Kuisinbo Furumachi Ten

A selection of 5 types of sashimi, including horse mackerel sashimi and horse mackerel namerou, along with fresh seafood such as raw octopus and flounder, are the main offerings. There is also a rich variety of side dishes, including homemade satsuma-age, whole fried garlic, and fried scallop skewers. In particular, the braised beef tendon and fugu skin with ponzu sauce are popular, and the menu pairs excellently with local sake and shochu.

The bright and lively interior of the restaurant features a counter and tatami seating, creating a homely atmosphere where regulars and tourists mingle. The energetic service from the staff and the bustling activity from late night to early morning create a sense of extraordinary that is slightly removed from everyday life. It is a space where smoking is allowed and you can relax and enjoy in a casual style.

As a popular kappo restaurant that focuses on local ingredients and fresh fish, we emphasize the use of seafood delivered directly from the market. With a bold pricing strategy offering draft beer at 150 yen, even in medium sizes, we differentiate ourselves from competitors. By operating continuously until 10 AM, we have established a strong local presence that can be utilized until the end of drinking or before dawn.