You may not be familiar with it, but it is so delicious that people in Japan have been eating blowfish since the Jomon period.
Over its long history, knowledge and technology have improved. A special qualification specializing in blowfish,
called a "Fugu Processor License", is required for those who cook blowfish, and a "Fugu Processing Facility Notification",
a permit certifying that facilities necessary for blowfish processing are installed, is required for the place where blowfish is prepared.
At Kaminoseki Geiyo, qualified personnel safely process and prepare blowfish at licensed locations. Please come with peace of mind.
We look forward to your reservation.
One of the following courses will be available depending on the month of your visit.
The highest quality natural tiger blowfish caught by longline fishing, a traditional tiger blowfish fishing method, is served. The fishermen fish with 2,000 hooks on lines ropes from a main line that can extend up to 10 kilometers. A day's fishing may yield a few fish or none at all.
The wagyu beef shabu-shabu uses A5 rank Hiroshima Wagyu beef. Red meat with just the right amount of marbling. The tender part of the meat has a strong flavor and is ideal for shabu-shabu by slicing it thinly.If preferred, you can dip the meat in broth to enhance its flavor.
38,500 yen including tax
The tiger blowfish is farmed with advanced technology and is of high and stable quality.
The wagyu beef shabu-shabu uses A5 rank Hiroshima Wagyu beef. Red meat with just the right amount of marbling. The tender part of the meat has a strong flavor and is ideal for shabu-shabu by slicing it thinly.If preferred, you can dip the meat in broth to enhance its flavor.
22,000 yen including tax
2-3-1 Sakai-machi, Naka-ku, Hiroshima 730-0853
Tel: 082-231-0333
All of our rooms are private rooms.
It is limited to four groups: three rooms with seating for
six people and one room with seating for eight people.
3F ISI Bldg., 2-8-16 Azabujuban, Minato-ku, Tokyo 106-0045
Tel: 03-6453-9315
Limited to one group per day.
It is a private room for about 8 persons, so you can enjoy a relaxing time.
Reservations required
When making a reservation,
please inform us of your reservation name,
contact information, course name,
and time of arrival.
* Reservations must be made
at least 3 days in advance
for blowfish dishes and at least one day
in advance for other dishes.
Tel:082-231-0333
Email:geiyo@ruby.ocn.ne.jp
Open:18:00 to 22:00
Closed
Sundays, national holidays,
New Year's holiday,
and some other dates
Tel:03-6453-9315
Email:kd478735@kc5.so-net.ne.jp
Open:18:00 to 22:00
Closed
Sundays, national holidays,
New Year's holiday,
and some other dates
