01 / ABOUT THE PLACE
About this place
Stepping away from the formality of traditional kaiseki dining, Fujishige offers authentic Japanese culinary craft in an approachable, welcoming atmosphere. The menu centres on seasonal seafood, presenting a lineup of carefully prepared fish dishes and thoughtful sake accompaniments made without cutting corners.
In the evening, the freshness of the seafood immediately stands out. Sashimi assortments bring together selections such as lean bluefin tuna from Nagasaki, thinly sliced fugu sashimi (tessa), seared Spanish mackerel from Mie, and striped jack. Diners will also find indulgent options like thick-cut fugu chunks (fugu butsu) and full fugu courses, alongside seasonal hot pots depending on the time of year, including hamo (pike conger) shabu-shabu or steamed hamo and matsutake mushrooms served in an earthen teapot (dobin mushi). Nibbling on small delicacies such as homemade karasumi (cured mullet roe), salted squid entrails (shiokara), and fermented fish innards (shuto) pairs wonderfully with the restaurant's exclusive Kyoto daiginjo, Toemon, or local sake from around Japan. For a comforting finish, dashi-rich rice bowls like karasumi or pickled plum chazuke, charcoal-grilled fugu milt and egg zosui, or warm nyumen noodles round off the meal nicely.
On Mondays and Tuesdays, lunchtime brings popular set meals centered on the day's main dish, accompanied by three small side dishes, soup, and Japanese pickles. Diners can enjoy a satisfying lunch featuring seasonal stars such as winter Spanish mackerel in starchy ankake sauce, plump deep-fried oysters, or bluefin tuna sashimi served alongside rice. With limited seating that often fills up quickly for both lunch and dinner, making a reservation in advance is recommended.
