Enjoy seasonal ingredients with delicate seasoning! Japanese Cuisine Shun

Shunbo offers carefully selected seasonal ingredients to enjoy the delicate flavors of Japanese cuisine.

Although it is a foreign-affiliated hotel, the interior has a distinctly Japanese feel.

Shunbo offers three course options, excluding seasonal limited courses:

① Koetsu: A course consisting of appetizer, soup, sashimi, grilled dish (fish), simmered dish, rice, fruit, and Japanese sweets: ¥16,500

② Kenzan: The Koetsu course plus a charcoal-grilled Omi beef as a stopper dish: ¥19,800

*Stopper dish (tomezakana) means an additional recommended dish to finish the meal.

③ Bincho: A course featuring either Hida beef charcoal-grilled on a horaku grill or Hida beef sukiyaki as the main dish: ¥24,200

We ordered the Bincho course. On this particular day in June, a Shimane Fair was being held, and each menu item featured special ingredients from Shimane!

The appetizer included fresh water shield, okra & Okuzumo Wagyu roast beef sushi, deep-fried large conger eel from Ota, jelly with saimaki shrimp from Tsunetsune, and octopus with ago-yaki chikuwa and mustard vinegar miso.

A generous assortment!

Today's three-item platter served with Kanemori seven-year aged soy sauce.

The seven-year aged soy sauce has a gentle sweetness that spreads softly and pairs perfectly with sashimi.

For the main dish, you could choose between charcoal-grilled or sukiyaki. I chose charcoal-grilled, and my wife chose sukiyaki.

Okuzumo Wagyu loin horaku charcoal grill with Kanemori wooden barrel soul soy sauce.

The charcoal-grilled Okuzumo Wagyu is packed with umami and incredibly delicious.

Okuzumo Wagyu loin sukiyaki.

This was exquisite! If you have to choose one, I recommend this. It’s a gentle-flavored sukiyaki you can only enjoy here.

Rice ball with shijimi clam tsukudani, small dried fish & shijimi clam red miso soup from Kamisai Lake.

It was my first time having a rice ball served as part of the meal!

Matsue Saigundo & today’s Japanese sweets. The sweets were made with loquat.

Fumai-ko’s favorite Nakano-shiro matcha.

A historic matcha tea from the daimyo tea master (Fumai-ko) Matsudaira Harusato.

An additional ¥880 is required, but the matcha had an incredibly smooth texture and was very delicious.

Overall, the seasoning was gentle, and I was able to enjoy the delicate flavors and beautiful presentation that truly define Japanese cuisine!