Sei-an

Opening the menu at Sei-an reveals a lineup of seasonal seafood shipped directly from regional fishing ports, including Miura. An evening here typically begins with the daily sashimi assortment, which offers a small taste of several standout catches, or a dish that spotlights prime freshness, such as live-harvested filefish dressed with its own liver or delicately sliced flounder. As the calendar shifts, the kitchen keeps pace: summer brings lightly blanched daggertooth pike conger and fragrant grilled sweetfish, while colder months introduce rich, fat-streaked yellowtail simmered with daikon and tender octopus braised in sweet soy broth.

Between courses of seafood, seasonal vegetable small plates and fried dishes round out the table. The kitchen’s meticulous preparation is evident in offerings such as crisp, earthy bites of deep-fried ebi-imo taro, freshly fried oysters with a brittle crust, and gentle vegetables steeped in clear dashi. To accompany them, the owner keeps a diverse roster of sake, ranging from lively, unfiltered unpasteurized pressings to rounded brews whose savory umami blooms when warmed.

The dining room is decorated in quiet, subdued tones, with both counter and table seating available. Attentive hospitality and detailed explanations of the day’s dishes make it an easy setting for unhurried dinners and quiet conversation. Because the restaurant focuses primarily on dinner service and seats are limited, reserving in advance is strongly recommended.