Mita Gyokai Center

Fresh oysters. Choose to slurp them raw or enjoy them grilled. Known as the "milk of the sea" for their rich umami.

An assortment of 3 kinds of today's recommended fresh fish. Recommended to order this first if you can't decide.

A luxurious assortment of 5 kinds of today's recommended fresh fish. Perfect for sharing with a group.

A hot pot dish made with tuna's rare "noten" (forehead) cut and green onions. The fatty tuna and sweetness of the green onions melt into the broth.

Crispy deep-fried tuna cutlet. Juicy and satisfying inside.

Deep-fried deep-sea fish called "Mekarari". It's tender enough to eat the bones and has a light, refined taste.

Boiled octopus tossed in a refreshing ponzu sauce. Perfect as a snack with drinks.

A simple salt-grilled dish of white fish barracuda. Features flaky meat and crispy skin.

Large rock oysters from the Goto Islands. Larger and creamier than regular oysters, with a rich flavor.

A taste of Japanese summer: salt-grilled Ayu (sweetfish). Its unique aroma and slightly bitter innards pair well with sake.

Turban shells grilled over an open flame, seasoned with soy sauce and sake. Features a briny aroma and chewy texture.

Oysters grilled in their shells on a net. Enjoy the hot, juicy meat.

Grilled largeホンビノス貝 (Honbinosu clam) on the net. Ready to eat when it opens.

Large scallops grilled in their shells. Even more delicious with butter or soy sauce.

Clams steamed with butter. The richness of the butter and the clam broth are a perfect match.

Crab miso baked in its shell. Its rich flavor pairs well with drinks.

Simply grilled shrimp with salt. Enjoy the fragrant shells and plump shrimp.

A dish of tuna tail grilled spicy with black pepper. It has a satisfying texture like steak.

A dried, fatty, large Atka mackerel. The flesh flakes off easily, making it a popular and easy-to-eat izakaya staple.

A fish commonly eaten on the Sea of Japan coast. It has a unique flavor when grilled and can sometimes be eaten whole, including the bones.

Grilled shishamo (smelt) with roe. The popping texture of the roe is popular.

Sardines dried whole to condense their flavor. They release rich oil when grilled.

The fattiest part of the salmon belly. Features a melt-in-your-mouth fatty richness.

Lightly grilled dried stingray fin. The sweet and salty taste and unique texture pair well with drinks.

A classic street food-style dish of whole squid grilled and seasoned with a soy sauce-based sauce.

A dish of squid and rich squid ink simmered together. Pairs exceptionally well with sake.

A dish of thick-cut bacon grilled to a fragrant crisp. Enjoy the meaty flavor and sweet fat.

A luxurious assortment of today's most recommended sashimi. Enjoy exceptionally fresh fish.

An assortment of 3 kinds of fresh seafood.

A luxurious assortment of 5 kinds of fresh seafood.

Fresh, unfrozen raw bluefin tuna sashimi. Features a rich umami and moist texture.

A rare cut from the throat of tuna. It's fatty and has a unique texture.

A dish of mackerel with the skin seared. Enhances the aroma and sweetness of the fat.

Fresh horse meat sashimi directly from Kumamoto. The lean meat, free of gaminess and with a natural sweetness, is eaten with ginger and garlic soy sauce.

Thinly sliced fresh horse meat mixed with sauce and egg yolk. Enjoy the rich flavor.

Simply boiled, flavorful edamame (a type of soybean). A simple snack.

Raw chopped octopus marinated in wasabi. The pungent spiciness pairs well with drinks.

Plum Crystal with added jellyfish. Features a crunchy texture and sourness.

Korean-style salted squid marinated with chili peppers and garlic. Features a chewy texture and spiciness.

A whole cucumber pickled in a light brine. Often served on a skewer, it's refreshing.

Fermented food made from napa cabbage pickled with chili peppers and garlic. Spicy and flavorful.

Homestyle potato salad.

Mentaiko topping for potato salad.

Bacon as an appetizer.

Sautéed eringi mushrooms with butter. Enjoy the texture of the mushrooms and the aroma of the butter.

Stir-fried pork and kimchi, a stamina-boosting dish. Spicy and goes well with both rice and drinks.

An egg dish with oysters. Taiwanese cuisine is famous for this, but here it's in a Japanese izakaya style.

Oysters pickled in oil and then smoked. The concentrated umami and smoky aroma make for an excellent appetizer.

Juicy, classic deep-fried chicken thigh skewer.

Deep-fried pork belly skewer. Enjoy the sweetness of the fat.

Deep-fried Bacon Skewer

Deep-fried tuna. Has a meaty texture.

Plump shrimp deep-fried on a skewer.

Deep-fried cheese. The melted cheese inside is delicious.

Deep-fried quail egg skewer. A fluffy texture.

Sweet deep-fried onion skewer.

Thick deep-fried shiitake mushroom skewer.

Deep-fried fresh ginger. The sharp spiciness is a nice accent.

Crispy deep-fried lotus root skewer.

Deep-fried chicken pieces with a soy sauce-based marinade. A classic izakaya menu item.

French fries. Choose your preferred seasoning.

Creamy croquette with crab meat. Features a crispy coating and a creamy interior.

Creamy croquette with oyster flavor.

Steamed potato topped with butter. Often served with salted squid or kimchi.

A creative dish of udon noodles stir-fried in a ketchup-based sauce, reminiscent of Neapolitan spaghetti. A nostalgic flavor.

Udon noodles mixed with mentaiko. Spicy and creamy.

Grilled onigiri mixed with fish.

Classic onigiri. Choose your filling.

Rice with dashi broth or tea poured over it. Perfect for finishing your meal.

Ochazuke made with grilled fish onigiri.

White Rice.

Risotto set made with the leftover soup from hot pots, etc.

Seaweed and rice set. Wrap your favorite ingredients.

Various whiskeys that can be enjoyed with highball or on the rocks.

Shochu mixed with soda water, etc. Available in various flavors.

Sweet alcoholic beverages based on liqueurs and spirits.

House wine served by the glass.

Sweet alcoholic beverages infused with fruit. Popular with women.

Distilled Japanese spirits. Flavor varies depending on the raw ingredients.

Non-alcoholic beverages.

Brewed sake made from Japanese rice. Pairs well with fish dishes.

Sake with a toasted pufferfish fin. Features a fragrant aroma and rich flavor.

Cold beer poured from the tap.

A Tokyo downtown specialty drink made by mixing beer-flavored carbonated water with shochu. Low in purines and healthy.