Tokutoku Choshu fresh seafood mabushi rice bowls
¥3,300 – Limited to 10 servings per day
A combination of Kappo’s most popular dishes — a sumptuous dish with seafood and tempura
A new dish conceived by combining this restaurant’s popular seafood with tempura. It’s a rice bowl topped with seven or so different delicacies from Hagi and elsewhere, including seared kintaro, seared fugu, vinegared mackerel, sea urchin, and yellowtail. The tempura includes prawns from Yamaguchi Prefecture.
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Side Menu
The tempura is deep-fried in flavorful sesame oil and comes in six varieties, including prawns from Yamaguchi Prefecture and vegetables mainly from Hagi.
A different taste all three times!
Step 1: Eat the seafood rice bowl as is.
“Start with the seafood rice bowl, served with a dash of slightly sweet local soy sauce or ponzu sauce.
We focus almost exclusively on wild seafood caught near Hagi. Note: The types of fish available vary from day to day.”
Step 2: Start changing the flavor by adding various toppings.
Next, add your favorite toppings. You will get a set of toppings that include sesame, wasabi, green onions, ginger, metade, and seaweed. These toppings go well with seafood from the seafood rice bowl as well as with the tempura that is served on the side.
Proprietor’s recommendation
Sashimi goes best with soy sauce, so try it with wasabi dissolved in soy sauce along with your favorite condiments.
Step 3: Finish with hojicha tea broth.
We’ve made a broth from kelp, bonito, and lizardfish, which is commonly used for fish paste, to which hojicha tea is added. Since the fish is fatty, hojicha broth with its refreshing aftertaste is a great pairing.
Please enjoy fish purchased personally by me!
Third-generation proprietor
Kotaro Kawamura
Hitsumabushi made from amadai caught near Esaki
¥2,700 per person (minimum order: two people)
• Reservation required (at least four days in advance)
A magnificent bowl of hitsumabushi served with luxurious amadai!
We created this dish out of our desire to show people how delicious the amadai caught near Esaki is. Fresh amadai purchased directly from fishermen who fish by hand is served as raw sashimi, seared, or deep-fried with its scales intact and served on a bed of rice in a bowl!
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Side Menu
Deep-fried amadai with its scales intact is served as a side dish. Enjoy the crispy texture and plump meat.
A different taste all three times!
Step 1: Amadai from Esaki is the star of the show.
Amadai spoils quickly, so freshness is paramount. It can only be eaten as sashimi in places where it is produced. It is seared for sweetness and served in a bowl.
Step 2: Two sauces and plenty of toppings
Two sauces are available: a walnut sauce with soy mayonnaise and a refreshing citrus sauce (subject to change, depending on the season). We also offer Hagi sashimi soy sauce, rock salt, wasabi, green onion, and seaweed.
Owner’s recommendation
Try it as sashimi with rock salt and wasabi, or seared with walnut sauce, or deep-fried with its scales intact together with citrus sauce!
Step 3: Tea broth in two varieties: Japanese and Western
The first tea broth is a simple, light broth made with kelp tea. The second bowl is made by searing amadai and adding broth made from consommé along with cheese and coarsely ground pepper. Enjoy it like Western-style risotto.
Amadai from Esaki is really delicious! One makes a nice meal for two people.
Owner
Yosuke Matsuoka
Tokutoku Choshu fresh seafood mabushi rice bowls – Hagigoyomi version
¥2,970 – limited to 10 servings per day
A wide variety of wild seafood from Hagi, served with sesame soy sauce and wonderful simplicity
Because of the abundance of fish species caught in the Hagi area, we have come up with a seafood rice bowl topped with seven or so varieties of wild fish. All of our seafood, including the rare lizardfish, kanato-fugu, and yellowtail, is caught early in the morning and are quite fresh when served.
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Side Menu
Mahi-mahi tempura and vegetable kakiage. Our kakiage includes generous helpings of sweet potato and pumpkin. Enjoy it with Hagi salt.
A different taste all three times!
Step 1: A rice bowl piled high with seasonal fish
First add soy sauce and enjoy the genuine flavor of the seafood on your seafood rice bowl. The fish variety changes according to the season: purple puffer in winter, kensaki squid in spring, horse mackerel in summer, and bonito in fall.
Step 2: Add toppings to taste.
Change the flavor by adding the toppings you like: green onion, ginger, Japanese ginger, metade, wasabi, and sesame soy sauce. We also recommend have it with the salt used for tempura.
Proprietor’s recommendation
Sesame soy sauce, made with sesame paste, is delicious both on rice and dissolved in broth.
Step 3: Enjoy two variations: seafood chazuke and tencha.
Hot chazuke broth made with bonito kelp broth and sencha green tea. You can have seafood chazuke with seafood along, of course, but you can also enjoy it as tencha with tempura, which is served on the side.
Enjoy the rich variety of fish species in Hagi through seafood rice bowls!
Proprietor
Mitsuaki Kawamura
A rice bowl with three different Hagi toppings to compare
¥2,000 – Limited to 20 servings per day
Enjoy sashimi, shirasu, and tempura served together in a large earthenware bowl!
Here is our exclusive, more advanced version of the ainori rice bowl, which is half seafood and half tempura — both popular dishes. The reason we serve it in an earthenware bowl is that it is used for zosui (rice porridge) at the end of the meal. The raw egg can be eaten on top of the rice bowl or dissolved into the zosui.
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Side Menu
Tempura made from kintaro, a Hagi specialty, as well as red ginger, pumpkin, eggplant, shiso leaves, and seaweed. Homemade salt and tempura sauce are also available.
A different taste all three times!
Step 1: Three rice bowl dishes in one place!
The ingredients are horse mackerel, amberjack, kensaki squid, sea bream, and other fish caught around Hagi, served as sashimi, and boiled shirasu. Toppings include kintaro and vegetable tempura. Note: The types of fish available vary from day to day.
Step 2: Add raw egg in addition to our signature toppings!
The toppings are green onion, wasabi, homemade salt that contains orange peel, and raw egg. You can also leave half the raw egg and add it to the zosui (rice porridge) at the end of the meal. The citrus-flavored salt goes well with tempura.
Proprietor’s recommendation
Make your own mini rice bowls with sashimi and shirasu on top and raw egg in the middle.
Step 3: Enjoy zosui with broth made from dried flying fish.
We use hinohikari rice grown in Hagi. Hot zosui is served in a special broth made by adding onocha (green tea) to broth made from dried flying fish. Leftover sashimi, shirasu, and tempura are perfect for zosui.
Our food is served in earthenware bowls for the zosui at the end of the meal. Portions are generous in size!
The proprietor
Tomohiro Mameda