呑み喰い処 黒さん

A fresh sashmi platter featuring three types of raw fish: Tuna (Maguro), Flounder (Hirame), and Raw Squid (Nama Ika). Served with soy sauce and wasabi.

Sashimi made from wild pufferfish (Fugu). Thinly sliced translucent white fish with a delicate, slightly chewy texture. Often eaten with ponzu sauce.

Seared pufferfish sashimi. The light searing adds a savory aroma to the delicate fish.

Pufferfish hot pot (single serving). Chunks of fugu simmered with vegetables in a light broth. Warm and savory.

Boiled tofu hot pot. Simple tofu simmered in kelp broth, served with dipping sauce and condiments. Light and healthy.

Codfish hot pot. Tender pieces of cod cooked with vegetables in a broth. A classic winter dish.

Oyster hot pot using oysters from Hiroshima. Plump oysters simmered with vegetables. Rich seafood flavor.

Boiled dumplings (6 pieces). Soft wrapper with juicy meat filling. Served hot.

Monkfish liver, often called the foie gras of the sea. Rich, creamy, and savory. Served with ponzu sauce.

Cod milt (shirako) served with ponzu sauce. Soft, creamy texture with a milky taste.

Sautéed spinach. Cooked with butter or oil, savory and simple.

Grilled offal skewers (4 pieces). Savory grilled organ meats seasoned with sauce or salt.

Chunky cuts of boiled octopus sashimi. Firm and chewy texture.

Fresh celery sticks. Crisp and refreshing vegetable side.

Parboiled pufferfish skin served with ponzu. Gelatinous and chewy texture.

Grilled offal skewers set (4 pieces). Includes Tongue (Tan), Heart (Hatsu), Liver, and Skirt Steak (Harami).

Ham cutlets (2 pieces). Thick slices of ham breaded and deep-fried. Crispy and savory.

Deep-fried Horse Mackerel. Prepared fresh upon order. Crispy breading with flaky fish inside.

Hokkaido-style potato with butter, topped with shiokara (salted fermented squid guts). A rich combination of buttery potato and savory, funky seafood.

Salted cabbage. Crunchy raw cabbage seasoned with salt sauce. A common appetizer.

Cheese marinated in Saikyo miso and grilled. A savory and creamy fusion snack.

Traditional Japanese pickles fermented in rice bran. Tangy and savory.

Chikuwa (fish cake) tempura flavored with green seaweed (aonori). Chewy and aromatic.

Julienned mountain yam. Sticky and crunchy texture, often eaten with soy sauce.

Edamame. Boiled salted soybeans in the pod.

Handmade Menchi-katsu (minced meat cutlet). Deep-fried breaded patty of ground meat.

Sashimi platter with three kinds of fish.

Homemade stew (Motsu Nikomi). Pork offal simmered with vegetables in miso or soy broth.

Salt-grilled chicken wings. One skewer with 2 pieces.

Deep-fried gyoza (6 pieces). Crispy dumplings.

Squid tentacles deep-fried karaage style. Chewy and savory.

Omelette filled with meat and vegetables.

Grilled thick-fried tofu (Atsuage). Served with ginger and soy sauce.

Kuro-san style juicy chicken karaage. Japanese fried chicken.

Handmade potato croquettes (2 pieces). Fried breaded mashed potato patties.

Kuro-san style Tamago Kake Gohan. Steamed rice topped with a raw egg and soy sauce. A simple comfort food.

Marinated tuna bowl. Slices of tuna soaked in soy sauce mixture served over rice.

Chef's choice seafood rice bowl. Fresh sashimi served over rice.

Horse mackerel tartare bowl. Minced raw horse mackerel with ginger and green onions over rice.

Rice balls (2 pieces). Comes with miso soup. Fillings include Salmon, Plum, Mentaiko (cod roe), or Bonito flakes.

Chicken salt ramen. Noodle soup with a clear, salty chicken broth.

Ochazuke. Rice with hot green tea or dashi broth poured over it. Choose your topping.

Sauce Yakisoba. Stir-fried noodles with vegetables and savory sauce.

Cabbage fried rice. Simple fried rice with chopped cabbage.

Zaru Soba (cold buckwheat noodles) served with Maitake mushroom tempura.

Simple fried rice.

Crab fried rice. Fried rice with crab meat.

Omurice with runny eggs. Fried rice wrapped in or topped with a soft, creamy omelet.

Ginger pork bowl (Shogayaki Don). Stir-fried pork with ginger sauce served over rice.

Salt Yakisoba. Stir-fried noodles seasoned with salt instead of sauce.

Curry Udon. Thick udon noodles served in a hot curry-flavored broth.

Tan-men. Noodle soup with stir-fried vegetables and pork in a salt broth.

Mentaiko Spaghetti. Pasta tossed with spicy cod roe sauce.

Meat Soba or Udon. Noodle soup topped with seasoned meat.

Sapporo Black Label Draft Beer. Refreshing and crisp lager.

Sapporo Lager 'Red Star' (Large Bottle). A traditional Japanese lager with a rich taste.

Hoppy. A beer-flavored beverage mixed with shochu. Order 'Set' for the first round, then 'Naka' (shochu) or 'Soto' (mixer) as refills.

Whisky Highball. Whisky mixed with soda.

Shochu sour and tea splits. Refreshing alcoholic drinks.