Kagurazaka Ika Center

Set includes Golden Aji Fry (horse mackerel), sashimi, rice, miso soup, and pickles. The Aji Fry is crispy on the outside and fluffy and juicy inside. The sashimi features fresh seafood. A well-balanced Japanese set meal.

Set includes assorted fresh seafood sashimi, salad, small side dish, rice, miso soup, and pickles. Enjoy the rich flavors and textures of seasonal fish. Serve with soy sauce.

Set includes today's simmered fish, salad, small side dish, rice, miso soup, and pickles. The fish is simmered slowly in a sweet and savory broth, making it a dish that goes well with rice. The flesh is tender and well-infused with flavor.

Set includes today's grilled fish, salad, small side dish, rice, miso soup, and pickles. The fragrant seasonal fish is crispy-skinned and flaky. Served with grated daikon radish and soy sauce.

A set of squid ink pasta, salad, and squid ink croquette. The pasta features a rich sauce infused with the richness and umami of squid ink. Its unique flavor whets the appetite.

A course offering a variety of Japanese dishes, including appetizer, sashimi, grilled fish, fried food, pickles, rice, and miso soup. Dishes made with seasonal ingredients are served in a balanced manner, recommended for those who want to taste many types in small portions.

A luxurious course that adds 120 minutes of all-you-can-drink and a special dish from the chef to the 3000 yen course. Ideal for those who want to savor their meal with drinks or for special occasions.

A truly unique course where the chef crafts the finest menu based on the day's catch. The menu is adjusted to the customer's preferences and requests, promising surprise and an exceptional experience.

A classic salad of boiled and mashed potatoes mixed with mayonnaise. Features a smooth texture and gentle flavor. Perfect as a palate cleanser or a snack with drinks.

Salad combining fresh whitebait and vegetables. The saltiness and umami of the whitebait pair well with the crispness of the vegetables. Served with a light dressing.

Simply cut chilled tomatoes. Enjoy the natural sweetness, acidity, and freshness of tomatoes. Good when you have a poor appetite or as a palate cleanser.

A dish of crisp cucumber pickled in miso. Enjoy the deep richness of miso and the refreshing texture of cucumber. Ideal as a side for rice or a snack with drinks.

Simple dish of tofu warmed in kombu dashi, served with condiments. Warm and gentle on the stomach. Adjust flavor with ponzu or soy sauce.

Grated daikon radish topped with fresh whitebait. The refreshing taste of grated daikon radish enhances the flavor of the whitebait. Enjoy with a drizzle of soy sauce.

A delicacy of shark cartilage mixed with plum paste. Characterized by its crunchy texture, the sourness of plum, and saltiness, it pairs well with Japanese sake and shochu.

Rich crab viscera served in its own shell. It has a unique umami and flavor, popular as a snack with Japanese sake.

A salted and fermented delicacy made from aged bonito viscera. Characterized by its strong saltiness and deep umami, it is savored in small portions as a side for rice or a snack with drinks.

A rare delicacy of sea squirt (hoya) pickled and aged in salt. It has a strong sea aroma, unique flavor, and chewy texture. While it can be an acquired taste, it's a gem for those who love it.

A traditional Japanese delicacy of fresh squid, salted and aged. Characterized by the rich umami of squid and its saltiness, it is recommended to be savored slowly with Japanese sake.

A yukke-style dish of fish engawa (the part around the fin of fish like flounder) mixed with a sweet and savory sauce and egg yolk. Characterized by its crunchy texture and rich flavor.

Clams steamed in Japanese sake. The exquisite broth, rich with clam essence, is delicious, and the clams are plump and tender with a sea aroma.

Fresh chicken marinated in a special sauce. The umami of the chicken and the flavor of the marinade blend perfectly. Enjoy with rice or as a snack with drinks.

Salad featuring a selection of fresh seasonal vegetables. Enjoy the crisp texture and the natural sweetness of the vegetables. Recommended as a healthy dish.

Avocado, characterized by its creamy texture, simply cut. Often enjoyed simply with wasabi soy sauce or salt.

Squid and water spinach stir-fried with garlic until fragrant. The umami of the squid and the crispness of the water spinach pair well with the garlic flavor.

Spanish dish of small shrimp simmered in olive oil and garlic. The umami of the shrimp, infused in the hot oil, is concentrated and recommended to be eaten with baguette or similar.

Japanese dish of thinly sliced fresh seasonal fish. Directly enjoy the natural flavor and texture of the fish. Typically enjoyed simply with soy sauce and wasabi.

Fried fish cake (kamaboko) from Hiroshima Prefecture, finished with tamari soy sauce. Characterized by its fluffy texture and the umami of the fish, it is also delicious lightly seared and served with grated ginger and soy sauce.

Homemade fried foods. Specific items may vary daily, but you can enjoy a home-style warmth and freshly fried deliciousness.

Butter-grilled spear squid liver. The rich flavor of the liver and the aroma of butter enhance the umami of the spear squid. A dish that pairs well with Japanese sake.

A regional dish from Chiba Prefecture made by pounding fish fillets like horse mackerel with miso and condiments. Characterized by its sticky texture and the umami of fish and miso, it is ideal as a side for rice or a snack with drinks.

A dish of water eggplant from the Senshu region of Osaka Prefecture, enjoyed raw like sashimi. It has little bitterness, is very moist, and slightly sweet. Enjoy thinly sliced with soy sauce and ginger.

A dish of namero (minced fish tartare) sandwiched between perilla leaves and deep-fried. The umami of the namero and the refreshing aroma of the perilla leaves can be enjoyed with the crispy batter of the freshly fried dish.

A rare dish of sunfish liver served with ponzu sauce. Sunfish liver is known for its rich and creamy taste, which pairs well with the refreshing ponzu.

Lightly dried squid with concentrated flavor. When grilled, it becomes fragrant, and with each chew, the sweetness and umami of the squid spread. Pairs excellently with Japanese sake.

A delicacy made from aged squid viscera. Characterized by the rich umami of squid and the deep flavor from fermentation, it is savored in small portions as a side for rice or a snack with drinks.

Bite-sized squid pieces, coated and deep-fried. Crispy on the outside, with a chewy squid texture inside. Enjoy with a squeeze of lemon.

Dish of squid body stuffed with liver (goro) and grilled. The rich umami of the squid and liver become one, releasing a fragrant aroma. A connoisseur's delight that pairs well with Japanese sake.

Tempura of asparagus and squid. Enjoy the crispness of the asparagus and the tender texture of the squid, with the light batter enhancing the natural flavors.

Natural rock oyster harvested in season. Characterized by its creamy, rich flavor and sea aroma. Enjoy the bounty of the sea as is, with a squeeze of lemon.

An omelet with melted cheese inside fluffy, pan-fried eggs. Features the richness of melting cheese and the gentle flavor of eggs. Perfect for breakfast or a light meal.

A dish combining fresh whitebait and mentaiko (spicy cod roe). The saltiness of the whitebait and the spiciness of the mentaiko blend perfectly, making it a dish that goes well with rice. Also ideal as a snack.

A luxurious dish of fresh live squid sashimi served with tamago kake gohan (TKG - raw egg on rice). Enjoy the harmony of the squid's crunchy texture and sweetness with the egg and rice.

Sea bream nakaochi (scraped meat) cut into pieces. The flesh is tender and concentrated with the umami of the sea bream. Enjoy simply with soy sauce and wasabi.

A luxurious dish of warm rice generously topped with soy-marinated salmon roe (ikura). The popping texture and rich umami of the ikura fill your mouth.

Rice topped with sea bream "nakaochi" (meat scraped from the bone). The umami of the sea bream soaks into the rice, and it is enhanced with condiments.

Miso soup made with dashi broth from fish bones and heads. The fish's umami is fully extracted, resulting in a rich and deeply flavorful soup.

A carefully crafted tamagoyaki (rolled omelet) by a sushi chef. Features a gentle sweetness with dashi broth and a fluffy texture. Delicious both warm and cold.

Large fried tofu from the famous栃尾 (Tochio) region of Niigata Prefecture, grilled. Crispy on the outside and fluffy on the inside, it is commonly eaten with grated ginger and soy sauce or green onions.

Fresh mentaiko (spicy cod roe) lightly seared. The surface is fragrant, and the inside is semi-raw and moist. Ideal as a snack with Japanese sake or rice.

Dried saury with concentrated flavor. When grilled, it becomes fragrant and offers a unique flavor. Perfect as a side dish for rice or a snack with drinks.

Dried Atka mackerel fillet with concentrated flavor. Fatty Atka mackerel becomes fluffy when grilled, offering both crispy skin and juicy flesh.

Fried fish cake (satsuma-age) finished with tamari soy sauce. Characterized by its deep flavor and chewy texture.

Simply fried long yam. Crispy on the outside and fluffy on the inside, offering a unique texture. Enjoy with a sprinkle of salt.

Fried burdock root. Enjoy the flavor and crisp texture of burdock root. Good as a snack or a side for rice.

Chikuwa (fish cake) deep-fried in a "isobe-age" style (coated with seaweed). Characterized by the flavor of green laver and the chewy texture of chikuwa, it's popular for bento boxes or as a snack with drinks.

Tempura of seasonal eggplant. Frying brings out the natural sweetness of the eggplant, offering a melt-in-your-mouth texture.

Tempura of maitake mushrooms. The unique aroma and crisp texture of maitake mushrooms pair well with the crispy batter.

Tempura of kisu (whiting). The flesh is tender and has a delicate flavor, with a crispy and fluffy texture.

Large, plump shrimp tempura. The shrimp's sweetness and umami are concentrated, and it is recommended to enjoy simply with tempura dipping sauce or salt.

A dish of namero (minced fish tartare) sandwiched between perilla leaves and deep-fried. The umami of the namero and the refreshing aroma of the perilla leaves can be enjoyed with the crispy batter of the freshly fried dish.

Kushiage (skewered and deep-fried) made with fresh local fish. Crispy batter with fish packed with flavor inside. Enjoy with sauce.

Fried squid rings made with Den-suke squid, which is thick and rich in flavor. Crispy on the outside, with a chewy texture of squid inside. Enjoy with a squeeze of lemon.

Tempura of seasonal squid. Crispy batter, with tender and soft fried squid. Recommended to enjoy simply with tempura dipping sauce or salt.

A traditional Japanese delicacy of fresh squid, salted and aged. Characterized by the rich umami of squid and its saltiness, it is recommended to be savored slowly with Japanese sake.

Firefly squid marinated in a special soy sauce-based sauce. The rich umami of the firefly squid's liver and the flavor of the sauce blend perfectly. A delicacy that pairs well with Japanese sake.

Fried squid legs (geso). Enjoy the unique crunchy texture and the umami of the squid. Perfect as a snack with drinks.

Fried squid cartilage. Characterized by its unique crunchy texture, it is recommended to eat it hot with a light sprinkle of salt. Perfect as a snack with drinks.

Cream croquette kneaded with squid ink. Characterized by the rich flavor of squid ink and creamy béchamel sauce. Visually striking.

Steamed shumai made primarily from ground squid. The umami of the squid is concentrated, offering a fluffy texture.

Squid liver and meat stir-fried with butter. The rich umami of the liver and the aroma of butter enhance the squid's flavor. A dish that pairs well with Japanese sake.

Squid simply grilled on a teppan (iron griddle). Enjoy the fragrant soy sauce flavor and the chewy texture of the squid. Also popular as a street food.

Whole splendid squid, dried to concentrate flavor and then seared. With each chew, the deep umami of the squid spreads, making it ideal as a snack with drinks.

A dish combining squid and potatoes. The umami of the squid and the fluffy potatoes go well together, perfect as a light meal or snack.

Fluffy white rice, cooked to perfection. Can be enjoyed with other dishes or on its own. An essential staple of Japanese cuisine.

Warm rice generously topped with freshly boiled whitebait. The gentle saltiness of the whitebait and the sweetness of the rice blend perfectly; delicious with a drizzle of soy sauce.

Fried rice with flaked fish. The umami of the fish spreads throughout the rice, and it is stir-fried to a fragrant finish. A dish with a simple yet profound flavor.

Ochazuke with warm rice and raw seaweed, served with dashi broth. Rich in sea aroma, it's easy to eat. Perfect as a finishing dish.

Ochazuke with clams and dashi broth poured over warm rice. The rich dashi broth from the clams blends with the rice for a gentle flavor.

Sweet and creamy vanilla-flavored ice cream. It's a refreshing way to end your meal.

Miso soup rich in the flavor of raw seaweed. The aroma of the sea whets the appetite, offering a warm and gentle taste.

Miso soup with a rich dashi broth from clams. Characterized by the abundant umami of clams and the aroma of the sea, it's a soup that warms both body and soul.

Richly sweet and decadent chocolate-flavored ice cream. A satisfying end to your meal.

Fresh local fish landed today. Enjoy the rich flavor and excellent freshness unique to seasonal seafood. Recommended cooking methods that bring out the natural taste include sashimi and grilled fish.

Aji (horse mackerel) that has grown larger than usual. It is fatty and thick, offering a substantial bite. Its deliciousness can be enjoyed in various preparations such as sashimi, salt-grilled, or fried.

A rare cut from the area below the tuna's dorsal fin. Rich in gelatin, it's characterized by a melt-in-your-mouth texture and rich umami. Its deep flavor is best brought out when simmered or salt-grilled.

The area at the base of the fin of fish like flounder. Characterized by its unique crunchy texture and the umami that spreads with each chew. Popular as sashimi or sushi topping.

Blackthroat seaperch, a prized deep-sea fish. It is rich in fat, with fine-grained flesh, offering a dense umami and profound flavor. Delicious in any preparation, including sashimi, salt-grilled, or simmered.

Amberjack (Kama Bachi) fillet, characterized by its firm flesh, elegant umami, and crunchy texture. Can be enjoyed in various dishes such as sashimi, sushi, and carpaccio.

Alfonsino, a deep-sea fish known for its vibrant red skin. The flesh is tender, and its elegant fatty sweetness and umami spread in your mouth. Enjoy its luxurious taste as sashimi or simmered.

Salt-grilled cutlassfish, known for its sword-like shape. The flesh is delicate yet has elegant fat, with a fluffy texture. Enjoy the fragrance of the skin.

Fried squid legs (geso). Enjoy the unique crunchy texture and the umami of the squid. Perfect as a snack with drinks, and even more delicious with a squeeze of lemon.

Salt-grilled kama (collar area) of warasa (young yellowtail). It is fatty and very delicious, with exceptional umami around the bones. Enjoy with Japanese sake.

Japanese grunt simmered slowly in a sweet and savory sauce. The flesh is tender and well-infused with flavor. Ideal as a side dish for rice or a snack with drinks.

A dish of squid, green onions, and pork stir-fried or dressed with a yuzu flavor. The refreshing aroma of yuzu whets the appetite, and the umami of the squid and pork blend perfectly.

Fried fish bones, finished to a crispy texture. Characterized by its fragrant flavor and crispy texture, it is also rich in calcium. Enjoy with drinks.

Fried perilla leaves. Enjoy the refreshing aroma unique to perilla leaves and the crispy texture of freshly fried batter. Perfect as a light meal or snack.

Sardines simmered in a sweet and savory sauce and bound with egg. The umami of the sardines and the gentle flavor of the egg blend perfectly, making it a dish that goes well with both rice and drinks. Features a home-style taste.

A dish of squid and cucumber dressed together. Enjoy the elastic texture of the squid and the crispness of the cucumber. A refreshing taste, perfect as a palate cleanser.

Large fried tofu from the famous 栃尾 (Tochio) region of Niigata Prefecture. When grilled, it's crispy on the outside and fluffy on the inside, commonly eaten with grated ginger and soy sauce or green onions.

Tempura of squid legs (geso). Enjoy the unique crunchy texture of the geso and the umami of the squid with the crispy batter. Served with tempura dipping sauce or salt.

Tempura of the part between the squid's body and tentacles (kama). The umami of the squid is concentrated, offering a unique texture. Perfect as a snack.

Tempura of kisu (whiting). The flesh is tender and has a delicate flavor, with a crispy and fluffy texture. Enjoy simply with tempura dipping sauce or salt.

Large, plump shrimp tempura. The shrimp's sweetness and umami are concentrated, and it is recommended to enjoy simply with tempura dipping sauce or salt.

Simply grilled or simmered fried tofu. Enjoy its fragrant flavor and the umami of soybeans. Good as a light meal or snack.

Fresh squid marinated in a special soy sauce-based sauce. The rich umami of the squid and the flavor of the sauce blend perfectly. A dish that pairs well with Japanese sake.

A salted and fermented delicacy made from aged bonito viscera. Characterized by its strong saltiness and deep umami, it is savored in small portions as a side for rice or a snack with drinks.

A dish combining squid, grated radish, and mushrooms. The umami of the squid and the refreshing taste of grated radish pair well with the flavor of the mushrooms. Good as a palate cleanser or snack.

Bonito tataki-style fried after being marinated in soy sauce and ginger. Crispy on the outside, with concentrated bonito flavor inside.

A larger-than-usual "tokudai" size fried horse mackerel (aji). Crispy batter, with a fluffy and juicy fillet, allowing you to fully enjoy the umami of the horse mackerel.

A rich gratin made with squid ink. The richness of the squid ink and the umami of seafood blend with a creamy white sauce, baked to a fragrant finish with cheese.

Fried horse mackerel (aji) made with fresh, seasonal horse mackerel. Crispy batter, with a fluffy and juicy fillet, allowing you to enjoy the seasonal fat content and umami.

Bite-sized pieces of octopus, coated and deep-fried. Characterized by its chewy texture and the umami that spreads with each chew. Perfect as a snack with drinks.

Squid prepared as fritto (Italian-style fried food). Lightly battered, allowing you to enjoy the natural tenderness and umami of the squid. Enjoy with a squeeze of lemon.

Alfonsino simmered slowly in a sweet and savory sauce. The flesh is tender, and the umami of the fatty alfonsino is well-infused with the sauce. Enjoy luxuriously as a side dish for rice or a snack with drinks.

A dish of fried squid meat and liver (goro). The rich umami of the liver and the squid's flavor are sealed within the batter, offering a fragrant taste. A delicacy that pairs well with drinks.

Fried rice kneaded with squid ink. Characterized by the deep richness of squid ink and the umami of seafood, it is visually striking and offers a unique flavor.

Tempura of squid. Crispy batter, with tender and soft fried squid. Recommended to enjoy simply with tempura dipping sauce or salt.

Pasta with a rich sauce infused with the richness and umami of squid ink. Its unique flavor whets the appetite, and it is visually striking. A dish with concentrated seafood umami.

Grilled squid liver, fragrant and rich. Characterized by the liver's rich umami and sea aroma, it's a connoisseur's delight that pairs well with Japanese sake. Its unique flavor spreads in your mouth.

Squid stir-fried with butter until fragrant. The richness of the butter and the umami of the squid blend perfectly, creating an appetizing aroma. Suitable as a side dish for rice or a snack with drinks.

Fluffy white rice, cooked to perfection. Can be enjoyed with other dishes or on its own. An essential staple of Japanese cuisine.

Warm rice generously topped with freshly boiled whitebait. The gentle saltiness of the whitebait and the sweetness of the rice blend perfectly; delicious with a drizzle of soy sauce.

Miso soup rich in the flavor of raw seaweed. The aroma of the sea whets the appetite, offering a warm and gentle taste.

Miso soup with a rich dashi broth from fresh clams. The umami of the clams is fully extracted, and the aroma of the sea whets the appetite. A warming soup for body and soul.

Fresh chicken marinated in a special sauce. The umami of the chicken and the flavor of the marinade blend perfectly. Enjoy with rice or as a snack with drinks.

Ochazuke with a dashi broth infused with the umami of alfonsino. The elegant flavor of alfonsino dissolves into the rice and broth, making it a luxurious finishing dish.

Hokkaido regional dish of rice stuffed into the body of a squid and simmered. The umami of the squid soaks into the rice, offering a chewy texture and sweet-savory flavor.

Fluffy white rice, cooked to perfection. Can be enjoyed with other dishes or on its own. An essential staple of Japanese cuisine.

Freshly prepared sashimi of splendid squid. Its translucent flesh has a crunchy texture and elegant sweetness. Enjoy the freshness unique to live squid.

Sashimi of translucent bigfin reef squid. Characterized by its sticky texture and the rich sweetness that spreads with each chew. Prized as a high-quality squid.

Fresh turban shell with a rich aroma of the sea. It is characterized by its crunchy texture and unique umami. It is commonly enjoyed as sashimi or in a tsubo-yaki (pot-baked) style.

Ezo abalone, characterized by its chewy texture and rich umami. Its deliciousness can be enjoyed in various preparations such as sashimi or steak.

Fresh, lively crab. The meat is sweet, with a rich crab flavor and plump texture. Delicious steamed, grilled, or as sashimi.

White clam with a unique sweetness and crisp texture. Recommended to enjoy simply as sashimi or seared.

Grilled hominbus shell, which is thick and rich in flavor. Seasoned with soy sauce and sake, grilling it until fragrant brings out the sweetness of the shell.

Freshly prepared sashimi of live filefish. Its translucent flesh is delicate yet has an elegant umami. The traditional way to enjoy it is by dissolving the liver in soy sauce.

Fresh live horse mackerel (aji) sashimi. Characterized by its lively, elastic texture and the rich umami of horse mackerel. Enjoy with grated ginger, green onions, and soy sauce.

Sashimi platter featuring carefully selected seasonal seafood. Enjoy the flavors and textures of various types of fish. Contents vary daily.

A platter allowing you to enjoy several types of sashimi in small portions. Ideal for when you want to try a little of everything, or as a snack.

Sashimi of amberjack, with firm flesh and elegant umami. Enjoy its crunchy texture.

Sashimi of alfonsino, characterized by its vibrant red skin. The flesh is tender, and its elegant fatty sweetness and umami spread in your mouth.

Sashimi of seasonal Japanese grunt. It is delicate yet has a unique umami and moist flesh.

Sashimi of blackthroat seaperch, a prized deep-sea fish. It is rich in fat, offering a dense umami and profound flavor.