Roba-Tangyo Seafood Izakaya Restaurant

A dashi-infused rolled omelet, deep-fried as tempura. It has a crispy exterior and a fluffy interior, with the gentle umami of the dashi filling your mouth. We recommend enjoying it freshly fried with salt or tentsuyu (tempura dipping sauce).

A Japanese processed fish cake, made by kneading and frying ground fish paste. It's characterized by its elastic texture and fish flavor, and pairs particularly well with alcoholic beverages. Seasonal ingredients are kneaded in, offering a variety of flavors.

Fresh sea bream and natural sea bream, finely chopped and mixed with miso and seasonings (ginger, scallions, etc.). The fish's umami, the richness of the miso, and the flavor of the seasonings come together, making it an excellent pairing with sake.

A dish of the premium fish "Kichiji" from Nemuro, Hokkaido, simmered in broth. The flesh is fluffy, characterized by high-quality fat, and melts in your mouth. It can be enjoyed with two types of seasoning: Worcestershire sauce and grated daikon with ponzu, allowing you to fully savor the natural flavor of the ingredients. Please allow some time for preparation.

A limited item: the collar of domestic Hon-Maguro (the part below the gills), salt-grilled. The outside is fragrant, and the inside is juicy with melt-in-your-mouth fat, allowing you to fully savor the tuna's umami. Please allow some time for preparation.

Tuna cheek meat, a rare cut, lightly seared and served as sashimi. The surface is fragrant, while the inside is raw, offering a melt-in-your-mouth texture and rich umami. This is a limited menu item with limited availability.

A limited menu item where the fatty part of the tuna fin is cooked like spare ribs. The meat around the bones is rich in flavor, juicy, and satisfying. It's also perfect as a snack with drinks.

A limited menu item featuring tuna jaw meat cooked over an open flame. The jaw is a well-exercised part, giving it a firm texture and rich flavor. Grilling over charcoal enhances its smoky aroma.

A limited menu item featuring tuna back fin meat cooked over an open flame. It's mostly lean meat, offering a refreshing taste with the deep, inherent flavor of tuna. The smoky aroma from the charcoal grill whets the appetite.

Homemade pickled napa cabbage, steeped using a secret recipe. It has a crisp texture, the natural sweetness of the napa cabbage, and the profound flavor of the pickles. It's a perfect palate cleanser.

Freshly fried barracuda, served piping hot. Inside the crispy batter, the fat and umami from the barracuda's flesh are concentrated, making it irresistibly delicious. We also recommend squeezing lemon for a refreshing taste.

Homemade pickled daikon radish, steeped in beer for 7 days. The unique flavor of beer combined with the crispness of the daikon creates a refreshing yet deep taste. It's perfect with drinks.

Ankimo (monkfish liver), known as a winter delicacy, served with a refreshing ponzu sauce. Ankimo has a rich and creamy texture like foie gras, and the ponzu sauce balances its richness perfectly.

A smooth chawanmushi (savory egg custard) rich with the aroma of shrimp. The shrimp's umami melts into the gentle, dashi-based flavor, creating a heartwarming dish. We recommend savoring it slowly with a spoon while hot.

A sake from Niigata Prefecture, this is a well-balanced sake that is dry yet smooth on the palate, with a noticeable rice umami. It is delicious both chilled and warm, and pairs well with a wide range of dishes.

A sake from Wakayama Prefecture, perfectly balanced as a meal-pairing sake, maximizing the umami of the rice without overpowering the flavor of fish dishes. It has a refreshing aroma and a clean finish.

A sake from Iwate Prefecture, characterized by its light drinking style and ginjo aroma. You can taste the umami of the rice and the clear acidity, offering a clean yet deep flavor. Recommended to be enjoyed chilled.

A traditional sake brand from Ishikawa Prefecture. It is light yet has a rich rice umami and a smooth ginjo mouthfeel. Recommended to be enjoyed chilled or slightly warmed.

A fresh sake from Kyoto Prefecture, made with Gohyakumangoku rice, designed to pair with meals. It features subtle acidity and a full-bodied umami that enhances the flavors of food. Best enjoyed chilled.

A sake from Yamaguchi Prefecture, characterized by its mild ginjo aroma, refreshing sweetness, and excellent balance of flavors. It has a smooth mouthfeel and a clean finish. It's a sake that pairs well with any dish.

A sake from Wakayama Prefecture, characterized by its gorgeous aroma, and a clear umami and acidity that spreads in your mouth. It has a youthful and fresh taste, and is popular among sake beginners for its drinkability. Best enjoyed chilled.

A sake from Ibaraki Prefecture, characterized by its mild ginjo aroma, clear umami, and acidity. As it enters your mouth, the rice umami spreads, offering a clean yet satisfying taste. Recommended to be enjoyed chilled.

A sake from Miyagi Prefecture, characterized by its solid rice umami and clean finish. It is rich on the palate and satisfying to drink without being heavy. Delicious both chilled and warm.