Hishinuma - Japanese cuisine

This dish is made by steaming the best prawns of the season. The shiba prawns are fluffy and the tiger prawns are just bursting with delicious flavor.

Meaty slices of grass puffers and panther puffers are deep fried in this dish. You can enjoy the crispiness, fragrance, and the fluffy texture of the meat.

This dish uses monkfish that is so fresh that it can be eaten raw. It is then carefully cleaned and steamed, before being served with ponzu (citrus-based sauce) made from bitter oranges.

We use the best shrimp of the season and steam them. The Shiba shrimp are soft and the Kuruma shrimp are bursting with flavour.

Deep-fried pufferfish and red pufferfish, which have thick flesh, are crispy and fragrant, and you can enjoy the soft texture of the flesh.

We purchase monkfish liver that is so fresh that it can be eaten as sashimi, carefully clean it, and steam it. It is served with orange ponzu sauce.

This is one of the dishes in the winter-only "Fugu Course." It is extremely popular for its delicious, sweet, and chewy texture.

From the chef's choice course. Pumpkin mousse, broad bean mousse, corn mousse, and other dishes made with seasonal vegetables. A healthy dish

From the chef's choice course. A Hishinuma staple! "Ceramic plate steak" The best domestic wagyu beef of the season is grilled on a ceramic plate to keep it hot. Enjoy the aroma of garlic soy sauce and the final dish of freshly cooked rice.