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Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
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![Fujiwara_[Moriawase no Tsukuri ] Assorted creation where a variety of fresh seasonal fish at the start, height, and end of their seasons can be enjoyed](https://rimage.savorjapan.com/svj/image/0006074654/0006074654F1_210x180.jpg?t=1732589903)
[Moriawase no Tsukuri ] Assorted creation where a variety of fresh seasonal fish at the start, height, and end of their seasons can be enjoyed
It is a dish with a generous assortment of 6~7 seafood varieties selected from local and nationwide sources. Fresh seafood from fishing ports such as Morozaki and Himakajima can be enjoyed. In the photographs are medium-fatty tuna, sawara (Japanese Spanish mackerel), tachiuo (hairtail), sayori (halfbeak), sakuradai (cherry anthias), and sumiika (Japanese spineless cuttlefish).
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![Fujiwara_[Amadai (tilefish) steamed with young bamboo] where one can fully enjoy the hot and savory goodness](https://rimage.savorjapan.com/svj/image/0006074654/0006074654F2_210x180.jpg?t=1732589903)
[Amadai (tilefish) steamed with young bamboo] where one can fully enjoy the hot and savory goodness
Steamed seasonal fish and chopped locally-grown "seaweed" are sprinkled with kudzu sauce to create a dish that overflows with flavor. The gently steamed amadai (tilefish) has a sublime texture. The bamboo shoots are also locally sourced and have a taste that is unique to the season.
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![Fujiwara_Fluffy [two-toned eel broil] with firm-fleshed natural eel](https://rimage.savorjapan.com/svj/image/0006074654/0006074654F3_210x180.jpg?t=1732589903)
Fluffy [two-toned eel broil] with firm-fleshed natural eel
Natural eels that weigh roughly 1kg are prepared in two ways: shirayaki (broiled eel without seasoning) and kabayaki (broiled eel dipped in soy-based sauce), making it the perfect dish for those who enjoy eel. Shirayaki (broiled eel without seasoning) is seasoned to taste with wasabi and salt. The firm and distinctive chewiness is delicious.
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●Soup
Clam soup
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Young bamboo shoot soup
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Whitebait soup with kuzu balls
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Clam miso soup
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● A la carte dishes
Atsumi Beef (A5) Chateaubriand
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Mikawa pork (loin) tonkatsu
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How to prepare whale tail meat
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Wild vegetable tempura
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Simmered whole eggplant with ginger or dengaku
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Grilled bamboo shoots with kinome soy sauce
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Small sweetfish tempura or fried chicken
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Deep fried white shrimp or kakiage
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Swim crab
It has been sliced.
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Fresh fish
Thinly sliced Sakura sea bream
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How to make halfbeak
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Halfbeak with Shiso
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How Spanish mackerel is made
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Grilled golden-eyed snapper
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How to prepare tuna (fatty tuna, lean tuna)
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Tuna (fatty, lean) topped with grated yam
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How to make squid
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How to make steamed abalone
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How to make raw cockle
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How the oyster shell is made
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How Turban Shells are Made
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How to prepare raw mantis shrimp
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White fish wrapped in sea urchin
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How to make kuruma shrimp
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How to make raw sea urchin
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"Assorted platter" where you can enjoy fresh seasonal fish such as early season, peak season, and late season.
This dish is a luxurious assortment of 6 to 7 types of local fish and seafood selected from all over Japan. You can taste fresh seafood from fishing ports such as Shizaki and Himakajima. The photo shows medium fatty tuna, Spanish mackerel, hairtail, halfbeak, cherry snapper, and squid.
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Boiled food
Simmered Kinki
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"Steamed young bamboo shoots of sweet snapper" where you can enjoy the fluffy flesh
This is a tasteful dish of steamed seasonal fish, pounded locally harvested "wakame" seaweed, and sprinkled on kudzu paste. The fluffy steamed tilefish has a blissful texture. The bamboo shoots are also locally produced, giving it a taste that can only be enjoyed in season.
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Boiled raw yuba
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Lotus root bun
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Sweet potato with shrimp sauce
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Sea mochi stewed with shaved ice
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Whale and sardine
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Tiger prawns with egg
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Simmered radish and sardines
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Freshly cooked or steamed on bone
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Whitebait with egg
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Bamboo shoots boiled with seaweed or boiled in Tosa sauce
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Sake steamed clams
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Grilled fish
Salt-grilled kinki
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Grilled clams
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Grilled hairtail fish with chili pepper
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Arima-yaki barracuda
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Grilled tuna and green onion
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Grilled Spanish mackerel in miso and dried blackthroat seaperch
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Natural eel grilled
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"Two-tone grilled eel" made with firm, natural eel and finished with a soft finish
This is a must-try for eel lovers, where you can enjoy about 1kg of wild eel in two ways: shirayaki and kabayaki. The shirayaki can be enjoyed with wasabi or salt to taste. The meat is firm and has a unique chewy texture.
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Grilled foods
Abalone and asparagus grilled with butter
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Skewered clams
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Grilled flat clams
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Turban shells cooked in butter or in a pot
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Scallops and mushrooms grilled in butter
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Grilled white fish with cheese
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Beef and bamboo shoots hasamiyaki
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Cochin and white onion grilled with sauce or salt
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Salt-grilled Cochin chicken wings
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Grilled duck with black pepper
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Grilled duck with onion sauce or salt
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Grilled salted tiger shrimp
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Grilled vegetables with salt
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Oily foods
Firefly squid and mountain burdock tempura
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Fried whitebait or fried chicken
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Tiger prawn and lotus root tempura
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Fried white fish with shiso leaves
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Squid belly stir-fry and fried chicken
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Beef fillet cutlet
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Deep fried Nagoya Cochin
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Fried pork and tomato
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Deep-fried Tiger Prawn Sandwich
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Raw sea urchin with grated yam
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Assorted skewers
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Vegetable tempura, assorted tempura
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Young sweetfish and wild vegetable tempura
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Vinegared foods
Cockle in vinegar and miso sauce
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Mozuku seaweed, dressed in nuta sauce
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Whale bacon, seared duck
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Grilled scallops with sudachi vinegar
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Raw sea urchin with grated yam and vinegared wasabi
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Turban shell with vinegar and soy sauce
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Vegetables
Asparagus, tomato, broad beans, senju green onion
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Japanese seafood salad, grilled vegetable salad
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Dried mullet roe and radish salad
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Lightly pickled spring cabbage
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Pickled radish sprinkled with bonito flakes
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●Chinmi
Funa sushi, yubeshi, dried sweet potato, karasumi, dried salmon roe, dried scallops
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This water, this, taimata, bakurai
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Cheese pickled in miso, horse ham, squid with liver, and uruka milt
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●Food
Young bamboo shoots
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Spanish mackerel sushi box
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Eel sushi roll
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Seafood bowl
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Beef fillet steak bowl
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Tuna rice bowl
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Fukisako rice
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Dessert
Lemon pudding
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Hojicha ice cream
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Chilled Shiruko (with tapioca)
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Strawberry almond tofu
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Dried persimmon
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●Hot pot dishes
Firefly squid shabu-shabu
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Whole soft-shelled turtle hotpot
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Sukiyaki
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Conger eel hotpot
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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.
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Fujiwara
ふじ原
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
052-959-5513 (+81-52-959-5513)
All reservations will be accepted via web form to ensure a smooth reservation process.
- location_onAccess
- 5-minute walk from Hisaya-odori Station (Nagoya Municipal Subway lines). Take exit 1A and head north.
- restaurantCuisine
- Japanese / General,Japanese / Kaiseki (tea-ceremony dishes),Japanese / Kaiseki (traditional multi-course meal) / Japanese,Japanese
- scheduleOpen
- [Weekdays, Saturday] Dinner 5:30 pm - 10:00 pm
- blockClosed
- Sunday, Monday on National Holidays
- paymentsAverage price
- 13,000 JPY
- credit_cardMethod of payment
-
Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card
- pin_dropAddress
-
White Mates 309, 1-14-23 Izumi, Higashi-ku, Nagoya, Aichi map
- local_taxiAddress (for taxi driver )
- 愛知県名古屋市東区泉1-14-23 ホワイトメーツ309
- translateEnglish services
- Unknown.
- listFeatures
-
Reservations / Reserved rooms / Tatami room / Kotatsu (heated table) / Counter seating available / course meals
*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
