KINKA Sushi Bar Izakaya

Uwajima-style sea bream rice. Fresh sea bream sashimi is dipped in a rich sauce made of raw egg, soy sauce, and dashi, then served over vinegared rice. A luxurious version of 'Tamago Kake Gohan' (egg over rice).

A bowl of vinegared rice topped with fresh slices of salmon. Soft texture and rich flavor. Served with soy sauce.

Salmon and Salmon Roe bowl. 'Oyakodon' means 'parent and child bowl'. Combines fatty salmon slices with popping marinated salmon roe over sushi rice.

Luxury Seafood Chirashi Bowl. An assortment of various fresh sashimi pieces scattered over vinegared rice. A colorful and varied tasting experience.

Bluefin Tuna Lean Meat Bowl. Features deep red, meaty slices of tuna with a clean, iron-rich flavor over sushi rice.

Bluefin Tuna Two-Color Bowl. A combination of lean red meat (Akami) and fatty tuna (Toro), offering a contrast between firm texture and melting richness.

Bluefin Tuna Large Fatty Tuna Bowl. Topped exclusively with Otoro, the fattiest part of the tuna belly. Extremely rich, buttery, and melts in the mouth.

Roast Beef Bowl using the rare 'Zabuton' (Chuck Flap) cut. Juicy beef served on sushi rice with a sweet sauce. A modern fusion dish.

Roast Beef Bowl topped with Iburi-gacco (smoked pickled daikon) and Cream Cheese. A savory, smoky, and creamy combination that complements the beef.

Roast Beef Bowl topped with an Onsen Tamago (slow-cooked soft egg). The creamy yolk adds richness to the beef and rice.

Roast Beef Bowl topped with Sea Urchin (Uni) and Salmon Roe (Ikura). A surf-and-turf luxury bowl combining beef with premium seafood.

Roast Beef Bowl with All Toppings. Includes all available toppings for the ultimate indulgent experience.

Spinach dressed with sesame sauce. A classic Japanese side dish, nutty and slightly sweet.

Cream cheese marinated in Tamari soy sauce. Savory and rich, pairs excellent with sake.

Japanese rolled omelette made with dashi stock. Fluffy, juicy, and savory.

Ume Suisho. Shark cartilage tossed with sour plum paste. Crunchy texture and refreshing tart flavor.

Fresh Yuba (tofu skin). Delicate, creamy sheets formed from soy milk. Served simply with soy sauce or wasabi.

Seared Mentaiko (spicy cod roe). The outside is cooked while the inside remains rare. Salty, spicy, and savory.

Today's Chawanmushi. A steamed savory egg custard containing various ingredients like chicken, shrimp, or mushrooms.

Salad with seared salmon and flying fish roe (tobiko). Inspired by 'Chan-chan yaki', a miso-grilled salmon dish from Hokkaido.

Japanese-style fried chicken (Karaage). Marinated and fried until crispy.

Deep-fried Sweet Shrimp. Whole shrimp fried until crunchy, can be eaten shell and all.

Fried Camembert Cheese. Crispy outside with a melty, gooey cheese center.

Squid Tempura served with Tosazu sauce (vinegar mixed with dashi). Light and crispy batter.

Crab Cream Croquettes. Rich creamy béchamel sauce with crab meat, breaded and deep-fried.

Seared Yellowtail (Buri) Carpaccio. The surface is lightly seared to enhance flavor, served with refreshing ponzu citrus sauce.

Monkfish liver, known as the foie gras of the sea. Creamy and rich, served with ponzu sauce and condiments to cut through the richness.

Seafood tartare served with premium Ariake seaweed sheets. Wrap the tartare in the crisp nori to eat.

Minced fatty tuna (Toro) mixed with crunchy pickled daikon radish (Takuan). Served as a sushi piece or small dish.

'Gout Sushi'. A decadent single piece of sushi piled high with rich ingredients: Sea Urchin (Uni), Monkfish Liver (Ankimo), and Shirako (Milt) or Salmon Roe. Extremely savory and creamy.

A warm dish featuring deep-fried tofu topped with a thick, savory starchy sauce containing seafood, wood ear mushrooms, and egg.

Breaded and deep-fried salmon cutlet (katsu) topped with salmon roe and a red wine sauce. Crispy outside, flaky inside.

Japanese-style Fish & Chips using Rockfish, potatoes, and lotus root. Seasoned with Sansho (Japanese pepper) for a unique citrusy spice.

Assorted Tempura platter with 3 kinds of ingredients, typically including seafood and vegetables. Light and crispy.

'Niku-sui' is a beef soup dish similar to beef udon broth but without noodles. This version uses Angus beef and plenty of Myoga (Japanese ginger) for a refreshing aroma.

Salt-seared Skipjack Tuna (Katsuo). Seared over high heat and seasoned with salt rather than soy sauce to highlight the fish's flavor.

Salt-roasted Ginkgo nuts. A simple, slightly bitter snack that pairs well with sake.

Oysters from Hiroshima prefecture pickled in oil. Concentrated savory flavor.

Seasonal Snow Crab (Koubako-gani), which refers to the female snow crab containing eggs. A winter delicacy.

Yellowtail (Buri) served in your choice of style: raw sashimi, sushi, or grilled.

Deep-fried Bluefin Tuna served with tartar sauce. A rare way to enjoy high-quality tuna.

Salt-grilled Salmon collar (Kama). A fatty and juicy part of the fish.

Salt-grilled Wild Yellowtail collar.

Salt-grilled Wild Yellowtail head. Contains various tasty meats around the bone.

Grilled Shimonita Leek with Miso. Shimonita leeks are thick and become very sweet when cooked.

Oden (stewed dish) made with rich fish stock from the sushi bar. Known as 'Uo-den' (Fish Oden).

Premium Japanese Sake. Junmai Ginjo.

Famous Sake from Nagano. Refreshing and crisp.

Premium Japanese malt beer on tap.

Beer cocktail with Shiso (Japanese basil) flavor.

Beer cocktail with Yuzu Kosho (citrus chili paste) liqueur. Spicy and refreshing.

Pressed sushi (Oshizushi) that has been seared (Aburi). Available in various creative flavors.