From sashimi to robatayaki (grilled food), you can enjoy locally sourced dishes using seasonal ingredients from Abashiri and the Okhotsk region. In the center of the restaurant, there is a robata grill and a display case filled with freshly caught seafood.
We recommend the whale dishes. Abashiri City has been a whaling base since 1915, and whale meat was a familiar ingredient to the people of Abashiri, even appearing in school lunches. However, few restaurants served it, so the owner at the time wanted to offer a taste of local cuisine and decided to add it to the menu. In particular, the "Whale Feast," a five-kind sashimi platter of lean meat, tongue, heart, fin, and belly meat, is very popular. The sashimi has no unpleasant odor and has a flavor similar to horse meat. When cooked, such as in Tatsuta-age (deep-fried whale meat), you can enjoy a savory flavor similar to lean meat.
Other popular Abashiri specialties unique to Kihachi include "homemade smoked Sakhalin trout" and "seared Hokkaido venison."
Our selection of sake mainly consists of sake from Hokkaido, and we also have a wide variety of Dewazakura, a famous sake from Tendo City in Yamagata Prefecture, which is Abashiri's sister city.