice.
We use only Enshu Sea natural torafugu that is kept alive in our tank. Enjoy the subtle sweetness and chewiness of Enshu Sea natural torafugu. If you think that fugu sashimi (tessa) has no taste, you will be impressed when you realize that natural torafugu is the king of taste.
Full course of natural torafugu from the Sea of Enshu & tessa with grilled shirako (baby white fish). Tessa is served with either Tsurumori or Kikumori (please specify Tsurumori or Kikumori). (Please specify the choice of "Tsurumori" or "Kikumori") If the milt is not available at the time of the season, it will be replaced with "fugu chawanmushi" (steamed egg custard) or other dish.
Course content, number of items, and price may vary according to customer requests. Please feel free to consult with us. From December 28 to January 3, the price is from 10,000 yen.
Please apply in the request section of each course or by phone.
Enshu Sea wild caught hake is kept alive in our fish tank. Thinly sliced, fresh hake is the only way to go.
This course is ideal for customers who want to eat hamo but not only hamo.
Kenbishi Sake Brewery (Kobe City) has a balanced harmony of spiciness and umami, offering a smooth and soft flavor. When warmed, the umami is further enhanced, providing an exceptional crispness. Enjoy a variety of expressions from chilled to warmed sake.
Sake with a fragrant and rich flavor
A sake from Aoki Ryoko Brewery (Fujieda City) with a subtle Shizuoka-style aroma that is not tiring to drink. The unwavering attitude of the brewery and the quality of the sake are its charm. Its appeal has been increasing year by year.
Hana no Mai Brewery (Hamamatsu City) is a sake with a fragrant ginjo aroma and a crisp, extremely dry taste.
Hatsukame Sake Brewery is located in Okabe-juku, Fujieda City, and is a highly popular sake that represents both quality and recognition in Shizuoka Prefecture.
Doi Sake Brewery (Kakegawa City) is a well-known sake producer representing Shizuoka Prefecture. It has won many awards at competitions every year. The stable quality of the sake is well-balanced and easy to handle.
Shidaizumi Brewery (Yaizu City) has a pleasant ginjo aroma and a refreshing taste that is light and not tiresome to drink.
Hanano Mai Sake Brewery (Hamamatsu City) One of the highest quality sakes from Hanano Mai Brewery, it has a wonderful ginjo aroma and fruity scent, offering a rich and deep flavor for your enjoyment.
Omuraya Sake Brewery (Shimada City) has a subtly drifting elegant ginjo aroma, with a purity and luster reminiscent of a woman, and a refined flavor that flows in the mouth.
Eikun Brewery, located on the mountain side of Yui Town, has significantly improved its sake quality in recent years, standing out among Shizuoka sake.
Sekiya Sake Brewery (Shitara Town, Aichi Prefecture) is a brewery rich in nature, flexibly pursuing the possibilities of sake, and producing high-quality sake using traditional techniques and innovative technology.
A limited edition sake from Doi Sake Brewery (Kakegawa City) with a pleasant aroma that pairs well with meals, highly recommended.
Hana no Mai Sake Brewery (Hamamatsu City) Hana no Mai's highest quality sake. Its beautiful mouthfeel and slightly dry, deep umami make it perfect for drinking on special occasions.
Rich taste and fragrant aroma unique to unfiltered nama genshu
Suruga Brewery (Shizuoka City) A masterpiece that combines rich flavor and aroma.
Yamanaka Sake Brewery (Kakegawa City) Gentle aroma and soft mouthfeel
Heiki Sake Brewery (Shizuoka City) Aroma reminiscent of tropical fruits and a light drinking experience
Tenryo Sake Brewery (Gifu Prefecture, Gero City) Bottle: 5000 yen. A genuine shochu brewed using Hida Homare, a sake suitable for Hida specialty brewing. It features a rich aroma reminiscent of ginjo sake and a refined taste.
Eijigashima Sake Brewery (Akashi City, Hyogo Prefecture) Bottle: 5000 yen
Hakugin Shuzo (Kagoshima Prefecture, Aira City) Bottle: 6000 yen The brewing water is the famous spring water 'Ryugasui' that flows from this land. The sweet potato used is the carefully selected 'Kogane Senkan' from Kagoshima Prefecture, which is most suitable for shochu.
This is a Japanese wine that emphasizes a delicate and easy flavor, making it easy to pair with meals. It is primarily made from Koshu grapes from Yamanashi Prefecture, blended in a balanced way with Muscat of Alexandria grapes from Okayama Prefecture. Enjoy the refreshing aroma and the subtle astringency and acidity that are characteristic of Japanese wine.
Produced in France
Produced in Japan (Yamanashi Prefecture)
This is a wine that focuses on the delicate and easy flavor of Japanese wine produced in Japan (used at the Ise-Shima Summit), which pairs well with meals. Enjoy the exquisite balance of vibrant berry aromas, a soft mouthfeel, and elegant acidity.
French
Suntory Spirits Yamazaki Distillery Bottle: 20000 yen Highball: 1800 yen Highball: 1200 yen A single malt whiskey made from 100% Yamazaki malt, carefully selected by blenders from the diverse range of original spirits at the Yamazaki Distillery. The aroma is soft and floral. The sweet and smooth flavor spreads, leaving a clean and pleasant aftertaste. Enjoy the delicate and complex taste unique to Japanese single malt.
Suntory Spirits Hakushu Distillery Bottle: 20000 yen Highball: 1800 yen
Bottle: 25000 yen Highball: 2100 yen
Orange Juice, Mitsuya Cider, Coca-Cola, Oolong Tea, Mineral Water
Sliced fugu sashimi, fugu hot pot, fugu skin shabu-shabu, grilled fugu, fried fugu, skin salad, rice porridge with fugu milt. The photo shows a beautiful presentation of sashimi.
Soft-shelled turtle hot pot, soft-shelled turtle steamed in a teapot, soft-shelled turtle soup, soft-shelled turtle dumpling with clear broth, soft-shelled turtle dumpling with sauce. The photo is of 'soft-shelled turtle hot pot.'
Thinly sliced eel, eel shabu-shabu, eel Yanagawa hot pot, eel kabayaki, eel shira-yaki, eel tempura, steamed eel with soybeans. The photo shows 'thinly sliced eel'.
Live fish from the tank (flatfish, flounder, sand dab, tilefish, sea bream, young sea bass, eel, horse mackerel, sweet shrimp, etc.) - squid (1000 yen) - pufferfish - eel, etc. The photo shows 'tilefish sashimi.'
Thinly sliced pike conger, pike conger hot pot, pike conger boiled, pike conger teriyaki, pike conger grilled with salt, pike conger Yanagawa hot pot, grilled pike conger, pike conger tempura, pike conger with vinegar sauce, botam pike conger, pike conger steamed in a teapot. The photo shows 'thinly sliced pike conger.'
Asari Dobin Mushi, Suppon Dobin Mushi, Suppon Shinjo, Botan Hamo. The photo is 'Suppon Dobin Mushi'.
Various grilled fish with salt, grilled live shrimp with salt, grilled Spanish mackerel with Saikyo miso, grilled octopus, grilled squid, grilled silver cod with yuzu marinade, grilled eel kabayaki, grilled eel shiroyaki, grilled eel with salt, grilled scallops with sesame miso and cheese, grilled crab meat with mayonnaise, dried sweetfish, black wagyu beef, grilled eggplant dengaku, grilled sweetfish with Saikyo miso, grilled pike conger, grilled clams, and rolled omelet. The photo shows 'grilled eel shiroyaki.'
Hamochiri hot pot, pork Yanagawa hot pot, eel Yanagawa hot pot, ham Yanagawa hot pot, seafood and vegetable chiri steam, pork and vegetable chiri steam, sea bream shabu-shabu, yosenabe, oyster hot pot, fugu hot pot, eel shabu-shabu. The photo is 'fugu hot pot'.
Various fish simmered; simmered sea bream head; steamed sea bream bones; steamed sweetfish with yuba; steamed crab meat with yuba; steamed clams with yuba; steamed sweetfish with Domyoji rice; chawanmushi (with sakura shrimp, tiger shrimp, and crab); sake-steamed clams; sake-steamed hard clams. The photo shows 'Chouka Simmered'.
Assorted Tempura (Live Shrimp) - Live Shrimp Tempura - Vegetable Tempura - Shrimp Cake Fried - Shrimp Cake with Shiitake Mushroom Fried - Live Flounder Tempura - Anago Tempura - Live Horse Mackerel Tempura - Live Horse Mackerel Fried - Live Flounder Fried - Live Shrimp Fried - Scallop Fried in Seaweed. The photo shows 'Assorted Tempura'.
Raw seaweed with Tosa vinegar, crab with ginger vinegar, squid with ginger vinegar, octopus with ginger vinegar, clam with ginger vinegar, scallop with ginger vinegar, squid with green onion sauce, octopus with green onion sauce, clam with green onion sauce, scallop with green onion sauce. The photo is 'Sayori with green onion sauce.'
Live shrimp salad, octopus salad, scallop salad, crab salad, squid salad
Boiled local octopus with salt, fresh yuba, homemade Hama natto, homemade yubesh, homemade pickles, homemade squid salted, Doman crab (market price), bamboo crab (market price), grilled broad beans, edamame, jun-sai with Tosa vinegar, sweetfish tempura, spring vegetable tempura, bamboo shoot tempura, grilled bamboo shoots with kinome, bamboo shoot dengaku, udon with miso vinegar, and other photos are of 'Doman crab'.
Rice (Niigata Koshihikari)・Miso Soup・Nigiri (Plum・Bonito Flakes)・Ochazuke (Seaweed・Plum・Eel・Sakura Shrimp・Hama Natto・Mackerel Miso)・Zosui (Egg・Sakura Shrimp・Crab・Soft-Shelled Turtle・Pufferfish・Eel・Yuba・Raw Seaweed)・Mini Eel Rice Bowl・Eel Rice Box・Pike Conger Rice Bowl・Oyster Rice Bowl・Mackerel Miso Rice Bowl・Thin Udon Noodles (Cold)・Green Tea Soba
Seasonal fruits
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