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A "sashimi platter" wherein one can fully enjoy the bounty of the Seto Inland Sea on one plate
A dish with an extravagant assortment of fresh seafood primarily from the Seto Inland Sea. The tai (sea bream) used is the firm and springy natural tai caught in the waters near Akashi and Naruto, and the sea urchin characterized by its rich flavor is from Awajishima. Other seafood varieties such as hairtail and shrimp also have flavors that are unique to the season.
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Delicate "crab shinjo (fish cake) soup" with seasonal ingredients
Katsuo (bonito) soup stock made with a blend of dried bonito and tuna, and konbu (kelp) soup stock made with a blend of Rausu konbu and honkonbu (Japanese kelp) come together to make the perfect harmony. The elegant broth is made to have a more robust konbu (kelp) flavor. An exceptional dish with the deep flavors of seasonal vegetables and shinjo (fish cake) made with seasonal seafood.
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![Kiyose Sasama_A [hassun] that is beautiful to behold and arranged with foods that can be experienced with the five senses](https://rimage.savorjapan.com/svj/image/0006074170/0006074170F3_210x180.jpg?t=1732589894)
A [hassun] that is beautiful to behold and arranged with foods that can be experienced with the five senses
A dish that uses a variety of ingredients and different cooking techniques to prepare each one. With various foods that give a sense of the season made into bite-sized portions, a variety of textures and flavors can be experienced. Its beautiful colors also make it enjoyable to look at.
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Fresh fish
Sea urchin sashimi
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Squid sashimi
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Sashimi cutlassfish sashimi
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Wild sea bream sashimi
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Golden-eyed snapper sashimi
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White tilefish marinated in kelp
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Flat clam sashimi
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Bluefin tuna sashimi
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"Assorted Sashimi" allows you to enjoy the bounty of the Seto Inland Sea on one plate
This dish features a luxurious assortment of fresh seafood, mainly from the Seto Inland Sea. The sea bream is from Akashi Naruto, which has firm and plump flesh, and the sea urchin is from Awaji Island, which is known for its rich flavor. Other seafood, such as swordfish and shrimp, also have a taste that is unique to their season.
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●8 inch
"Hassun" offers a visually stunning array of dishes that stimulate all five senses
A dish made with a variety of ingredients, each prepared using a different cooking technique. The seasonal dishes are served in bite-sized portions, allowing you to enjoy a variety of textures and aromas. The colorful dishes are also a visual treat.
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● Bowl dishes
A delicate soup made with seasonal ingredients: Crab Soup
The bonito broth, a blend of dried bonito and tuna flakes, and the kelp broth, a blend of Rausu kelp and ma kelp, are perfectly harmonized. The flavor of the kelp is strong, making this a refined broth. The ma jo made with seasonal seafood and seasonal vegetables give this dish a deep flavor.
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Natural sea bream grilled in soak
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Oily eye soup
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Fish miso soup
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● First-time snacks
Katsuo sake-kasu
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Grilled steamed conger eel
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Assorted pickles
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Morokyu
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Deep-fried ginkgo nuts
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Dried persimmon cream cheese
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Dried mullet roe and radish
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Dried fugu with mirin
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Folded sardines
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Sea urchin bread
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●Ceramics
Wagyu beef fillet steak
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Grilled Wagyu beef fillet with scallions
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Oxtail grilled with garlic and soy sauce
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Salt-grilled local chicken
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Grilled local chicken with Japanese pepper
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Grilled lamb with saikyo miso sauce
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Grilled sweetbread with saikyo sauce
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Overnight dried kinki
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Grilled tilefish with kinome leaf buds
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Grilled golden-eyed snapper with miso and yuzuan sauce
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Grilled log shiitake mushroom with meat and miso
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Salt-grilled broad beans
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Sweet and spicy hobo
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Bamboo shoots and bacon stir-fried with butter
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Grilled seabass with salt
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Fried food
Burdock Tempura
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Conger eel tempura
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Sweet potato tempura
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Oichi bamboo shoot tempura
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Deep fried small shrimp
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Wagyu beef fillet cutlet
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Strained fat tempura
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Crab Tempura
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●Salad
Vegetable salad
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Steamed vegetables with Japanese pepper sauce
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White Miso Bagna Cauda
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Boiled dishes
Deep-fried local chicken and tofu
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Kagoshima Black Pork Sauce and Chiri Soup
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Lotus root buns with crab sauce
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Boiled wild sea bream
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Steamed wild sea bream
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Steamed tilefish in sake
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Boiled young bamboo shoots from Taichi
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Simmered eyefish
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Firefly squid shabu-shabu
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Fugu milt and chawanmushi
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● Closure
Grilled conger eel soup
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Marinated fatty tuna roll
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Steamed conger eel thin roll
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Grilled rice ball with chazuke
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Crab rice porridge
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Karasumi rice porridge
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●Various types of sushi
Steamed conger eel
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Grilled conger eel
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Sea urchin
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Wild sea bream
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how much
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Golden-eyed snapper
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Sword tip squid
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Hairtail
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Flat shellfish
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Bluefin tuna
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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.
- Information
- Photos
-
Course Menu /
Menu - From the chef
- Map
- Reviews
Kiyose Sasama
季よせ ささま
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).
Shop
079-288-8830 (+81-79-288-8830)
All reservations will be accepted via web form to ensure a smooth reservation process.
- location_onAccess
- 6-minute walk from Himeji Station (JR lines). Located west of Shirogane West Intersection.
- restaurantCuisine
- Japanese / General,Japanese / Sashimi (raw fish)/Seafood / Japanese,Japanese
- scheduleOpen
- [Weekdays, Saturday] 6:00 pm - 11:00 pm
- blockClosed
- Sunday, National Holidays
- paymentsAverage price
- 12,000 JPY
- credit_cardMethod of payment
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Credit Card Accepted
JCB / Diners Club / American Express
- pin_dropAddress
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82 Junishomae-cho, Himeji, Hyogo map
- local_taxiAddress (for taxi driver )
- 兵庫県姫路市十二所前町82
- translateEnglish services
- Unknown.
- listFeatures
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Late-night service / Reservations / Reserved rooms / Tatami room / Counter seating available / course meals / Large shochu selection / Large sake selection / Restaurants with Facebook pages
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
-
Course Menu /
Menu - From the chef
- Map
- Reviews
