Toyosu Direct Fresh Fish and Kamameshi, 2nd Generation Uoshi, Ooimachi Station Branch

An assortment of pickles made with seasonal vegetables. The balanced saltiness and sourness make it perfect as a starter or palate cleanser.

Firefly squid marinated in a soy sauce-based sauce. Characterized by its rich umami and saltiness that pairs well with sake.

An appetizer combining tuna shuto (fermented tuna guts) with cream cheese. The umami of fermented food and the mellowness of cheese are exquisitely matched.

A delicacy made by mixing shark cartilage with plum paste. Its chewy texture and the sourness of the plum are refreshing and pair perfectly with sake.

Edamame made with flavorful Dadacha beans. Sweeter and more umami than regular edamame, with a fragrant aroma.

A luxurious dish of shredded crab meat mixed with rich crab miso. The aroma of the sea and the rich flavor spread throughout your mouth.

Fresh cucumbers simply seasoned with sesame oil and salt. The crisp texture and fragrant sesame flavor are addictive.

Crispy lotus root pickled with wasabi. The sharp spiciness is an accent, and it's refreshing.

Steamed monkfish liver, also known as "foie gras of the sea," served with ponzu sauce. Characterized by its rich and creamy taste.

Fresh seafood mixed with yukke sauce and served wrapped in nori seaweed. The spicy sauce and the richness of the egg yolk enhance the umami of the seafood.

A luxurious dish of deep-fried fugu fillet. Crispy on the outside and fluffy on the inside, enjoy the elegant taste of the white fish.

Creamy croquettes packed with the umami of snow crab. Please enjoy with the rich sea urchin sauce.

Thick-cut ham katsu with a crispy coating. It pairs well with our special tartar sauce containing finely chopped shibazuke pickles.

French fries seasoned with the saltiness and umami of anchovies. A flavor that pairs well with drinks.

A dish made by sandwiching minced meat between crispy lotus root slices and deep-frying them. Enjoy the texture of the lotus root and the juicy meat.

A classic snack made by deep-frying chikuwa (fish cake) coated in batter mixed with aonori (seaweed flakes). The aroma of the sea whets the appetite.

Hokkaido-style fried chicken. Marinated thoroughly in a soy sauce and ginger-based sauce before frying, it is flavorful and juicy.

Carefully selected Wagyu sirloin grilled on a hot stone. Enjoy the sweetness of the fat and the tenderness of the meat.

Lightly fried tofu topped with a generous amount of savory seaweed ankake sauce. Features a gentle dashi flavor.

A fluffy rolled omelet baked with plenty of dashi broth. The flavor of dashi spreads in your mouth.

Large white clams steamed with sake. You can enjoy the rich umami of the clams, even in the soup.

Tender duck meat and eggplant, which pairs well with oil, finished with a refreshing ponzu sauce.

Assorted tempura of plump shrimp and seasonal vegetables in a crispy batter. Enjoy with salt or tentsuyu (tempura dipping sauce).

Premium fish, kinmedai (splendid alfonsino), simmered in a sweet and savory sauce. The fatty flesh melts in your mouth.

Today's Saikyo Miso Grilled Fish

A flavorful fish kama (part behind the gills) grilled to a fragrant finish. The flesh is firm and juicy.

Lightly grilled dried stingray fin. It has a sweetness and becomes more flavorful the more you chew, making it a perfect accompaniment to drinks.

Rice cooked in a special pot, generously topped with crab meat and salmon roe. Enjoy the freshly cooked rice and the umami of the seafood.

Kamameshi with plump oysters. The oyster extract seeps into the rice, releasing a rich aroma of the sea.

Kamameshi topped with flavorful grilled eel. We also recommend adding the Hitsumabushi set to enjoy it like Ochazuke (rice with tea).

A luxurious sushi dish with a kappa maki base, overflowing with seafood and salmon roe. Its visual impact is also outstanding.

Miso soup made with dashi broth from fish bones and heads. Enjoy the deep flavor infused with the umami of the fish.

Simple and rich vanilla ice cream. Perfect for a post-meal dessert.

Vanilla ice cream topped with fragrant kinako (roasted soybean flour) and sweet kuromitsu (black sugar syrup). A Japanese-style dessert.