Fisherman's Hut

This is a restaurant that is particular about using natural fish caught in the morning from Edo-mae (Tokyo Bay). Please enjoy the delicious flavors of the ingredients that can only be experienced due to their exceptional freshness.

If you have any requests, we can also prepare a 'sashimi platter' and more.

A selection of local fish. We offer carefully selected seafood from the local Tokyo Bay (Edo-mae).

A sashimi platter of local fish, 48.5 centimeters and 800 grams of large horse mackerel. The peak season for horse mackerel (when it's most delicious) is from July to August, but the large horse mackerel from Hashirimizu is particularly rich and tasty around December.

Sashimi of a large horse mackerel weighing 800 grams and measuring 48.5 centimeters. The peak season for horse mackerel is from July to August, but the great horse mackerel from Hashirimizu is particularly rich and delicious around December. Enjoy it as sashimi, tataki, or grilled with salt.

Recommended from Hashirimizu Port / Single hook (sashimi or tataki)

Did you know that Hon-miru shells are being landed at Anjura Port in Yokosuka? We are offering these Hon-miru shells at a low price.

Sourced from the Taira clam fishermen at Anpura Port (Hikotetsu Maru) with genuine milled clams.

A platter of local Edo-style seafood.

Some large horse mackerels can reach up to 50 centimeters. We serve it as sashimi, tataki, namekatsu, grilled with salt, etc.

Matsuwa Port

The octopus from Kurihama is widely used in sushi restaurants in Yokohama and Tokyo.

The turban shells from Kamoi often lack horns and have a soft texture. Large turban shells can weigh as much as 0.7 kg.

Extra-large turban shells caught at Kamoi Port. This is a rare turban shell that is not often seen elsewhere.

Hashirimizu Port

Matsuwa

Hashirimizu Port

Swordfish caught by handline is considered the best as it has no flesh damage.

Kamoi Port

Kaneda Port

Enjoy the spicy flavor of bonito broth and chili.

The dashi broth with the ingredients (such as clams, chicken, crab, etc.) is in perfect balance, allowing you to enjoy it until the last sip of the soup.

Oysters go very well with the soup made with chili peppers.

Taste of the Showa era

Served as a limited-time offering.