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Sabikatayama Assorted Fresh Seafood Landed Locally
The chef, who has honed his skills at the Tokyo Station Hotel, carefully selects and cooks directly from multiple local fishermen's cooperatives. The sashimi of spiny lobster, sea bream, nodoguro, bluefin tuna, ara, and grouper are just eye-catching. Amakusa pudding is a dessert for many dishes such as grilled abalone on a ceramic plate, boiled sea bream, miso soup of spiny lobster, and more. You can enjoy gorgeous cuisine at a cospa that is unthinkable in the city.
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Sabikatayama
Access：3 min by car, from Mugi Station
TEL：0884-72-1727
