AKABE Kohoku Shop

A fresh salad topped with various sashimi-grade seafood. Served with a dressing to complement the raw fish flavors.

A crisp salad featuring julienned daikon radish. The texture is crunchy ('pari-pari') and refreshing, typically served with a savory dressing.

Sliced fresh tomatoes topped with cream cheese. A refreshing appetizer combining the acidity of tomato with rich cheese.

The house special salad featuring seared tuna (tataki) arranged carpaccio-style. Savory and substantial.

A premium multi-course meal featuring the restaurant's specialties, including sashimi, tempura, and simmered dishes. A luxurious way to sample the best items.

Grilled yellowtail collar set meal. The collar (kama) is the fatty, juicy section behind the gills, considered a delicacy.

Kids' set meal featuring udon noodles. Mild flavors suitable for children.

Kids' set meal featuring sushi. Includes child-friendly sushi selections.

Set meal featuring thick-cut chunks ('butsugiri') of lean tuna sashimi. Served with rice, soup, and pickles.

Set meal featuring thick-cut chunks of medium-fatty tuna (chutoro). Richer and softer than lean tuna.

A lunch set designed with a variety of small portions, popular for its variety and value.

Hand-rolled sushi (temaki) lunch set. Crisp nori seaweed wrapped around rice and fillings.

Large assorted sushi platter served in a wooden boat or tub. Shareable feast with a variety of nigiri and rolls.

Individual nigiri sushi pieces ordered by preference. Price varies by fish type (e.g., egg, squid, tuna, sea urchin).

Rice bowl topped with generous chunks of lean tuna sashimi.

Rice bowl topped with slices of medium-fatty tuna (chutoro). A luxurious version of the classic tuna bowl.

Rice bowl topped with grilled conger eel (anago). The eel is soft and glazed with a sweet soy sauce.

Rice bowl topped with a combination of tuna sashimi and grilled conger eel.

Tuna rice bowl topped with a raw egg yolk ('moon viewing'). Mix the yolk with the tuna and rice for a creamy texture.

Simmered head of sea bream (tai) in a sweet soy glaze. The meat around the head is tender and flavorful.

Grilled freshwater eel glazed with a savory-sweet sauce (kabayaki style).

Grilled tuna marinated in miso. The miso creates a savory, caramelized crust.

Grilled tuna head. A rustic dish with various textures of meat found in the head.

Salt-grilled yellowtail collar. Rich, fatty, and juicy.

Salmon roe (ikura) marinated in soy sauce. Salty, savory bursts of flavor.

Creamy gratin baked with assorted seafood and cheese.

Miso soup with crab. The crab adds a deep, sweet seafood umami to the broth.

Miso soup with clams. A classic, comforting soup.

Chilled basket tofu (zaru tofu). Served with soy sauce and condiments like ginger.

Assorted tempura platter. Lightly battered and fried seafood and vegetables. Dip in the tempura sauce.

Breaded and deep-fried oysters. Crispy outside, creamy inside.

Japanese-style fried chicken (karaage). Marinated in soy and ginger before frying.

A traditional Japanese dessert with agar jelly cubes, sweet red bean paste, fruit, and ice cream.

Sweet red bean soup served with chewy white mochi dumplings.

Ice cream available in flavors like Vanilla, Matcha (Green Tea), and Kuromitsu Kinako (Black sugar syrup with roasted soybean flour).

Fruit sherbet served inside the whole fruit shell (Orange, Pineapple, or Pumpkin).