Ueno Ika Center

Monkfish Liver with Ponzu

A gentle dish combining melting cheese and fluffy potatoes. Enjoyable for both children and adults.

A combination of "Iburigakko" (smoked daikon radish, a specialty of Akita) and cream cheese. The unique smoky aroma and the mellowness of cream cheese are exquisite, pairing well with wine and sake.

A dish made by finely mincing fresh local fish and mixing it with miso and seasonings. It is perfect as a side dish for rice or as a snack with sake.

A delicacy made by mixing fresh horse mackerel with katsuo shiokara (salted bonito innards). The rich umami of the shiokara enhances the flavor of the horse mackerel, making it an excellent pairing with Japanese sake.

Lightly grilled stingray fin. It is fragrant and its umami intensifies with chewing, making it an ideal accompaniment to sake or shochu.

A dish where the fin (engawa) of flatfish or similar fish is seasoned with Korean-style yukke sauce. Its chewy texture and rich sauce whet the appetite.

A Korean-style delicacy made by pickling pollack's stomach in chili peppers and garlic. Its spicy and profound flavor is perfect with both rice and alcohol.

Lightly grilled cod roe. Enjoy its fragrant flavor and popping texture. It is also popular as a topping for ochazuke (rice soup).

A delicacy made by salting and aging the internal organs of bonito. It is characterized by its rich umami and unique flavor, said to be so delicious it "steals your sake." Pairs well with Japanese sake.

A delicacy made by mixing shark cartilage with plum paste. It is characterized by its chewy texture and the sourness of the plum, making it a refreshing choice.

The meat and innards of crab. It is characterized by its rich umami and creamy texture, and is popular as a snack with sake.

Tempura fried with "namero" (a dish made from minced fish) sandwiched between "maruten" (fried fish paste). Enjoy the umami of the fish and the crispy batter at the same time.

A whole conger eel, fried whole. The combination of its fluffy flesh and fragrant batter is exquisite.

An assortment of tempura made with various ingredients such as seasonal seafood and vegetables. You can enjoy a variety of flavors and textures at once.

Tempura made by deep-frying three large shrimp. The combination of the plump shrimp and the light batter is exquisite.

An assortment of tempura made with several types of seasonal vegetables. You can fully enjoy the natural sweetness and flavors of the vegetables.

Tempura made by deep-frying three pieces of Kisu, a mild white fish. It is characterized by its delicate flavor and fluffy texture.

Fried monkfish. It has a chewy texture and a delicate yet profound umami.

Zangi (Karaage) from Hokkaido. This juicy and fragrant dish is made by marinating chicken in a special sauce before frying.

Simply deep-fried nagaimo (mountain yam). Enjoy its fluffy texture and the natural gentle sweetness of nagaimo. Please enjoy with a light sprinkle of salt.

A classic izakaya dish made by deep-frying chikuwa (fish cake) coated in a batter mixed with green nori seaweed. The aroma of the sea whets your appetite.

Fluffy satsuma-age (fried fish cake) made from minced fish. It has a gentle flavor and goes well with both sake and rice.

A grilled half Atka mackerel. It is fatty, and its flesh is fluffy and juicy. A classic dish that pairs well with Japanese sake.

A dried Kinki (prickleback) fish, known as a high-grade fish, grilled carefully. It is characterized by its elegant fat and concentrated umami.

A grilled dried Atka mackerel with a good amount of fat. It has a crispy skin and a balance of umami and fat in its flesh.

Assortment of sushi made with fresh toppings prepared by skilled chefs. The balance of seafood umami and vinegared rice is exquisite, allowing you to fully enjoy traditional Japanese flavors.

Ika Center's special fried rice with plenty of ingredients. The fluffy rice and the umami of various ingredients fill your mouth.

A warm miso soup rich in the aroma of the sea. A warming dish to end your meal.

A miso soup with the rich umami of clams that have deeply infused the broth. It has a gentle flavor that warms you from the inside.

A miso soup made with broth from multiple types of shellfish. It is characterized by the rich umami of the shellfish and offers a deep flavor.

Udon noodles served with a broth rich in clam umami. It is a gentle and warming dish, perfect for finishing your meal.

A gentle rice porridge (okayu/zousui) with crab meat and roe. It is warm and easy on the stomach.

Freshly cooked white rice. A staple of Japanese cuisine that goes well with any dish.

Ochazuke with namero (minced fish) served over rice with warm dashi broth. It is easy to eat and perfect for finishing your meal.

Ochazuke with namero (minced fish) served over rice with warm dashi broth. The saltiness of the cod roe and the flavor of the dashi broth complement each other well.

Ochazuke with spicy mentaiko (seasoned pollock roe) served over rice with warm dashi broth. It is a spicy and appetizing dish.

Sake made with rice and water from Niigata Prefecture. It is characterized by its clean taste and floral aroma. Enjoy it chilled or at room temperature.

A famous sake from Niigata Prefecture. It is characterized by its light and dry taste, while still delivering a solid rice umami, creating a well-balanced flavor. It is perfect as a mealtime sake.

Sake from Kumamoto Prefecture. It features a floral aroma and a fine, smooth texture. You can enjoy its rich flavor.

Sake from Akita Prefecture. It has a mild aroma and a rich flavor that allows you to fully appreciate the umami of the rice.

Sake from Niigata Prefecture. It is characterized by its solid rice umami and a crisp aftertaste. It is dry and satisfying.

Sake from Miyagi Prefecture. It has a mild aroma and a smooth texture. It is well-balanced and has a taste that you can drink without getting tired of.

Sake from Yamagata Prefecture. It has a fruity and floral aroma, and when you take a sip, an elegant sweetness and umami spread through your mouth.

Sake from Yamagata Prefecture. It is super dry, but not just spicy; it's a sake that highlights the umami of the rice and its crisp finish.

A representative sake from Niigata Prefecture. It is light and dry, with a clean drinkability. Its elegant aroma and crisp aftertaste are its charms.

Sake from Niigata Prefecture. It is light yet has a deep flavor that allows you to fully appreciate the umami of the rice. Its clean aftertaste complements dishes.

Sake from Yamaguchi Prefecture. It is characterized by its clear, elegant sweetness and fruity aroma. It has a delicate taste that disappears smoothly in your mouth.

A special sake in collaboration with "Hana no Mai Brewery" from Yamagata Prefecture. It features a floral aroma and a super dry, crisp taste. The Junmai Nigori Genshu has a rich rice umami and the mellowness unique to cloudy sake.

A refreshing sour made with fresh lemon juice. It has a less sweet taste that pairs well with meals and a clean aftertaste.

A sweet and sour sour made with fresh orange juice. Enjoy its fruity aroma and refreshing taste.

A bittersweet and refreshing sour made with fresh grapefruit juice. Its clean taste pairs well with meals.

A sweet and sour, fruity sour made with fresh kiwi juice. It is characterized by its unique aroma and refreshing acidity.

A refreshing sour made with Sudachi from Tokushima Prefecture. Characterized by its unique refreshing aroma and sourness, it is a light and palate-cleansing drink.

An ocha-wari (tea highball) combining jasmine tea and shochu. It features the elegant aroma of jasmine and is a clean and easy-to-drink beverage.

An ocha-wari (tea highball) combining oolong tea and shochu. It features the fragrant aroma and clean taste of oolong tea, pairing well with greasy foods.

An ocha-wari (tea highball) combining green tea and shochu. It features the astringency and refreshing quality of green tea, making it a versatile drink that pairs well with any dish.

An ocha-wari (tea highball) combining corn tea and shochu. It features the fragrant aroma and gentle sweetness of corn tea, resulting in a mellow taste.

A refreshing drink made by mixing shochu with soda water or other mixers. It can also be enjoyed as a base for various flavors.

A highball made by mixing plum wine with shochu. It is characterized by the sourness and saltiness of the plum, making it a crisp and refreshing drink.

A sour with a characteristic sweet and sour combination of yuzu, lemon, and honey. It has a refreshing and gentle sweetness, making it easy to drink.

Aokin Sour made with a unique recipe. It is characterized by its blue color and is a refreshing sour that looks cool and appealing.

A sour made with the lactic acid drink Calpis. It is sweet and sour, easy to drink, and popular with a wide range of people.

A cocktail based on cassis liqueur. It is sweet and sour, and you can enjoy your preferred taste with various mixers.

A cocktail made by mixing Amaretto liqueur, which has a sweet and unique aroma like almond jelly, with ginger ale. Enjoy its deep aroma within its refreshing taste.