Shunju Tsugihagi Hibiya

An assortment of 5 different types of fresh raw fish slices. Served with soy sauce and wasabi. A classic Japanese starter to appreciate the freshness of the seafood.

Thinly sliced fresh fish of the day, dressed with olive oil and seasonings. A western-style raw fish dish.

Homemade cured raw beef ham. It has a rich umami flavor and moist texture, pairing perfectly with alcohol.

Seasonal vegetables steamed in a bamboo basket (seiro). Served with a Japanese-style Bagna Cauda dipping sauce.

Conger eel (Hamo) and vegetables deep-fried and served in a light, savory dashi broth. The coating soaks up the flavorful soup.

A savory ball of rice containing eel, grilled until crispy on the outside. Brushed with soy sauce or savory glaze.

Grilled Barracuda marinated in soy sauce malt (shoyu-koji). Served with a starchy ginger sauce containing 15-grain rice and soybeans.

Smoked summer vegetables served with savory homemade bacon. A dish with rich smoky aroma.

Juicy deep-fried chicken neck meat (seseri) from Daisen chicken. Served with refreshing grated daikon radish and citrusy ponzu sauce.

Char-grilled Chiran chicken known for its firm texture and rich umami. The more you chew, the more flavor releases.

Tender roasted Wagyu beef served with a sauce made from red wine and rich Tamari soy sauce.

Wagyu beef grilled over burning straw, imparting a unique smoky fragrance. A traditional cooking method that enhances the meat's flavor.

Rice cooked in an iron pot (Kamameshi) topped with tender steamed abalone. Seasoned with a rich sauce made from abalone liver.

Fresh octopus and creamy avocado dressed in a Japanese-style pesto made from shiso (perilla) leaves.

Squid and mussels cooked in sizzling garlic and olive oil. Spanish-style tapa.

Smoked salmon made from Iwahime trout or salmon. Rich in flavor with a smoky aroma.

A local delicacy from Aizu, Fukushima. Herring pickled with sansho (Japanese pepper), offering a unique spicy and savory taste.

Raw horse meat sashimi from Aizu, Fukushima. Served with a spicy miso dipping sauce, typical for this region.

Island shallots (Shima-rakkyo) pickled in moromi miso. Crunchy and savory, great with sake.

Sweet dried fruits mixed with rich cream cheese, served with a spicy chili pepper wafer (tuile).

Smoked daikon radish pickles (Iburi-gakko) paired with cream cheese marinated in miso. A popular combination of smoky, crunchy, and creamy textures.

Spicy pollock roe (Mentaiko) that has been smoked. Salty, spicy, and smoky.

A platter of three selected delicacies chosen to pair well with Japanese Sake.

A selection of three different types of blue cheese. Strong and pungent.

A platter of various cheeses served with homemade bread.

A special bento box featuring an assortment of appetizer, sashimi, fish dish, meat dish, rice, miso soup, and pickles.

Rice bowl topped with fatty minced tuna (negitoro), mekabu seaweed, and a poached egg (onsen tamago).

Rice bowl topped with smoked Daisen chicken and served with a cheese sauce.

Rice bowl topped with Bonito (Katsuo) that has been seared over straw fire (Tataki style). Smoky and fresh.

A set meal featuring domestic pork belly stewed with vegetables in a spicy Mala (numbing and spicy) sauce. Comes with a side dish.

Japanese-style Beef Stroganoff served with homemade bread, soup, salad, and fried potatoes.

A multi-course lunch featuring appetizers, seafood salad, today's fish dish, charcoal-grilled Sangen pork, seasonal mixed rice, pickles, miso soup, dessert, and coffee/tea.

A premium lunch course including appetizers, fresh sashimi, today's fish dish, charcoal-grilled Wagyu beef, seasonal iron pot rice (Kamameshi), pickles, miso soup, dessert, and coffee/tea.

Pie filled with figs. Limited quantity.

A traditional Japanese dessert with agar jelly cubes, sweet azuki bean paste, and fruit.

Candied chestnuts (Marron Glacé) served with vanilla ice cream.

Homemade ice cream. Flavors like Vanilla or Caramel.

A glass of Suntory The Premium Malt's draft beer. Rich and creamy foam.

Glass of sparkling wine.

Glass of Champagne.

Plum wine (Umeshu) made from Nanko plums, mixed with soda water.

White plum wine soda. Likely a milky or yogurt-based plum wine.

Whisky mixed with soda water.

Alcohol-free beer taste beverage.

High-quality fruit juices. Choose your flavor.

Ginger ale, available in dry or sweet variations.

Choice of Oolong tea or Japanese Green tea.

Imported bottled water. Choice of sparkling or still.