Fujimuraya opened in the 20th year of the Showa era as a ryokan restaurant. Its ishiyaki steams seafood and chicken under hot pebbles heaped into a made-to-order clay pot, and in the tatami room the owner and his wife fry skewered tempura in front of guests. Yoshitsune-nabe, a Japanese take on the Genghis Khan grill, Matsusaka beef shabu-shabu and a summer water dish are also on the menu, and wild Anori pufferfish is served from autumn to early spring.