Ikenoya

Yellowtail amberjack collar grilled to perfection. The meat around the collar is fatty, juicy, and rich in flavor. A classic Japanese fish dish served with rice.

Salt-grilled Sockeye Salmon. The deep red flesh is firm with a moderate saltiness that pairs perfectly with white rice. A quintessential Japanese meal.

Silver Warehou fish grilled with teriyaki sauce. The white meat is soft and flaky, coated in a sweet and savory soy-based glaze.

Large Mackerel prepared as 'Bunka-boshi' (dried and grilled). The drying process concentrates the umami and fat, resulting in a very savory and aromatic grilled fish.

Grilled Yellowtail collar. A premium cut known for being the fattiest and juiciest part of the fish. Simple salt grilling highlights the rich flavor.

Fresh Amberjack sashimi. Slices of raw fish with a firm texture and balanced fat content. Dip in soy sauce and enjoy with rice.

Fresh Yellowtail sashimi. Richer and fattier than amberjack, offering a creamy melt-in-the-mouth texture. Served raw.

A combination of Maguro Nakaochi (meat scraped from the tuna backbone) and Negitoro (minced fatty tuna with green onions). A rich, raw tuna feast.

Yellowtail fillet grilled with teriyaki sauce. The rich flavor of the fish complements the sweet soy glaze.

Grilled Salmon collar. The fatty meat around the collar is juicy and flavorful. A favorite for fish lovers.

Stamina stir-fry with pork belly and chives. Comes with a side of 'Nikudofu' (Tofu simmered with meat). A hearty, meaty set meal.

Swordfish cooked with ginger (shoga-yaki style). The meaty texture of swordfish pairs well with the ginger sauce. Includes a side of Nikudofu (Meat Tofu).