Karu

Name: Karu
Address: 1 Chome-10-7 Futaba, Shinagawa City, Tokyo
Price range: ¥220 - ¥3740

★ 4.6 (18) 📍 1 Chome-10-7 Futaba, Shinagawa City

Today's Sashimi

Kanagawa Misaki Bigeye Tuna

神奈川三崎メバチマグロ

Sashimi of fresh Bigeye Tuna from Misaki, Kanagawa Prefecture. It is characterized by its rich umami and beautiful red meat, recommended to be enjoyed with wasabi soy sauce.

¥1,210 ≈ $8.00

Aichi Chita Natural Striped Jack

愛知知多天然しまあじ

Sashimi of natural striped jack from Chita, Aichi Prefecture. You can enjoy its rich, elegant sweetness and firm texture.

¥1,210 ≈ $8.00

Chiba Futtsu Magochi (Fish)

千葉富津まごち

Sashimi of Magochi (a type of fish) from Futtsu, Chiba Prefecture. Known as a high-grade white fish, it has a delicate yet deep flavor and a firm texture.

¥1,100 ≈ $7.00

Mie Daikozaki "Shime-saba" (Mackerel)

三重大王崎しめさば

Mackerel from Daikozaki, Mie Prefecture, cured in vinegar. The moderate acidity enhances the flavor of the fatty mackerel, making it a great pairing with sake.

¥880 ≈ $6.00

Nagasaki Goto Aori Squid

長崎五島あおりいか

Sashimi of Aori squid from Goto, Nagasaki Prefecture. Known as the king of squid, it is characterized by its sticky sweetness and thick texture.

¥1,100 ≈ $7.00

Hyogo Akashiura "Akashi-dako" (Octopus)

兵庫明石浦明石だこ

Sashimi of "Akashi-dako" (octopus), a brand octopus caught in Akashiura, Hyogo Prefecture. It is muscular with a good chew, and the umami spreads as you chew.

¥1,100 ≈ $7.00

Mie Aoyagi (Clam)

三重あおやぎ

Sashimi of Aoyagi (a type of clam) from Mie Prefecture. This clam dish offers a briny aroma, unique sweetness, and a chewy texture.

¥880 ≈ $6.00

Side Dishes / Obanzai (Kyoto-style home cooking)

Seasonal Ohitashi, Vinegared Dishes, Delicacies, etc.

Shimane Raw Myoga (Japanese Ginger) Ohitashi (Boiled and Dressed)

島根生みょうがのお浸し

Ohitashi (boiled and dressed) made with fresh myoga (Japanese ginger) from Shimane Prefecture. It has a crisp texture and refreshing aroma, making it a perfect palate cleanser.

¥660 ≈ $4.00

Miyagi Sendai Seri (Japanese Parsley) Ohitashi (Boiled and Dressed)

宮城仙台セリのお浸し

Ohitashi (boiled and dressed) made with Sendai Seri, a specialty of Miyagi Prefecture. You can enjoy the unique aroma and crispiness of the Seri, which can be eaten with its roots.

¥660 ≈ $4.00

Aichi Obuso Fujikuro Large New Ginkgo Nuts

愛知祖父江藤九郎大粒新物いり銀杏

Roasted large ginkgo nuts from Obuso, Aichi Prefecture. You can enjoy the chewy texture, sweetness, and slight bitterness unique to freshly harvested nuts.

¥660 ≈ $4.00

Aomori Natural Somen Mozuku Vinegar

青森天然そうめんもずく酢

Vinegared dish made with natural mozuku seaweed from Aomori Prefecture. It has a fine, smooth texture and a crisp bite, offering a refreshing taste.

¥660 ≈ $4.00

Australia Thick Asparagus Boiled with Salt (2 spears)

豪州太アスパラ塩茹で(2本)

Simply boiled Australian extra-thick asparagus with salt. It is fresh, sweet, and you can enjoy the original flavor of the ingredients.

¥770 ≈ $5.00

Chiba Sakura Boiled Black Edamame with Salt

千葉佐倉黒枝豆塩茹で

Salt-boiled black edamame from Sakura, Chiba Prefecture. It has a richer flavor than regular edamame, with a deep sweetness and aroma.

¥660 ≈ $4.00

Sashimi Konjac with Homemade Plum Vinegar Miso

刺身こんにゃく自家製梅酢味噌

A dish of jiggly sashimi konjac served with homemade plum vinegar miso. The plum's acidity is refreshing, making it a healthy appetizer.

¥440 ≈ $3.00

Kyoto Manganji Pepper Grilled

京都万願寺唐辛子焼

Grilled Manganji peppers from Kyoto Prefecture. They have little spiciness and are characterized by their thick, sweet flesh, with added fragrance from grilling.

¥715 ≈ $5.00

Shizuoka Ebiimo (Shrimp Taro) Kinukatsugi (Steamed)

静岡海老芋きぬかつぎ

Steamed taro root (ebiimo) from Shizuoka Prefecture, served with the skin on. Enjoy its sticky texture and unique umami with salt or miso.

¥605 ≈ $4.00

Niigata Tochio Fried Tofu Grilled

新潟栃尾の油揚げ焼

A large fried tofu from the famous栃尾 (Tochio) region of Niigata Prefecture. It is crispy on the outside and fluffy on the inside, with a thick texture.

¥550 ≈ $4.00

Watercress and Cream Cheese with Wasabi Dressing

クレソンとクリームチーズワサビドレッシング和え

A salad-like dish made with fresh watercress and rich cream cheese, dressed with a spicy wasabi dressing.

¥880 ≈ $6.00

Homemade Celery Pickled in Tosaponzu

自家製セロリの土佐ポン酢漬

Homemade appetizer made by pickling celery in katsuobushi-infused ponzu sauce. The aroma of celery and the acidity of the ponzu are a great match.

¥440 ≈ $3.00

Akita Rice Eggplant Dengaku

秋田米なす田楽

Dengaku (miso-glazed) made with rice eggplant from Sofue, Aichi Prefecture, coated with sweet miso and grilled. The creamy eggplant flesh and the fragrant miso are a perfect combination.

¥660 ≈ $4.00

Simmered Napa Cabbage and Scallops

白菜と貝柱の煮込み

A gently simmered dish of napa cabbage and scallops. The soft napa cabbage is infused with the umami of the scallops.

¥990 ≈ $6.00

Okinawa Miyakojima Boiled Edamame with Salt

沖縄宮古島茶豆塩茹で

Salt-boiled "Chama-mame" (a type of edamame) from Miyako Island, Okinawa Prefecture. It has a rich aroma and deep sweetness.

¥660 ≈ $4.00

Gunma Jyo-negi (Leek) Foil Bake

群馬上州ねぎホイル焼

Foil-baked Jyo-negi (leek) from Gunma Prefecture. Heating brings out the sweetness of the leek, giving it a melt-in-your-mouth texture.

¥660 ≈ $4.00

Chiba Tateyama Homemade Pickled Eschalots

千葉館山自家製エシャレット浅漬け

Lightly pickled eschalots (youngly harvested scallions) from Tateyama, Chiba Prefecture. You can enjoy their pungent spiciness and crisp texture.

¥550 ≈ $4.00

Tanuki On-dofu (Warm Tofu with Tempura Scraps)

たぬき温奴

Warm tofu topped with tenkasu (tempura scraps) and dashi broth. The mildness of the tofu combined with the richness of the tenkasu creates a comforting flavor.

¥495 ≈ $3.00

Boiled Broccoli with Uni (Sea Urchin) Sauce

ゆでブロッコリーうにソース添え

Boiled broccoli served with a rich sea urchin sauce. The sweetness of the vegetables and the luxurious flavor of the sea urchin are a great match.

¥880 ≈ $6.00

Kagoshima Snap Peas Boiled with Salt

鹿児島スナップエンドウ塩茹で

Salt-boiled snap peas from Kagoshima Prefecture. You can enjoy their crisp texture and the sweetness of the peas.

¥605 ≈ $4.00

Nanohana (Rapeseed Blossoms) with Mustard Dressing

菜の花辛子和え

A classic spring dish of boiled rapeseed blossoms dressed with mustard soy sauce. The slight bitterness and the flavor of mustard pair well with sake.

¥605 ≈ $4.00

Assorted pickles

漬け物盛り合わせ

Assortment of pickles made with seasonal vegetables. Perfect as a palate cleanser or with drinks.

¥495 ≈ $3.00

Delicacies

Appetizers to pair with Sake

Shark Cartilage with Ume (Plum) Sauce

サメ軟骨梅水晶

Shark cartilage mixed with ume (plum) paste. It has a crunchy texture and the sourness of plum, making it an appetite stimulant.

¥715 ≈ $5.00

Seared Pollack Roe

炙りたら子

The surface of mentaiko (pollack roe) is lightly seared. You can enjoy the smoky aroma, the rare texture inside, and the concentrated umami.

¥770 ≈ $5.00

Miyagi "Ma-hoya" (Sea Squirt) Salted

宮城真ほやの塩辛

Salted "Ma-hoya" (sea squirt) from Miyagi Prefecture. This delicacy is packed with the unique briny aroma and umami of sea squirts, a must-have for sake lovers.

¥715 ≈ $5.00

Nagasaki Pure Domestic Stingray Fin

長崎純国産エイヒレ

Dried and grilled stingray fin from Nagasaki Prefecture. It is thick, sweet, and the umami flavor develops as you chew. Enjoy with mayonnaise.

¥770 ≈ $5.00

Kanagawa Miura Whale Bacon

神奈川三浦くじらベーコン

Whale bacon from Miura, Kanagawa Prefecture. This is the "unesu" (a specific cut) of whale, cured in salt, and is characterized by its unique fatty sweetness.

¥660 ≈ $4.00

Kibinago (Banded Blue Sprat) Salt-Dried

キビナゴ一夜干し

Kibinago (banded blue sprat) lightly dried to concentrate its flavor, then grilled. It can be eaten whole, including the head, with a hint of bitterness as an accent.

¥660 ≈ $4.00

Hokkaido Red Sea Squirt Salted

北海道赤ほや塩辛

Salted red sea squirt from Hokkaido. It has a unique flavor and vibrant color different from regular sea squirts, making it a rare delicacy.

¥550 ≈ $4.00

Aomori Sea Cucumber with Ponzu

青森なまこポン酢

Sea cucumber from Aomori Prefecture, dressed with ponzu sauce. It is characterized by its firm, crunchy texture and refreshing taste.

¥770 ≈ $5.00

Grilled, Fried, and Simmered Dishes

Main dishes using seasonal ingredients

Kombu (kelp) with cod roe

子持ち昆布

A delicacy of kombu (kelp) with herring roe attached. This auspicious dish offers the popping texture of the roe and the umami of the kombu.

¥990 ≈ $6.00

Chiba Kisarazu "Edomae" White Goby Tempura

千葉木更津江戸前白きす天ぷら

Tempura made with white goby from Kisarazu, Chiba Prefecture. You can enjoy the delicate flavor of the fluffy white fish and the crispy batter.

¥1,430 ≈ $9.00

Hokkaido Yoichi Konago Chirimen (Small Sand Lance) Kakiage

北海道余市小女子ちりめんのかき揚げ

Kakiage (mixed tempura) made with "Konago" (small sand lance) chirimen (dried young fish) from Yoichi, Hokkaido. The fragrant fish flavor and crispy texture are irresistible.

¥1,100 ≈ $7.00

Kyoto Aori Squid Tentacle Tempura

京都あおりいか下足天ぷら

Tempura of the skirt (legs) of Aori squid from Kyoto. You can enjoy the texture and sweetness of the thick, tender skirt.

¥1,320 ≈ $8.00

Chiba Funagata "Kin-aji" (Horse Mackerel) Fry

千葉船形金あじフライ

Fried horse mackerel (aji) from Funagata fishing port, Chiba Prefecture, known as "Kin-aji." It is rich in fat and has a fluffy texture.

¥660 ≈ $4.00

Shiga Lake Biwa Honmoroko Nanbanzuke (Sweet and Sour Marinade)

滋賀琵琶湖ホンモロコ南蛮漬

Nanbanzuke (sweet and sour marinade) made by deep-frying Honmoroko, a freshwater fish specialty of Lake Biwa, and then marinating it in a sweet and sour sauce. It is soft enough to eat with the bones.

¥550 ≈ $4.00

Yamanashi White Corn Tempura

山梨白とうもろこし天ぷら

Tempura made with high-sugar white corn from Yamanashi Prefecture. The sweetness increases further when fried, and you can enjoy the popping texture.

¥660 ≈ $4.00

Ehime Hachihama White Sea Bream Head Steamed with Sake

愛媛八幡浜白甘鯛かぶと酒蒸し

A luxurious dish of steamed head of white sea bream, a high-grade fish from Hachihama, Ehime Prefecture. You can enjoy its delicate umami and fluffy meat.

¥1,980 ≈ $13.00

Chiba Kisarazu Ebodai Simmered

千葉勝山エボダイ煮付

This dish features Ebodai (type of fish) from Kisarazu, Chiba Prefecture, simmered in a sweet and savory soy sauce-based broth. The flesh separates easily from the bone, and the flavor soaks well into the delicate white fish.

¥1,100 ≈ $7.00

Tokyo Kozushima "Onagadai" (Fish) Kabuto-ni (Simmered Head)

東京神津島尾長鯛かぶと煮

Kabuto-ni (simmered head) of Onagadai (a type of fish) from Kozushima, Tokyo. The elegant fat and gelatinous meat are exquisite when simmered.

¥1,210 ≈ $8.00

Nagasaki "Ara-kabu" (Rockfish) Grilled

長崎本アラかぶと焼

Grilled head of high-grade "Ara" (a type of fish, also known as Kurome) from Nagasaki Prefecture. It is fatty, and grilling brings out its rich umami.

¥1,100 ≈ $7.00

Hyogo Akashiura Natural Sea Bream Head Grilled

兵庫明石浦天然真鯛かぶと焼

Grilled head of natural sea bream from Akashiura, Hyogo Prefecture. The flesh is firm, and you can enjoy the different textures and flavors of parts like the collar and cheeks.

¥1,430 ≈ $9.00

Hyogo Akashiura "Densuke" Conger Eel Shirayaki (Large)

兵庫明石浦伝助穴子白焼(大)

Salt-grilled "Densuke Anago" (Conger Eel), a large conger eel, without any sauce. You can enjoy the natural flavor of the fatty conger eel with wasabi soy sauce or salt.

¥1,320 ≈ $8.00

Grilled Eel Liver (Skewered)

うなぎ肝焼(串)

Grilled eel liver (internal organ) on a skewer. The unique bitterness combined with the savory sauce makes it a perfect accompaniment to drinks.

¥550 ≈ $4.00

Spicy Chorizo Grill (2 skewers)

激辛チョリソー焼(2本)

Spicy grilled chorizo sausage. The stimulating spiciness whets the appetite and pairs well with beer.

¥495 ≈ $3.00

Domestic Kuroge Wagyu Beef Tendon Stew

国産黒毛和牛牛スジ煮込み

Slow-cooked stew of domestic Kuroge Wagyu beef tendons. Cooked until meltingly tender, it has a rich beefy flavor.

¥880 ≈ $6.00

Miyazaki Kirishima Chicken "Tebaturo" (Wing Meat) Tatsuta-age

宮崎霧島とり手羽とろ竜田揚げ

Tatsuta-age (deep-fried marinated chicken) made with "Tebaturo" (wing meat), a rare cut of "Kirishima Chicken," a famous brand from Miyazaki Prefecture. It is characterized by its juicy and firm texture.

¥990 ≈ $6.00

Homemade Salt-Dried Splendid Squid

自家製するめいか一夜干し

Salt-dried splendid squid, homemade, then grilled. Drying concentrates the umami, resulting in a tender texture.

¥990 ≈ $6.00

Hokkaido Homemade Grilled Black Cod with Saikyo Miso

北海道自家製銀鱈西京焼

Fatty black cod marinated in sweet Saikyo miso and then grilled. The fragrant miso and the melt-in-your-mouth fat of the black cod are exquisite.

¥1,210 ≈ $8.00

Alaska Natural King Salmon Harasu (Belly) Grilled

米国亜羅斯加天然紅鮭ハラス焼

Grilled harasu (belly) of natural king salmon from Alaska. This is the fattiest part, offering a rich flavor.

¥990 ≈ $6.00

Aichi Mikawa Isshiki Eel

愛知三河一色うなぎ

Brand eel from Mikawa Isshiki, Aichi Prefecture. You can choose between "kabayaki" (broiled with sweet soy sauce) or "shirayaki" (plain broiled, served with wasabi soy sauce).

¥3,520~ ≈ $23.00

Kanagawa Kamoi "Edomae" Hairtail Salt-Grilled

神奈川鴨居江戸前たち魚塩焼

Salt-grilled hairtail (tachiuo) from Kamoi, Kanagawa Prefecture. It is characterized by its fluffy, tender white meat and elegant fat.

¥1,210 ≈ $8.00

Chiba Sakura Shiitake and Raw Kikurage Foil Bake

千葉佐倉椎茸と生きくらげのホイル焼

Thick shiitake mushrooms and raw kikurage (wood ear mushrooms) baked in foil. You can enjoy the rich aroma of the mushrooms and the chewy texture of the kikurage.

¥880 ≈ $6.00

Hokkaido Shiranuka Homemade Dried Shishamo Grilled

北海道白糠自家製干ししゃも焼

Dried and grilled authentic Shishamo smelt from Shiranuka, Hokkaido. Unlike the common capelin, this has the deep flavor of real Shishamo.

¥990 ≈ $6.00

Edomae Asari Clam Steamed with Sake

江戸前あさり酒蒸し

Steamed Asari clams from Tokyo Bay (Edomae). It has a rich clam broth and a simple yet profound flavor.

¥1,100 ≈ $7.00

Kochi Shimanto and Pork Tosani (Simmered Dish)

高知四万十と豚肉の土佐煮

Tosani (simmered dish) made with ingredients from Kochi Prefecture and pork, simmered in a sweet and savory sauce with bonito broth and soy sauce. This dish, with its distinct bonito flavor, pairs well with rice.

¥990 ≈ $6.00

Miyazaki Kuroge Wagyu A4 Round Steak Tataki with Ponzu

宮崎黒毛和牛 A4モモ肉あぶりポン酢

A dish of lightly seared A4 grade Kuroge Wagyu beef round steak from Miyazaki Prefecture, served with ponzu sauce. You can enjoy the savory flavor of the high-quality red meat in a refreshing way.

¥1,100 ≈ $7.00

Rice Dishes and Soups

A dish to finish the meal

Plain white rice

白飯

Fluffy white rice, cooked to perfection.

¥220 ≈ $1.00

Onigiri (Rice Ball) (1 pc)

おにぎり(1ヶ)

Handmade onigiri (rice balls). You can choose from ume (plum), salmon, mentaiko (spicy cod roe), or beniko (fish roe) as fillings.

¥440~ ≈ $3.00

Shizuoka Fresh Wasabi Rice Bowl

静岡生わさび丼

A rice bowl with warm rice topped with bonito flakes and freshly grated wasabi from Shizuoka. You can enjoy the refreshing spiciness and aroma of the wasabi.

¥660 ≈ $4.00

Aichi Mikawa Isshiki Unaju (Eel over Rice)

愛知三河一色うな重

A luxurious Unaju (eel over rice) made with eel from Mikawa Isshiki, Aichi Prefecture. The fluffy grilled eel and the sauce-soaked rice are a perfect match.

¥3,740 ≈ $24.00

Canadian Natural Bluefin Tuna Negitoro Rice Bowl

加奈陀天然本鮪ねぎとろ丼

A rice bowl generously topped with negitoro (minced tuna and green onion) made from Canadian natural bluefin tuna. Please enjoy the rich flavor of the fatty tuna.

¥1,320 ≈ $8.00

Large Shijimi Clam Soup

大粒しじみ汁

Miso soup made with large shijimi clams. It has a rich clam broth and is perfect as a finishing dish after drinking.

¥385 ≈ $2.00

End of menu

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