Furumaiya Yokohama

This is red snapper caught by fishermen using a single line on Kozushima Island in the Izu Islands. It has a bright red flesh and exceptional freshness!

Our sake sommelier has selected delicacies that pair well with Japanese sake! We will serve a platter of 3 kinds of recommended delicacies for the day. Look forward to what will be served. ~An example from one day~ - Wasabi mixed whelk - Liver mixed with dried squid - Plum crystal

This is a traditional local dish from Fukui Prefecture, made with fatty mackerel from Fukui that is salted and then fermented and aged in rice bran for a long period. Enjoy it with a lightly grilled, fragrant aroma.

This is a traditional delicacy from Toyama Prefecture, made by marinating freshly caught firefly squid in a sauce of soy sauce and mirin. The bouncy texture and rich flavor of the innards are perfect for pairing with sake!

The fins of surumeika are mixed with liver and soy sauce. This dish is very popular among repeat customers and regulars, as it pairs exceptionally well with sake.

The cream cheese is marinated for several days in a bed of sake lees made from a secret recipe. This dish has been a popular menu item since the founding period at our sister store, 'Ginza Hakobune'!

We source directly from the long-established 'Kawachiya', a representative of kamaboko from the Hokuriku region. Enjoy the kamaboko culture of Toyama casually in Yokohama.

This is a tempura made with fresh white shrimp from Toyama Prefecture, fried to a crisp, bursting with flavor. The unique refined sweetness of the white shrimp pairs perfectly with the crisp sake from the Hokushin'etsu region!

Sesame dipping sauce or noodle soup