Hibikian

※Past menu examples include seared fatty tuna, pickled mackerel with young tuna, assorted sashimi with fresh fish of the day, simmered golden eye snapper, saury rolled in kelp, homemade salted fish guts, spare ribs, taro bun, mille-feuille, miso pork cutlet, shrimp and taro simmered dish, jumbo fried oysters, grilled salted tuna fin, Japanese-style bouillabaisse with red king crab, whole shrimp, scallops, simmered hiro-uzu and daikon radish, homemade crab cream croquette, beef stewed in red wine, tuna and scallop tartare, homemade salmon marinade, steamed chicken with scallion, dried saury, squid ink stew with firefly squid, breaded lamb, turnip with minced meat miso, homemade sweet potato tempura, steamed cod roe and fish paste, 180g beef roll cabbage, stir-fried snow peas and shrimp in oyster sauce, ginger-simmered chicken liver, marinated flounder with kelp, shrimp and scallop sandwiched in lotus root tempura, simmered dried radish, and many more.

A different kind of deliciousness

Made with black wagyu beef chin suji.

Thin deep-fried tofu stuffed with homemade meat miso and baked until crispy (Winter limited)

Made with 100% firefly squid

Delicious spring rolls with crispy nagaimo (Japanese yam)

Extra fluffy and melty texture of a large dashimaki tamago.

Boiled after salting domestic pork shoulder loin overnight. Dried squid

A whole piece of freshly grilled mackerel is included. Recommended as a finishing touch.

Made with ultra-thin fresh noodles from Nagasaki plate udon