Isshin Daikanyama

A generous lunch set featuring both fresh raw fish slices (sashimi) and battered, deep-fried seafood and vegetables (tempura). Offers a variety of textures from soft and fresh to crispy and savory. Enjoy with rice and the accompanying dipping sauces.

A selection of seafood and vegetables coated in a light batter and deep-fried until crispy. The texture is airy and crunchy. Dip into the savory tentsuyu sauce or sprinkle with salt before eating with rice.

Various cuts of fresh, raw fish served beautifully arranged. The fish is tender with a clean, natural sweetness. Dip slices lightly in soy sauce, optionally mixing in a little wasabi for heat.

Salt-grilled mackerel (saba shioyaki). The skin is crisp while the flesh is moist, oily, and rich in savory flavor. A classic Japanese fish dish best eaten with white rice.

Breaded and deep-fried patties filled with a creamy crab mixture. Crispy on the outside with a soft, rich filling. Often served with a savory sauce.

Juicy chicken thigh pieces marinated and deep-fried (Karaage or Tatsuta-age style). Savory, garlicky, and crispy. A very popular dish that pairs perfectly with rice.

Rolled egg omelette (Dashimaki Tamago) made with dashi stock. Fluffy, juicy, and savory-sweet. Served as a main dish in this set.

Pork belly slow-cooked in soy sauce, dashi, and sugar (Kakuni). The meat is incredibly tender and melts in the mouth with a sweet and savory flavor profile. Eat with rice to balance the rich sauce.

Japanese draft lager beer. Crisp, refreshing, and served cold. Good for cleansing the palate.

A Japanese pilsner-style beer served in a green bottle. It has a malty aroma and a clean finish.

Jelly-like mochi made from bracken starch, usually covered in sweet soybean flour (kinako). Cool, soft, and slightly chewy.

A rich custard dessert flavored with pumpkin, topped with a layer of hardened caramelized sugar. Creamy and sweet.

Crispy wafer shells (monaka) filled with sweet red bean paste and ice cream. A mix of crunchy and creamy textures.

A curated selection of fresh raw fish slices for two. The fish is uncooked, highlighting its natural texture and oceanic flavor. Dip in soy sauce and enjoy with garnish.

A larger selection of fresh raw fish slices designed for three people. Includes various seasonal fish. Savory and delicate; best eaten with soy sauce.

A generous platter of raw fish slices suitable for four people. Offers a variety of textures and flavors from different fish. Served with wasabi and soy sauce.

A layered rolled egg omelette (Dashimaki Tamago) infused with dashi broth. It has a juicy, fluffy texture and a savory umami taste. Eat it with the provided grated ginger/daikon for freshness.

Slow-cooked pork belly (Kakuni) in a sweet and savory soy glaze. The meat is extremely tender and rich. Served with a seasoned boiled egg.

A savory dumpling filled with minced prawn, wrapped in a thin sheet of yuba (tofu skin) instead of traditional dough. Steamed to retain moisture and flavor.

Fried eggplant and chewy mochi (rice cake) served in a savory, thickened broth (ankake) with shrimp. Soft, chewy, and warming.

Monaka-style dessert with thin, crisp wafers sandwiching sweet azuki bean paste and cold ice cream. A delightful mix of textures.

Creamy custard with the earthy sweetness of pumpkin, topped with a crackable layer of caramelized sugar. Served with a dollop of fresh cream.

Soft, jelly-like dumplings made from bracken starch. Rolled in roasted soybean flour (kinako) which tastes nutty. Light and barely sweet on its own.