Mikuriya Sasazuka

A delicacy of smoked umeboshi (Japanese plum). A smoky aroma underlies its sourness, making it ideal with sake or shochu.

Homemade delicacy made from salted and dried mullet roe. Characterized by its rich umami and sticky texture, it pairs perfectly with sake.

Fresh sea cucumber dressed with Sanbaizu (three-flavor vinegar). Enjoy the unique crunchy texture and refreshing taste.

Oysters marinated in garlic-infused oil. The concentrated oyster umami and the richness of the oil pair perfectly with sake.

Raw sweet shrimp marinated in a special soy sauce. The sticky sweetness and savory soy sauce spread in your mouth.

A local dish of fresh fish fillets marinated with konbu seaweed and dried squid. Enjoy the sticky texture and the umami of the sea.

Hakata's specialty: fresh Kanpachi dressed in a special sesame sauce. The sesame flavor and the fish's natural sweetness are a perfect match.

Black turban shell simmered in a sweet and savory broth. The more you chew, the more the shell's umami and the broth's flavor seep out.

An appetizer of fatty tuna and takuan (pickled daikon radish) rolled in nori seaweed. The richness of the tuna and the crunch of the takuan are a perfect match. Sushi rice can be added upon request.

A platter of assorted fresh fish recommended for the day. Available for order from 2 people, allowing you to enjoy seasonal fish all at once.

A high-quality fish from Nagasaki Prefecture. It has moderate fattiness and a firm texture, offering a refined taste as sashimi.

A white fish from Nagasaki Prefecture. It has a clean, refined sweetness and a chewy texture.

A rare type of fish with a strong umami despite being white fish. Enjoy its unique flavor as sashimi.

A representative Japanese white fish. It has moderate firmness and a refined sweetness, offering a delicate yet flavorful experience.

Fresh horse mackerel sashimi. Enjoy the unique umami and fattiness of blue fish, which becomes refreshing with ginger and condiments.

A fatty and rich fish. Sashimi with a chewy texture and sweet fat.

Cod milt (shirako) blanched and served with ponzu sauce. Its creamy, rich flavor melts in your mouth.

Raw horse meat sashimi. Low in fat and high in iron, it's typically eaten with sweet soy sauce and condiments (ginger, garlic).

A set of 4-5 small dishes perfect as a starter with drinks. An ideal choice to begin your meal.

A luxurious dish of flaked snow crab meat and miso packed into its shell. Enjoy the full, rich flavor of the crab.

A salad combining fragrant Japanese spinach and salty prosciutto, served with a refreshing homemade dressing.

A refreshing salad of tomatoes with sweet pickled ginger (gari) and myoga. It has a cooling effect and is perfect as a palate cleanser.

Stir-fried squid and mushrooms with miso butter

A creative dish of fluffy fried taro topped with prosciutto and cheese. A fusion of Japanese and Western flavors.

A dish of fragrant grilled white fish roe topped with a thickened sauce containing spring vegetables. A refined dish that captures the essence of the season.

A dish of crab meat and rich crab miso baked together. The concentrated crab umami is exceptional with Japanese sake.

Tempura made with conger eel from Nagasaki Prefecture. Crispy on the outside and tender on the inside, allowing you to enjoy the eel's sweetness.

A small hot pot dish made with homemade sardine paste balls and fragrant Japanese parsley. The gentle flavor of the dashi broth is comforting.

Gratin of bacon and root vegetables (like lotus root and burdock root) baked in tomato sauce. Enjoy the richness of the cheese and the texture of the root vegetables.

A dish of "Abukuma Sangen Pork" loin grilled with miso on a Hoba leaf. The aroma of the charred miso is appetizing.

Deep-fried anglerfish fillet. It's a lean fish with a firm, springy texture.

A dish of high-quality A4 rank Kuroge Wagyu beef, fragrantly grilled over charcoal. You can fully enjoy the meat's umami and the sweetness of its fat.

A small dish of seasonal Japanese flying squid and nanohana (rapeseed blossoms) dressed with karashi soy sauce. The slight bitterness and the pungency of the mustard complement each other, evoking the arrival of spring.

A blanched dish of sweet komatsuna spinach and fried tofu soaked in dashi broth. The natural sweetness of the ingredients and the flavor of the dashi create a gentle dish.

Duck meat served with wasabi and spicy green chili miso. The condiments enhance the rich flavor of the duck fat.

Beef tripe (senmai) blanched and served sashimi-style. Enjoy the unique chewy texture with our special sauce.

Tender chicken ham made with the brand chicken 'Shingen Chicken'. A punchy chive mustard sauce adds a kick.

A dish of fresh seasonal wakame seaweed and clams steamed with sake. The clam broth and the aroma of the sea create a simple yet flavorful dish.

Beef tongue tenderly simmered in dashi broth. So tender it can be cut with chopsticks, with a gentle flavor.

A classic dish of fatty black cod marinated and grilled in Saikyo miso. The sweetness and aroma of the miso pair well with rice and sake.

Salt-cured mackerel, grilled to perfection, directly delivered from a renowned shop. The concentrated umami and fattiness of the dried fish are exquisite.

Simple snack of deep-fried ginkgo nuts sprinkled with salt. The chewy texture and slight bitterness are addictive.

Dish of fava beans grilled in their pods. Enjoy the fluffy sweetness and roasted aroma of the beans.

Rolled omelet baked with plenty of dashi broth. Its fluffy texture and dashi flavor create a gentle taste.

Eshallots (young harvested rakkyo) dressed with bonito flakes and soy sauce. Characterized by their crisp texture and spiciness.

A dish of squid salt cure with added yuzu flavor. The refreshing aroma of yuzu complements the rich saltiness, making it more palatable.

Simply boiled with salt, this broccoli is harvested locally in Setagaya. Enjoy the natural sweetness and texture of the vegetables.

Salted guts of bonito (shuto) served on cream cheese. The combination of fermented foods creates a rich umami that pairs well with sake.

Fresh cucumbers served with a special miso dip. The richness of the miso enhances the refreshing juiciness of the cucumbers.

Seasonal vegetables pickled in homemade rice bran. A traditional Japanese pickle characterized by its moderate sourness and umami from lactic fermentation.

Red turnips pickled in sweet vinegar. Their vibrant color and sweet-sour, refreshing taste make them an excellent palate cleanser.

A rare cut from the base of the chicken's hip bone. Characterized by its chewy, unique texture and rich umami.

The central part of the chicken's inner thigh. It's moist, tender, and juicy, a rare cut.

The blood vessel connecting the heart and liver. It's fatty and offers a chewy texture and rich flavor.

Meat from around the tailbone of a chicken. One of the fattiest parts, characterized by its juicy and melt-in-your-mouth texture.

Skewers of cherry tomatoes wrapped in thinly sliced pork. The sweetness and acidity of the cooked tomatoes pair well with the pork fat.

Eel cut into strips, skewered, and grilled in a teriyaki style. A convenient skewer to enjoy the aroma and flavor of eel.

A secret menu item originally made for staff. This curry features authentic spice aromas and a deep richness.

Nigiri sushi topped with thinly sliced Kuroge Wagyu beef. The sweetness of the beef fat melts with the vinegared rice, creating a melt-in-your-mouth experience.

Dried sardine-based sauce mixed with noodles. A soupless noodle dish with a strong seafood flavor and rich taste.

Vanilla ice cream drizzled with rich kuromitsu (black sugar syrup). This Japanese-style sweetness is a perfect end to your meal.