Sugamo Tokiwa Shokudo Main Branch

Large fried shrimp coated in panko breadcrumbs. Crispy on the outside and plump on the inside. Enjoy with tartar sauce or other sauces.

An assortment of several fried items. A voluminous dish where you can enjoy various flavors like shrimp, fish, and meat at once.

Pork cutlet made with high-quality Joshu Sereragi Pork. Characterized by the sweetness of the fat and the umami of the meat. Served with cabbage and sauce.

A single serving of loin cutlet made with Joshu Sereragi Pork. Enjoy the crispy coating and juicy pork.

Katsu made from minced meat and onions, then fried. Juicy with overflowing meat juices. Typically eaten with sauce.

Horse mackerel fillet coated in panko breadcrumbs and deep-fried. Features the umami of the fish and a crispy coating. Enjoyed with soy sauce or sauce.

Karaage (Japanese Fried Chicken) marinated in our special soy sauce. Features a fragrant soy sauce aroma and juicy chicken. Served with a squeeze of lemon.

Deep-fried tofu coated in potato starch, served in a dashi broth. Crispy on the outside and smooth on the inside, with a gentle flavor.

Fried Eggplant. The eggplant, having absorbed oil, has a melt-in-your-mouth texture. Served with tempura dipping sauce or salt.

Chikuwa (fish cake) tempura. A simple and nostalgic flavor. Perfect as a snack.

Whole garlic deep-fried. Fluffy texture and the unique aroma of garlic stimulates the appetite.

Pork loin stir-fried in a soy sauce and ginger sauce. A classic Japanese side dish with a sweet and savory flavor that pairs well with rice.

A stamina-boosting dish of stir-fried liver, chives, and bean sprouts. Richly flavored and highly nutritious.

Oysters coated in panko breadcrumbs and deep-fried. Packed with the rich umami of oysters, known as the "milk of the sea." Pairs well with tartar sauce.

A simple dish of stir-fried pork and vegetables. Seasoned with salt and pepper or a soy sauce base, allowing the natural flavors of the ingredients to shine.

A dish stir-fried with vegetables such as cabbage, bean sprouts, and carrots over high heat. Characterized by its crisp texture.

A dish of vegetables, konjac, etc., simmered in dashi and soy sauce. The flavors are well-infused, offering a homely Japanese taste.

Rolled omelet cooked in layers. Enjoy the fluffy texture, gentle sweetness, or dashi flavor.

A simple dish of fried ham and egg. A breakfast and light meal staple, also popular as a snack.

A salad of boiled and mashed potatoes and vegetables mixed with mayonnaise. A creamy and comforting taste.

Potato salad served with ham. The saltiness of the ham complements the potato salad well.

Potato salad combined with boiled broccoli. Enjoy the color and texture.

A simple salad of boiled broccoli topped with mayonnaise. Enjoy the natural flavors of the ingredients.

Simply sliced fresh tomatoes. Cold and refreshing, perfect as a palate cleanser.

Blanched green vegetables such as spinach, soaked in a soy sauce-based dashi broth. Often topped with bonito flakes.

Chilled tofu topped with green onions, ginger, and bonito flakes. A refreshing dish eaten with soy sauce.

Tsukudani (simmered seaweed) or flavorful seaweed. Pairs well with rice or as a snack with drinks.

Fermented soybeans. Has a unique stickiness and aroma. A traditional Japanese food eaten with soy sauce or sauce.

Fresh raw egg. Can be poured over rice or used as a topping for dishes.

An assortment of several types of fresh fish fillets. You can enjoy seasonal fish. Served with wasabi and soy sauce.

Tuna sashimi. Characterized by the rich umami of the lean red meat. One of the most popular sashimi in Japan.

Tuna cut into bite-sized cubes. Good texture and perfect as a snack.

Tuna sashimi mixed with natto. The umami of the tuna and the stickiness of the natto pair well.

Salt-grilled mackerel. The skin is crispy, and the flesh is fatty and juicy. Served with grated daikon radish.

Akodai (rockfish) marinated in sake lees and grilled. Enjoy the rich aroma of sake lees and the umami of the fish.

Mackerel simmered in miso sauce. The sweet and savory miso coats the fatty mackerel, creating a flavor that goes well with rice.

A refreshing dish combining boiled whitebait and grated daikon radish. Served with a little soy sauce.

A dish combining seasoned enoki mushrooms (nameko) and grated daikon radish. The umami of the mushrooms and the refreshing quality of the daikon complement each other.

Assortment of two types of seasonal vegetable pickles. Perfect as a palate cleanser.

Cucumber pickled in rice bran. A traditional Japanese pickle with a unique sourness and umami.

A donburi dish with tuna sashimi over rice. Served with wasabi and soy sauce.

A donburi dish with pork cutlet over rice, simmered with dashi and egg. It's hearty and popular.

Chinese-style fried rice with rice, egg, and char siu. Characterized by its fluffy texture.

Miso soup with clams. The dashi from the clams gives it a strong umami.

Miso soup with nameko mushrooms. Characterized by the slimy texture of the nameko.

Miso soup with onions. A gentle flavor with the sweetness of the onions.

Steamed white rice made from Japanese rice. Fluffy and sweet.

A set of rice, miso soup, and pickles that can be added to any à la carte side dish. This allows you to create your own set meal.

Chilled beer poured from the tap. It has a fine foam and a smooth finish.

Bottled beer. Served by pouring into a glass.

Japanese sake made from rice. Enjoy it warm (atsukan), at room temperature, or chilled.

A cocktail made with whiskey and soda. Refreshing and pairs well with fried foods.

Shochu mixed with tea or soda. Easy to enjoy with meals.

A famous sweet potato shochu. Characterized by the sweet aroma of sweet potato and its deep richness.

A barley shochu with a refreshing taste.

Sweet plum wine. Can be chosen as a soda split (sour) or with water.

Non-alcoholic beverages.

Small portion of tuna sashimi. Contains 4 slices.

A single piece of fried horse mackerel. Ideal when you want to eat a small portion.

A single piece of fried shrimp.

Mini size menchi katsu.

One piece of fried chicken. Made with Niigata Herb Chicken.

Small portion of fried oysters.

Hiyayakko (Chilled Tofu) (Small Bowl)

Small portion of potato salad.

Small portion of Shirasu Oroshi (Whitebait with Grated Daikon).

Homemade tartar sauce. Can be added as a topping for fried dishes.