New gourmet foods in Nagato, Yamaguchi! Choshu Kaisen Mabushi” and “Choshu Kaisen Uni Shabu” to taste the delicacies of the sea!

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Last updated

Apr 22, 2025

What are "Choshu Kaisen Mabushi" and "Choshu Kaisen Uni Shabu"?

Surrounded on three sides by the sea, Yamaguchi Prefecture is home to a wide variety of seafood. In particular, the Sea of Japan, to which Nagato City faces, is dotted with natural rocky reefs, making it a rich and nutritious fishing ground. Blessed with such seafood, Yamaguchi Prefecture has developed two new local delicacies, "Choshu Kaisen Mabushi" and "Choshu Kaisen Uni Shabu," which are served at various restaurants in the prefecture.

How to enjoy "Choshu Kaisen Mabushi

Following the Hitsumabushi way of eating, enjoy changing the flavor in three steps. First, simply enjoy the kaisendon with soy sauce, then add condiments, and finally pour the dashi broth over the kaisendon and enjoy it in chazuke (rice with green tea).

How to enjoy "Choshu Kaisen Uni Shabu

You will enjoy shabu-shabu with local seafood in a sea urchin soup that is filled with the chefs' specialties. Please enjoy the sea urchin soup to the end with Zosui (rice porridge).

A restaurant in Nagato where you can eat "Choshu Kaisen Mabushi".

Seasonal Restaurant Isaji "Kitaura Seafood Hitsumabushi Gozen

This set meal includes a bowl of seafood rice topped with three or four kinds of seafood such as horse mackerel, sweet sea bream, and striped radish from Kitaura, fried dolphinfish, and a bowl of sea bream griddled with soy sauce. You can also add a half slice of natural sea urchin to enjoy the rich and melting sea urchin in a luxurious way. The kaisendon can be simply tasted with soy sauce and condiments, then enjoyed with grilled usubahagi ara and bonito dashi tea.

→ Seasonal Restaurant Isaji

Senzaki Kaisen-Mabushi" at Kiraku Umi-Juku (available only with overnight stay plans)

Kiraku, which is also a middleman at Senzaki Market, uses an abundance of fresh seafood in its kaisendon (seafood bowl). All ingredients are locally sourced, including tuna, horse mackerel, sunfish, and shrimp. Another unique feature of this seafood mabushi is the ikasumi rice. Enjoy the taste of the ingredients simply with soy sauce, then pour the refined flavor of dashi broth made from Kuei fish ara over the rice and enjoy.

→Kiraku Kaijyuku official website

A restaurant in Nagato where you can eat "Choshu Kaisen Uni Shabu" (sea urchin shabu)

Kaiyado Kiraku "Kiraku no Untan Shabu Shabu Plan" (offered only as an overnight stay plan)

This shabu shabu shabu is made with a luxurious amount of natural sea urchin, both in the soup and as an ingredient. The soup is made of 100% natural sea urchin, and is homemade by adding Kue soup stock to the strained paste. 2 to 3 plates of sea urchin are used for the soup and ingredients for 2 servings, and other seasonal seafood such as squid and sea bream can also be enjoyed. The final dish is zosui (rice porridge) with homemade "okoge" made from local rice in the soup, which allows you to taste the aroma of the okoge and the sea urchin broth.