Tsurutontan Shinjuku

Soft, silken tofu served with a savory salted onion sauce. The texture is creamy and smooth, complemented by the crunch of fresh green onions and sesame seeds. Enjoy as a light starter.

Soft tofu topped with fluffy boiled whitebait (shirasu) and an aromatic anchovy sauce. It has a rich umami flavor from the fish combined with the mild creaminess of the tofu.

A Korean-style side dish featuring seasonal spring vegetables like cabbage and onions. Seasoned with a refreshing wild vegetable dressing. Crisp and savory.

Fresh cucumber chunks tossed in a special spicy 'shichimi' (seven-spice) sauce with plenty of sesame. Crunchy, spicy, and addictive—a perfect palate cleanser or beer snack.

Seasonal firefly squid and spring mountain yam (nagaimo) dressed in a homemade spicy sauce. The squid is tender and rich, contrasting with the crisp, slippery texture of the yam.

Japanese-style tartare made with raw horse meat (sakura niku) and spring cabbage. Seasoned with a spicy-sweet miso sauce containing yangnyeom (Korean spice paste). The meat is lean and tender.

Fresh spring rolls filled with seasonal sea bream and vegetables. Served with a refreshing plum-mayonnaise and a special dipping sauce. Light and chewy rice paper texture.

Nigiri sushi featuring fresh Sakura Bream (sea bream caught in spring). The fish is delicate, slightly sweet, and firm. Eat with a dab of soy sauce.

Slices of raw Sakura Bream (spring sea bream). Known for its clean taste and moderate fat content during the season. Served with wasabi and soy sauce.

Sashimi of Sakura Bream marinated in or served with a rich sesame soy sauce. The nutty sesame flavor complements the fresh white fish perfectly.

Crispy fried chicken served with colorful spring vegetables. Dressed with a light sauce made from wild vegetables. A hearty yet refreshing dish.

Whole green asparagus stalks deep-fried in light tempura batter. The asparagus is tender and sweet, while the batter is crispy. Dip in tempura sauce or salt.

A deep-fried mashed potato cake (croquette) filled with sweet and savory simmered Wagyu beef. Served with a rich egg yolk dipping sauce, mimicking the flavor of sukiyaki.

Thick udon noodles served in a broth thickened with 'Aosa' (sea lettuce), topped with a crispy fritter of sakura shrimp (kakiage). The broth has a gentle seafood flavor with sweet scallops.

Sizzling udon served in a hot stone bowl with Wagyu beef in a spicy 'Mala' broth. Features numbing Sichuan pepper oil (huajiao) and rich beef umami. Very hot and spicy.

A fusion dish featuring udon noodles in a creamy clam chowder soup. Filled with seasonal spring vegetables and enhanced with homemade shellfish oil. Rich, savory, and western-style.

Chewy dumplings made from udon dough, served in a warm soup. A simple and comforting side dish to enjoy the texture of the noodles in a different form.

A single dumpling ball made from udon dough. Chewy texture.

Fresh raw egg. Stir into hot udon for a creamy texture.

Refreshing grated white radish. Cuts through rich flavors and adds a cool texture.

Powdered cheese. Adds savoriness, especially good with cream-based or curry udon.

Beaten egg cooked into the soup, creating fluffy curds.

Deep-fried eggplant. Absorbs the broth and becomes very juicy.

Deep-fried avocado. Warm, creamy, and rich.

Added chicken meat for extra protein and flavor.

Prawns to add seafood sweetness to your udon.

Spicy marinated pollock roe. Adds a salty, spicy kick and grainy texture.

The restaurant's signature salad containing cut pieces of udon noodles. A unique texture combination of crisp vegetables and chewy noodles. The regular size is large enough to share between 2-3 people.

An assortment of fresh raw fish (sashimi). The selection varies by season. Served with wasabi and soy sauce.

A mixed platter of seafood and vegetable tempura. Deep-fried in a light, crispy batter. Served with tentsuyu dipping sauce and grated radish.

A platter featuring different cuts of raw horse meat (basashi). A local delicacy with a sweet, clean flavor similar to lean beef. Eaten with garlic, ginger, and sweet soy sauce.

Premium marbled cut of raw horse meat. Rich in fat, it melts in the mouth like high-quality fatty tuna or wagyu.

Lean cut of raw horse meat. Has a firm texture and a deep, meaty flavor without being oily.

Lightly seared salmon slices served with an aromatic leek and soy-based sauce. The searing brings out the fat's sweetness.

Thinly sliced fresh raw fish served carpaccio-style with olive oil and dressing. A lighter, western-influenced way to enjoy sashimi.

Japanese-style fried chicken marinated in soy sauce and ginger, then coated in starch and fried. Crispy on the outside, juicy on the inside.

Beef tendons slowly stewed in miso and mirin until incredibly soft and gelatinous. A rich, savory comfort food that goes well with alcohol.

Rich and creamy panna cotta made with fresh cream and strawberries. Served with seasonal sakura (cherry blossom) flavored ice cream, offering a gentle floral sweetness.