Fishing Restaurant Zauo Shinjuku

A fresh sea bream (Tai), known for its firm white flesh and delicate, sweet flavor. Often served as sashimi or grilled. A symbol of celebration in Japan.

Hirame (Flounder) is a white fish with a chewy texture and clean taste. The translucent flesh is prized for sashimi.

Shima-aji (Striped Jack) is a premium fish with fatty, rich flesh. It has a smooth texture and deep umami flavor.

Aji (Horse Mackerel) is a flavorful fish often served as tataki (chopped with herbs) or deep-fried. It has a distinct savory taste.

A luxurious lobster with sweet, firm meat. Can be prepared as sashimi for sweetness or grilled for aroma. The head makes excellent miso soup.

Sazae (Turban Shell) is a sea snail with a crunchy texture and oceanic aroma. Popularly grilled in its shell with soy sauce.

A prized shellfish with a distinct chewy yet tender texture. Often served as sashimi (crunchy) or grilled (tender and savory).

Live prawns served extremely fresh. The meat is translucent and very sweet. Can be eaten raw or grilled with salt.

Lightly torched raw fish. The searing adds a smoky aroma while keeping the inside raw and tender.

Raw fish marinated in a savory sesame and soy sauce mixture. A rich, nutty flavor profile.

Thinly sliced raw fish served Western-style with olive oil and dressing. Light and refreshing.

Seasoned raw fish tartare, Korean style. Spicy and savory, often mixed with egg yolk.

Simple salt grilling (Shio-yaki). Highlights the natural flavor of the fish with crispy skin.

Grilled fish seasoned with basil and herbs. A fragrant, Western-style preparation.

Grilled topped with a creamy mixture of spicy cod roe and mayonnaise. Rich and savory.

Grilled fish topped with tomato sauce and melted cheese. Pizza-style flavors.

Nitsuke style. Fish simmered in a sweet and savory soy-based sauce. Very traditional and comforting.

Deep-fried with panko breadcrumbs. Crispy exterior and moist interior. Served with sauce.

Battered and deep-fried in a light, airy tempura batter. Dip in tempura sauce or salt.

Pan-fried with butter. Rich and aromatic.

Fried fish marinated in a vinegar sauce with vegetables (Nanban-zuke). Sweet, sour, and savory.

Agedashi style. Lightly fried fish and tofu served in a dashi broth.

Deep-fried battered fish served with potato chips, seasoned with curry flavor.

A shared hot pot dish with broth, vegetables, and other ingredients. A comforting warm soup.

A spicy version of the hot pot, likely seasoned with chili.

Vinegared rice topped with a slice of fresh raw fish. Dip fish-side down in soy sauce.

Kaisen-don. A bowl of rice topped with various slices of fresh sashimi.

Rice served with hot green tea or dashi broth poured over it. A savory porridge-like dish.

Rice cooked in an iron pot with broth and ingredients. It develops a crispy bottom layer.

Rice porridge cooked with soup, egg, and vegetables. Soft and easy to digest.

Tendon. Rice bowl topped with crispy tempura and savory sauce.

Soybean paste soup made with fish broth/bones. savory and umami-rich.

The fish head simmered in sweet soy sauce. Contains flavorful meat around the cheek and collar.

Deep-fried fish bones. Crunchy and rich in calcium. Eat like a snack.

A large platter of mixed fresh raw fish. Includes various seasonal seafood.

A medium platter of mixed fresh raw fish suitable for couples.

Slices of raw tuna. Deep red color, firm texture, and rich iron-like flavor.

Raw scallops. Soft, creamy texture and very sweet flavor.

Raw salmon slices. Orange fatty flesh with a smooth, melt-in-the-mouth texture.

Raw amberjack. Firm, crunchy texture with a clean, slightly fatty taste.

A small rice bowl topped with marinated tuna slices.

Signature iron pot rice cooked with sea bream. Mix the fish into the rice before eating.

Iron pot rice topped with cooked salmon and fresh salmon roe (ikura).

Iron pot rice cooked with tender octopus pieces.