Katoriya

A set meal featuring a variety of fresh raw seafood (tuna, blackthroat seaperch, salmon, etc.). Enjoy the direct umami of the ingredients. Served with soy sauce and wasabi to eat with rice.

Pork loin marinated in miso paste and grilled to a fragrant finish. The richness of the miso and the sweetness of the pork fat are a perfect match. The robust flavor is perfect with rice.

Cut pieces of Spanish mackerel, seasoned and coated in potato starch, then deep-fried. Crispy on the outside and fluffy on the inside. Served as part of a set meal.

Sablefish collar, rich in fat, simmered in a soy sauce-based sauce. Characterized by its melt-in-your-mouth texture and rich umami. Eat by scraping the meat from around the bones.

A set of fragrant grilled horse mackerel and creamy croquettes. Enjoy the Japanese flavor of fish and Western-style fried food at the same time. A hearty combination that goes well with rice.

Simple salt-grilled barracuda, a white fish. It has a delicate yet refined flavor, and grilling concentrates its umami. Served with grated daikon radish for a refreshing taste.

A set of tender fried pork fillet and minced tuna (negitoro). A luxurious menu item allowing you to enjoy crispy fried food and fresh seafood simultaneously.

Freshly shucked sea urchin. A luxurious ingredient characterized by its rich sweetness and creamy texture. Enjoy with a small amount of soy sauce or savor its natural flavor.

Sashimi of bluefin tuna, considered the highest grade of tuna. Enjoy its rich umami, moderate acidity, and the sweetness of its fat. Served with wasabi soy sauce.

Sashimi of bonito, a red-fleshed fish. It has a unique flavor and umami containing iron. It is commonly eaten with condiments like ginger and garlic.

Sashimi of a white fish, a type of yellowtail, known for its firm flesh and refined fat. Enjoy its chewy texture and refreshing taste.

Sashimi of black seabream, a white fish. It has a solid umami and sweetness despite its mild flavor. Enjoy with wasabi soy sauce or ponzu for a refreshing taste.

Sashimi of icefish, a small, transparent fish. Its smooth texture and slight bitterness evoke the feeling of spring. Often eaten with ginger soy sauce or miso vinegar.

Sashimi of horse mackerel. It has the unique umami of blue fish, and when fresh, it is delicious without any fishy smell. Enjoy with condiments like ginger and green onions.

The meat (foot part) of a shellfish called Bakagai. It is characterized by its unique sweetness and chewy texture. Enjoy it as sashimi with wasabi soy sauce.

Boiled and shelled mantis shrimp. Similar to shrimp but lighter and with a unique flavor. Can be eaten as sushi topping, in vinegared dishes, or as a snack.

A platter featuring a selection of several types of fresh seafood recommended for the day. Enjoy a variety of tastes and textures at once. Also suitable for sharing among multiple people.

Raw oysters dressed in vinegar. The creaminess of the oysters pairs well with the acidity of the vinegar. Popular as a snack with drinks.

Steamed monkfish liver, also known as "foie gras of the sea." It has a rich, smooth, and decadent flavor. Enjoy with ponzu sauce and grated daikon with chili.

Thinly sliced sea cucumber seasoned with vinegar. Characterized by its crunchy, firm texture. A delicacy that pairs well with sake.

Sea squirt seasoned with vinegar. It has a unique oceanic aroma and a complex flavor combining sweetness, saltiness, and bitterness. While it can be an acquired taste, it's loved as a snack with drinks.

Deep-fried Bigeye grenadier, a deep-sea fish. Its bones are soft, and it can be eaten whole, including the head. The flesh is fluffy and fatty.

A luxurious delicacy of grilled pufferfish milt (testicles). Crispy on the outside and creamy and rich on the inside, like a thick custard. Enjoy simply with salt or citrus.

Conger eel grilled without sauce. Enjoy the delicate sweetness and fragrance of the conger eel itself. Usually eaten with wasabi soy sauce or salt.

Salt-grilled collar (area around the gills) of the high-grade fish, flathead. It's a firm white fish, and its umami overflows with every bite. It may take some time to prepare.

Fluffy conger eel and fragrant maitake mushroom tempura. Enjoy the contrast between the crispy batter and the texture of the ingredients. Served with tempura dipping sauce or salt.

Hairy crab, known for its delicate, sweet meat and rich, intense roe. Served boiled and can be eaten as is with soy sauce and vinegar. You can choose the size when ordering.

Salt-grilled Ayu (sweetfish), known as the "queen of clear streams." It has a unique aroma (like watermelon) and can be eaten whole, including the innards. Eating it with "tadezu" (water pepper vinegar) enhances its flavor.

Whole shell-on wild scallops grilled with butter and soy sauce. The richness of the butter and the aroma of the caramelized soy sauce are appetizing. Enjoy while hot.

A luxurious dish of sweet and savory simmered conger eel and sea urchin wrapped in nori seaweed. The tenderness of the conger eel and the richness of the sea urchin melt in your mouth. Perfect with drinks.

Salt-grilled yellowtail amberjack collar. It's fatty, the meat comes off the bone easily, and it's juicy. The saltiness enhances the fish's umami.

Chicken tsukune (meatballs) simmered with root vegetables in a mild seasoning. The root vegetables are infused with flavor, offering a comforting taste.

Loach and finely sliced burdock root simmered in a sweet and savory broth, then bound with egg (Yanagawa-nabe style). The flavor of the burdock and the mellowness of the egg enhance the taste of the loach.

High-sugar content fruit tomatoes steeped in cold dashi broth. The sweetness of the tomatoes and the umami of the broth combine for a refreshing, dessert-like experience.

Young soybeans boiled in their pods. A staple at Japanese izakayas, perfect with beer. Push the beans out of the pod to eat.

A type of eggplant with high water content that can be eaten raw. It has a slight sweetness and a juicy texture. Enjoy with a light sprinkle of salt or a dash of soy sauce for a refreshing taste.

Young ginger with leaves attached. It has a mild spiciness and is tender, meant to be eaten raw with miso. Good as a palate cleanser or with drinks.

Deep-fried corn kernels. Heating enhances their sweetness and adds a fragrant aroma. Enjoy them with a sprinkle of salt as a snack.

Luxurious rice cooked in an earthenware pot, combined with sea urchin, wagyu beef, and butter. The fragrant scorched rice and the rich umami of the ingredients intertwine. Mix well before eating.

Earthenware pot rice cooked with chicken and burdock root. The umami of the chicken and the aroma of the burdock permeate the rice. A simple yet deeply flavorful dish.

A mixed rice dish featuring the umami of scallops and the refreshing spiciness of fresh ginger. It's light and easy to eat. Recommended as a finishing dish.