魚売街

Fatty mackerel cured with vinegar and salt. Rich, oily texture with a savory umami flavor balanced by acidity. A classic izakaya appetizer.

An assortment of fresh sashimi sourced directly from Toyosu Market. Features a variety of seasonal raw fish. Served with soy sauce and wasabi.

Deep-fried wild horse mackerel breaded with panko. Crispy on the outside and fluffy on the inside. A comforting fried fish dish.

Sea grapes (green caviar). A type of seaweed with small bubbles that pop in your mouth, releasing a salty, briny flavor. Served fresh.

Grilled Manganji pepper. A large, sweet, thick-fleshed chili pepper that is not spicy. Grilled to bring out its natural sweetness and vegetal aroma.

Thick grilled shiitake mushrooms. Juicy and aromatic with a deep earthy flavor. Simply grilled to preserve texture.

A snack of minced fatty tuna (toro) mixed with chopped pickled daikon radish (taku). A perfect combination of creamy fish and crunchy pickles.

Carpaccio made with fresh wild local fish. Thinly sliced raw fish served with a savory dressing or olive oil.

Freshly boiled Chamame (a premium variety of edamame). Known for its rich, nutty aroma and sweet flavor. A classic beer snack.

Japanese rolled omelet sourced from Toyosu. Sweet and savory custard-like egg layers. Served chilled or warm as a side dish.

Fluffy deep-fried thick tofu topped with young sardines (jako). Crispy skin and soft interior. Savory and protein-rich.

Wild bluefin tuna sashimi. The 'king of sushi toppings' with a deep red color and rich flavor. Smooth and tender texture.

Parboiled wild pike conger (Hamo). A white fish with a delicate, sweet flavor, served chilled often with plum sauce. Has a unique fluffy texture.

Red sea bream from Ehime. A highly prized white fish with a firm texture and clean, slightly sweet taste.

Red cornetfish sashimi. A rare fish with a very long body. The white meat is high quality, firm, and has a refined sweetness.

Salt-grilled wild barracuda. A seasonal fish with soft, flaky white meat and a savory skin. Simple salt seasoning highlights the fish's flavor.

Salt-grilled Atka mackerel. Served as a extra large whole fish. The meat is oily, juicy, and very savory. A popular sharing dish.

Medium draft beer. Refreshing and cold lager.

Small draft beer.

Suntory Kaku whisky mixed with soda. Crisp and carbonated.

Whisky highball mixed with ginger ale for a sweet and spicy kick.

Whisky highball mixed with cola.

Highball made with Chita grain whisky. Smooth, light, and clean flavor.

Shochu mixed with soda and fresh lemon juice. Tart and refreshing.

Shochu mixed with soda and fresh grapefruit. Citrusy and slightly bitter-sweet.

Shochu mixed with Oolong tea. Non-carbonated, tea-flavored cocktail.

Shochu mixed with Jasmine tea. Floral and aromatic.

Shochu mixed with green tea. Refreshing and savory.

Shochu mixed with soda and Calpis (a lactic acid drink). Sweet and tangy yogurt-like flavor.

Shochu mixed with tomato juice. Savory and refreshing.

Sour made with lemons from the Setouchi region, known for high quality citrus.

Sour made with Sicilian lemon juice. Bright and tangy.

A strong lemon sour with a punchy citrus kick.