Kaisen Monja Sakaba Rikitei

Assortment of 3 types of sashimi made with fresh local fish procured on the day. A dish to simply savor the umami of seasonal fish.

Assortment of local fish sashimi, including carefully selected tuna. Enjoy the rich flavor of tuna and the freshness of local fish at the same time.

Fresh raw whitebait caught in Shonan. Characterized by its translucent body, unique texture, and aroma of the sea. Served with ginger soy sauce or ponzu.

Lean cut of wild Southern Bluefin Tuna from Australia. Enjoy its rich umami and moist texture.

Sashimi of young yellowtail (inada). It has less fat and a refreshing taste.

Wild raw sea urchin from the Northern Territories. Melts in your mouth with a rich sweetness that fills your palate.

Fresh raw oysters from Aioi, Hyogo Prefecture. Enjoyed with ponzu sauce for a refreshing taste that enhances the oyster's creaminess.

Boiled firefly squid, a taste of spring. Characterized by its plump texture and the rich umami of its innards.

Wild yellowtail sashimi, in season during spring. It has a moderate amount of fat and firm flesh.

Striped Trevally sashimi. A large horse mackerel with rich, fatty flavor.

Tender simmered conger eel, lightly seared. The sweet and savory sauce and the charring aroma are appetizing.

Freshly handmade tofu with a chewy texture. Rich in soybean sweetness, it's delicious on its own.

The restaurant's special potato salad. A classic appetizer with a perfect balance of fluffy potatoes and ingredients.

Extra-thick menma with a firm, chewy texture. The flavor is deeply infused, making it perfect as a snack with drinks.

A snack combining kombu, a specialty of Toyama Prefecture, and gari (sweet pickled ginger). The umami of kombu and the sourness of gari are addictive.

A combination of "Iburi Gakko," a smoked pickle from Akita, and creamy mascarpone cheese. The smoky aroma and rich cheese flavor are a perfect match.

Pork processed and grilled like atarime (dried squid). A delicacy where the meat's umami unfolds with each chew.

"Suishou Nankoume," a delicacy made by mixing shark cartilage with plum meat. The chewy texture and the sourness of the plum are refreshing.

Chunja (spicy pickled dish) made with whelk. The chewy texture of the shellfish and the spicy seasoning pair well with alcoholic beverages.

Pickled daikon radish with a hint of yuzu. Its crisp texture and refreshing sourness make it a perfect palate cleanser.

Boiled edamame with a rich aroma, seasoned with salt. The beans have a strong flavor and are perfect with beer.

Fresh squid salt-cured with added yuzu aroma. The yuzu's refreshing flavor cuts through the rich saltiness of the cured squid.

Kimchi made with domestic napa cabbage. It has a good balance of spiciness and sourness, and a crisp texture.

Edamame stir-fried with garlic butter. The fragrant aroma of garlic is appetizing.

A classic iron griddle dish where sweet corn is sautéed in butter. The aroma of butter and the sweetness of corn are a perfect match.

Corn butter with the addition of flavorful sliced bacon. The saltiness of the bacon adds a nice accent.

French fries shaped like a popular character. Crispy on the outside, fluffy on the inside, and popular with children.

A savory crepe made by rolling cheese in a thin dough. Enjoy the combination of melted cheese and dough.

A Japanese-style crepe made by rolling anko in a thin dough. An iron griddle dish with a dessert-like quality and simple sweetness.

The restaurant's signature pork and cabbage okonomiyaki. Made with plenty of pork and cabbage, it's baked to a fluffy perfection.

Okonomiyaki generously filled with seafood such as shrimp and squid. The umami of the seafood is infused into the batter.

A hearty okonomiyaki containing various types of meat. A dish that meat lovers will adore.

A special okonomiyaki generously filled with ingredients. A luxurious menu item where you can enjoy seafood and meat all at once.

Okonomiyaki made with whole or generous amounts of camembert cheese. The melting cheese is rich.

A unique dish that arranges gyoza fillings into okonomiyaki. The flavor of leeks and minced meat is appetizing.

Hiroshima-style okonomiyaki baked in a dome shape. Packed with cabbage and noodles, its sweetness is brought out by steaming.

Tonpeiyaki made by wrapping pork and cabbage in egg. Finished with a refreshing, special savory salt sauce.

Tonpeiyaki seasoned with a sweet and spicy Korean Yangnyeom sauce. The spicy flavor pairs well with beer.

Salt-grilled "Angel Shrimp," a high-quality shrimp. It has a thin shell and sweet, plump flesh.

Onigiri brushed with soy sauce and grilled to a fragrant finish. Crispy on the outside, fluffy on the inside.

Freshly cooked white rice using Koshihikari rice from Niigata. Enjoy with okonomiyaki or iron griddle dishes.

Rich vanilla ice cream made with Hokkaido milk. Characterized by its milky flavor.

A popular ice bar shaped and flavored like watermelon. Fun to look at and has a refreshing taste.

Rich pistachio-flavored ice cream. Enjoy the nutty aroma and richness.

A healthy dessert of chewy tofu topped with kuromitsu (black sugar syrup) and kinako (roasted soybean flour). A gentle Japanese sweetness.

A warm dessert made by rolling anko (red bean paste) in a griddle-baked dough. The exquisite combination of fragrant dough and sweet anko.

A dessert made by rolling chocolate in a griddle-baked dough. The melted chocolate spreads in your mouth.