Japanese Restaurant SEIZAN

Our delicious broth is stewed overnight, with kombu and dried katsuo and maguro flakes. Combined with amadai fish and shogoin daikon for a delightful seasonal soup.

We use A5 grade steak with Shimonita leeks. Our sukiyaki broth is made with apples and honey, and garnished with loads of Japanese parsley.

Crab shell stuffed with a blend of shredded crab meat and kanimiso, grilled to perfection.

A5 grade beef and Shimonita green onions are used. Sukiyaki made with apple and honey sauce, and finished with plenty of Japanese parsley.

This seasonal soup is made with a special broth made from kelp that has been soaked overnight, bonito flakes, and tuna flakes, along with tilefish and Shogoin radish.

This dish is made by mixing shredded crab meat with crab paste, stuffing it into the shell, and then grilling it over a fire.