Setouchi Mikakudokoro Geishuu (Main Restaurant)

We want to share the joy and blessings of the rich food found in the mountains and sea of Setouchi. We strive to deliver the best when it comes to selecting the best ingredients that produce the most excellent taste.

Using fresh seafood blessings from Setouchi, our Japanese culinary craftsmen carefully prepare an array of dishes from small sardines, conger eel, small fish, seasonal oysters and Japanese pufferfish. Additionally, we serve meat dishes such as shabu-shabu and sukiyaki (both meat-rich hot pot dishes) using beef from Hiroshima and Saga.
We do not compromise on the selection of ingredients, purchasing only the highest quality seafood from reputable vendors that we trust. That is why the chef himself often visits the market and selects the best seasonal ingredients himself.
From seafood, meat, to exceptionally tasty vegetables cultivated with heartfelt care, the chef’s heart is poured into every dish to bring out the best of every ingredient with a heartfelt wish to provide the best culinary experience to customers.
There are large and small private rooms available with a Japanese atmosphere reminiscent of a Japanese garden that can be used in a variety of occasions, such as family gatherings with children, close friends, and dinner with business partners.

*Muslim-friendly options (no pork or alcohol) are also available.

RECOMMENDED DISHES

Oyster Hot Pot (1 person serving)2,750Yen (incl. tax)

These large premium Hiroshima Bay oysters were cultivated in a rich, natural environment in Ninoshima, an island in the Seto Inland Sea. They are cleaned thoroughly thus lacking in odor while maintaining a rich and mellow taste.
This “dotenabe” hot pot is made with our special handmade miso which goes well with “kishimen” (flat-type udon noodles originating from Nagoya).
We also offer an extensive oyster hot pot course that includes sashimi, grilled Seto oysters, and fried oysters at \5,500.

Thinly Sliced Stonefish3,300+Yen (incl. tax)

The moment we receive your order, a live “okoze” (stonefish) is removed from the fish tank and prepared on the spot for ultimate freshness. Stonefish have venomous dorsal fins, which are of course removed and handled with care by a skilled chef to ensure you can safely feast on this delicious delicacy.
In contrast to its striking living appearance, these thin, firm cuts of okoze have a delicate appearance and mild taste. Our handmade ponzu (a tangy citrus & soy-based sauce) perfectly complements the plump, chewy texture.
You can enjoy the head of the fish deep fried or served in red miso soup.

Hiroshima Gozen3,850Yen (incl. tax)

From conger eel, small sardines, and oysters (available in winter), enjoy the taste of Hiroshima with this lavish meal for a great value.