Carefully selected by chefs for their high quality and origin, the chief constituent in this classic dish is grouper fish (in the same family as sea bass), whose natural weight ranges from twenty to forty kilograms!
Grouper fish naturally feed on a variety of other sea creatures, including prawns, sea urchin and squid, giving their own flesh a rich, meaty flavour when cooked in oil. Grouper skin is also very high in gelatine, and as such it is known for its benefits for the skin.
Grouper is a delicacy in Japanese cuisine, and once tasted, the flavour is simply unforgettable, with people both within Japan and from abroad eager to come and try it.
Grouper Hot Pot – ‘kue nabe’ in Japanese – is available at the Chihiro from November to mid-March.
【Address】 Wakayama-shi, Yoshida 801
【Opening hours】 Lunch 11:30-14:00 Dinner 17:00-23:00
【Closed】 Open daily