魚豪商コダマ 大井町

An assortment of fresh sashimi (sliced raw fish). Typically includes a variety of seasonal fish chosen by the chef. Served with soy sauce and wasabi.

A traditional fisherman's dish made by mincing fresh fish with miso, green onions, ginger, and herbs until sticky. Savory and rich in flavor, perfect with sake.

Fresh fish of the day grilled on a leaf (likely hoba or magnolia leaf) with miso or seasonings. The leaf imparts a distinct aroma to the fish.

Fatty cured mackerel that has been lightly seared. The searing melts the fat, enhancing the rich umami flavor while the vinegar curing balances the taste.

Sashimi of octopus that has been lightly seared. Chewy yet tender texture with a savory charred aroma.

Fresh octopus served with a spicy green chili soy sauce. A zesty and piquant dish that pairs well with alcohol.

Yellowtail sashimi marinated in a sesame soy sauce dressing. Rich, nutty, and savory.

A tartare of minced fatty tuna and pickled daikon radish (takuan), topped with salmon roe. A mix of creamy, crunchy, and popping textures.

Fresh raw oysters. Briny, creamy, and refreshing ocean flavor. Served on the half shell.

Creamy croquettes filled with oysters and white sauce, breaded and deep-fried. Crispy on the outside and rich on the inside.

Oysters grilled over a straw fire. This cooking method imparts a unique smoky aroma to the plump oysters.

Oysters baked with garlic herb butter (escargot butter). Rich, garlicky, and savory.

Sashimi-style beef tongue. Prepared to be eaten raw or rare, offering a unique texture and clean meat flavor.

Sashimi-style liver. Rich, creamy texture and strong iron flavor. A delicacy for organ meat lovers.

Homemade stew made with offal simmered in a salt-based broth. Tender and savory, a classic izakaya dish.

Seared bonito (skipjack tuna) sashimi served generously with aromatic condiments like green onions, ginger, and garlic.

Edamame beans seasoned with Japanese pepper (sansho). The numbing spice adds a refreshing kick to the classic snack.

Blanched water spinach marinated in dashi broth. A light and fragrant vegetable side dish.

Cheese sandwiched between thin sheets of dried fish (cod). A popular snack that pairs perfectly with alcohol.

Dried shredded squid tossed with yuzu kosho (citrus chili paste). Chewy, spicy, and citrusy.

Raw, crispy green peppers served with seasoned meat miso dip. The fresh crunch of the peppers complements the savory meat sauce.

A whole tomato served with pickled ginger (gari). A refreshing and palate-cleansing salad.

Creamy avocado topped with savory chili oil. A spicy and rich appetizer.

Cuttlefish dressed with a mixture of sea urchin and crab miso. A luxurious and intensely flavorful seafood dish.

Thinly sliced fresh fish served carpaccio style with a green onion dressing. Light and flavorful.

Salad featuring smoked duck, fresh mushrooms, and wild mountain vegetables. Earthy and smoky flavors.

Chilled eggplant and mackerel dressed with Genovese (basil) sauce. A fusion dish combining Japanese ingredients with Italian flavors.

Deep-fried sesame tofu. Crispy on the outside with a soft, mochi-like sesame interior.

Fried cake made from minced shrimp paste. Savory and packed with shrimp flavor.

Grilled plump shiitake mushrooms. Juicy and full of umami.

Homemade potato salad. A creamy comfort food side dish, often containing vegetables or ham.

Large King Oyster mushrooms sautéed with butter. Meaty texture and rich buttery taste.

Thick shiitake mushrooms prepared in Nanban style (fried and soaked in sweet and sour vinegar sauce, often with tartar sauce).

Tempura of chicken tail (bonjiri) served with green onion chili sauce. Juicy, fatty chicken cut with a spicy coating.

Thick slices of braised pork (char siu) served with fried eggs. A hearty and savory dish.

Grilled pen shell (large scallop-like shellfish) wrapped in nori seaweed. Savory and aromatic.

Whole grilled eggplant. Soft, melting texture with a smoky flavor from the grill.

Specialty beef tongue sourced from Sendai. Grilled to bring out the tender yet chewy texture and rich beef flavor.

Grilled oyster in the shell. Juicy and smoky.

Homemade ramen with a rich oyster broth. Deep umami flavor from the oysters.

Salt-flavored fried noodles with seafood. Savory and satisfying.

Homemade french fries. Fried potatoes served hot and crispy.

Breaded and deep-fried horse mackerel. Crunchy coating with moist fish inside.

Deep-fried burdock root. Earthy flavor with a crispy texture, great for snacking.

Fried yam wrapped in nori seaweed. Crisp outside and soft, slightly sticky inside.

Maitake mushroom tempura. Earthy and crispy.

Red pickled ginger tempura. Tangy, spicy, and crunchy.

Cheese tempura. Melted cheese inside a crispy batter.

Shrimp tempura. Classic tempura with sweet shrimp.

Whiting fish tempura. Light and delicate white fish.

Seasonal ice cream. Flavors change according to the season.

Sweet potato ice cream. Rich and sweet flavor of potatoes.

Draft Sake poured from a keg. Fresh and lively flavor.

Jikon. A popular premium sake brand.

Hakurakusei. Known as the ultimate food-pairing sake.

Kudoki Jozu Bakuren. Super dry sake.

Hiroki. A famous sake from Fukushima.

Murayu. A sake with a unique sweetness and acidity.

Akabu. Modern style sake from Iwate.

Kid. Smooth and soft sake from Wakayama.

Denshu. Traditional Junmai sake from Aomori.

Isojiman. Premium sake from Shizuoka.

Sharaku. Balanced and fruity sake from Fukushima.

Raifuku. Sake made using flower yeast.

Gakki Masamune. Fresh and aromatic.

Juyondai. Highly sought-after premium sake.

Sweet potato shochu. Tekkan Kuro.

Sweet potato shochu. Seiko Udoku.

Aromatic sweet potato shochu with lychee notes.

Barley shochu aged in barrels.

Potato shochu made with 100% Imo koji. Muscat grape aroma.

Premium sweet potato shochu. Known for its smooth and fruity taste.

Barley shochu.

Handmade sweet potato shochu.

Standard barley shochu.

A unique shochu brand.

Oolong tea.

Jasmine tea.

Corn tea.

Herbal health tea blend.

Fruit tea.

Pineapple juice.

Strong carbonated soda water.

Cola.

Ramune flavored soda. A classic Japanese citrus soda.

Salt cider. A salty and sweet carbonated drink.

Oronamin C drink (energy carbonated drink).

A mix of Oronamin C and Pocari Sweat. A popular sauna drink.

Non-alcoholic beer.

Asahi Super Dry Draft Beer.

Asahi Maruefu Draft Beer.

Sapporo Akaboshi Lager (Bottled).

Shandy Gaff (Beer and Ginger Ale) with aromatic wood essence.

Mikawari Beer (Possibly a house blend or specific brand).

Suntory Kaku Highball. The standard Japanese highball.

Homemade Smoked Highball. Whisky infused with smoke flavor.

Ichiro's Malt Highball. Premium Japanese whisky.

Hakushu Highball. Fresh and herbal single malt whisky.

Daiyame Shochu Highball. Lychee-like aroma.

Yasuda Shochu Highball.

Sansho Pepper Highball. Spicy and tingling.

Osmanthus Highball. Floral and sweet aroma.

Nocello (Walnut Liqueur) Highball. Nutty flavor.

Cocktail highball with Ramune soda and pineapple.

Draft Sparkling Wine.

Kodama Sour. A retro Japanese mixer sour. Choice of Lime, Vice (Shiso/Plum), or Citric Acid.

Standard Lemon Sour.

Salty Fresh Lemon Sour.

Oropo Sour (Oronamin C + Pocari + Shochu).

Okinawa Pineapple Sour.

Salt Cider Sour.

Frozen Fresh Grapefruit Sour. Contains frozen grapefruit chunks.

Special Spice Sour.

Pickled Plum (Umeboshi) Sour. Salty and sour.

Refill Sour (Same glass).

Plain Strong Carbonated Sour (Chu-hi).

Additional Shochu (Naka) for sour refills.

Oolong Tea Highball (Shochu and Oolong Tea).

Jasmine Tea Highball.

Corn Tea Highball.

Roasted Green Tea (Hojicha) Highball.

Herbal Tea Highball.

Thick Plum Wine. Rich and sweet.

Hououbiden Peach Liqueur. Pulpy and sweet like fresh peaches.

Yuzu citrus liqueur. Refreshing and tart.

Seasonal Apple Liqueur.

Yogurt Liqueur. Creamy and tangy.