Teppanyaki Rokumei

This full-course meal features abalones harvested by the owner, a bare-bottom fisherman, as well as other seasonal San'in ingredients. Abalones, turban shells, sea cucumbers, and other seafood the owner harvested. Seasonal ingredients from the San'in region We plan to serve about 10 dishes. The restaurant may contact you depending on the availability of ingredients. *Prices are subject to change due to the availability of marine products. From 22,000 yen

This 7-course lunch course, available only on weekdays, offers a light and refreshing taste of Shimane and Hamada's bounty. The dish mainly uses vegetables from the town of Ounan, and includes a plate of grilled local fish and other items that showcase the seasonality of the San'in region. After a chopstick rest, the sustainable Wagyu "Mature" beef, which is renowned for its delicious flavor, and seasonal vegetables are carefully grilled on a teppan, and finished with takana garlic rice, Lake Shinji clam red miso soup, dessert, and coffee or tea. This special weekday lunch is a gentle way to savor the bounty of the land.

This 7-course short course is tailored around local fish from Hamada, Shimane, and seasonal vegetables grown in the rich soil of the town of Ounan. Appetizers, seafood, and grilled dishes are connected in a flowing manner to carefully bring out the original aroma and strength of the ingredients. For the main course, we serve "Mature" sustainable wagyu beef, which is known for its delicious flavor, on an iron plate with a savory aroma. To finish, we offer Lake Shinji clam aka dashi soup and takana garlic rice. The menu is light but satisfying. You will enjoy a moment in which Shimane's "season and local" are condensed.

A full course meal using mainly Shimane ingredients. The menu includes abalone, lobster, sustainable wagyu beef "ripeness", and other gorgeous ingredients. About 9 dishes will be served.

The standard course at Kaname offers a well-balanced taste of the bounty of Shimane and the San'in region. Following the appetizers, local fish from Hamada Port, which the owner actually visits and purchases, is carefully prepared on the griddle according to the day's conditions, bringing out aromas and textures that can only be encountered here. Vegetables are mainly harvested in the fields of Onamachi, and the original strength of the ingredients is emphasized. Teppan-grilled abalone is a popular dish that is fluffy, cooked, and full of rich aroma. For the main course, sustainable wagyu beef "ripeness" is grilled to a savory perfection, and the dish is finished with takana garlic rice and Lake Shinji clam red miso soup. This is one of Kaname's signature courses that allows diners to enjoy the nourishing flavors of the San'in region's sea and mountains.

This course lets you savor the bounty of the San’in region, with a focus on Shikamei’s signature teppanyaki-grilled spiny lobster. The carefully grilled Ise lobster is a dish we’re particularly proud of, boasting a plump texture and concentrated sweetness. The course progresses from appetizers to local fish from Hamada Port, farm-fresh vegetables from Onan Town, and a main course of sustainable Wagyu beef “Juku,” concluding with garlic rice with takana greens and a red miso soup with Lake Shinji clams. Centered on the luxurious umami of the Ise lobster, this signature course at Kamei carefully weaves together the flavors of the sea and the mountains, dish by dish.

Enjoy a special evening with your loved ones, accompanied by the sounds and aromas of teppanyaki being prepared right before your eyes. We expect a high volume of reservations during this period. We recommend making your reservation as early as possible.