Ajishin

A special dish using cod. Prepared to highlight the mild flavor of the white fish.

A fragrant dish of Norwegian smelt, grilled to perfection. You can eat it whole, from head to tail.

A dish of black turban shell simmered in a sweet and savory soy-based broth. Its chewy texture and oceanic aroma pair well with sake.

Tender and soft simmered conger eel. Coated in a sweet sauce, it melts in your mouth.

A simple stir-fry of famous 'Suzuhiro' kamaboko (fish cake). Enjoy the chewy texture of the processed fish paste, packed with fish flavor.

A uniquely named wiener sausage. Characterized by its crispy casing and juicy meat.

Deep-fried chicken 'furisode' (a rare cut between the wing and breast, also known as 'teba-toro'). It has the lightness of breast meat and the juiciness of thigh meat.

A stamina dish of stir-fried chicken heart (hatsumoto) and liver with garlic. Its rich flavor pairs well with drinks.

A platter of assorted fresh seafood recommended for the day. Please enjoy with wasabi soy sauce.

Sashimi of striped shrimp, characterized by its sweetness and sticky texture. You can often enjoy the miso in the head as well.

A dish of pork or beef offal (hormone) stir-fried with vegetables. Characterized by its unique chewy texture and the sweetness of the fat.

Salted squid made from squid innards, with added green chili peppers. The rich umami of the salted squid is accented by the spicy kick of the green chilies.

A dish of steamed hon-binos clams and sweet new onions, flavored with butter. The clam broth and the richness of the butter dissolve into the soup.

Fresh chicken liver slowly cooked at low temperature for a smooth, raw-like texture. Typically served with sesame oil and salt.

A set of sashimi of fresh 'mizu nasu' (water eggplant) and pickles. Refreshing and perfect as a palate cleanser.

An assortment of appetizers prepared by the chef's choice. The contents vary depending on the ingredients available and the chef's mood that day.

Homemade delicacy of raw firefly squid marinated in our special soy sauce. The rich flavor of the innards and the aroma of soy sauce pair well with sake.

A Western-style dish of sautéed white and green asparagus served with salty prosciutto.

An advantageous set that allows you to enjoy both 'tataki' (chopped horse mackerel with condiments) and crispy 'fry' (deep-fried horse mackerel) of fresh horse mackerel.

A set of squid sashimi and grilled or fried tentacles. Enjoy the full sweetness and texture of the squid.

A set of sashimi and simply salt-grilled yellowtail (buri).

Sashimi of first bonito (hatsugatsuo) from Kagoshima. Characterized by its refreshing red meat flavor, it's a dish that evokes the arrival of spring.

Sashimi of red sea bream (madai) from Nagasaki. A representative white fish with a delicate sweetness and moderate chewiness.

Lightly seared sashimi of Hokkaido-produced octopus. Grilling enhances its fragrance and brings out the octopus's sweetness.

Homemade dish of fresh mackerel cured with vinegar and salt. The acidity of the vinegar balances the richness of the mackerel.

An appetizer made by mixing negitoro (minced tuna), takuan (pickled daikon radish), matsumaezuke (pickled seafood), and natto (fermented soybeans). Recommended to eat wrapped in nori seaweed.

Mekabu (the root part of wakame seaweed) marinated in soy sauce with aromatic vegetables. Enjoy its strong viscosity and chewy texture.

A dish of ground clam (hamaguri) formed into balls, deep-fried, and coated with a thickened sauce. Enjoy the elegant clam flavor.

A classic izakaya menu item: grilled dried Atka mackerel with plenty of fat. The fillet is thick and juicy.

Salt-grilled or deep-fried cutlassfish. Characterized by its fluffy, tender white meat.

Half of a splendid alfonsino, a high-quality fish, marinated in miso and then grilled. The miso flavor and the fish's fat pair well.

A dish of fatty black cod simmered in a sweet and savory broth. The meat is tender and flakes apart in your mouth.

A classic Western-style dish of breaded and deep-fried shrimp. Enjoy the crispy coating and the plump shrimp.

A fragrant dish of small scallops stir-fried with butter and soy sauce.

A Yanagawa-style hot pot dish with eel and burdock root simmered in dashi broth and bound with egg. Served in a piping hot small pot.

A rolled omelet containing plenty of shirasu (whitebait) and green onions. The saltiness of the shirasu enhances the sweetness of the egg.

A hot pot dish with young garlic leaves and pork belly simmered with egg. The aroma of garlic and the umami of pork stimulate the appetite.

Sautéed chicken seseri (neck meat) served with yuzu pepper. Its chewy texture pairs well with the spiciness of the yuzu pepper.

Simply salt-grilled chicken thigh. The skin is crispy and the meat is juicy.

A set of chicken tsukune (meatballs) and raw green peppers. The traditional way to enjoy this is to press the tsukune into the pepper and eat them together.

A sukiyaki-style hot pot dish made with wild boar meat from Izu Amagi and onions. The wild boar meat has a sweet fat and a rich flavor.

Grilled steak of lamb rump, the cut from the loin to the hindquarters. Tender and mild in flavor.

A steak of high-quality Kuroge Wagyu beef, grilled to perfection. Enjoy the sweetness of the marbling and the tender meat characteristic of Wagyu.

Steak made with Australian beef fillet. Lean and very tender red meat.

A luxurious dish of pan-seared foie gras, one of the world's three great delicacies, served in bite-sized pieces. Rich and creamy flavor.

A dish of sweet spring cabbage and new potatoes sautéed in an Italian style with olive oil and garlic.

Kinpira (sweet and savory stir-fry) or tempura made with small shrimp. Perfect as a snack with drinks.

A gently flavored dish of deep-fried tofu coated with potato starch, topped with a mushroom-rich thick sauce.

Assortment of tempura made with the day's vegetables. The contents can be decided in consultation with the staff.

High-sugar "Amela" fruit tomatoes. Enjoy their sweet and rich flavor, like fruit.

A luxurious pasta dish made with premium abalone. A rich flavor with the umami of abalone and liver sauce.

Pork ginger stir-fry with habanero, a very spicy chili pepper. Its stimulating spiciness is irresistible for spice lovers.

Homemade pan-fried gyoza. Crispy on the outside with juicy meat filling.

A fragrant and appetizing dish of squid stir-fried with garlic and butter.

A rolled omelet baked with plenty of dashi broth. Enjoy its fluffy texture and gentle dashi flavor.

Pork belly skewers grilled and served with our homemade garlic miso dipping sauce.

A homestyle hamburger steak. Its nostalgic and gentle flavor, like something mom would make, is perfect with rice.

Sautéed bone-in lamb chop. The meat around the bone is rich in flavor, and it's recommended to eat it heartily by hand.

Pork belly simmered for a long time in a sweet and savory sauce. So tender it falls apart with chopsticks, and the flavor permeates the meat.

Thinly sliced Kuroge Wagyu beef, lightly seared on the surface. Enjoyed with ponzu sauce and condiments for a refreshing taste.

Deep-fried pieces of pufferfish. Enjoy the firm, shrimp-like texture.

Fried horse mackerel made with thick fillets. Crispy on the outside, fluffy and juicy on the inside.

A dish of shrimp paste (shinjyo) sandwiched between lotus root slices and deep-fried. Enjoy the crispiness of the lotus root and the plumpness of the shrimp. Served with curry salt.

A cutlet made with lean pork fillet. Tender and light in flavor.

A dish of tonkatsu simmered in dashi broth and bound with egg (similar to the topping of Katsudon). The combination of the broth-soaked coating and egg is excellent.

Tempura made by coating chikuwa (fish cake) with a batter mixed with aonori (seaweed flakes). The aroma of seaweed makes this a classic appetizer.

Simple snack of deep-fried ginkgo nuts sprinkled with salt. Characterized by its chewy texture and slightly bitter taste.

A charge for small dishes initially served at Japanese izakayas (seating charge).

Soba noodles kneaded with matcha green tea. Enjoy the vibrant green color and the subtle tea aroma. Served with a cold dipping sauce.

A thin, flat udon noodle, a specialty of Akita Prefecture. Characterized by its smooth texture and firm chewiness.

A chewy, firm udon noodle, a specialty of Kagawa Prefecture.

A set of onigiri (rice balls) with salmon and ume (pickled plum) as fillings. A taste of Japanese home cooking.

Onigiri (rice balls) made with rice mixed with sesame seeds and shiso (perilla leaf), brushed with soy sauce and grilled for a fragrant finish.

A dish of rice with dashi broth poured over it. Topped with salmon or pickled plum, it's easy to eat. Popular as a finishing dish after drinking.

A simple dish of grated fresh wasabi placed on rice and seasoned with soy sauce. Enjoy the refreshing spiciness of wasabi.

Rice mixed with chirimenjako (small dried fish) and sansho pepper. Rich in calcium and full of flavor.

A luxurious course meal featuring pufferfish. Enjoy pufferfish prepared in various ways, such as sashimi, hot pot, and deep-fried. (Reservation required)

A nourishing course meal using soft-shelled turtle. Enjoy collagen-rich soup and hot pot. (Reservation required)

A traditional Japanese course meal using plenty of seasonal ingredients. (Reservation required)

The restaurant's signature hamburger steak. Popular for its homestyle and comforting flavor.