Ginbe

Experience the taste of Miyagi's four seasons with our Kamameshi and fresh oysters

Our famous "kamameshi" has seasonal seafood from Shiogama Port with Miyagi vegetables and rice. It is cooked in front of you on a stove. The ingredients change depending on the season, so you can have fun tasting different flavors throughout the year and savoring the feeling of each season. You can still smell the sea water in these consistently excellent oysters, sent directly from Ofunato and steamed in our restaurant. The Ginbe way is to just use a little salt and enjoy the oysters' full flavor. You can savor incredibly fresh, seasonal seafood from Shiogama. Locals can enjoy seasonal cuisine with fresh surprises at every visit. Tourists and business visitors can enjoy a memorable meal with the delicious food and sake of Sendai, Miyagi. Our staff's friendly service will also make you feel comfortable. Our lively restaurant has counter seats where you can watch the knife-wielding chefs, an open hearth area with two sunken floor tables for about 8 to 15 people, and tatami seating in a relaxing atmosphere for up to 40 people. Any seat will be comfortable! Our famous "kamameshi" has seasonal seafood from Shiogama Port with Miyagi vegetables and rice. It is cooked in front of you on a stove. The ingredien read morets change depending on the season, so you can have fun tasting different flavors throughout the year and savoring the feeling of each season. You can still smell the sea water in these consistently excellent oysters, sent directly from Ofunato and steamed in our restaurant. The Ginbe way is to just use a little salt and enjoy the oysters' full flavor. You can savor incredibly fresh, seasonal seafood from Shiogama. Locals can enjoy seasonal cuisine with fresh surprises at every visit. Tourists and business visitors can enjoy a memorable meal with the delicious food and sake of Sendai, Miyagi. Our staff's friendly service will also make you feel comfortable. Our lively restaurant has counter seats where you can watch the knife-wielding chefs, an open hearth area with two sunken floor tables for about 8 to 15 people, and tatami seating in a relaxing atmosphere for up to 40 people. Any seat will be comfortable! ... learn more from chef