Izakaya Restaurant Aji no Gondo

Assortment of fresh seafood recommended for the day. Enjoy several types of sashimi on one plate. Please eat with wasabi soy sauce.

Sashimi of young bluefin tuna from Sado Island. It has a moderate amount of fat and a tender texture. Pairs well with sake.

Fresh red gurnard sashimi. Enjoy the delicate sweetness and firm texture characteristic of white fish.

Sashimi of Spanish mackerel with a fragrant seared skin. Searing enhances the richness of the fat. Please enjoy with condiments.

Fresh horse mackerel sashimi from Kochi. The umami of the blue fish pairs excellently with ginger and green onions.

Fresh Hokkaido scallop sashimi. Characterized by its rich sweetness and melt-in-your-mouth texture.

Sashimi of fresh swordtip squid from Toyosu Market. Enjoy its translucent flesh, firm texture, and intense sweetness.

Sashimi of Isaki (Grunt fish) from Kochi. It's a white fish with a light flavor, but its umami spreads with each chew.

A dish of prized Kinki fish simmered in a sweet and savory soy-based sauce. It's extremely fatty, and the melt-in-your-mouth tenderness of the flesh is exquisite.

A luxurious dish of fugu (pufferfish) shirako (milt) made into tempura. Crispy on the outside, creamy and rich on the inside.

A simple salt-grilled dish of fatty mackerel. The crispy skin and juicy flesh are appetizing.

A dish of monkfish liver, known as "foie gras of the sea," simmered with a flavorful sansho pepper sauce. Its rich taste is perfect as a snack with drinks.

An appetizer of dried, salted mullet roe (karasumi) paired with thinly sliced turnips. The saltiness of the karasumi and the sweetness of the turnip are a perfect match.

A dish of fatty black cod (mero) simmered in a sweet and savory sauce. It has a rich, hearty flavor that pairs well with both rice and sake.

Large hamaguri clams simmered in a dashi broth with ginger. It has a refined flavor concentrated with the umami of the clams.

Grilled kama (the part behind the gills) of medjarmaguro. It's fatty and firm, making for a satisfying dish.

Pork loin marinated in salt koji and grilled. The koji tenderizes the meat and enhances its flavor.

A snack of fragrant grilled swordtip squid tentacles. Its chewy texture is perfect with drinks.

A dish of deep-fried mackerel (mackerel cutlet) served over cabbage. Enjoy the crispy coating and the rich flavor of the mackerel's fat.

A gratin made with oysters and sweet Shimonita leeks. The white miso-based white sauce adds a Japanese-style richness.

A dish of seasonal kibinago (small fish) prepared as a Western-style tempura (fritto). It is crispy and can be eaten whole, including the head.

A creative dish combining strawberries and watercress with a tofu-based dressing. The tartness of the strawberries and the sweetness of the white dressing surprisingly complement each other.

A colorful vinegared dish of pickled red turnips, cucumbers, and other vegetables. It's refreshing and perfect as a palate cleanser.

Tender simmered conger eel served as a snack. Enjoy the sweet and savory sauce and the fluffy texture of the eel.

An elegant appetizer of premium "Amaou" strawberries and cream cheese wrapped in prosciutto. The balance of sweetness and saltiness is exquisite and pairs well with wine.

A salad made with sweet new onions. It has a mild flavor and a crisp texture that can be enjoyed simply.

A refreshing salad combining hassaku oranges and turnips. Enjoy the fruit's tartness and the turnip's crisp texture.

This dish features tarama-style preparation of popping mentaiko (pollock roe) and fatty negitoro (minced fatty tuna). Please enjoy it on the accompanying garlic toast.

A refreshing small dish of seasonal vegetables steeped in dashi broth. Enjoy the natural flavor of the vegetables and the dashi.

A simple dish of napa cabbage slowly grilled to bring out its sweetness. Enjoy the concentrated vegetable flavor from grilling.

Homemade potato salad. A classic izakaya menu item with smooth mashed potatoes and a satisfying texture from the ingredients.

A traditional dish of Medai (a type of white fish) marinated in sweet Saikyo miso and grilled. The fragrant miso and the fish's umami pair well with both rice and sake.

Tsukune (chicken meatballs) made from ground chicken, formed into balls and grilled. Seasoned with salt instead of sauce, allowing you to directly enjoy the meat's natural flavor.

A local dish from the Mikawa region of Aichi Prefecture, featuring deep-fried tofu (similar to atsuage) grilled with a sweet miso sauce.

The restaurant's special fried chicken. Juicy chicken coated in a crispy batter. Pairs perfectly with beer or highball.

A dish where the filling of a creamy crab croquette is wrapped in spring roll wrappers and deep-fried. Enjoy the contrast between the crispy wrapper and the creamy interior.

A unique dish where chikuwa (fish cake) made from mashed sea bream is stuffed with potato salad and deep-fried. It's hearty and perfect as a snack.

Atsuage (thick fried tofu) fried to order. Made with tofu from a specialty shop, it's crispy on the outside, hot and juicy on the inside, allowing you to enjoy the pure tofu flavor.

An appetizer of cold tofu topped with spicy leaf wasabi pickled in soy sauce.

A simple appetizer with cucumber stuffed into the hole of chikuwa (fish cake). Enjoy the savory flavor of the chikuwa and the crispiness of the cucumber.

A classic appetizer of lightly grilled dried stingray fin. It has a natural sweetness, and the flavor intensifies with chewing. It is commonly eaten with mayonnaise.

Lightly grilled spicy pollock roe. Crispy on the outside and rare on the inside, it's perfect as a snack with drinks.

An appetizer combining fatty negitoro (minced fatty tuna) with chopped pickled daikon radish. The smoothness of the tuna and the crunchiness of the daikon are exquisite.

Crispy fried potatoes. A classic menu item that's a must-have with beer.

Traditional Japanese pickles made by fermenting seasonal vegetables in rice bran paste. Characterized by lactic acid fermentation, giving it a tangy and umami flavor.

Fish bones slowly deep-fried at low temperature until crispy. Rich in calcium, it can be eaten like a snack.

A traditional dish of assorted fresh seafood and green onions, dressed with a sweet and sour miso paste. Characterized by its tangy miso flavor.

An assortment of dried figs and rich Zao Gouda cheese. An adult appetizer that pairs well with wine and sake.

A thin sushi roll with minced tuna and green onions. A classic combination, perfect as a finishing dish or a snack.

Sushi roll with fatty tuna and chopped pickled daikon radish. Enjoy the sweetness of the fatty tuna, the saltiness of the daikon, and its texture.

A luxurious sushi roll generously filled with crab meat. Fully enjoy the sweetness of the crab.

A sushi roll featuring "Iburigakko," a smoked pickled radish specialty from Akita. Its smoky aroma and crispy texture are addictive.

Pressed sushi (stick sushi) made with rare blue conger eel. The balance of the fluffy eel and vinegared rice is exquisite.

Steamed white rice. Available in different sizes.

A traditional Japanese soup, miso soup. You can often choose from ingredients such as clams, nameko mushrooms, and seaweed.

A savory rice porridge (zousui) infused with the rich flavor of crab miso. It has a deep umami taste and is perfect as a finishing dish after drinking.

A soup or miso soup generously filled with seaweed. The aroma of the sea fills your mouth.

Japanese rice balls, shaped into triangles. You can choose the filling.

A cold gelato with chunks of strawberry. A refreshing dessert to enjoy after a meal.

Ice cream with a rich black sesame flavor. Characterized by its fragrant, Japanese-style sweetness.

Sapporo's signature draft beer. Enjoy its creamy head and refreshing finish.

A large bottle of Sapporo Lager Beer (commonly known as "Akaboshi"), one of Japan's oldest beer brands. It has a full-bodied flavor unique to heat-treated beer.

A refreshing cocktail made with shochu, soda water, and lemon juice. It pairs well with fried dishes.

A lemon sour made with freshly squeezed lemon juice. Enjoy its fresh aroma and tartness.

A highball made with whiskey and soda water, infused with the aroma of sansho pepper. Characterized by its sharp, stimulating aroma.

A sour made with "Biwamin," a health vinegar containing loquat leaf extract. It has a sweet and sour, easy-to-drink flavor.

A sour made with shochu and soda, with a pickled plum. You can adjust the saltiness and sourness by crushing the plum.

An alcoholic beverage made by mixing shochu with green tea. It uses matcha, offering a rich tea aroma and flavor.

A simple alcoholic drink made by mixing whiskey with soda water.

Non-alcoholic beverages.