Shinjuku IKA Center

A seasonal limited course packed with the flavors of spring. Includes dishes using fresh squid sashimi and seasonal vegetables, with all-you-can-drink included, making it perfect for banquets.

A luxurious course where you can enjoy high-grade spiny lobster as sashimi, grilled, and in a hot pot. Features the plump texture and rich sweetness of spiny lobster, enjoyed to the fullest.

A hot pot course featuring grouper, known as a "phantom luxury fish." The fatty white meat becomes firm when cooked, offering a rich umami flavor.

A course to enjoy natural bluefin tuna's rare cut, Kama Toro, in shabu-shabu. The fatty Kama Toro melts in your mouth.

A luxurious course featuring simmered splendid alfonsino, a high-class fish. The splendid alfonsino, simmered in a sweet and savory sauce, is rich in fat and pairs well with sake.

The restaurant's signature dish. The squid is prepared from live specimens caught just before, making the flesh transparent and beautiful. It has a unique, strong chewy texture and a rich sweetness that spreads as you chew. The remaining tentacles can often be prepared as tempura or salt-grilled.

Sashimi of the finest natural bluefin tuna. Enjoy the rich umami and varying fat content depending on the cut. Typically enjoyed with wasabi soy sauce.

Thinly sliced pufferfish sashimi. Sliced so thin that the pattern on the plate can be seen through it. A luxurious dish enjoyed with ponzu sauce and grated daikon with chili.

Enjoy fresh sea urchin as is. A rich, creamy sweetness fills your mouth.

Whelk sashimi. It has a strong aroma of the sea, sweetness, and a unique chewy texture.

Fresh scallop sashimi. Tender and very sweet.

Simple salt-grilled barracuda, a white fish. It has a light yet elegant flavor.

Salt-grilled fatty mackerel. Juicy and fragrant, a classic dish that goes well with rice and sake.

Kinki (a type of rockfish) simmered in a sweet and savory broth. Very fatty, with a melt-in-your-mouth texture and rich umami.

Grilled or simmered splendid alfonsino collar. This part moves a lot, so the meat is firm and fatty.

Large, thick surf clams grilled over charcoal. Has a rich umami flavor similar to clams.

Long yam deep-fried without batter. Crispy on the outside and fluffy on the inside.

Burdock root seasoned and deep-fried. The fragrant aroma and crisp texture of burdock root make it a perfect snack.

Shrimp tempura. A representative Japanese fried dish where you can enjoy the crispy batter and plump shrimp.

Fried squid with a batter mixed with aonori (seaweed). The aroma of the sea whets the appetite.

Bite-sized pieces of octopus deep-fried. A classic appetizer where the octopus's flavor overflows with each chew.

An appetizer of mentaiko (spicy cod roe), served seared or as is. It's salty and pairs well with sake.

A paste made from the internal organs of a crab. It has a unique richness, slight bitterness, and deep umami, making it popular as a companion to sake.

Smoked mackerel. The smoky aroma enhances the rich flavor of the fatty mackerel.

A fisherman's dish made by pounding fresh fish with seasonings like miso, green onions, and ginger until sticky. Its rich flavor pairs well with sake.

A delicacy of shark cartilage mixed with plum paste. The crunchy texture and the sourness of the plum are refreshing.

A Chinese-style fried rice made by stir-frying rice and ingredients. Popular as a closing meal.

A bowl topped with plenty of shirasu (baby sardines). Refreshing and easy to eat.

Clam soup. The clam broth is rich and is perfect as a finishing dish.

Miso soup with aonori (seaweed). Rich with the aroma of the sea.

A luxurious dish of whole splendid alfonsino, a high-class fish, simmered in a sweet and savory sauce. Recommended for celebrations and meals for large groups.