Japanese Cuisine Mamefuku

Locally sourced sardines are washed seven times. It has a flavor that lasts for about two months.

By quickly cooking the legs, a firm texture is achieved. The eggs were carefully cooked to avoid breaking.

Using freshly dug bamboo shoots, they are slowly simmered in dashi and mixed with homemade kinome miso.

You can enjoy the local 'tara no me' (bitter shoots of the Japanese butterbur) and 'fuki no tou' (butterbur flower buds) directly. This dish allows you to savor the umami amidst the bitterness.

The bones of the conger eel have been carefully removed one by one and prepared as thin slices. Enjoy a different texture compared to the bone-cutting method.

A whole live scorpion fish has been luxuriously simmered.

Figs are quickly fried in oil and topped with a generous amount of hairy crab sauce.

Fresh sweetfish is deep-fried whole, beautifully presented. With one bite, you can enjoy the delightful bitterness of the sweetfish.

The 'returning bonito' is quickly grilled with straw. A subtle aroma of straw spreads throughout, offering a deep flavor.

A refined and rich flavor created using broth made from the bones of pike eel, combined with domestic matsutake mushrooms and apricots.

We carefully fry sweet chestnuts from Kochi with their astringent skins. Please enjoy them with the skin on.

Grilled eggplant wrapped with sanma, grilled to juicy perfection over charcoal. Enjoy the rich sauce made with sanma's liver, offering a deep flavor unique to this season.

Carefully grilled 'Kaki Komachi' oysters, directly shipped from Anpura in Kure. You can enjoy plump and juicy oysters with the perfect grilling that brings out the 'best' flavor.

Fugu from Shimonoseki is aged for two days and sliced thinly. Enjoy it refreshingly with our homemade ponzu sauce made for fugu.

Only the finest milt from Hokkaido is used. Wrapped in fragrant bacon on the outside, and baked to a rich, creamy texture on the inside.

During this season, we use female Matsuba crabs that can only be enjoyed for about two months. Please enjoy the firm meat, miso, and both the inner and outer roe to the fullest.

We carefully serve local ingredients from Hiroshima, surrounded by rich seas and mountains, in Japanese cuisine. Fresh and nutritious seafood caught in the Seto Inland Sea, vibrant vegetables harvested from the Chugoku Mountains, and meat raised on the vast land are presented in dishes that allow our customers to experience the changing seasons.

We use the famous oyster brand 'Kaki Komachi'. Please enjoy them raw... or grilled...

We serve a selection of fresh fish recommended for the day, arranged as an assortment.

A type of sashimi made from 'Yonaki shell' that is unique to Hiroshima and not commonly found in other prefectures.

This is sashimi made from tiger pufferfish that allows you to feel the seasons.

Sashimi of natural yellowtail, large natural sweet shrimp sashimi, grilled and smoked eel sashimi... market price, sea bream sashimi or thinly sliced flatfish sashimi, live stonefish sashimi, small horse mackerel sashimi, squid sashimi, locally sourced mackerel sashimi, tuna medium fatty or lean... market price, fine sliced sandfish sashimi, clam sashimi, abalone sashimi... market price

Simmered red snapper, simmered blackthroat seaperch, and simmered sea bream

Grilled natural hamachi with salt, grilled salt-dried black throat sea perch, grilled large natural sweet shrimp, grilled large clams, grilled mullet belly with sansho pepper, grilled natural eel (white grilled or kabayaki), grilled conger eel (white grilled or kabayaki), grilled mackerel with karasumi, grilled turban shell, grilled saury with salt.

Braised sea bream or boneless abalone Chinese steamed... market price, fried abalone, fried rockfish, fried pufferfish, tempura conger eel, tempura shrimp, clam soup, live shrimp, fried shrimp

Beef tendon ponzu, phantom frost pork steak, beef misuji steak, beef harami, Saikyo grilled beef thigh, beef thigh tataki, beef thigh steak, Platinum pork sausage, Platinum pork black pepper grilled, Agu pork ginger grilled, Teishaku jidori thigh charcoal grilled, Teishaku jidori chicken wings fried

This dish includes salted salmon, grilled sea bream with sake lees, red sea cucumber with vinegar, cod milt with ponzu, cod milt chawanmushi, vinegar-marinated blue crab, vinegar-marinated seiko crab, whale meat, saezuri or bacon, cod liver with ponzu, salted squid, and crunchy squid tentacles.

Firefly squid, dried whole, bone crackers, dried mentaiko, mirin-dried, crunchy mozuku seaweed, fried tofu with green onions, natural krill, mixed with mustard mayonnaise, pufferfish skin salad, Chinese cabbage, karasumi, radish, mentaiko, delicious yudofu, miso tofu

A generous green salad with plenty of vegetables, boiled soybeans, lotus root dumplings, small taro with natural mushroom sauce, rolled omelet, fried sweet chestnuts from Kochi, sautéed spinach with chrysanthemum, and more... Price varies. Ginkgo nuts, yam steak, water head namasu, small turnips with nameko mushroom sauce, natural nameko mushrooms with grated daikon, boiled shungiku, Hiroshima greens with sesame dressing, assorted vegetables, tempura, and boiled daikon.

Assorted nigiri (5 pieces, 7 pieces) seafood roll, avocado tuna roll, cucumber roll, tekka roll, negitoro roll, ika natto roll, shrimp salad roll, wasabi roll

Seafood rice, eel rice, small fish rice, negitoro rice, sea urchin rice, seafood curry rice, brown rice porridge, Mizuni udon (Toyama Prefecture), Inaniwa udon (Akita Prefecture), squid ink somen (Shimabara), salmon chazuke, plum chazuke, mackerel heshiko chazuke, sea bream chazuke, white rice porridge, vegetable rice porridge, natto rice porridge, chicken rice porridge, clam soup, tofu and seaweed soup

We offer desserts made with seasonal fruits. The contents change depending on the season, so please feel free to inquire.

This is a carefully crafted roll that can only be eaten here. You can enjoy it in the store or take it home! Please enjoy it deliciously with your friends, family, or colleagues.