About This Shop
At Tsurunoya Honten, savor Hiroshima's regional dishes made with plenty of locally sourced ingredients. We always stock over 30 varieties of sake, combining famous labels from across Japan with local Hiroshima brews. Our proprietress, a certified sake sommelier (kikisake-shi), will select the perfect pairing for your meal. Locals love the course featuring seasonal fish, while visitors are recommended the course showcasing our signature dishes. Whether you're stopping by after work, dining alone, or hosting a banquet, we welcome guests of all kinds.
Highlights
Conger Eel and Wild Boar Shabu-Shabu
In winter, our "conger eel shabu-shabu," served even at lunch, is extremely popular. Our "Sera wild boar shabu-shabu" is carefully bled during preparation, so it has no gamey odor. We recommend our "Seasonal Delicacies Course," packed with seasonal fish, and our "Hiroshima Specialties Course," which lets you enjoy Hiroshima's local cuisine to the fullest.
Bishu-Nabe Made with Local Sake, and Hiroshima Oysters
Our "bishu-nabe" hot pot, made with sake from Higashi-Hiroshima, is a favorite — chicken gizzard and vegetables go into the pot, seasoned with sake, salt, and pepper. And of course, Hiroshima means oysters: our Hiroshima-grown "grilled oysters" are three times the usual size.
Sake Selected by Our Certified Sake Sommelier Proprietress
We always keep more than 30 varieties of sake on hand, combining renowned brands from across Japan with local Hiroshima sake. Our proprietress, a certified sake sommelier (kikizakeshi), selects the sake to match your dish. Our Hiroshima specialty "oyster sake" is made by placing a fragrantly grilled oyster into hot local sake and covering it — the flavor of the grilled oyster seeps into the sake, and, like hire-zake, you can keep topping it up with more sake, which is part of its appeal.
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