Shuan

At Shuan, pristine sashimi of wild-sourced seafood and torafugu (tiger pufferfish) delivered directly from Shimonoseki shares the menu with Kuroge Wagyu sukiyaki and Hirata Farm Sangenton pork cutlets. Guests can explore fugu prepared in multiple ways: gossamer-thin tessa sashimi, charcoal-grilled cuts, and robust b切り nabe hot pots finished with savory rice porridge (zosui). Depending on the day's catch, whole live kawahagi (thread-sail filefish) also makes an appearance, served with ponzu and its rich liver mashed into soy sauce. Drinks keep pace with the kitchen, from fragrant torafugu hirezake (warm sake steeped with toasted pufferfish fin) to regional labels like Tanaka Rokujugo and Kokuryu, making it easy to linger over a lingering succession of courses.

The meat offerings are just as serious as the seafood. Ribeye and A5-grade Kuroge Wagyu sirloin can be simmered as shabu-shabu or sukiyaki, rounded out with fresh vegetables and udon. For crisper fare, the kitchen fries up Hirata Farm Sangenton pork into premium loin and tender fillet cutlets, or sears it as ginger-glazed pork loin—practical options whether you want a hearty evening meal or a family feast.

At midday, the restaurant shifts to popular set meals like the Shuan Gozen and the colorful Irodori Gozen, both prized for their generous variety. Thickly cut, tender hirekatsu, grilled fish, or fresh sashimi come served alongside hot miso soup and rice, delivering a deeply comforting lunch in Koiwa.