Hokkaido Genshiyaki Silom

An assortment of fresh seafood directly delivered from Hokkaido and other regions. Enjoy the specially selected ingredients of the day as sashimi. Please enjoy with soy sauce and wasabi.

A platter of three kinds of carefully selected fresh seafood sashimi. This dish allows you to easily enjoy seasonal fish. Please enjoy with wasabi soy sauce.

A salt-grilled saury, representing the flavors of autumn. It is fatty, and you can enjoy the fragrant skin and the uniquely bitter innards. Served with grated daikon radish for a refreshing taste.

A grilled dried small fish that can be eaten whole from head to tail. If it contains roe, you can enjoy the popping texture. Perfect as a snack.

A salt-grilled Ayu, a fish that lives in clear streams. It has a unique aroma and is also called "fragrant fish." It is characterized by its light and refined white fish taste.

Salt-grilled Iwana, a fish that inhabits the uppermost reaches of mountain streams. It is a river fish with a light and refreshing taste. It is grilled thoroughly from head to bone.

This is a salt-grilled yamame, also known as the "Queen of the Streams." It is a white fish with no gamey odor, possessing a refined sweetness and umami. The skin is grilled to a fragrant crisp.

A dish of flavorful horse mackerel grilled over charcoal. The flesh is plump, rich in fat, and juicy. It's a classic taste familiar to Japanese tables.

A 3-kind grilled river fish assortment, including Ayu, Iwana, and Yamame. You can compare the delicate flavors of each fish.

A grilled dish of Kichiji, a high-grade fish also known as Kinmedai. It is extremely fatty, with a melt-in-your-mouth texture and rich umami. A luxurious dish.

A cream pasta finished by tossing in a giant wheel of Grana Padano cheese. The rich cheese flavor and the saltiness of the thick-cut bacon are a perfect match. This is a signature dish with a luxurious taste.

Japanese-style yakisoba with seafood such as shrimp and squid. The fragrant sauce and the umami of the seafood coat the noodles.

Cold soba noodles made with buckwheat flour from Horokanai, Hokkaido. Enjoy the smooth noodles dipped in a flavorful broth for a refreshing meal.

A warm udon noodle dish topped with crispy fried burdock tempura. The earthy aroma of the burdock and its crunchy texture pair well with the mild broth.