Seafood Izakaya Kabukimaru

The dishes at Kabukimaru, a seafood izakaya, are prepared using fish caught by the owner himself, processed in a special way using the Tsumoto method, and aged. The sashimi, especially the striped jack, white sea bream, and silver cod, is exquisite, with aging that maximizes the flavor of the fresh fish. The 'luxurious chawanmushi' is a lavish dish made with broth from the bones of the white sea bream, topped with salmon roe and sea urchin. You can enjoy a variety of fish dishes that you won't find anywhere else.

The bright and luxurious interior features an L-shaped counter, creating a special space with only 8 seats. Indirect lighting creates a pleasant atmosphere, and you can watch the dishes being prepared up close at the counter. Located in the heart of Kabukicho, it offers an elegant ambiance. Additionally, it is possible to reserve the entire space for groups of 5 or more, making it perfect for special occasions.

Kabukimaru, a seafood izakaya attracting attention in the heart of Kabukicho, has become a well-regarded spot in the local area in just about a year since its opening. The owner personally selects the fish, delighting the palates of the local people. Dishes utilizing unique techniques such as the Tsukamoto-style ultimate blood removal have become a hot topic, and they are very popular among regulars. This restaurant, frequented by fish lovers, is steadily expanding its reputation.

At Kabukimaru, a seafood izakaya where the owner personally catches the fish, you can enjoy dishes prepared by a chef skilled in the ultimate blood removal technique of the Tsumoto style. The restaurant offers fish dishes filled with careful techniques and dedication. They do not compromise on freshness and aging, providing the highest quality for every meal.