Shoueikan
cost estimate: lunch 1,500 yen, dinner 2,000 yen
closed: no fixed days off
International Cuisine favored by the Old Navy at Japanese-style inns in the Meiji era
Shoueikan is a restaurant in Maizuru City, home to a historic naval base in Japan. The restauruant reproduces some of the most popular recipes from the former Navy recipe book "Navy Cooking Reference Book." You can experience the taste of "honman," the result of researching the history and background of food culture. For example, beef tendon and chicken scraps from soup were boiled together with meat and used as a base for curry to reduce waste. Vegetables were originally cut into large pieces due to short working hours, and different cooking methods are often used during life on board a ship. Since Japan at that time was heavily influenced by England, curry was served with a fork instead of a spoon. It is also interesting to feel the history. One of the highlights of Shoueikan is the architectural beauty of the annexed building of the former Navy inn, which was founded in 1897. If you make a reservation, you can have a meal in practically the same space that naval admiral, Heihachirou Togo used.
In accordance with the "Navy Cooking Reference Book," the chief chef mainly developed the menu under the supervision of cooking experts and former Japan Maritime Self-Defense Force personnel. Some recipes were less than ideal based solely off the recipes found in the book, so it was a bit difficult to select a balance with the modern palate in mind. Western foods such as curry and hamburgers are familiar foods, but there is even a difference between the tastes of those days and the modern tastes among the same foods. Rice and vegetables are selected from Maizuru as much as possible, and the water used for cooking is "Sugiyama no Mizu" which is also selected as one of the 100 famous waters sources in Japan.
Navy Curry and Rice (salad, pickles, milk set)
Authentic curry made from 8 kinds of spices. Nutritional considerations during that time such as barley rice to prevent beriberi and milk supplemented with calcium, have also been reproduced in this dish. 1,000 yen (tax included)
Fried shrimp
Fried shrimp was a luxury dish that those in the Navy loved, especially among those who were in the elite class at the time. The shrimp are served traditionally, with the tails, which was meant to reduce waste. 1,800 yen (tax included) * Price separately
Stewed beef (beef stew)
Ishigaki beef is used in this dish. It’s the result of much searching in order to get beef that was close to the meat quality of the time that is also delicious. One head of cattle is purchased, and the meat is simmered for 6 hours before completion. 1,200 yen (tax included) * Price separately
access About 15 minutes on foot from Higashi Maizuru Station, about 5 minutes by car. About 15 minutes by car from Higashi Maizuru IC Expressway
address 18 Hamahama, Maizuru City, Kyoto Prefecture
TEL 0773-65-5007 Reservations are possible
hours 11:30-14:30 (L.O 14:00) 17:30-21:30 (L.O 21:00)
closed: open daily
Payment information credit card· Electronic money· QR code settlement Credit card payment VISA, mastercard, JCB, AMERICAN EXPRESS, Diners Club
Facility information Number of seats 60 seats Private rooms(5 rooms)
Parking 70 spots