Nakajima Suisan

A set meal featuring salt-grilled salmon. The salmon has a crispy skin and flaky, savory pink flesh. Served with rice and traditional sides for a balanced meal.

Grilled mackerel glazed with a sweet and savory teriyaki sauce. The rich, oily fish pairs perfectly with the caramelized soy-based glaze.

Silver Warehou fish marinated in Saikyo miso (sweet white miso) and grilled. The marinade gives the fish a sweet, umami-rich flavor and a golden caramelized exterior.

Grilled Okhotsk Atka Mackerel. A popular izakaya fish known for its large size, high fat content, and juicy, savory meat that separates easily from the bone.

Grilled salmon fillet coated in a glossy teriyaki sauce. The sweetness of the sauce complements the rich flavor of the salmon.

Mackerel marinated in sweet Kyoto-style white miso and grilled. The strong flavor of the mackerel is mellowed by the sweet and nutty miso.

Salt-grilled Silver Warehou. A firm white fish with a mild flavor, enhanced simply with salt to highlight its natural taste.

Salt-grilled Redfish. A mild, white-fleshed fish with a soft texture and clean taste, seasoned simply with salt.

Grilled salmon topped with mayonnaise. The creamy mayo adds richness to the savory salmon, creating a comforting and flavorful combination.

Classic salt-grilled mackerel. A staple Japanese dish featuring crispy skin and rich, oily flesh seasoned with salt.

Silver Warehou grilled with teriyaki sauce. The firm white meat holds up well to the sweet soy-based glaze.

Salt-grilled Black Cod (Sablefish). A premium fish prized for its extremely buttery, velvety texture and rich fat content.

Salmon marinated in Saikyo miso. The sweet miso caramelizes on the fatty salmon, creating a deep, savory-sweet flavor profile.

Salt-grilled Barramundi (Asian Sea Bass). A white fish with a mild, sweet flavor and a flaky texture.

Grilled Barramundi finished with teriyaki sauce. The mild white fish absorbs the sweet and savory flavors of the sauce well.

Black Cod (Sablefish) grilled with teriyaki sauce. The rich, buttery fish melts in the mouth, complemented by the sweet glaze.

A rice bowl topped with grilled eel and egg. The savory eel and soft, cooked egg are served over steamed rice with a sweet sauce.

A rice bowl with a half-portion of grilled freshwater eel (unagi). Glazed with sweet kabayaki sauce and served over rice.

A full portion of grilled freshwater eel served over rice. The eel is tender and flavorful with a rich, sweet soy glaze.

A rice bowl topped with seasoned clams (Asari). Typically cooked in a savory broth with egg or vegetables, offering a taste of the sea.

A special set featuring Barramundi served with a Thai-style sauce. Combines the Japanese set meal format with local Thai flavors, likely spicy and sour.