Ageya

Assortment of 5 types of fresh seafood sashimi. Contents vary depending on the season and availability. Enjoy the texture and flavor of raw fish. Served with soy sauce and wasabi.

Premium natural bluefin tuna. Enjoy the lean red meat, which has a good balance of rich umami and acidity, as sashimi or sushi.

Sashimi of fresh, fatty mackerel. Fresh mackerel that can be eaten raw is rare, and it is characterized by its melt-in-your-mouth texture and rich, sweet fat.

Amberjack (adult yellowtail) lightly seared on the surface and seasoned with salt. Enhances the savory aroma and the deliciousness of the fat.

Sashimi of fresh, fatty sardine. Enjoy the rich flavor unique to the season.

Sashimi of cuttlefish with a crisp texture and elegant sweetness.

An appetizer made by mixing minced tuna (negitoro) with chopped takuan (pickled daikon radish). It is commonly eaten wrapped in nori seaweed.

Sashimi of cutlassfish with a fragrant seared skin. Enjoy the elegant fat of the white fish and the aroma of searing.

A dish combining the meat of snow crab with rich crab miso. Pairs well with Japanese sake.

A local dish from Fukuoka, featuring raw mackerel mixed with a special sesame soy sauce dressing.

Amberjack version of sesame mackerel, made with fresh amberjack mixed with a special sesame soy sauce dressing.

Thick, sweet asparagus from Hokkaido, boiled and enjoyed as sashimi. You can taste the natural sweetness of the ingredients.

Salt-grilled mackerel collar, a part behind the gills, which is very fatty, tender, and juicy.

A traditional dish of black cod marinated in sweet Saikyo miso and then grilled. The fatty fish and miso flavor are exquisite.

A dried, thick, and fatty mackerel pike from Hokkaido, offering a satisfying meal.

Raw oysters from Aioi, Hyogo Prefecture. They do not shrink much when cooked and have a rich flavor.

Raw oysters from Toba, Mie Prefecture. Sweet and creamy flavor.

A potato salad that pairs well with drinks, seasoned with pepper and mustard. Contains large chunks of bacon.

Deep-fried eggplant topped generously with coarsely grated daikon radish, served with ponzu sauce for a refreshing taste.

A warm salad of stir-fried cabbage seasoned with anchovy sauce. It's salty and pairs well with drinks.

Tempura made with sweet corn coated in batter. Enjoy the crispy texture and the sweetness of the corn.

Fried taro root with a light seasoning. Crispy on the outside and creamy on the inside.

A refreshing appetizer of 'Ume Suisho' (shark cartilage with plum paste) served with coarsely grated daikon radish.

Crisp mountain yam pickled in a wasabi-flavored brine, offering a distinct spicy kick.

Fresh young ginger pickled in tamari soy sauce.

A platter of smoked 'Iburigakko' (smoked daikon radish) and high-quality pickled daikon radish used at sushi restaurants.

The surface of 'Agotochi', a premium brand of mentaiko (spicy cod roe), is seared. It remains rare inside, with distinct roe grains and a rich flavor.

A dish of fried amberjack and eggplant topped with plenty of green onions and ponzu sauce.

A dish of hot tofu drizzled with hot sesame oil and soy sauce. The fragrant aroma whets the appetite.

A thick, sweet rolled omelet generously infused with dashi broth.

A rare delicacy of salted cod stomach, pickled with chili peppers and other seasonings. The domestic version is unusual and offers a satisfyingly crunchy texture.

A delicacy made by fermenting fresh sweet shrimp with salt and koji. The sweetness and saltiness of the shrimp pair well with drinks.

Lightly seared dried firefly squid. Known for the rich flavor of its innards, it pairs exceptionally well with Japanese sake.

A hot pot dish where thinly sliced fresh, fatty amberjack is briefly dipped in warm dashi broth for a few seconds. It's ready to eat when the surface turns slightly white.

A great value platter featuring three flavors of our famous Tochio fried tofu: grated daikon, shiso cheese, and charred leek miso.

A classic, refreshing dish with a thick fried tofu topped with plenty of grated daikon and green onions.

Fried tofu stuffed with perilla (shiso) and cheese, offering a rich flavor.

A rich flavor that pairs well with drinks, topped with fragrant charred leek miso.

Horse mackerel fried in a crispy coating with a fluffy interior, made with fresh horse mackerel that can also be eaten as sashimi. It offers a taste that sets it apart from regular fried horse mackerel.

Fried oysters from Hiroshima. Crispy on the outside and juicy on the inside, packed with oyster flavor.

Fried scallops, served rare inside. Enhances the natural sweetness of the scallops.

A luxurious dish featuring 5 extra-large shrimp fries.

A rich cream sauce gratin packed with the umami of seafood. Served with a special garlic baguette.

A hearty dish of whole local chicken thigh grilled to perfection. Enjoy the charcoal aroma and the springy texture of the chicken.

A dish featuring grilled chicken skirt steak, a rare cut, finished with a refreshing ponzu sauce.

A creative skewer dish with raw negitoro (minced tuna belly) topped on grilled green onion skewers.

A dish of Ozaki beef tendon, a brand of Kurobuta pork, slowly simmered in salt flavor. Features melt-in-your-mouth beef tendon and flavorful daikon radish.

Thinly sliced Ozaki beef red meat, lightly seared on the surface, served with ponzu sauce. You can directly taste the beef's umami.

A showdown between two major chicken dishes from Kyushu. Choose between Toriten (crispy tempura with mustard soy sauce) or Chicken Nanban (with sweet vinegar and tartar sauce).

Tempura made by coating corn kernels in batter. Popular for its sweetness and texture.

A luxurious crab cream croquette made with 8 times the amount of crab meat.

French fries seasoned with truffle salt.

Juicy menchi-katsu made with ground Kurobuta pork.

A local dish from Uwajima, Ehime Prefecture. Sliced sea bream sashimi is served over rice with a special sauce containing raw egg.

A mixed rice dish made with local chicken and eggs, served in a clay pot. The chicken's flavor permeates the rice.

A rice bowl generously made with fresh bluefin tuna.

A rice bowl featuring 'Ryukyu', a local dish from Oita Prefecture, with sashimi marinated in a soy sauce-based dressing.

A simple egg-on-rice dish with fresh raw egg poured over rice and seasoned with rich tamari soy sauce.

A dish of freshly boiled udon noodles mixed with raw egg. Served with soy sauce or dashi broth.

A set of cake with warm chocolate melting from the inside and cold ice cream.

Ice cream, perfect for dessert after your meal.