Ishigaki

A platter of four kinds of fresh sashimi: tuna, flatfish, sea bream, and squid. Enjoy the different textures and flavors of each fish. Serve with wasabi soy sauce.

Sashimi made with medium fatty tuna, which is rich in fat. It melts in your mouth with a rich umami flavor. Enjoy simply with soy sauce.

Thinly sliced sashimi of natural flatfish. It has a light yet elegant sweetness and a firm, chewy texture. It is typically enjoyed with ponzu sauce and momiji oroshi for a refreshing taste.

Fresh sea bream is sandwiched between konbu (kelp) and aged. The konbu's umami infuses the fish, creating a sticky texture and deep flavor. Enjoy as is or with a little soy sauce.

Thick and tender sashimi of Mongolian squid. Characterized by its unique sticky texture and strong sweetness. Enjoy with wasabi soy sauce or ginger soy sauce.

Fish scraps (head and bones) simmered in a sweet and savory soy sauce-based sauce. The meat around the bones is fatty and concentrated with umami. Carefully pick the meat off the bones.

Fresh seasonal salmon roe marinated in our homemade soy sauce marinade. The popping texture and rich flavor spread throughout your mouth. Perfect as a snack with drinks.

Steamed monkfish liver, also known as "foie gras of the sea." Enjoy its rich, creamy flavor, refreshed with a tangy ponzu sauce. It pairs well with momiji oroshi (spicy grated daikon) and green onions.

A salad based on mashed potatoes with added smoked quail eggs. The creamy potato and the smoky aroma of the eggs are a perfect match. A classic izakaya menu item.

Ginkgo nuts are stir-fried in their shells until fragrant, a taste of autumn. They have a chewy texture and a unique slight bitterness, and a little salt enhances their sweetness. Crack the shells to eat the nuts inside.

Grilled skewers of pork large intestine (shiro). Enjoy the chewy texture and the rich flavor of fat that overflows with each bite. This dish will make you want to drink more.

Grilled Hiroshima oysters on skewers. Grilling concentrates their oceanic aroma, resulting in plump, rich, and creamy oysters.

Chicken wings are seasoned with spices and grilled. It features a spicy kick and the juicy umami of the chicken. Eat it by hand, pulling the meat from the bone.

Taro and burdock root are seasoned, coated in potato starch, and deep-fried. Enjoy the contrast between the sticky texture of taro and the fragrant, crispy texture of burdock root.

A representative dish of Japanese autumn, featuring whole seasonal saury grilled with salt. The fatty meat is juicy, and the skin is crispy and fragrant. Served with grated daikon radish and soy sauce, you can enjoy even the slight bitterness of the innards.

Whole grilled squid served with rich innards. The fragrant squid meat mixed with the rich innards pairs perfectly with sake.

An elegant clear soup made by steaming fragrant matsutake mushrooms and sea bream in a clay pot. First, squeeze sudachi lime into your small cup and enjoy the aroma and taste of the broth, then eat the ingredients inside.

A hot pot dish generously filled with chicken and maitake mushrooms. The rich broth from the maitake mushrooms and the umami of the chicken dissolve into the soup. Enjoy the ingredients and soup while piping hot.

Sliced sea bream is placed over rice, and hot tea or broth is poured over it. Our special sesame sauce adds fragrance and richness. It's a light dish to finish your meal.