源 巣鴨店

An assortment of raw chicken sashimi. Fresh chicken meat served raw is a local delicacy in some parts of Japan like Kyushu. It has a firm texture and sweet flavor. Served with soy sauce and condiments like ginger or garlic.

Raw chicken seasoned in a Korean tartare style (Yukhoe). Mixed with a raw egg yolk and savory sauce. Creamy and rich.

Chicken breast that is parboiled on the outside and raw on the inside, dressed with wasabi. A classic refreshing appetizer with a sharp kick.

Standard serving of fresh raw chicken sashimi. Lean and protein-rich with a clean taste.

Assorted raw horse meat (Basashi). Includes different cuts with varying textures. Horse meat is lean, tender, and slightly sweet.

Red and White assortment of horse sashimi. 'Red' refers to lean meat, and 'White' refers to the mane fat (tategami). Eating them together creates a perfect balance of meatiness and melting fat.

Horse mane fat. White in color, it has a firm texture that melts in your mouth, releasing a sweet, creamy flavor.

Lean red horse meat. Very healthy and low in fat. It has a clean taste without strong gamey flavors.

Japanese-style mashed potato salad. Creamy and savory, often containing cucumber, carrots, and ham.

Caesar salad topped with crispy bacon and a soft-boiled 'onsen' egg. Break the egg to create a rich dressing.

Fresh salad topped with raw seafood (sashimi). A refreshing way to enjoy fish and vegetables together.

Boiled soybeans in the pod, lightly salted. A classic Japanese beer snack.

Chilled soft tofu served with toppings like green onions, ginger, and bonito flakes. Eat with soy sauce.

Spicy fermented napa cabbage. A popular side dish.

Sliced chilled tomatoes. Often served with a side of salt or mayonnaise.

Smashed cucumber seasoned with sesame oil and salt or garlic. Crunchy and savory.

Spicy salted cod entrails. Chewy texture with a strong umami and chili flavor. Great with sake.

Thinly sliced raw onions, usually soaked to remove pungency. Served with ponzu sauce and bonito flakes.

Homemade thick fried tofu. Crisp on the outside and fluffy inside. Served hot.

Marinated soft-boiled egg. The yolk is jammy and the white is seasoned with soy sauce broth.

Shark cartilage mixed with sour plum (ume) pulp. Unique crunchy texture with a refreshing tart taste.

Smoked daikon radish pickles (Iburigakko) paired with cream cheese. A perfect combination of smoky, salty, crunchy, and creamy.

Beef tendon stew. Slowly simmered until tender in a savory miso or soy-based broth. A staple izakaya comfort food.

Thickly sliced beef tongue grilled with green onions and salt sauce. Juicy and flavorful with a pleasant chewy texture.

Seared beef tongue tartare (Yukhoe). The surface is lightly grilled for aroma while the inside remains rare. Seasoned and mixed with egg yolk.

Gratin-style dish with grated yam, spicy pollock roe (mentaiko), and cheese. Fluffy texture with savory and spicy flavors.

Grilled beef or pork offal (hormone). Rich in fat and collagen, with a chewy texture and savory sauce.

Fresh salmon sashimi. Soft texture with rich fatty flavor. Served with soy sauce and wasabi.

Salmon tartare seasoned with a savory sauce and topped with an egg yolk. Creamy and rich.

Assorted sashmi platter with three different kinds of fresh fish. Selection varies daily.

Fisherman's dish of minced raw fish mixed with miso, ginger, and green onions. Sticky texture and very savory. Great with sake.

Seared vinegar-cured mackerel. The searing adds a smoky aroma to the sharp, acidic flavor of the mackerel.

Today's daily special sashimi. Features seasonal fish.

Deep-fried ham cutlet. Thick slice of ham breaded with panko and fried until crispy. A nostalgic Japanese side dish.

Deep-fried eggplant soaked in savory dashi broth. The eggplant absorbs the broth and becomes very soft and flavorful.

Standard French fries. Fried potato sticks.

Homemade Japanese fried chicken (Karaage). Marinated soy sauce based chicken thigh, coated and fried crisp.

Fried chicken coated in sweet vinegar sauce and topped with tartar sauce. Rich and tangy.

Lotus root sandwich fry. Minced meat sandwiched between slices of lotus root, battered, and deep-fried. Crunchy texture.

Deep-fried chicken wing tip. Crispy and seasoned. Note: Minimum initial order of 3 pieces required.

Deep-fried tofu served in a hot savory dashi broth with grated radish and ginger.

Chikuwa (fish cake) tempura flavored with green seaweed (aonori). A fragrant and simple side dish.

Tamago Kake Gohan. Hot steamed rice topped with a raw egg and soy sauce. Mix well to eat. A classic Japanese finish to a meal.

Rice bowl topped with sweet and savory minced chicken.

Salmon Ochazuke. Rice topped with salmon and green tea or dashi broth poured over it. Warm and comforting.

Chicken Ochazuke. Rice with chicken and broth.

Simple vanilla ice cream.

Ice cream topped with black sugar syrup (kuromitsu) and roasted soybean flour (kinako). Traditional Japanese flavors.

All-you-can-drink plan. Select your preferred time duration. Requires an appetizer fee and 2 food orders per person. Extension is available for an extra fee.