Ikedaya

Freshly sliced horse mackerel. Enjoy its rich flavor and firm texture. Best enjoyed with ginger-soy sauce or condiments.

A dish of raw bluefin tuna cut into chunks. Enjoy the rich flavor of the lean red tuna. Simply savor with wasabi soy sauce.

Fresh raw oysters from Sanriku. Creamy and rich with the aroma of the sea. Recommended to enjoy with lemon or ponzu sauce for a refreshing taste.

Steamed monkfish liver. Also known as "foie gras of the sea," it has a rich and mellow flavor. Served with ponzu sauce and grated red chili.

Boiled soybeans. Simple yet enjoyable for their natural sweetness and aroma. A classic snack for drinks.

Cress and cheese dressed in a special cauliflower oil. A Western-style appetizer combining the refreshing bitterness of cress with the richness of cheese.

A traditional Japanese dish of seafood and vegetables mixed with vinegared miso. The sweet and sour miso flavor enhances the taste of the ingredients. Refreshing and perfect as a palate cleanser.

Small cucumbers pickled in-house. They have a crisp texture and a pleasant saltiness. Enjoy them as they are for a refreshing taste.

Sujiko (salmon roe) pickled in miso. It has a sticky texture, rich umami, and concentrated miso flavor. Pairs well with sake.

Sweet fruit tomatoes simmered briefly in dashi broth. A harmonious blend of tomato sweetness and dashi umami, offering a gentle flavor. Often served chilled.

Deep-fried corn. Frying enhances its sweetness and provides a fragrant crispness. Simply enjoyed with a sprinkle of salt.

A Japanese omelet generously infused with dashi broth. It features a fluffy texture and a gentle dashi flavor. Served with grated daikon radish.

Tempura of young corn. It has a crisp texture and a subtle sweetness. Recommended to eat with salt.

A dish of duck breast simmered in dashi broth. Enjoy the moist, tender duck meat and the sweetness of its fat. Typically served with Japanese mustard.

Taro root with a sticky texture. You can choose between "Nimono" (simmered in dashi broth) or "Karaage" (deep-fried until crispy outside and fluffy inside).

Homemade "prosciutto" made from tuna, cured and aged. The tuna's umami is concentrated, offering a rich, melt-in-your-mouth texture. Pairs well with wine and sake.

Grilled pork belly wrapped around green ginger (Yanaka ginger). The refreshing spiciness of the ginger and the sweetness of the pork fat are a perfect match. The fragrant aroma stimulates the appetite.

A steamed dish made with a mixture of dashi broth and eggs. It has a jiggly, smooth texture and a gentle dashi flavor. Contains ingredients like ginkgo nuts and chicken.

Deep-fried dish with minced fish paste stuffed into Manganji peppers from Kyoto vegetables. Characterized by the sweetness of the peppers and the fragrant taste of frying. Served with tentsuyu or salt.

Dessert ice cream. Choose between fragrant "kinako" (roasted soybean flour) or a refreshing, mature "ginger" flavor.