01 / ABOUT THE PLACE
About this place
Chatting across the counter about the day's catch while deciding on a first drink and small plate is the heart of an evening at Kisen. The sashimi assortment draws on seasonal fish such as bonito, tuna, horse mackerel, and gizzard shad, with the option to tailor the selection to personal taste. Paired with a cold beer, warm sake, or regional brews like Denshu and Dewazakura, it brings out the savory depth of fresh seafood.
The grilled lineup is just as compelling. Sea eel (anago) is broiled until tender and fluffy, served either unseasoned as shirayaki or finished with shichimi chili and soy sauce. Other choices highlight the brininess of the sea over direct heat, including pen shell clam wrapped in nori, grilled hard clams, and salt-grilled kuruma prawn, each offering a satisfying companion to a cup of sake.
To round out the meal, diners can choose from set platters—graded jo (high), toku-jo (special), and gokujo (finest)—or enjoy chirashi sushi, but ordering individual pieces of nigiri one by one is equally welcoming. Hand rolls like fatty tuna with pickled radish (torotaku) or classic tekka maki, alongside marinated tuna donburi seasoned with real wasabi, offer varied ways to finish. Run with calm, family-operated hospitality, it is an inviting corner to simply enjoy fish and sake.
