Mito Yamaguchirou, Main Branch

Yamaguchirou's monkfish dishes are prepared using only the freshest monkfish weighing 15 kg or more. We use only the freshest monkfish weighing at least 15 kilograms, and we prepare them according to our hearty cooking methods to bring out the true flavor of the monkfish.

Yamaguchirou's monkfish dishes are prepared using only the freshest monkfish weighing 15 kg or more. We use only the freshest monkfish weighing at least 15 kilograms, and we prepare them according to our hearty cooking methods to bring out the true flavor of the monkfish.

Yamaguchirou's monkfish dishes are prepared using only the freshest monkfish weighing 15 kg or more. We use only the freshest monkfish weighing 15 kg or more, and we prepare them according to our hearty cooking method to bring out the true flavor of the monkfish. This is the oldest ankou nabe in Mito. The monkfish is slowly melted in the ryotei broth and fresh anglerfish broth while being 、、、、

Yamaguchirou's monkfish dishes are prepared using only the freshest monkfish weighing 15 kg or more. We use only the freshest monkfish weighing 15 kg or more, and we prepare them according to our hearty cooking method to bring out the true flavor of the monkfish. This is the oldest ankou nabe in Mito. The monkfish is slowly melted in the ryotei broth and fresh anglerfish broth while being 、、、、

Yamaguchirou's monkfish dishes are prepared using only the freshest monkfish weighing 15 kg or more. We use only the freshest monkfish weighing 15 kg or more, and we prepare them according to our hearty cooking method to bring out the true flavor of the monkfish. This is the oldest ankou nabe in Mito. The monkfish is slowly melted in the ryotei broth and fresh anglerfish broth while being 、、、、

Yamaguchirou uses only fresh monkfish weighing 15 kg or more for our monkfish dishes. We cook with all our hearts to bring out the true flavor of the monkfish. The rich "Fisherman's style with liver" has a deep flavor that can only be found at Yamaguchirou, founded in 1872. We hope you enjoy the traditional taste. Please make a reservation at least one day in advance in order to use a large amount of liver.

Yamaguchirou uses only fresh monkfish weighing 15 kg or more for our monkfish dishes. We cook with all our hearts to bring out the true flavor of the monkfish. The rich "Fisherman's style with liver" has a deep flavor that can only be found at Yamaguchirou, founded in 1872. We hope you enjoy the traditional taste. Please make a reservation at least one day in advance to ensure that we use a large amount of liver.

Yamaguchirou uses only fresh monkfish weighing 15 kg or more for our monkfish dishes. We cook with all our hearts to bring out the true flavor of the monkfish. The rich "Fisherman's style with liver" has a deep flavor that can only be found at Yamaguchirou, founded in 1872. We hope you enjoy the traditional taste. Please make a reservation at least one day in advance to ensure that we use a large amount of liver.

For entertainment, meetings, celebrations, memorial services, and other important occasions... we will take each and every one of your important occasions seriously and carefully... The menu changes daily, so please understand that the following menu is just an example. Our recent recommendation is a "menu for sake" and we propose free "deliciousness" without being bound by the framework of kaiseki cuisine. If you would like to order, please specify "Sake for Sake" when you make a reservation. Reservations can be made by phone up to the day of the event, subject to room availability.

For entertainment, meetings, celebrations, memorial services, and other important occasions... we will take each and every one of your important occasions seriously and carefully... The menu changes daily, so please understand that the following menu is just an example. Our recent recommendation is a "menu for sake" and we propose free "deliciousness" without being bound by the framework of kaiseki cuisine. If you would like to order, please specify "Sake for Sake" when you make a reservation. Reservations can be made by phone up to the day of the event, subject to room availability.

For entertainment, meetings, celebrations, memorial services, and other important occasions... we will take each and every one of your important occasions seriously and carefully... The menu changes daily, so please understand that the following menu is just an example. Our recent recommendation is a "menu for sake" and we propose free "deliciousness" without being bound by the framework of kaiseki cuisine. If you would like to order, please specify "Sake for Sake" when you make a reservation. Reservations can be made by phone up to the day of the event, subject to room availability.

We are pleased to announce that Yamaguchirou Honten has been serving ryotei eels since July 1, 2023. We hope you will take advantage of this opportunity. We accept a minimum of 4 persons. Reservations are required at least 2 days in advance. All meals are served in a private room.

The best eels kaiseki course that only a ryotei restaurant can offer. The ultimate in the luxury of a superb kaiseki meal with eel on top. We accept orders from 2 persons. All rooms are private rooms. We can prepare both lunch and dinner with a 2-day advance reservation. Available all year round.

The best eels kaiseki course that only a ryotei restaurant can offer. The ultimate in the luxury of a superb kaiseki meal with eel on top. We accept orders from 2 persons. All rooms are private rooms. We can prepare both lunch and dinner with a 2-day advance reservation. This service is available all year round.

The best eels kaiseki course that only a ryotei restaurant can offer. The ultimate in the luxury of a superb kaiseki meal with eel on top. We accept orders from 2 persons. All rooms are private rooms. We can prepare both lunch and dinner with a 2-day advance reservation. This service is available all year round.

Yamaguchi Rou's "Shabu Shabu" consists of colorful slices of fresh vegetables wrapped around a large, slightly thick piece of richly flavored Hitachiniku beef and served with a thick sesame sauce and special ponzu vinegar. The shabu-shabu course is a higher grade course that also includes a variety of other dishes. Reservations can be made by phone up to the day of your reservation, subject to room availability. You can choose from three course prices: ¥18,975, ¥26,565, and ¥34,155.

Yamaguchirou's sukiyaki is a genuine "sukiyaki" dish, in which the delicious parts of the Hitachiniku beef are elegantly and richly flavored in a homemade broth and served with a rich Okkuji egg. The course also includes a secret dish called "natto lettuce," which allows you to enjoy the delicacies of Hitachino and the sophistication of a ryotei (traditional Japanese restaurant). There are three course prices to choose from: ¥18,975, ¥26,565, and ¥34,155.

The culinary concept of this plan is "basic kaiseki cuisine. Please enjoy the traditional cooking method that brings out the depth and quality of the ingredients in the dashi broth, which is the lifeblood of the dish. Let's start a new era in a fun and relaxing way at the historic Yamaguchirou.

The culinary concept of this plan is "basic kaiseki cuisine. Please enjoy the traditional cooking method that brings out the depth and quality of the ingredients in the dashi broth, which is the lifeblood of the dish. Let's start a new era in a fun and relaxing way at the historic Yamaguchirou. You can also choose the specialty duck with Chinese cabbage hot pot from this plan. Please specify at the time of reservation.

We will prepare the food after asking about your age, allergies, etc.

The "Hitachinokuni Ise Ebi" is known for its large size and beauty, It is the finest shrimp caught in Ibaraki Prefecture, and refers to the thickest, premium Ise lobster weighing 600 grams or more that is landed off the coast of Ibaraki Prefecture. At Yamaguchirou Honten, we do not just grill the thick, sweet-flavored Hitachinokuni Ise lobster, but also serve it as sashimi, grilled Ise lobster with rice, and other dishes. We offer a variety of dishes such as sashimi, grilled rice with isebi, etc., to fully enjoy "Hitachinokuni isebi. Why not take this opportunity to experience a new discovery of Ise lobster cuisine? Reservations must be made by 10:00 p.m. three days in advance. All reservations must be made by 10:00 p.m. three days in advance. You can choose from three courses: Iso ¥28,600, Kuji ¥36,300, or Natsumi ¥41,800.

We will create the best course by combining carefully selected ingredients from all over the country with ingredients produced in Ibaraki Prefecture.

The best eels kaiseki course that only a ryotei restaurant can offer. The ultimate in luxury, with eel on a bed of eel to finish off your meal. We accept orders from 2 persons. All rooms are private rooms. We can prepare both lunch and dinner with a 2-day advance reservation. Available all year round.