Tsukiji Hajime Sengyoten

Daikon radish pickled in sweet vinegar. Characterized by its crisp texture and moderate acidity. Enjoy as a palate cleanser or with drinks.

A regional dish of thinly sliced dried squid and carrots marinated in a soy sauce-based sauce. The umami of the squid permeates the carrots, offering a chewy texture. Pairs well with sake.

Simple simmered dish of konjac stewed in broth and soy sauce. The flavor penetrates the konjac, which has a chewy texture. A simple and gentle taste.

A type of fish cake made by mixing ground fish paste with onion and deep-frying it. The sweetness of the onion and the umami of the fish paste combine for a fluffy texture. It's fragrant when lightly grilled.

A seasoned egg pickled in a spicy marinade. The white is flavorful, and the yolk is moist. The slight spiciness lingers.

A value set of assorted homemade side dishes. Enjoy a variety of flavors in small portions. Recommended as a starter.

Fresh, chilled tomatoes, sliced. Enjoy the natural sweetness and acidity of the tomatoes. Served with salt or mayonnaise for a refreshing taste.

Boiled edamame (green soybeans) with salt. The sweetness of the beans and the moderate saltiness pair well with beer. Eat by removing the beans from the pods by hand.

A traditional Japanese snack of rice formed into a triangle. Often contains fillings and is wrapped in nori seaweed. Perfect as a closing to a meal or for a light snack.

A bowl of rice topped generously with today's recommended fresh seafood. A luxurious dish where you can enjoy various types of sashimi at once. Eat with wasabi soy sauce.

Yakisoba stir-fried with seafood such as shrimp and squid, along with vegetables. The aroma of the sauce and the umami of the seafood blend together. A voluminous and satisfying dish.

Natural iwagumotoku (a type of seaweed) dressed in sanbaizu (three-vinegar dressing). Thicker than commercially available seaweed, it has a crisp, chewy texture. Refreshing with its sea aroma and acidity.

A delicacy of firefly squid marinated in a soy sauce-based sauce. The rich umami of the innards and the flavor of soy sauce are concentrated. Pairs excellently with sake.

A whole dried squid, including its innards, grilled. Characterized by the rich, bitter, and umami taste of the innards. The flavor spreads with each chew, irresistible for sake lovers.

Salt-grilled sea bream head (kabuto). Enjoy the different textures and rich umami around the cheeks and eyes. Eat by picking the meat off the bones.

Chicken grilled simply with salt. The skin is crispy and the meat is juicy. Recommended to eat with a squeeze of lemon for a refreshing taste.

Grilled chicken neck (seseri). This part is well-exercised, resulting in firm meat with a chewy texture and strong umami. Juicy with every bite.

A sour made with 'shikuwasa', a citrus fruit native to Okinawa. It has a unique bitterness and refreshing acidity, perfect for cutting through rich, fatty foods.

A sour made with 'sudachi', a citrus fruit from Tokushima. It has a refreshing aroma and a crisp acidity that enhances the flavor of food.

Grilled aburabozu (a deep-sea fish). As the name suggests, it's very fatty, with a melt-in-your-mouth texture and rich sweetness. A rare fish not often found elsewhere.

Grilled cutlet of sakura masu (cherry salmon). The flesh is tender with elegant fat and umami. The skin is also fragrant and delicious.

A dish of plumply grilled Spanish mackerel fillets. It has a delicate yet elegant sweetness and tender flesh. A classic Japanese grilled fish.

Grilled hairtail. Characterized by its delicate, elegant flavor and fluffy, tender flesh, typical of white fish. The silvery skin is beautiful.

A dish of large hamaguri clams steamed in sake. The rich clam broth combines with the sake, making the soup delicious. The clams are plump and have a strong umami.

Asari clams stir-fried and steamed with butter. The saltiness of the clams and the richness of the butter are a perfect match. You'll want to drink the broth too.

Fresh oysters served raw with ponzu sauce. The creamy taste of the oysters is balanced by the acidity of the ponzu. Enjoy the rich umami, also known as 'milk of the sea'.

Oysters sautéed in butter. Heating condenses the umami, creating a rich flavor that pairs well with butter. Crispy on the outside, juicy on the inside.

A creative dish of steamed potatoes topped with butter and then with okizuke (squid marinated in soy sauce). The fluffy potatoes and the salty okizuke are surprisingly well-matched.

A fragrant dish of grilled squid legs (geso). Enjoy the chewy texture and the umami that develops with each bite. Perfect with beer.

Conger eel, either salt-grilled or grilled with sauce. The flesh is plump and has a lighter fat content than eel. Eat with wasabi or sauce.

A classic izakaya dish of grilled dried mackerel pike. Thick and fatty, it's juicy and satisfying. Eating it with grated daikon radish makes it refreshing.

A dish of baigai (sea snail) simmered whole in a sweet and savory broth. The meat is taken out by twirling it with a toothpick. The liver is also delicious and pairs well with sake.

A dish of fried small horse mackerel marinated in nanban-su (sweet and sour vinegar) with vegetables. The bones are softened, so you can eat it whole, including the head. It has a refreshing, tangy flavor.

A simple small dish of boiled shirasu (whitebait) served on grated daikon radish. Eat with a little soy sauce. It's refreshing and good as a palate cleanser.

Ikura (salmon roe) marinated in soy sauce, served on grated daikon radish. The popping texture and rich flavor of the ikura are refreshing with the grated daikon.

Thinly sliced natural whale skin dressed in ponzu sauce. Characterized by its unique chewy texture and the sweetness of the fat. Rich in collagen.

A delicacy of grilled manbow (ocean sunfish) intestines (hyakuhhiro). Characterized by a chewy, firm texture similar to offal. Enjoy it grilled with salt or butter.

Sashimi of fresh, never-frozen, natural bluefin tuna. Enjoy the rich, original tuna flavor and acidity, with a smooth texture. The fat content varies by cut.

A white fish characterized by its moderate fat content and chewy texture. It has a mild flavor and sweetness. Eating it with wasabi and soy sauce enhances its umami.

Sashimi of red sea bream, known as the 'king of fish'. It has a delicate yet elegant sweetness and umami, with firm flesh. Sometimes served with blanched skin.

A white fish that is in season during summer and considered particularly delicious among flounders. Its translucent flesh is firm and has a delicate sweetness. Also good with ponzu or salt.

Sashimi of fatty yellowtail. Compared to farmed yellowtail, the flesh is firmer and the fat is not too heavy. A rich umami fills your mouth.

Sashimi of boiled octopus, bringing out its sweetness. It becomes sweeter with each chew. You can also enjoy the chewy texture of the suckers.

A high-grade ingredient known as the 'king of squid'. Characterized by its thick, sticky texture and extremely strong sweetness. Delicious with just a little soy sauce.

A classic Edo-style dish of kohada (gizzard shad) pickled in vinegar. The acidity of the vinegar enhances the fish's umami, creating a refreshing taste. Irresistible for lovers of 'hikarimono' (silvery fish).

Fresh mackerel pickled in vinegar and salt. The vinegar turns the flesh white and enhances the sweetness of the fat. The fishy smell is removed, and the umami is concentrated.

The surface of a hokkigai (surf clam) lightly seared. Searing enhances its sweetness and adds a fragrant aroma. Characterized by its chewy texture.

Fresh raw sea urchin, with no alum used. Melts in your mouth with a rich, creamy sweetness. Also recommended to eat wrapped in nori seaweed.

A platter of assorted sashimi recommended for the day. Recommended for those who want to try a variety of seasonal fish in small portions. Contents vary daily.

Sashimi of hirame (flounder), a high-grade white fish. Its translucent flesh is firm and becomes delicately sweet with chewing. The fin (engawa) may be served alongside.

A type of amberjack, considered a high-grade fish and one of the 'three great yellowtails'. It has less fat but strong umami and a firm, chewy texture. In season during summer.

Sashimi of fresh horse mackerel. It's fatty, rich in umami, and has the characteristic flavor of blue fish. Delicious when eaten with ginger and soy sauce for a refreshing taste.

Sashimi of sawara (Spanish mackerel). The flesh is tender and melts in your mouth. Often served as 'yakishimo-zukuri' (seared skin), offering a fragrant and sweet flavor.

Sashimi of fresh tsubugai (large whelk). Characterized by its firm, chewy texture, with a taste of the sea and sweetness. A must-have for shellfish lovers.

Cold draft beer poured from the tap. Made with Kirin's Brahmäster, it offers a rich aroma and mellow body.

A bottled beer with a classic taste. Kirin's Classic Lager is characterized by its solid bitterness and body. It's also fun to pour into glasses and share.

A traditional Japanese rice wine. Pairs excellently with Japanese food such as sashimi and grilled fish. Enjoy it chilled or warm.

A distilled spirit made from sweet potatoes. Characterized by its sweet, potato-like aroma and rich flavor. Enjoy it on the rocks, with water, or with hot water.

A distilled spirit made from barley. Characterized by its fragrant aroma and clean finish. It's smooth and easy to drink.

Whiskey mixed with soda water. Enjoy the refreshing fizz and the aroma of whiskey. Pairs well with rich dishes like fried foods.

An alcoholic drink made by mixing shochu with soda water or tea. You can choose your preferred flavor, such as fruit-infused or tea-based. It's refreshing and easy to drink.

Sour made with fresh squeezed lemon juice. The fresh lemon aroma and acidity fill your mouth. Rich in Vitamin C and popular with women.

A fermented wine made from grapes. Red pairs well with meat dishes and richly flavored foods, while white pairs well with fish and light dishes.

A liqueur made by steeping apricots. It's a cloudy type with fruit pulp, offering a rich sweetness and fruity aroma. Also recommended as a dessert drink.

A fruit liqueur made by steeping plums. It has a good balance of plum acidity and sweetness, with a rich aroma. Usually drunk on the rocks or with soda.