Hinode (日の出) Kuwana

Hinode in Kuwana is a renowned clam restaurant featured in the gourmet manga "Oishinbo," frequented by food enthusiasts and famous celebrities alike. Kuwana is known for its high-quality, large clams, and here you can enjoy generously sized clams that have been carefully purged of sand.The clams here are particularly large, bursting with flavor in your mouth. They serve the clams in a shabu-shabu style, and for a second helping, I enjoyed them with yuzu pepper, sudachi, and shichimi. They also offer grilled clams and tempura, and surprisingly, I never got bored of the flavors. To finish, I had Chinese noodles in a rich clam broth, but there are other options like rice porridge as well.This restaurant is definitely worth a visit if you're coming to Kuwana for the clams. It was truly delicious. Thank you for the wonderful meal! Less

When it comes to clams, you think of Kuwana.And when you think of Kuwana clams, you think of Hinode.So, I went there.The restaurant was established about 100 years ago.Impressive!I visited just after the peak season, but the clams before spawning were particularly good.The balance between the firm texture of the meat and the rich flavor of the soft roe was incredibly complex and deep.While the course meal typically includes various dishes, I think just the clams would be enough.The person I dined with has been coming to this restaurant for over 50 years and chose to enjoy only the clams, which made perfect sense.The kudzu served with the clam broth was delicious.Adding some pepper was also a nice touch.The flavor changes with the seasons, so I’d love to visit again at a different time.It was a great meal! Less

I can't help but wonder what all the clams I've eaten in my life were like compared to these.They are incredibly delicious.I've had clam shabu-shabu three times, and with each experience, the broth absorbs the rich flavor of the clams, gradually enhancing its taste.As I enjoy it, I add kudzu noodles and tofu to soak up the flavorful broth, ensuring that every bite remains exciting.The hospitality here is exceptional, as they serve a full array of clam dishes.This is a restaurant everyone should visit at least once in their lifetime! Less

I was lucky enough to secure a reservation for 2026. The clams during this season are plump and rich, just before spawning. The staff boil them to perfection and serve them on the plate, rich and milky in flavor. The clams from Kuwana are rare due to their limited harvest. Some people prefer the autumn clams, though. The kuzukiri (starch noodles) are served with a kick of black pepper. I had one prepared as grilled clams, which was also delicious. The tempura of clams wrapped in the finest quality nori from Kuwana is a luxurious dish. To finish off, the clam rice porridge is bursting with umami from the clam broth, making it incredibly delicious. The Kuwana clams, harvested from brackish waters, are different from the clams found in the open ocean (Chousen Hamaguri). Clams harvested from Hyuganada in Miyazaki Prefecture are said to be made into white go stones (while black go stones are from Nachi). Learning about clams is also quite enjoyable. Less

I visited in the evening and enjoyed the famous clam hot pot course.The clams, sourced from Kuwana and in season from early spring to early summer before spawning, were incredibly plump and flavorful, infusing the broth with their essence, making it exceptionally delicious.I had eight large clams, which provided a satisfying amount.The tempura and grilled clams were all of outstanding quality, and everything was incredibly tasty.The course was thoroughly satisfying, even down to the finishing rice porridge.The total cost, including three cups of tea and grilled clams, was just under JPY 20,000, tax included.While it is on the pricier side, the exceptional taste justifies the price.The staff's cheerful conversation and attentive service were perfect, making for a delightful and delicious experience.As expected from Mie Prefecture's number one traditional restaurant.I will definitely return if I can make a reservation.Free parking is available, and credit cards are accepted. Less

I always visit in June, which is the peak season for clams.You can truly enjoy the natural flavor of the clams. They are very large and incredibly satisfying! You might not find clams like these anywhere else.Of course, there’s not a grain of sand in sight, so even those who aren’t fond of shellfish should definitely give it a try.During the gift-giving season, sending Hinode's clam set is always a big hit.The owner showed me that it’s featured in "Oishinbo." There’s also a painting by Kiyoshi Yamashita in the hallway (*^^*)It was a great meal! Less

The best time to enjoy Kuwana clams is from June to July, and reservations during this period are highly competitive, making it quite difficult to secure a spot. However, I strongly encourage you to experience the clams during this season, as the difference is something you have to taste to believe! (Of course, the clams at other times are delicious too!)So, make an effort to book a reservation because you won’t understand the difference until you try them!The "Clam Ramen" to finish off was also fantastic!It was a great meal.*For ramen and B-class gourmet, a rating of 4.5 is the maximum.• Restaurant Ratings: 4.0 - 4.5: Generally delicious or satisfactory for the cost 4.6 and above: Extremely delicious or more satisfying than the cost• Ramen Ratings: 3.7 and above: Delicious 3.9 and above: A must-try• B-class Ratings: Focused on cost performance Below 3.4: ... Above 3.7: Generally tasty. Above 4.0: A very good restaurant! Less

Course?Grilled Clams x2Beer x1Japanese Sake x2Total: JPY 22,044This clam restaurant is about a 10-minute taxi ride from Kuwana Station.I made a reservation six months ago to visit."Hassun"◯ Clam Shiso Paste◯ Dashi Rolled Omelette◯ Edamame◯ Eggplant and Shishito Peppers in Yudofu◯ Shuto Cheese◯ Sweetly Simmered Ayu"Clam Shabu-Shabu"You can shabu-shabu the live clams available in the room.Eight clams are served in three batches.The firm and plump meat releases the rich flavor of the clams and their broth.This dish stands out from clams I've had at other restaurants."Kuzukiri"A dish with kuzukiri noodles in clam broth.The kuzukiri is delicious, but the broth is truly exceptional.I was told I could enjoy a flavor change by adding black pepper, but I wanted to savor the pure taste of the broth, so I drank it straight."Clam Tempura"Clams fried in a seaweed batter.Served with tempura dipping sauce or Miyako Island snow salt."Grilled Clams"Two large and extra-large clams.Simply grilled without seasoning, allowing you to fully appreciate the natural flavor of the clams."Clam Hot Pot"A dish with clam broth, tofu, mitsuba, and green onions."Clam Zosui"Zosui with clam broth, beaten egg, and sprinkled seaweed.The broth is delicious, making it the best."Dessert"Matcha Ice Cream.I was thoroughly satisfied with this course featuring the finest clams.You can't find such high-quality clams all in one place anywhere else but at Hinode.It was a great meal. Less

This historic restaurant, founded in 1923, is located in Kuwana City, Mie Prefecture.Although I’m not usually a big fan of shellfish, I had heard that many people travel all the way from Nagoya just to enjoy the clams here, which piqued my interest.The clams from Kuwana are in season from June to July, marking a particularly wonderful high season of the year. As a result, it can be quite challenging to make reservations during this time. However, I was fortunate enough to be invited by a regular customer, allowing me to fulfill my long-held wish to visit.I had the clam course meal, and the total cost was about JPY 22,000 per person. The meal was designed to let us fully appreciate the charm of clams from start to finish.Honestly, I didn’t have high expectations before eating, as I’m not particularly fond of shellfish. But after taking my first bite, my perspective completely changed. The size of the clam was beyond my imagination, and the plump texture, bursting with flavor, filled my mouth with delight. I believe this is something everyone should try at least once in their lifetime. Less

Since I was taken here for a business meeting nearly 20 years ago, I have been captivated by the deliciousness of clams during this season and have been visiting as often as possible.During the peak season, it’s quite popular, so reservations can be hard to come by, but I was fortunate enough to get a spot due to a cancellation.I ordered the basic clam hot pot course and added an option for large grilled clams.The joy of savoring a single clam that fills your mouth is incredible. The meaty texture combined with a rich, creamy flavor creates a delightful experience. As I continued to eat, the flavor of the clams infused into the broth, enhancing its richness with each bite, allowing me to enjoy a different taste every time.Even though it was all about clams, I never got tired of it and relished every moment until the end.I was also happy to see the owner and the famous staff member looking well. I would love to hear more of the staff's enthusiastic explanations about clams, just like water flowing from a spout. Less

I enjoyed large clams prepared in various ways: hot pot, grilled, and tempura. Each method highlighted the rich flavor of the clams, showcasing their unique appeal. Even when grilled, the meat remained plump and juicy!What stood out was the owner's passionate explanation about the different types and characteristics of clams. It was a wonderful opportunity to deepen my understanding of the ingredients, rather than just eating them.The final dishes, zosui (rice porridge) and kishimen (flat udon), were exceptional. The broth infused with the essence of clams was rich and satisfying, making for a fulfilling experience until the very end.While I didn't keep track of the exact bill this time, considering the price range I've seen in reviews, I felt that the quality and experience justified the cost.This restaurant offers a special experience of Kuwana's clam culture. It's no surprise that reservations are hard to come by. Less

I visited in the fall before and was thoroughly satisfied with the delicious food. However, I was told that it tastes even better during the peak season, so I managed to secure a difficult reservation for my second visit. Wow, the meat is so thick and creamy! The seasoning is just right, and even though the portions are surprisingly large, I could eat them all easily. The fried clams with seaweed are truly delicious as well. The final dish, the zosui (rice soup), has an amazing broth and is undoubtedly exquisite. I highly recommend it to all clam lovers! It's hard to get a reservation, but I definitely want to come back during this peak season. It was a great meal! Less

Most of the clams we had this time were 5 years old. You can tell by counting the "stripes" on the shells. The menu is fixed, but you can add more items, and if you want to try larger clams that are over 5 years old, it's worth asking. I heard there are even "10-year-old" clams, but on this day, the "6-year-old" ones were the largest available.The clam hot pot is prepared right in front of you by the attentive staff. To eat, you remove one shell and use it as a spoon to skillfully detach the clam meat. It reminded me of eating mussels with their shells.Since the base of this "clam hot pot" is the delicious broth, it’s impossible for it not to be tasty.If you’re curious about the lyrics written on the paper napkin, the friendly staff member said, "We have a great singer here, so I’ll have him come over to sing later!"This song originates from the "Strike Song" that was popular during the Meiji era, characterized by its lively and cheerful rhythm. Originally sung at banquets after the Russo-Japanese War, it became established as a song symbolizing the prosperity of Kuwana. Today, it seems to be enjoyed as part of Kuwana City’s traditional performing arts at bon dances and events, so I’d love to experience it if I get the chance!I was very satisfied! I think I’ll be good with clams for a while.It was a great meal!*I was a bit disappointed that we were in the new building this time. The older building has more charm. Less

I have been visiting this place for over ten years. I can enjoy clams from Kuwana, some of which are quite aged. Occasionally, they have eight-year-old clams that are impressively large. I highly recommend the clam assortment course. While it is a bit pricier, you will be served larger-sized clams. I usually request a course without sashimi or other dishes, focusing solely on the clams. It’s truly all about the clams here. Reservations can be quite difficult to secure, but I believe I made one at the beginning of the year. When it comes to clams, this is definitely the place to go. Less