Hibai Mei Kanda Nishi-guchi

The oysters from the Sanriku coast are surrounded by lush green mountains, and the seawater rich in nutrients from the mountains nurtures delicious oysters. The true oysters from Sanriku can be enjoyed raw all year round, with large, firm oysters available in both winter and summer.

Our special oyster rice cooked with flavorful ingredients

Chef's original! Grilled udon with plenty of oyster broth!

A clear soup made with plenty of oyster broth. Perfect after a meal!

Using 2 oysters from Miyagi Prefecture for one fried oyster. When you take a bite, the oyster juice bursts out★

Slowly grilled over charcoal and served with a special sauce. The firm flesh is incredibly satisfying!

Farmed silver salmon from Miyagi Prefecture. The silver salmon, which has the highest production volume in Japan, is rich in fat and has a smooth texture.

This specialty product is carefully grilled using Kinkasan mackerel from Ishinomaki, Miyagi Prefecture.

Lightly grilled Miyagi's specialty sasakamaboko over charcoal, served with wasabi soy sauce.

Fried tofu from Degiuyama, the soul food of Miyagi!

A fisherman's meal from Tohoku! Enjoy squid marinated in soy sauce grilled over charcoal.

This is smoked Kinkasan mackerel from Ishinomaki.

Using Shiitake mushrooms from Nanatsumori, Miyagi Prefecture.

We grill Sendai's famous beef tongue over charcoal just like in the original place.

An assortment of delicious pickles from Tohoku, including pickles from Miyagi and momizuke.

Served as sashimi, this dish features live sea pineapples from Miyagi Prefecture. Since it is delivered directly, you can enjoy the taste as if you were eating it in its place of origin.