Kappo Sushi Umeda

According to availability, different cuts of horse-meat sashimi, such as marbled meat, hanger steak, mane and liver, can be enjoyed as a single dish or an assorted selection.

Matsubara red rockfish is nice when served as sashimi, but it is wonderful when simmered in a light broth or with tomato and light soy sauce.

This superb dish is comprised of wild eel simply grilled without prior steaming (shirayaki), and kabayaki, where the eel is grilled after having been dipped in a sauce made of eel bones, sake, mirin and dark soy sauce simmered together for 4 hours.

From autumn to winter, the huge, king-like wild grouper appears on the rocks!

White meat with a fatty but mild flavor, can be enjoyed as sashimi, shabu-shabu, or thinly sliced.

Umeda's proud chanko nabe. A course of whole wild puffer fish and Matsuba crab, the king of winter delicacies.

We can order a variety of products according to customer requests, including (snow crab) (domestic).

Sea urchin, spiny lobster, baby salmon, Hiroshima matsutake mushrooms, soft-shelled turtle, and rice cooked with abalone roe in a clay pot...

We offer wild grouper and pufferfish courses for 15,000 to 25,000 yen. (From October to February)

*Reservations for year-end parties, New Year parties, and other banquet courses start from 8,000 yen, and are available for 2 to 25 people in a tatami room.

From June to August, the seasonal dish served during the Obon period is "Hamojabu" (5,000 to 6,000 yen course per person).

A luxurious summer ingredient, mainly used in Kyoto cuisine. We will prepare conger eel dishes according to your request.

In addition, we also have the rare fish "Ako" caught in the Seto Inland Sea.

Grilled eel, etc. Wagyu beef tongue shabu-shabu (6,000-8,000 yen per person course) is also delicious!!

Abalone, scorpionfish, raw cockle, Spanish mackerel, and blackthroat seaperch

Iwagaki (rock oysters), cod buds, and koshiabura (strained fat)...

Furthermore, we can also order any seasonal produce according to your budget and requests.

Please let us know when you make your reservation.

In addition to the course menu, we also offer seasonal ingredients. For example, sushi starts from around 2,000 yen per person.

Please feel free to call us first.

We will serve Hiroshima specialties such as conger eel, oysters (in season from October to February), stonefish, and small sardines (in season from June to August) according to your request.

You can enjoy carefully selected A5 class Wagyu beef to your heart's content in dishes such as sukiyaki, beef tongue shabu-shabu, and bone-in short ribs.

Depending on what we have in stock, we can serve you a variety of cuts, such as marbled beef, saguri, mane, and liver, either individually or as an assortment.

Ako is delicious when eaten raw, but we also recommend it in soup or cooked with light soy sauce and tomatoes.

The white-grilled wild eel, which is grilled without being steamed, and the kabayaki eel, which is grilled on the bone and served with a sauce made by simmering the eel for four hours in a mixture of sake, mirin, and dark soy sauce, are both excellent.