Washoku Bishoku Maimon Shinagawa

An assortment of three kinds of fresh seafood sashimi. Enjoy seasonal fish. Served with wasabi soy sauce.

An assortment of five kinds of fresh seafood sashimi. Enjoy the taste and texture of various types of fish at once. Pairs excellently with Japanese sake.

A platter allowing you to compare three parts of bluefin tuna: otoro, chutoro, and akami. Enjoy the difference in fat content. Served simply with wasabi soy sauce.

A luxurious dish of Ise lobster grilled over charcoal and seasoned with rich sea urchin soy sauce. The sweetness of the lobster and the richness of the sea urchin are in harmony. Recommended for special occasions.

A sukiyaki-style hot pot dish where tuna and green onions are simmered in a sweet and savory warishita. The broth, infused with the umami of the tuna, is a key feature. Dip in beaten egg before eating.

Kuroge Wagyu sirloin steak grilled on a hot stone. Enjoy the sweetness of the fat and the tenderness of the meat. Please enjoy at your preferred level of doneness.

A salad of moist steamed Oyama chicken and Japanese vegetables, served with a refreshing dressing. Perfect as an appetizer.

Caesar salad topped with fragrant bacon and crispy fried burdock root. Enjoy the rich cheese flavor and the texture of the burdock. Please mix well before eating.

A dish of fluffy dashi-maki tamago topped with a thick, flavorful sauce containing snow crab meat. The gentle dashi flavor and the umami of the crab spread through the dish. Please enjoy while it is warm.

Pork belly simmered for a long time until it's so tender it can be cut with chopsticks. The sweet and savory sauce has permeated the meat. A dish that goes well with rice and drinks.

Beef tendon and daikon radish simmered in Kyoto's Sakuramisō. The beef tendon is melt-in-your-mouth tender, and the miso provides a deep, rich flavor. A warm and hearty stew.

Miso soup made with a rich broth from clams and scallops. Hokkaido butter is added at the end for richness and flavor. A soup that allows you to fully enjoy the umami of seafood.

An assortment of four kinds of skewers from Hinai Jidori, one of Japan's top three chicken breeds. Grilling over charcoal seals in the chicken's umami. Served with seasonings like salt and tare, tailored to each part.

Skewers of Hinai Jidori chicken thigh meat and green onions grilled alternately. The firmness of the chicken and the sweetness of the grilled green onions are a great match. This is a classic yakitori menu item.

Tsukune skewers made with minced Hinai Jidori chicken. Characterized by their fluffy texture and chicken umami. Enjoy with a sweet and savory sauce.

Juicy skewers made with thigh meat from Hinai Jidori chicken. Enjoy its moderate fat content and rich flavor. Currently unavailable.

Skewers of Hinai Jidori chicken breast wrapped in skin and grilled. A dish with a good balance of lean breast meat and fragrant skin. Currently unavailable.

Fatty silver cod marinated in sweet Saikyo miso and grilled. The aroma of the miso and the umami of the fish melt in your mouth. Pairs well with rice or as a snack with drinks.

A dish of the fish 'menuke' pickled in sake lees and grilled over charcoal. The rich aroma of the sake lees pairs well with the mild flavor of the menuke. It is grilled to a fragrant finish.

Rich crab miso baked in a crab shell. Grilling enhances its aroma and richness. A perfect delicacy to accompany Japanese sake.

A dish of mackerel, cured in vinegar, then smoked and grilled with salt. The smoky aroma and the mackerel's acidity are perfectly matched. Enjoy with white sesame salt.

A dish combining crunchy mentaiko kombu with wasabi pickles. The spiciness of the wasabi is a nice accent. Perfect as a snack with drinks.

Fresh firefly squid marinated in a soy sauce-based sauce. Enjoy the rich umami of the squid's innards. Pairs well with Japanese sake.

An assortment of three kinds of daily delicacies. Recommended for those who want to try various flavors in small portions. Contents vary daily.

A dish of half-boiled stewed eggs and nori seaweed tempura, topped with salmon roe. Enjoy the crispy batter and the creamy yolk. The saltiness of the salmon roe is a nice accent.

A luxurious menchi katsu made with minced Kuroge Wagyu beef. Seasoned with black pepper for a spicy finish. Juicy and full of meat juices.

Clay pot rice generously made with fatty salmon harasu and salmon roe. The umami of the salmon soaks into the freshly cooked rice. Please mix well before eating.

Luxurious clay pot rice made with Kuroge Wagyu beef. The umami of the meat permeates the entire pot of rice. A rich dish to finish your meal.

A luxurious bowl topped with generous portions of sea urchin and salmon roe. The rich sweetness of the sea urchin and the saltiness of the salmon roe are in perfect balance. A gorgeous dish to savor the bounty of the sea.

Hand-rolled sushi made with fatty tuna and takuan pickles wrapped in nori seaweed. Enjoy the richness of the tuna and the crunch of the takuan. Easy to eat by hand.

A dish where cold soba noodles are dipped in a warm broth containing duck. The richness of the duck fat melts into the broth. Perfect as a concluding dish.

Chewy matcha-flavored warabi mochi and fragrant hojicha ice cream. A dessert with Japanese flavors. Perfect for cleansing your palate after a meal.

A rich homemade pudding topped with kuromitsu (black sugar syrup). Characterized by the pudding's smoothness and the rich sweetness of the kuromitsu. A nostalgic flavor.