Magome Sake Sakana Shintoku

A platter of fresh seafood delivered daily from Toyosu Market. It includes 5-6 types of seasonal fish, with 2 slices of each, allowing you to enjoy a variety of flavors. Served with soy sauce and wasabi.

Sashimi of fresh bluefin tuna from Nagasaki Prefecture. Characterized by its rich umami and melt-in-your-mouth fatty sweetness. Recommended to enjoy simply with wasabi soy sauce.

Sashimi of Splendid Alfonsino, a high-grade fish from Chiba Prefecture. It has elegant fat and sweetness, with tender and moist flesh. Please enjoy its delicate flavor.

Sashimi of sea bream from Ehime Prefecture. It has a light yet deep umami and a firm texture. It pairs exceptionally well with sake.

Sashimi of yellowtail from Kagoshima Prefecture. It is rich in fat and offers a deep flavor and smooth texture.

Sashimi of fresh saury from Hokkaido. It has the characteristic flavor of blue fish and the sweetness of its fat, and is particularly delicious during its season. It is commonly enjoyed with ginger soy sauce.

Boiled Sanriku giant octopus. You can enjoy the octopus's umami that spreads with each chew and its plump texture.

Sashimi of boiled water octopus from Hokkaido. Compared to regular octopus, it has more water content, making it moist and tender. You can also enjoy the chewy texture of the suckers.

Fresh live ark shell sashimi. It is characterized by its oceanic aroma, unique chewy texture, and strong sweetness.

Shell-on raw oysters from Shari, Hokkaido. They are large and rich with a creamy flavor. Please enjoy them with a squeeze of lemon.

A spicy Korean-style cold dish made with fresh bluefin tuna mixed with a spicy sauce and egg yolk. The rich tuna and spiciness are a great match, making it a dish that goes well with drinks.

A dish of boiled octopus and eggplant tossed in fragrant garlic oil. It has an ajillo-like flavor that stimulates the appetite.

A Japanese regional dish made by finely chopping fresh fish with miso and aromatic vegetables. It has a sticky texture and the richness of miso, making it an ideal accompaniment to sake.

A dish combining bluefin tuna and 'Ume-suikyo' (shark cartilage with pickled plum). The umami of the tuna, the sourness of the plum, and the chewy cartilage are a perfect match.

Saury simmered until tender, topped with plenty of aromatic vegetables and herbs. The fish's umami seeps out, and you can enjoy a refreshing aftertaste.

Salmon roe marinated in a special soy sauce. The popping texture and rich saltiness pair well with rice and drinks.

A simple side dish of shredded crisp bell peppers mixed with homemade tuna. The bitterness of the bell peppers and the umami of the tuna create aクセになる (addictive) flavor.

Aomori Prefecture's specialty edamame, 'Kemame'. It has a richer flavor than regular edamame, with strong sweetness and richness. Perfect as a snack with beer.

Squid grilled with its own liver (goro). The rich liver sauce coats the squid, and the oceanic flavor fills your mouth. Served piping hot.

A dish of fried dried stingray fin. Unlike grilled dried stingray fin, it offers a new, chewy texture.

Handmade fried horse mackerel using fresh horse mackerel. The batter is crispy, and the flesh inside is plump, locking in the horse mackerel's umami.

A shrimp dish generously seasoned with fragrant garlic from Aomori Prefecture. The punchy garlic flavor stimulates the appetite.

A dish made by mixing corn into chicken tsukune (meatballs) and boiling it. The sweetness and popping texture of corn accentuates the umami of the chicken.

Pork offal stewed slowly in a rich chicken Paitan soup. The offal is tender and infused with the creamy soup's flavor.

A soup made by simmering the dashi from fresh fish bones and heads. It is concentrated with fish umami and has a gentle flavor perfect for finishing a meal.

A warm udon noodle dish topped with agedama (tempura bits). The combination of the flavorful broth and the crispy agedama is excellent, making it a simple yet satisfying bowl.

A draft beer characterized by its maltiness and refreshing aftertaste. Served chilled with a fine foam.

A small size of Sapporo Black Label draft beer. A suitable amount for those who want to drink just a little.

A medium bottle of Sapporo Black Label. Recommended for those who want to pour their own drinks at their own pace.

A non-alcoholic beer-like beverage with 0.00% alcohol. It offers a dry throat feel and creamy foam, providing a taste close to beer.

A lemon sour made with a whole frozen diced lemon instead of ice. As it melts, the lemon's sourness and aroma increase, allowing you to enjoy a rich flavor until the end.

A sour made with shochu, soda, and a pickled plum. As you break down the plum, its saltiness and sourness spread, creating a refreshing taste.

A refill of shochu for sours. You can use the remaining lemon or pickled plum in the glass and just add more alcohol.

A popular authentic shochu, 'Sato'. Choose from fragrant barley or rich sweet potato.

Shochu mixed with green tea. It has the aroma and astringency of tea, making it a refreshing drink to enjoy with meals.

A classic drink made with shochu and oolong tea. It has a fragrant and refreshing taste that pairs well with oily dishes.

A highball made with Suntory's Kakubin whisky and soda. It is characterized by its dry and crisp taste.

A cloudy umeshu made with plenty of plum pulp. You can enjoy its thick texture and the rich sweet and sour taste of plum.

Wines served by the bottle. Available in red, white, and sparkling. You can choose from the day's selection.

A refreshing Chinese tea. A cold tea to refresh your palate.

Japanese green tea. It has a moderate bitterness and a refreshing aroma.

A representative Japanese lactic acid beverage. It has a sweet and sour, creamy taste and is popular with both children and adults.

A local sake from Saitama Prefecture. A Junmai-shu where the umami of the rice can be strongly felt.

A popular sake from Saga Prefecture. It is characterized by its fruity aroma and elegant sweetness.

A dry sake from Ibaraki Prefecture. You can enjoy the freshness and crisp taste unique to new sake.

A cloudy sake from Yamagata Prefecture. It has a rich and creamy taste with the sweetness and umami of rice dissolved within.

A special Junmai sake from Akita Prefecture. It has a rich aroma and a transparent taste, making it excellent as a food-pairing sake.

A Kimoto-jikomi sake from Akita Prefecture. It is characterized by its acidity, offering a robust flavor and complex notes.

A Junmai Daiginjo from Nagano Prefecture. A luxurious bottle with a slight cloudiness from 'oriharami' (unfiltered) and a gorgeous aroma.

A Junmai Daiginjo from Gunma Prefecture. It has a fruity and light mouthfeel, making it recommended as a celebratory drink.

A aged sake from Gunma Prefecture. It has mellowed over time since production, offering a deep flavor.

An extra-dry sake from Saga Prefecture. It has a clean and crisp aftertaste that enhances the flavor of food.

A freshly squeezed, unpasteurized sake from Niigata Prefecture. It is packed with the umami of rice, offering a fresh and robust flavor.

A limited edition seasonal sake from the Nabeshima brand. A rare bottle with a fresh, fizzy mouthfeel and a gorgeous aroma.

A Junmai Ginjo from Fukushima Prefecture. It has a perfect balance of juicy sweetness and acidity, with a taste that you won't get tired of.

A limited sake from Fukui Prefecture. A fresh, lively, and unpasteurized sake with a refined umami.

A premium sake from Mie Prefecture. A top-grade Junmai Daiginjo with a transparent, beautiful taste and a gorgeous aroma.