Maruzen Suisan Matsue Store

Luxuriously prepared mackerel in a carefully crafted soy sauce broth. Enjoy the fresh mackerel, which can also be eaten as sashimi, in a hearty shabu-shabu with a soy sauce-based broth. It's a fisherman's meal enjoyed on board, served with thinly sliced onions! The deliciousness is addictive! Finish with udon noodles◎【Toppings】・Udon: 308 yen・Izumo Soba: 352 yen※The menu is an example.

We offer fresh mackerel sourced directly by our company that can be eaten raw!

This dish features fresh mackerel that can be enjoyed raw, luxuriously seared to melt the fat and enveloped in a fragrant aroma, served with condiments and green onions. It is a dish made with fresh mackerel from Shimane.

(2 pieces of 3 varieties)

The flavorful sesame and sweet soy sauce pair very well with mackerel. A slightly sweet taste recommended for women.

A delicacy of grilled Nodoguro, a high-end fish from the Sea of Japan, where its elegant fat and rich umami are brought out solely by salt.

A blissful dish made by simmering the high-end fish Nodoguro in a sweet and savory sauce, featuring tender flesh and rich braising liquid that is exquisite.

Fresh squid caught in the waters near Shimane, served as sashimi. By increasing the number of cuts, you can fully enjoy the squid's natural sweetness.

Our own brand 'White Dragon Conger Eel', expertly sliced into delicate, translucent sashimi, with the refreshing acidity of ponzu enhancing the eel's elegant sweetness. This is a luxurious dish that cannot be experienced anywhere else.

This is a masterpiece of 'our own brand of white eel' that has been expertly grilled to a fragrant finish. Enjoy the true deliciousness of the eel, with its plump texture and rich, flavorful fat, enhanced only by salt.

A dish made with fresh conger eel grilled to perfection, allowing you to directly savor the elegant sweetness and umami of the eel without any sauce, highlighting the quality of the ingredients.

A luxurious dish that allows you to enjoy the high-end Shiryu anago in a shabu-shabu style, providing an exquisite dining experience where you can savor the sweetness and umami of high-quality anago in a refreshing special broth. Serves one.

Conger eel tempura, featuring a light and crispy batter enveloping the tender flesh of the eel, offers a delightful contrast between the crunchy exterior and juicy interior.

One reason why the shijimi from Lake Shinji is delicious is that Lake Shinji is a brackish lake with a low salinity level suitable for the habitat of Yamato shijimi. Additionally, the richness of the lake water is also a secret to the deliciousness of shijimi from Lake Shinji. Furthermore, the sunset at Lake Shinji has been selected as one of the '100 Best Sunsets.'

You can enjoy the clam broth in the simplest way. The rich broth is enhanced by the flavor of sake.

You can't finish drinking in Shimane without having this. It seeps into your insides. The locals finish it off with Izumo soba.

Red ten made by kneading red chili pepper into fish paste. A classic souvenir from Hamada!

A three-item platter featuring Oki Island's shima squid marinated in liver soy sauce, Matsue's specialty grilled flying fish, and fresh fish with sesame dressing. Recommended for first-time visitors!

Not only for the locals but also for all visitors, Kitagaki's handmade beef croquette allows you to casually enjoy the delicious flavor of Shimane Wagyu! We have put a lot of care into the ingredients and the coating, ensuring that every last bite is delicious. Please enjoy this proud dish that is fluffy and crispy, with the umami bursting in your mouth!

A special style of grilling Daisen chicken luxuriously on a rock salt plate. The juices of the meat and the umami of the salt blend together, creating a simple yet exceptional flavor.

Karaage made from Daisen chicken raised in the pure nature of Daisen, Tottori Prefecture, boasting juicy and firm meat with a deep richness. It is a superb dish with a crispy exterior and fluffy interior.

The tender texture and sweet fat unique to Daisen pork, simply grilled on a rock salt plate. This luxurious cooking method enhances the natural flavors of the ingredients.

Please enjoy it with broth made from flying fish and seaweed. It contains thick fried tofu, radish, and eggs.

A Matsue specialty simmered in rich, deep bonito broth. It's a luxurious bowl that allows you to enjoy the flavors of oden and udon in one go.

A new sensation salad that allows you to enjoy the boldly broken, fragrant fried Izumo soba. The aroma and crispy texture are addictive.

Fresh fish with tomato garlic dressing. Enjoy the nutrient-rich vegetables from Shimane!

A Caesar salad packed with fresh vegetables, perfectly balanced in nutrition. It's also great as a palate cleanser between rich seafood dishes!

A luxurious yukke don topped with fresh seafood mixed in a special sauce and an egg yolk. The rich flavor pairs perfectly with the rice.

A refreshing tea zuke with the tanginess of ume. It has a gentle flavor that is perfect for cleansing the palate after seafood dishes or as a light finish to a meal.

Izumo Soba is characterized by its dark-colored noodles. This is because it uses whole buckwheat flour made from grinding the whole buckwheat grains. Buckwheat flour is classified into four types (from No. 1 to No. 4) based on the part of the buckwheat seed used during milling. In the case of Izumo Soba, no selection of flour is made, and it is milled using the whole grain. As a result, Izumo Soba has a rich aroma and is highly nutritious. While soba is typically enjoyed for its smooth texture, it is said that the best way to enjoy Izumo Soba is to chew the firm noodles thoroughly.

The biggest feature of Wariko Soba is not only the container but also the way it is eaten. First, sprinkle the condiments such as grated daikon and seaweed that are provided together onto the Wariko, then lightly pour the dipping sauce in a 'no' shape. Izumo Soba is made by grinding buckwheat with the husk on, giving the soba a crisp texture.

Traditional Izumo kamaage soba, enjoyed hot and fresh right after boiling, is the authentic way to eat it in Shimane!