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A Quiet Kappo Restaurant Overlooking the Sea from a High Hill in Shiogama

Known for its rich seafood, Shiogama Bay is home to fresh tuna, oysters, sea urchins, and more. At 'Senmatsu Shima,' enjoy delicious dishes crafted by a chef trained in Kyoto, using the best ingredien
...ts from Shiogama. Located on a hill with a stunning view of the city, on clear days you can see the islands of Urato and even Kinkazan. We are proud to have received a star in the Michelin Guide Miyagi 2017 Special Edition.

Specialities

Chef

Hideyuki Irokawa - Entertaining Guests with Ingredients from Shiogama

Space

"From a Pleasant Hill with Sea Breeze, a Location Overlooking Shiogama Bay"

Food

"Enjoying the Rich Flavors of Seasonal Shiogama with Kyoto-style Japanese Cuisine"

Photos

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Review？

Less Is More

Review 340resultsFollowers 157people

A hidden gem of a kaiseki restaurant...

When I asked locals where to find Japanese cuisine in Shiogama, this place often came up. ...View details

2024/12 visited

1 time
asanoto

Review 474resultsFollowers 964people

A luxurious time enjoying high-quali...

I visited Chimatsu Shima to enjoy delicious food from Miyagi. The restaurant is run by a s...View details

2024/11 visited

1 time
A級とB級グルメの二刀流Fukuoka

Review 199resultsFollowers 2,130people

素晴らしい景色と日本料理を満喫！

創業は1987年になりJR釜石線本塩釜駅から歩いて20分ほどの住宅が建ち並ぶ高台の上にある一軒家になるので塩釜湾が一望出来ます。シンプルな外観とアットホームな雰囲気で個室から眺...View details

2024/11 visited

1 time

View more reviews （124）

Restaurant information

Details

Restaurant name	Chimatsu Shima（Chimatsu Shima）
Awards & Recognitions	The Tabelog Award 2021 Bronze winner The Tabelog Award 2021 Bronze winner The Tabelog Award 2020 Bronze winner The Tabelog Award 2020 Bronze winner The Tabelog Award 2019 Bronze winner The Tabelog Award 2019 Bronze winner The Tabelog Award 2018 Bronze winner The Tabelog Award 2018 Bronze winner The Tabelog Award 2017 Bronze winner The Tabelog Award 2017 Bronze winner Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2025 Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2025 Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2023 Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2023 Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2021 Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2021 受賞・選出歴閉じる The Tabelog Award 受賞歴 2021年Bronze受賞店 The Tabelog Award 2021 Bronze 受賞店 2020年Bronze受賞店 The Tabelog Award 2020 Bronze 受賞店 2019年Bronze受賞店 The Tabelog Award 2019 Bronze 受賞店 2018年Bronze受賞店 The Tabelog Award 2018 Bronze 受賞店 2017年Bronze受賞店 The Tabelog Award 2017 Bronze 受賞店百名店選出歴日本料理百名店 2025 選出店食べログ日本料理 EAST 百名店 2025 選出店日本料理百名店 2023 選出店食べログ日本料理 EAST 百名店 2023 選出店日本料理百名店 2021 選出店食べログ日本料理 EAST 百名店 2021 選出店
Categories	Japanese Cuisine
Phone number (for reservation and inquiry)	022-362-8771
Reservation availability	Reservation only
Address	宮城県塩竈市長沢町15-1 Show larger mapFind nearby restaurants
Transportation	10 minutes by car from Hon-Shiogama Station on the JR Senseki Line 1,289 meters from Hon Shiogama.
Opening hours	Mon, Tue, Wed, Thu, Fri, Sat, Sun 12:00 - 14:00 17:30 - 22:00 ■ 定休日不定休
Average price	JPY 10,000 - JPY 14,999 JPY 10,000 - JPY 14,999
Average price（Based on reviews）	JPY 10,000 - JPY 14,999JPY 10,000 - JPY 14,999 View spending breakdown
Payment methods	Credit cards not accepted Electronic money not accepted QR code payments not accepted

Seats/facilities

Number of seats	24 Seats （ 6 seats at counter, tatami room for up to 12 people, private room for up to 6 people at table）
Private rooms	Available For 2 people、For 4 people、For 6 people、For 8 people
Private use	Unavailable
Non-smoking/smoking	Designated smoking area The revised Health Promotion Act for passive smoking prevention has been in effect since April 1, 2020. Please check with the restaurant for the most up-to-date information.
Parking	Available
Space/facilities	Relaxing space,Counter seating,Tatami room

Feature - Related information

Occasion

Friends

This occasion is recommended by many people.

Location

Beautiful view,Night view,Ocean view,Hideout,A house restaurant

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Rankings in nearby areas

022-362-8771

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ChefHideyuki Irokawa - Entertaining Guests with Ingredients from Shiogama

From Miyagi Prefecture. After training at "Ajitata," a long-established kaiseki restaurant in Gion, Kyoto, which was founded in 1979 and is rooted in the tradition of "Shofukuro" in Shiga, I became independent. I serve Kyoto-style Japanese cuisine using local ingredients, primarily focusing on the seafood from Sanriku, which is caught in Shiogama Bay. "While the elegance and delicacy may not match that of Kyoto's cuisine, I want people to enjoy the delicious local ingredients," is my heartfelt desire, and I cook with a spirit of hospitality. Sometimes, guests can even enjoy fish caught by Mr. Irokawa in Shiogama Bay.

Space"From a Pleasant Hill with Sea Breeze, a Location Overlooking Shiogama Bay"

Known as one of Japan's three scenic views, the famous site Matsushima has relocated to Shiogama for over 20 years, now called "Senmatsushima." Situated on a high point that offers a panoramic view of the city of Shiogama, on clear days, visitors can enjoy the sight of the Oshika Peninsula and Kinkasan Island on the horizon. The modestly decorated interior features a counter, tables, and private tatami rooms, creating a warm and calming atmosphere. Many guests from outside the prefecture visit, looking forward to conversations with the friendly owner and the cheerful, kind proprietress.

Food "Enjoying the Rich Flavors of Seasonal Shiogama with Kyoto-style Japanese Cuisine"

The fresh "Sanriku Shiogama Higashimono" bluefin tuna, caught in the bountiful Shiogama Bay, is a high-quality tuna that can only be enjoyed from autumn to winter. The seasonal hase (a type of fish) is caught by the shop owner himself during the summer to autumn period. The delicate flavor and fluffy texture of the tempura are exquisite when served as a tempura bowl. The sashimi, with its sweetness and just the right amount of chewiness, is delightful, and it can also be enjoyed as tsukudani (a type of preserved food). Additionally, I want to slowly savor gentle dishes made with seasonal delicacies such as oysters, sea urchin, nodoguro (blackthroat seaperch), hoya (sea pineapple), akanishi clam, and whale.