Maguro Mart

Tuna and vegetables battered and deep-fried. The tuna is fried 'rare', leaving the center raw and tender while the crust is crispy. Dip in salt or tempura sauce.

Deep-fried seafood marinated in a sweet and sour vinegar sauce (Nanban), topped with creamy tartar sauce. Savory, tangy, and rich.

Vinegared rice balls topped with slices of raw Bluefin tuna. Experience different textures and fat levels from various cuts.

A refreshing sushi roll containing aromatic herbs and vegetables. Seasoned with dried tuna flakes for extra umami.

Sushi rolls filled with raw tuna and fresh baby sardines (whitebait). The whitebait adds a delicate sweetness and soft texture.

Sushi roll featuring monkfish liver (the 'foie gras of the sea') mixed into the rice, wrapped with tuna. Rich, creamy, and savory.

Decadent sushi rolls combining raw tuna with creamy, briny sea urchin (uni).

A rare cut of muscle from behind the tuna's eye. Prepared simply with ginger and soy sauce to highlight its unique texture.

The signature platter featuring six different cuts of raw Bluefin tuna, including rare parts. Best way to compare flavors and textures. Served with soy sauce.

A selection of lean red tuna meat (Akami). Less fatty than other cuts, offering a clean, iron-rich fish flavor.

Korean-style tartare made with raw tuna instead of beef. Tossed in a spicy sauce and topped with a raw egg yolk. Mix well before eating.

Raw Bluefin tuna coated in a rich sauce made from sea urchin (uni). A creamy and savory combination.

Sashimi-grade tuna battered and quickly fried so the inside remains raw. Served with vegetable tempura.

Tuna rib meat served on the bone. Use a spoon to scrape the flavorful, fatty meat off the bone yourself. A fun and interactive dish.

A side set of seasoned sushi rice and crisp seaweed sheets. Use it to make your own mini hand rolls with the tuna dishes.

Minced tuna mixed with sour pickled plum (ume) and crunchy cartilage. Tart and textured.

Fermented tuna entrails (Shuto) paired with mozzarella cheese. The salty, funky flavor of the shuto contrasts with the mild cheese. Good with sake.

Creamy potato salad mixed with pieces of house-smoked tuna for a savory, smoky flavor.

A premium sushi piece topped with fatty minced tuna and fresh sea urchin.

Sushi roll filled with fatty tuna (toro) and crunchy pickled daikon radish (taku). A classic combination of soft and crunchy textures.

House-made pickled vegetables, similar to the ginger served with sushi but using seasonal produce. Palate cleansing.

Grilled tuna steak served with a spicy garlic and green chili sauce. Meaty and flavorful.

Tuna pectoral fin slowly cooked in a sweet and savory soy-based sauce until tender.

Fried pieces of tuna and seafood marinated in a tangy vinegar sauce.

Breaded and deep-fried tuna cutlet, cooked rare so the center is still red and juicy. Similar to a beef katsu.

Pieces of tuna grilled over charcoal for a smoky flavor.

French fries seasoned with savory tuna broth (dashi) powder.

A bowl of rice topped with tuna, over which you pour hot tuna broth (dashi). a comforting finish to a meal.

A soup made with tuna stock and seasonal ingredients.

A comprehensive 8-course meal featuring the restaurant's signature tuna dishes, including sashimi, tempura, and the bone-scrape Nakaochi.

A 7-course meal featuring popular tuna dishes, including the signature sashimi assortment and Nakaochi.

Suntory Premium Malts draft beer. Rich aroma and deep flavor.

Altbier style draft beer. Copper colored with a balance of malt sweetness and hop bitterness.

Bottled Kirin lager beer. Crisp and refreshing.

Classic whisky soda. Refreshing and fizzy.

A highball made with whisky infused with roasted apples. Slightly sweet and smoky.

Shochu mixed with soda and lemon juice. Crisp and citrusy.

Sour cocktail made with fresh Yuzu citrus. Aromatic and tart.

Shochu highball flavored with pickled sushi ginger (gari). Sweet, sour, and spicy.

A variation of the ginger highball, likely using brown sugar or darker vinegar for a deeper flavor.

Sour cocktail with salted plum (Umeboshi). Salty and sour.

Sweet and tart cocktail with yuzu citrus and honey.

Shochu mixed with premium Tung Ting Oolong tea.

Shochu mixed with Japanese green tea (Sencha).

Shochu mixed with roasted green tea (Hojicha). Nutty and toasty.

Shochu mixed with rich, dark green tea.

Classic Shochu mixed with Oolong tea. Refreshing and unsweetened.

Shochu mixed with Genmaicha (brown rice tea). Toasty flavor.

Shochu mixed with Matcha green tea.

Shochu cocktail with blood orange juice.

Beer mixed with spicy ginger ale.

A sour cocktail made with a base of Japanese Sake instead of Shochu.

Soda mixed with aged sake, offering a complex, whisky-like depth.

A savory drink involving tuna broth (dashi) and sake. Warm and comforting.

Sake flavored with plum and kelp (kombu). Savory and tart.

Umeshu (Japanese plum liqueur). Sweet and fruity.

Highball made with premium Yamazaki Single Malt Whisky.

Highball made with Hibiki blended whisky.

Highball made with Hakushu Single Malt Whisky. Herbal and fresh.

Highball made with Yoichi Single Malt. Bold and peaty.

Highball made with Ichiro's Malt whisky.