Every Morning,
to the Market.

Hamafuku's day begins with the owner heading to the market himself.

He looks over each fish laid out that day, one by one, judging freshness, firmness, fat content, and seasonality to choose only what's truly at its best.

We believe in seeing for ourselves — asking, "What fish do we want our guests to enjoy today?" — before we ever buy.

The fish we had yesterday may not be here today.

That's exactly why some dishes can only be met on that day, in that season, from that sea.

We look at the sea that day,
and decide that day's dish.

Even fish of the same kind differ from one to the next. And freshness alone doesn't guarantee the best flavor.

Some fish taste best eaten right away. Others gain richness if left to rest. Some are suited to sashimi, others shine when grilled, and others still are best fried.

At Hamafuku, we look at the condition of each fish we buy and decide on the cooking method that suits it best.

Buying the fish isn't the end of the job — deciding how it should be enjoyed is part of the purchase itself.

That is Hamafuku's cooking.

The star of Hamafuku
is torafugu from Shimonoseki.

At Hamafuku, we serve torafugu sourced from Shimonoseki all year round.

Sashimi, karaage, hot pot, rice porridge — precisely because these preparations are simple, the quality of the ingredient comes through directly in the flavor.

"If I'm in Yamaguchi, I want to eat fugu." We want to be the restaurant that makes you feel that way.

From around October each year, we also offer wild torafugu, depending on availability.

Surrounded by two seas —
the seasons of Yamaguchi.

Yamaguchi Prefecture faces two seas — the calm Seto Inland Sea and the open Sea of Japan. Fish raised in gentle inland waters, and fish raised in the rich open sea. Change the sea, and the catch, the season, and the flavor all change with it.

Yamaguchi City, positioned almost at the center of the prefecture, sees seafood arrive from both seas. At Hamafuku, we buy mainly Yamaguchi-grown seafood, judging each day's condition for ourselves.

Yellowtail amberjack. Local octopus. Pike conger. Blackthroat seaperch. Conger eel. Abalone.

Fish you can only enjoy in their season, made into that day's dish. Alongside torafugu from Shimonoseki, savor the richness of Yamaguchi's seas.

What we've kept doing,
without change, in Shin-Yamaguchi.

Hamafuku opened in July 2007 in Ogori, Yamaguchi City.

In this spot near Shin-Yamaguchi Station, we've welcomed all kinds of guests — locals, sightseers, business travelers, and families out for a meal together.

There's one thing we've valued, unchanged, since we opened:

Choosing good ingredients with our own eyes, and serving them prepared exactly as they deserve.

It isn't anything especially difficult. But we believe that doing this obvious thing, day after day, is exactly what Hamafuku's cooking comes down to.