Ishidaya

An economical assortment of 5 types of fresh seafood recommended for the day. Enjoy the taste of the season all at once.

A classic white fish. Mild yet flavorful, with a delicate taste when eaten as sashimi.

Seared bonito. Characterized by its fragrance and rich, deep umami of the red meat. Served with condiments.

White fish in season during summer. It has a good amount of fat and a sweet flavor.

Young yellowtail. Enjoy its moderate fat content and firm texture.

Tender simmered octopus. The flavor deepens with each chew.

Brand mackerel from Oita Prefecture. A high-quality fish characterized by its firm flesh and delicate fat.

Thick-cut barracuda grilled with salt. The fluffy white meat has a delicate sweetness.

Salt-cured sea pineapple (Hoya). Its unique oceanic aroma and umami pair well with sake.

A combination of salt-cured bonito innards and mascarpone cheese. A exquisite appetizer with a perfect balance of saltiness and creaminess.

Whelk simmered in a sweet and savory broth. Enjoy the chewy texture and the umami of the liver.

A pub classic, dried Atka mackerel. It's fatty and the meat flakes off easily, making it easy to eat.

Salt-grilled 'kama' (collar area) of yellowtail. This is the fattiest part and is very juicy.

Fresh seafood mixed with natto. The flavor is enhanced when wrapped in nori.

Twice-fried eggplant stir-fried with ginger. The eggplant's melt-in-your-mouth texture is delicious.

Salt-grilled ayu (sweetfish), also called 'fragrant fish'. A summer delicacy characterized by its unique aroma and slightly bitter innards.

Lightly grilled dried firefly squid. The concentrated, rich taste of the innards pairs well with sake.

Creamy croquette with crab meat. Crispy on the outside, creamy on the inside.

Grilled skewers of eel liver. Characterized by a slight bitterness and a sweet and savory sauce.

Chilled tomatoes steeped in dashi broth. Refreshing and perfect as a palate cleanser.

Sea bream head steamed with sake. The flesh is tender and rich in collagen.

Herring simmered in a soy sauce-based sauce. It's well-seasoned and pairs well with both rice and sake.

Grilled dried mackerel. Juicy and rich in flavor.

Fried corn. Enhances sweetness and is fragrant.

Simmered 'ara' (meat around the head and bones) after filleting fish. The bones yield a good dashi.

Long yam pickled in a wasabi-flavored seasoning liquid. Its crisp texture and pungent spiciness are refreshing.

Salt-cured suzuko (salmon roe) served with grated daikon radish. The grated daikon radish balances the rich saltiness.

A tofu-like dish made with sesame and kudzu starch. It has a sticky texture and a rich sesame flavor.

Cucumber pickled in nuka (rice bran). A traditional Japanese pickle with lactic acid fermentation, offering a tangy and savory flavor.

Chuka noodles stir-fried with sauce. A classic Japanese street food dish with vegetables and meat.

A chirashi-sushi style bowl with slices of fish marinated in soy sauce, served over warm rice.

Sweet and savory ground beef served over rice.

Salt-cured suzuko (salmon roe) served over warm rice. The saltiness of the suzuko makes the rice irresistible.

Summer-limited sake from Tamagawa Brewery in Kyoto. Rich flavor that is delicious when served on the rocks.

Local sake from Aichi Prefecture. A modern taste with a good balance of sweetness and acidity.

Sake from Okayama Prefecture. Brewed using the traditional kimoto method.

Ginjo sake from the brewery of the famous "Denshu" in Aomori Prefecture.

Local sake from Mie Prefecture.

Sake Brand Name.

Dry Junmai sake from Yamagata Prefecture. It has a clean finish.

Sake from Kuroryu Brewery in Fukui Prefecture. Its umami increases when warmed.

A representative famous sake from Yamagata Prefecture. Characterized by its floral aroma.

Local sake from Gifu Prefecture.

Super dry Junmai sake from Akita Prefecture.

Freshly brewed nama genshu (unfiltered raw sake) from Akita Prefecture.

World-famous "Dassai" sparkling sake. Fine bubbles like champagne and a fruity aroma.

Cold beer poured from the tap.

A drink made by mixing whiskey with soda.

A drink originating from Tokyo's shitamachi, made by mixing shochu with a beer-flavored beverage. The set includes shochu and a bottle of Hoppy.

Extra shochu for Hoppy.

Shochu made from sweet potatoes. Characterized by its unique sweet aroma.

Barley shochu from Oita Prefecture. Fragrant and refreshing taste.

Shochu mixed with oolong tea.

A refreshing drink made by mixing shochu with soda water and adding lemon flavor.

Fruit liqueur made by steeping plums in alcohol and sugar. Sweet and sour taste.

Shochu mixed with green tea.

Full bottle of wine.

Refreshing Chinese tea.

Japanese Green Tea.

Apple Juice.

Orange Juice.