Hamamatsuya

Hosomaki (thin roll) sushi made with fermented soybeans (natto). It has a unique sticky texture and a strong fermented aroma. Usually eaten with soy sauce, it's a traditional Japanese flavor.

Hosomaki (thin roll) sushi with crisp cucumber. Refreshing and crisp texture, simple and pure. Suitable for eating between courses to refresh the palate.

Classic tuna sashimi hosomaki (thin roll). The tuna is tender, served with vinegared rice and seaweed. A highly representative traditional item in sushi restaurants.

Futomaki (thick roll) sushi with grilled eel. The eel is tender, and the sauce is rich and sweet. Generously portioned, each bite offers the deliciousness of eel.

Creative sushi roll combining mentaiko and seared salmon. The salmon is seared on the surface to bring out its oily aroma, paired with slightly spicy mentaiko. Rich texture, full of seafood sweetness and char.

Gunkan sushi made with fresh sea urchin. The sea urchin is creamy and has a rich, sweet flavor. Seaweed surrounds the vinegared rice, topped with sea urchin for a taste of the ocean in one bite.

Gunkan sushi topped with glistening salmon roe. The salmon roe bursts in your mouth with a savory sea flavor. Rich and fun texture, very popular.

Classic tuna nigiri sushi. Made with fresh red tuna, the flesh is firm and has a slightly acidic, fresh taste of iron. Paired with vinegared rice, it's the most basic yet most freshness-testing item in sushi.

Richly marbled salmon nigiri sushi. The salmon is tender, melts in your mouth, and has a unique fatty aroma. It's a widely popular sushi choice.

Nigiri sushi made with white fish, usually with a lighter and more elegant taste. The flesh is delicate and elastic, with a sweet flavor. Suitable for diners who prefer refreshing fish toppings.

Nigiri sushi made with sweet scallops. The scallops are soft and tender with a natural sweetness. Delicate texture, a simple dip in soy sauce enhances the flavor.

A rice bowl featuring four types of premium seafood, including squid, sea urchin, salmon roe, and sweet shrimp. You can enjoy multiple textures at once: fresh and sweet, rich, bursting, and chewy. Colorful and a luxurious choice for seafood lovers.

A rice bowl topped with fresh tuna sashimi. The tuna is bright red, lower in fat, and has a refreshing, delicious taste. Served with vinegared rice, it's simple and classic.

A rice bowl containing both salmon sashimi and salmon roe, hence the name "Oyako-don" (parent and child bowl). The rich, oily flavor of salmon and the savory, bursting texture of salmon roe are perfectly combined. Mixed with rice, it offers a rich layering of flavors.

An extremely luxurious seafood rice bowl, featuring a variety of high-end ingredients such as squid, sea urchin, salmon roe, scallops, and sweet shrimp. Every bite is the essence of the sea, incredibly fresh and sweet. A choice for those who want to treat themselves or celebrate a special occasion.

A Japanese fried platter including shrimp and various vegetables. The batter is light and crispy, while the ingredients inside remain tender and juicy. Served with tempura sauce and grated radish, it's refreshing and not greasy.

Classic Japanese fried shrimp. Fresh shrimp are coated in crispy batter and deep-fried. Crispy outside, springy inside, aromatic, and a popular choice among tempura.

Tempura made with fresh seasonal vegetables. The vegetables become sweeter after frying, with a crispy exterior. Suitable for vegetarians or those who want to eat more vegetables.

A round tempura (kakiage) made by deep-frying a mixture of chopped seafood and vegetables. It has a rich texture, with a crispy exterior and the sweetness of seafood and vegetables.

Japanese fried chicken served with rich tartar sauce. The chicken is marinated, then fried to a golden crisp, juicy inside. The sweet and sour tartar sauce cuts through the richness and enhances the flavor, making it excellent.

Classic Japanese Karaage (fried chicken). The chicken is tender and juicy, with a crispy and savory exterior. An excellent appetizer to go with drinks, and a dish loved by all ages.

Plump Hiroshima oysters coated and deep-fried. Crispy on the outside, bursting with rich sea flavor and a creamy texture when bitten into. Best enjoyed hot for a juicy, fresh taste.

Deep-fried chicken cartilage, with a crispy and chewy texture. Savory and crispy, perfect with beer or as an appetizer.

Whole smelt coated and deep-fried. The bones are soft and edible, rich in calcium and flavor. A crispy and addictive appetizer.

Deep-fried soft-shell crab that can be eaten with the shell. Crispy outside, soft inside, with sweet crab meat. Enjoy the crab without peeling. Unique texture and rich aroma.

Crispy on the outside, soft on the inside Japanese croquette. The filling is usually mashed potatoes mixed with minced meat or vegetables, with a creamy and sweet texture. A comforting dish loved by adults and children.

Tender tofu is lightly coated and deep-fried, then simmered in Japanese broth. The tofu skin absorbs the broth while the inside remains silky smooth. Mild and refreshing flavor with the aroma of bonito soy sauce.

A skewer of precious eel liver. Unique texture with a slightly bitter, lingering flavor. Grilled with sauce, it's aromatic and a delicacy favored by connoisseurs.

Simply salt-grilled sweetfish. The sweetfish has delicate flesh with a unique, subtle aroma. Crispy skin and tender meat allow you to taste the original sweetness of the fish.

Grilled sweetfish filled with roe. In addition to the delicate fish meat, you can enjoy the granular texture and rich aroma of the roe. A seasonal delicacy.

Salmon is marinated in sweet miso (Saikyo miso) and then grilled. The fish has a sweet miso flavor and a charred aroma, with tender and juicy meat. Elegant flavor, very good with rice.

Kinki fish, a premium species from Hokkaido. Extremely rich in oil, with tender and delicious flesh, known as the "Ruby of the Sea." Simple salt grilling showcases its luxurious taste.

Hokke (Atka mackerel) ichiyaboshi (dried overnight) specialty from Hokkaido. The fish is thick, rich in oil, with firm and elastic flesh. It's aromatic after grilling and generously portioned, suitable for sharing.

Whole squid grilled to a chewy and crisp texture. Brushed with sauce and charcoal-grilled, it has a slight char and sea flavor. A popular appetizer to go with drinks.

Tender chicken is salt-grilled. The skin is golden and crispy, while the inside is juicy. Simple seasoning highlights the natural deliciousness of the chicken.

Traditional Japanese fermented food. It has a strong smell and a sticky, stringy texture. Rich in nutrients, it's usually eaten after stirring or with rice.

Deep-fried eel bones. Extremely crispy, like crackers. Savory and addictive, rich in calcium, making it a great snack with drinks.

Boiled edamame in salted water. Crisp and sweet, simple and unadorned. The most classic appetizer in Japanese izakayas, making you want to eat one after another.

Sliced squid fermented and marinated with squid innards and salt. Extremely rich and savory with a unique fermented flavor. A delicacy for those who enjoy strong tastes, perfect with sake.

A type of seaweed from Okinawa with a smooth, delicate texture. Usually served with a sweet and sour sauce, it's refreshing, appetizing, and nutritious.

A combination of various Japanese pickles. Crispy texture with a balanced sweet, sour, and salty taste. Suitable for eating between courses to refresh the palate and cut through richness.

A salad made with fresh lettuce and Japanese-style dressing. The dressing is usually based on soy sauce and vinegar, with a refreshing sweet and sour taste. A healthy and light appetizer choice.

A dish mixing fresh diced tuna with natto. The freshness of the tuna blends with the sticky texture of natto. Stir well before eating for a unique and nutritious flavor.

A combination of finely chopped squid and natto. The chewy texture of squid contrasts with the sticky texture of natto. Recommended for natto and seafood lovers.

Crisp water shield is quickly stir-fried with fragrant sakura shrimp. It has a crunchy texture, full of wok hei and the savory aroma of shrimp. A Japanese stir-fry with Taiwanese characteristics.

A Japanese steamed egg custard dish. It has a smooth, pudding-like texture and a delicious dashi broth flavor. Contains ingredients like chicken and mushrooms, it's warming and comforting.

A luxurious version of chawanmushi with added crab meat. The sweet crab enhances the umami layers of the steamed egg. Silky smooth texture, elegant flavor.

Chawanmushi with grilled eel. The eel's oil and sauce flavor seep into the steamed egg, creating a rich and unique taste. A nourishing and delicious steamed egg dish.

Grated radish topped with salmon roe. The mild spiciness of the radish can balance the saltiness of the salmon roe, making it refreshing and appetizing. Suitable as an appetizer or palate cleanser.

Fresh diced tuna topped with slippery yam paste. The smoothness of the yam complements the tenderness of the tuna. Drizzled with soy sauce, it's nutritious.

A layered thick-rolled omelet. Full of the umami of dashi broth, with a fluffy and juicy texture. A classic dish in Japanese cuisine that showcases culinary skill.

A creative omelet roll filled with mentaiko and shiso leaves. The slightly spicy mentaiko's granular texture and the shiso's refreshing aroma add rich layers to the omelet. Unique flavor, captivating aroma.

Grilled eel is wrapped inside an omelet. The soft egg aroma perfectly combines with the rich eel sauce flavor. Every bite offers a luxurious eel experience.

Fresh yam is cut into extremely fine shreds, resembling noodles. It has a crisp and slippery texture, served refreshingly with sauce. A cool side dish showcasing knife skills.

Beef tendon dish simmered for a long time. The tendon is tender and flavorful, rich in collagen. The broth is rich and savory, perfect with drinks.

Japanese-style stewed beef. The beef is simmered until tender, absorbing a savory and sweet sauce. A warm and rice-accompanying dish.

Tataki made with US boneless beef short ribs. The surface is lightly seared, while the inside remains fresh and pink. The meat is tender with moderate fat, served with a special sauce.

US boneless beef short ribs are grilled on a teppan. The teppan heats evenly, locking in the juices. You can control the doneness yourself and enjoy the hot grilled meat.

Tataki made with premium Japanese A5 Wagyu. The marbled fat is evenly distributed, melting in your mouth. The surface is lightly seared to bring out the fatty aroma, offering an ultimate taste experience.

Premium Japanese A5 Wagyu is grilled on a teppan. High heat brings out the rich fat and aroma of the Wagyu, with extremely tender meat. Every bite is a luxurious taste experience.

A hot udon noodle soup cooked in a clay pot. The broth is delicious, usually with rich toppings like tempura, egg, and vegetables. The udon noodles are smooth and chewy, a warming and satisfying main dish.

Ochazuke topped with shredded grilled salmon. Pour hot dashi broth or tea over it; the aroma of seaweed and salmon is released. Refreshing and warming, suitable as a concluding dish.

Ochazuke with sour and salty pickled plums. The sourness of the plum refreshes the palate and stimulates the appetite. Simple and unadorned, with an elegant Japanese flavor.

Luxurious eel ochazuke, in the famous "Unagi no Kabayaki" style. The savory sauce of grilled eel blends with the dashi broth for a rich flavor. You can savor the different delicious layers of eel.